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HELP! How to cook a 2"-thick rolled-up ribeye cap steak (actually two of them)

Judy MayberryJudy Mayberry Posts: 2,014
edited May 16 in EggHead Forum
So gorgeous at Costco, but I don't want to ruin it. Roast in a low oven for a while to what temp before searing it? Or the reverse?

Thanks, anyone.
Judy in San Diego

Comments

  • nolaeggheadnolaegghead Posts: 30,673
    A lot of people unroll them, then just grill hot and fast.  One of many options.
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  • bgebrentbgebrent Posts: 19,152
    Sandy Springs & Dawsonville Ga
  • DobieDobie Posts: 2,789
    How do you eat steak? If rare cook hot direct, if less than rare some reverse sear.
    You can unroll it but I prefer it rolled up. Enjoy 
    Jacksonville FL
  • calikingcaliking Posts: 12,489
    I would not recommend SV.  Not a fan after trying it a few times. 

    My personal favorite is caveman style. Whether you leave them tied,  or not. 

    And lastly, don't let anyone tell you that a searing hot CI pan on the stove isn't a good option (not that you would, but I thought I should mention it :) )

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GoooDawgsGoooDawgs Posts: 943
    I unroll and go hot and fast.  Very fatty cut so I like high heat to help get it leaner.  Very delicious. 
    Milton, GA 
    XL BGE & FB300
  • fishlessmanfishlessman Posts: 24,620
    have never come across them but might cook it this way if i did. this was with pinwheel flank steaks (why would anyone stuff a steak like this)

  • northGAcocknorthGAcock Posts: 12,813
    bgebrent said:
    Mark cooked me these on a visit to his castle a while back. Paired them with lobster tails and a nice cab (as i recall). He is on point here (the link) as it was as good a steak as i have ever eaten. You don't know how much it pains me to give him all that credit (JKOC). ;)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • northGAcocknorthGAcock Posts: 12,813
    bgebrent said:
    Mark cooked me these on a visit to his castle a while back. Paired them with lobster tails and a nice cab (as i recall). He is on point here (the link) as it was as good a steak as i have ever eaten. You don't know how much it pains me to give him all that credit (JKOC). ;)
    That said, i am looking forward to Brent cooking me one so i can see if he really was a good listener. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • Brisket_FanaticBrisket_Fanatic Posts: 2,747
    I like to cook them as low as you can keep your egg, like 200 indirect for me. Cook them indirect until you get close to your desired temp. I think I took ours to 120 which took about an hour or so and then hit it with a sear at 600+ down close, pull and hit it with a pad of garlic butter.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • td66snrftd66snrf Posts: 1,523
    I believe they roll them just for packaging reasons. I always unroll them and cook them hot and fast. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • Sea2SkiSea2Ski Posts: 3,295
    For everyone out there that likes these (and who doesn’t?!?!) when you are at your Costco, ask for them to cut it and leave it whole as a roast.  When you get home, cut it in pieces as large/small as you want or even cook it whole. 

    To to be honest, at the same store I have had mixed results doing this. A few times they cut it for me as I was standing there, one time I was told I had to order it (I called in the AM and picked up after work the next day), and a few times time they said they would not do it as “it is not in the system that way”.   I guess it all depends who you get, how busy they are and what kind of mood they are in. 
    Unfortunately for @northGAcock  when he came to visit it was one of the times they would not do it for me. Worth giving it a try though - nothing to lose. 
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