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HELP! How to cook a 2"-thick rolled-up ribeye cap steak (actually two of them)
Options
Judy Mayberry
Posts: 2,015
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.
Thanks, anyone.
Judy in San Diego
Comments
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A lot of people unroll them, then just grill hot and fast. One of many options.______________________________________________I love lamp..
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https://eggheadforum.com/discussion/1218831/prime-cap-steaks-redux/p1
This is works great and I learned it here.Sandy Springs & Dawsonville Ga -
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. EnjoyJacksonville FL -
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 2013A happy BGE family in Houston, TX. -
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 -
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)
fukahwee maineyou can lead a fish to water but you can not make him drink it -
bgebrent said:https://eggheadforum.com/discussion/1218831/prime-cap-steaks-redux/p1
This is works great and I learned it here.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:bgebrent said:https://eggheadforum.com/discussion/1218831/prime-cap-steaks-redux/p1
This is works great and I learned it here.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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
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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
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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.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite.
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