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Ribeye Cap Roulade Steaks | Chef Tom X All Things Barbecue
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Күн бұрынRibeye Cap Roulade Steaks | Chef Tom X All Things Barbecue
Take our favorite part of a ribeye, roll it into a roulade with added flavor, then grill it over a fire on the Yoder Smokers YS640s pellet grill and you have our idea of the perfect roulade steak! Chef Tom shows how to take apart a ribeye roast to save the spinalis dorsi, then apply some red chili paste, and add fire to create out of this world flavor. Don't forget to save the rest of the roast for weeknight steaks later. This pinwheel steak recipe is high on our list of tasty weekend and celebration meals. Enjoy and make sure to check out our blog link below!
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00:00 Introduction
00:28 Breaking Down The Rib Roast
01:23 Saving The Rest of The Roast
01:41 Trimming the Ribeye Cap
02:42 Rolling The Ribeye Cap
03:25 Tying The Ribeye Cap
04:27 Slicing The Steaks
04:45 Seasoning The Steaks
05:17 Setting Up The Grill
05:32 Grilling the Steaks
06:11 Making A Simple Sauce
06:39 Plating & Serving
06:58 Let's Get A Taste!
07:42 Let's Try Something: Tacos!
08:11 Let's Try A Taco!
08:25 Like & Subscribe!
@ShaunBMcKinnon 2 ай бұрын
Cap steak is the ultimate steak for me! I wish it wasn’t so expensive!
@jmnorris50 Ай бұрын
Dude i am gonna def be making this, holy moly it looks good
@adrianstefan4430 2 ай бұрын
Tom, you deserve a medal for all this great cooking. Thanks so much for sharing.
@allthingsbbq 2 ай бұрын
Thanks for watching✌
@SinisterMD 2 ай бұрын
I think butchering your own meat from the larger pieces like this really opens up options for the home cook. It's expensive to buy them at that size but you have so much meat to work with it's a good deal in the end...if you know what you're doing.
@shotsfired2188 2 ай бұрын
Exactly..at first I was always concerned about the price..but being into bodybuilding..it really makes my life easier.
@kevcleaver 2 ай бұрын
I've saved a lot of money buying bigger pieces. My wife likes thinner steaks to me so it's great to be able to get steaks cut to our preferences and stock the freezer.
@cgmohammed 28 күн бұрын
Yum...
@brittanieerickson6567 2 ай бұрын
Love this! Thanks Chef
@allthingsbbq 2 ай бұрын
😋😋❤
@normolson1 2 ай бұрын
Wow!! Thank you Chef Tom
@allthingsbbq 2 ай бұрын
✌😎😋
@SuperBowmans 2 ай бұрын
Had a spinalis steak just like this at Mac's chophouse in Marietta GA. So good!
@allthingsbbq 2 ай бұрын
YUM
@mathiashellberg1153 2 ай бұрын
I gona try get some fermented baltic herring aka Surströmmingen on it😂😂😂
@Mark.A.Waller 2 ай бұрын
Thanks Tom, really enjoyed watching that 🔥🔥
@allthingsbbq 2 ай бұрын
We're so glad!😋
@jaybullie5940 2 ай бұрын
Would love to see grilled branzino for the summer!
@pablojpadilla9460 2 ай бұрын
Wow looks so tasty! Love the creativity!!
@allthingsbbq 2 ай бұрын
🔥🔥🔥
@scott729 2 ай бұрын
Helluva good idea and super easy. TY, CT!
@allthingsbbq 2 ай бұрын
Thanks for watching!!
@scott729 2 ай бұрын
@@allthingsbbq Of course, always.
@jimmoore826 2 ай бұрын
How can you taste the beef with all that cop on it? I like the taste of beef.
@pastmasters9591 2 ай бұрын
Wow!
@gregorydemott1369 2 ай бұрын
Chef Tom great recipe, great idea. Cant afford to make that but maybe I can get one of my wealthier friends to finance😇
@olD_Eazy681 2 ай бұрын
I love that Japanese BBQ sauce. I don't like how runny it is but the flavor is amazing
@ryguyw1 2 ай бұрын
Now that’s what I’m talkin about Chef. This is 🔥🔥🔥
@allthingsbbq 2 ай бұрын
🔥🔥🔥
@phlacoe 2 ай бұрын
Costco sells them pre-rolled but they don't do a good job of removing the extra fat. Good place to start, though
@btrautman191 2 ай бұрын
Have u ever did a pho recipe...I know u did a Banh Mi.
@BNOBLE. 2 ай бұрын
You took the ultimate cut from the best piece and slapped fermented hot paste on it...??? WTH.
@TheRealAnteUp081 2 ай бұрын
One of the best !
@allthingsbbq 2 ай бұрын
💯
@Namesi 2 ай бұрын
Tom you been hitting the gym brother? You're lookin slim these days!
@josephpalmer2903 2 ай бұрын
I love that Bachans so much. Especially the Miso. It is really thin though. Which I'm fine with. I just find it difficult to work with sometimes. It doesn't really tack up like heavy sugar BBQ sauces. I'm curious Chef Tom, what other applications do you use it on?
@KevinWindsor1971 2 ай бұрын
Is it gochujang, or Go-Chef-Tom?
@johnleden1909 2 ай бұрын
I'm not seeing this one. Gochujang on a prime spinalis? Is nothing sacred?
@joshualaird5303 2 ай бұрын
This is Bobby Flays favorite cut
@davecarr5892 2 ай бұрын
A little bit of overkill with that steak knife
@neodynamite 2 ай бұрын
How am I the first comment?
@neodynamite 2 ай бұрын
Great recipe!
@maxtheflyingdutchman23 2 ай бұрын
Because you were first
@daveklein2826 2 ай бұрын
Who cares
@Maityist 2 ай бұрын
Why, why would you ruin a perfectly flavorful cut of beef with a very very strong flavor like gochujang? There's a time and place chef but this ain't it.
@daveklein2826 2 ай бұрын
You know NOTHING
@Namesi 2 ай бұрын
Variety is the spice of life and while I do consider myself somewhat of a purist - if I were given the option between a salt and pepper version and the one Tom made looking at a menu, I would definitely take the one Tom made. To each their own though!
@poughquagpops3379 Ай бұрын
I agree. An amazing piece of beef that needs zero help. Maybe S & P and some hot coals, that's it. Been to Costco 3 times in as many weeks and only saw them once. Cook em up the way you like.
allthingsbbq
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