Ribeye Cap Roulade Steaks | Chef Tom X All Things Barbecue

Ribeye 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!
► Find the full recipe here on ATBBQ: www.atbbq.com/blogs/recipes/r...
► Find the Yoder Smokers YS640s at ATBBQ: www.atbbq.com/products/yoder-...
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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]

Cap steak is the ultimate steak for me! I wish it wasn’t so expensive!

[@SinisterMD]

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]

Exactly..at first I was always concerned about the price..but being into bodybuilding..it really makes my life easier.

[@kevcleaver]

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.

[@jmnorris50]

Dude i am gonna def be making this, holy moly it looks good

[@adrianstefan4430]

Tom, you deserve a medal for all this great cooking. Thanks so much for sharing.

[@allthingsbbq]

Thanks for watching✌

[@normolson1]

Wow!! Thank you Chef Tom

[@allthingsbbq]

✌😎😋

[@brittanieerickson6567]

Love this! Thanks Chef

[@allthingsbbq]

😋😋❤

[@mathiashellberg1153]

I gona try get some fermented baltic herring aka Surströmmingen on it😂😂😂

[@pastmasters9591]

Wow!

[@Mark.A.Waller]

Thanks Tom, really enjoyed watching that 🔥🔥

[@allthingsbbq]

We're so glad!😋

[@jaybullie5940]

Would love to see grilled branzino for the summer!

[@pablojpadilla9460]

Wow looks so tasty! Love the creativity!!

[@allthingsbbq]

🔥🔥🔥

[@scott729]

Helluva good idea and super easy. TY, CT!

[@allthingsbbq]

Thanks for watching!!

[@scott729]

@@allthingsbbq Of course, always.

[@SuperBowmans]

Had a spinalis steak just like this at Mac's chophouse in Marietta GA. So good!

[@allthingsbbq]

YUM

[@gregorydemott1369]

Chef Tom great recipe, great idea. Cant afford to make that but maybe I can get one of my wealthier friends to finance😇

[@jimmoore826]

How can you taste the beef with all that cop on it? I like the taste of beef.

[@phlacoe]

Costco sells them pre-rolled but they don't do a good job of removing the extra fat. Good place to start, though

[@TheRealAnteUp081]

One of the best !

[@allthingsbbq]

💯

[@olD_Eazy681]

I love that Japanese BBQ sauce. I don't like how runny it is but the flavor is amazing

[@ryguyw1]

Now that’s what I’m talkin about Chef. This is 🔥🔥🔥

[@allthingsbbq]

🔥🔥🔥

[@btrautman191]

Have u ever did a pho recipe...I know u did a Banh Mi.

[@BNOBLE.]

You took the ultimate cut from the best piece and slapped fermented hot paste on it...??? WTH.

[@josephpalmer2903]

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?

[@joshualaird5303]

This is Bobby Flays favorite cut

[@Namesi]

Tom you been hitting the gym brother? You're lookin slim these days!

[@KevinWindsor1971]

Is it gochujang, or Go-Chef-Tom?

[@neodynamite]

How am I the first comment?

[@neodynamite]

Great recipe!

[@maxtheflyingdutchman23]

Because you were first

[@daveklein2826]

Who cares

[@johnleden1909]

I'm not seeing this one. Gochujang on a prime spinalis? Is nothing sacred?

[@davecarr5892]

A little bit of overkill with that steak knife

[@Maityist]

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]

You know NOTHING

[@Namesi]

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]

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.