Ribeye Cap Roulade Courtesy Of: Sysco Toronto Ribeye Cap Roulade


Remove the Cap from the Rib Eye and trim some of the fat away.

If areas seam too thick, pound out to an even thickness no thicker than ¾ inch.

Mix the herbs, garlic and olive oil together and spread evenly all over the one side of the cap.

Season generously with salt and pepper.

Working along the long side, roll up the meat and secure with butchers twine every 2 inches.

Heat a large sauté pan with oil until almost smoking. 

Sear the beef roll on all sides to colour.

Remove to a lined sheet pan and place in the oven to finish to desired doneness. 

Allow roll to rest under tented foil for at least 5 minutes. 

Remove butchers twine and discard.

Slice beef into 2 inch slice.  Serve with Chipotle compound butter and your choice of seasonal vegetable.