Bacon wrapped ribeye roast roll

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clifish

Master of the Pit
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May 25, 2019
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Long Island, NY
So I bought an entire Ribeye roast (without bones) from restaurant depot, it was huge and I naively thought I could just cut it into 2 inch thick ribeyes. Evidentially, there was a bunch more to it and there are several different cuts to the whole roast. One of the cuts was the ribeye roast roll, you roll it and use twine to tie it up. I then cut it into small tied steaks. Today I defrosted and prepared as below.
rib eye roll 1.jpg

Wrapped in bacon
rib eye roll 2.jpg

topped with Jeff's Texas rub
rib eye roll 3.jpg

Decided to use the griddle instead of the gasser.
rib eye roll 4.jpg

crusting the first side....smells great
rib eye roll 5.jpg

Did the flip and then onto crisping the bacon
rib eye roll 6.jpg

Added some super sweet Long Island corn, cooked perfectly, really enjoyed this meal. Doing some ribeye steaks over the weekend.
 
That meat looks great! Is that the Cap meat, fat removed and rolled?

at least 3 hours of cutting, plenty of waste...but it was an experience. ...and good

You must have gotten creative with the cuts. On the rare occasion we had the money for a whole Boneless Rib Roast, I trimmed about a pound of Cap Fat, then Cut 6 - 1 1/2" Steaks and tied off the rest for a Holiday Roast. No Waste as the Fat got mixed into Ground Beef...JJ
 
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Looks great and perfectly cooked. I've not heard of that before. Great job.
 
Ribeye looks great but I am drooling over that corn! The corn this year not been that great. When go to Michigan wonder what they would say if packed a suit case full to bring back?
 
Great looking prep and plating! We buy our meats at a US Foods Chef Store, and I have been surprised more than once when I opened the pack at home!! But I do like those types of surprises. Gives you more opportunities to have fun& play with your food. 🍻
John
 
Very nice plate of food . Perfect cook on that for me . Love the edge to edge color you got and that char makes it .
Buying the primal cuts is the way to go . Cheaper in the long run if you don't mind doing the work your self . I was surprised the first couple times , but once you know what's in the bag it gets pretty easy .
Cut the steaks and roast , then all the clean trim gets ground up .
 
That meat looks great! Is that the Cap meat, fat removed and rolled?



You must have gotten creative with the cuts. On the rare occasion we had the money for a whole Boneless Rib Roast, I trimmed about a pound of Cap Fat, then Cut 6 - 1 1/2" Steaks and tied off the rest for a Holiday Roast. No Waste as the Fat got mixed into Ground Beef...JJ
Yeah, I removed the cap and rolled it. On this roast there were sections of meat that literately was just pulled off, did not need much of a knife. Any waste is because I generally remove most fat and am not that great with the knife yet.
 
Ribeye looks great but I am drooling over that corn! The corn this year not been that great. When go to Michigan wonder what they would say if packed a suit case full to bring back?
This corn I get from a local butcher and is grown on Long Island, it was very good but I will say not as sweet as last years....seems all the vegatibles grown have not had a good year.
 
Very nice plate of food . Perfect cook on that for me . Love the edge to edge color you got and that char makes it .
Buying the primal cuts is the way to go . Cheaper in the long run if you don't mind doing the work your self . I was surprised the first couple times , but once you know what's in the bag it gets pretty easy .
Cut the steaks and roast , then all the clean trim gets ground up .
Thanks, The griddle was a better choice for meat tonight than the gasser. I am going to do chicken/jalapeno/blue cheese burgers on it tonight and tomorrow brisket/chuck/sirloin ground burgers.
 
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Any waste is because I generally remove most fat and am not that great with the knife yet.

Thanks for the response. I hope you save the fat and trim to grind with a cheap leaner beef like any cut from the Round. Makes very flavorful Burgers.
Knife Skill come with practice. Practice with something cheap, like removing the meat from Whole Chickens, when on sale. You will have the meat, plus the carcass for Soup. Pork Picnic Shoulder is another good one. Cut away the skin and fat, then de-bone and separate the muscles along natural seams. From there make Sausage, Green Chile Stew, Carnitas for Taco filling, Chinese Char Siu anything using pork...JJ
 
Thanks for the response. I hope you save the fat and trim to grind with a cheap leaner beef like any cut from the Round. Makes very flavorful Burgers.
Knife Skill come with practice. Practice with something cheap, like removing the meat from Whole Chickens, when on sale. You will have the meat, plus the carcass for Soup. Pork Picnic Shoulder is another good one. Cut away the skin and fat, then de-bone and separate the muscles along natural seams. From there make Sausage, Green Chile Stew, Carnitas for Taco filling, Chinese Char Siu anything using pork...JJ
yeah I have been thinking of a grinder and a slicer but I just have too many tools lying around and not enough time to use them.
 
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