Kayelle
Chef Extraordinaire
I've been interested in these tied pinwheel steaks for some time.
To me, there's nothing more flavorful than the "cap" that's always on top of a Prime Rib roast, or a thick Rib Eye steak. When that meat cap is removed, rolled and tied you have a pinwheel cap steak. We found two huge ones at Costco for a truly obscene price, but I cut the ties on them and re-rolled them into four steaks with the use of silicone bands.
I looked around for the best way to SousVide them, and decided on butter/shallot/thyme in the bag at 135 degrees for 2 hours.
I seared them in a screaming hot carbon steel skillet and they were really spectacular, served with chunky mashed spuds and steamed broccoli.
To me, there's nothing more flavorful than the "cap" that's always on top of a Prime Rib roast, or a thick Rib Eye steak. When that meat cap is removed, rolled and tied you have a pinwheel cap steak. We found two huge ones at Costco for a truly obscene price, but I cut the ties on them and re-rolled them into four steaks with the use of silicone bands.
I looked around for the best way to SousVide them, and decided on butter/shallot/thyme in the bag at 135 degrees for 2 hours.
I seared them in a screaming hot carbon steel skillet and they were really spectacular, served with chunky mashed spuds and steamed broccoli.