1/4 cup Beef Stock
3 tbsp Butter, Unsalted
1 Garlic Cloves, peeled and smashed
TT Louisiana Grills Chop House Steak Rub
2 tsp Olive Oil
2 tbsp Red Onion, minced
1 cup Red Wine, Dry
6 lbs Rib Eye Roast
1 tsp Rosemary, finely chopped
Prized by chefs and butchers, the ribeye cap is a flavorful and rare cut of beef. In this version, the ribeye is rolled, seasoned and grilled until perfectly tender, then drizzled in a red wine reduction sauce made right on the grill. Note: if you are not comfortable trimming the ribeye yourself, ask your butcher for a ribeye cap.
Also known as spinalis dorsi, this cut of meat has the same tenderness of a filet mignon with rich marbling for mouthwatering flavor.
The bacon like, savory aromas from our Wisconsin Hickory Hardwood Pellets help elevate the natural flavors of ribeye to another level.
Note: This recipes uses Louisiana Grills Chop House Steak Rub.
Remove steak from the refrigerator 30 to 40 minutes before cooking to ensure accurate cooking temperatures.