Stuffed Ribeye Roll
Ingredients
- Whole ribeye
- Minced garlic
- Rosemary
- Sage
- Thyme
- Sea salt
- Pepper
- Raw spinach
- Shallots
- Mushroom medley
- Sourdough bread
- 1 Egg
- Beef broth
- Rubs of choice
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cookie Sheet
- Cutting Board
- Sharp Knief
- Thermapen
- Small Bowl
- Cast Iron Pot
- Spatula
- Metal Tongs
- Butcher’s Twine
Directions
1. Butterfly the ribeye starting at the spinalis. Do smooth knife strokes and slowly peel the meat back.
2. Saute spinach, shallots and bacon. Add in garlic, thyme, rosemary, and sage to taste.
3. On a cookie sheet, bake small pieces of sourdough bread until crisp and small pieces of mushrooms.
4. Add the bread and mushrooms to the sautéed spinach mixture. Stir really well.
5. Add in egg and stir. Add in a small amount of beef broth until the bread is lightly saturated. Add salt and pepper.
6. Coat meat with rubs of choice, after the meat has been butterflied. Get all sides of the steak with the rubs.
7. Add in the stuffing and start rolling the thickest part of the steak first.
8. Tie up the meat pinwheel.
9. Smoke at 300 degrees until desired doneness. Test the temperature in several different places to ensure the desired temperature is reached throughout the entire ribeye roll.
10. Top with a sprinkle of sea salt. Enjoy!
