Chorizo and Spinach Stuffed Braveheart Ribeye Cap


  1. Season the Ribeye cap with salt and pepper.
  2. Sauté 2 lbs. of spinach with 1 Tbsp. chopped garlic, season and toss with 1 cup grated parmesan cheese.
  3. Lay the spinach and 2 lbs. of bulk chorizo sausage along the cap.
  4. Roll and tie the piece of meat.
  5. Roast at 325 F until done.  


  • 1 Braveheart® Black Angus Beef Steak(s), Ribeye Cap
  • 1 Tbsp. garlic, clove(s), chopped
  • 1 Cup Raffinato® Cheese Grated, Parmesan
  • salt and pepper, to taste
  • 2 lbs. sausage, chorizo bulk
  • 2 lbs. spinach, fresh