Stuffed Ribeye - Steak Sushi - Recipe
Stuffed Ribeye Steak - "Steak Sushi"
Learn how to make Stuffed Ribeye - a.k.a. Steak Sushi. Take a tasty ribeye steak and transform it into a delicious meal by stuffing it with any other type of delicious foods, meat, cheese, or veggies. A simple recipe that can be adapted to fit any palate. If you thought that a ribeye couldn't get any better...then you would be wrong!
2 Ribeye Steaks
Walton’s Ultimate Seasoning or Excalibur Steak & Roast Rub
Butcher BBQ Steak House Grilling Oil
1 or 2 Bell Peppers
1 Small Onion
1 Zucchini Squash
8 oz Cheese Block
4 Roma Tomatoes
Flexible Cutting Mats
Meat Tenderizer Mallet
7" Granton Edge Santoku Slicing Knife
8" Granton Edge Slicing Knife
Digital Waterproof Meat Thermometer
Walton’s Can Cooler
Glade Press & Seal or Other Plastic Wrap
InstructionsBasic instructions for making a stuffed ribeye are simple. Just take a ribeye steak and use a meat tenderizer mallet to pound it out flat. Layer your favorite ingredients, food, meats, cheeses, and veggies on top of the ribeye meat. Then roll the ribeye and contents into a log. Cook on the grill, smoker, or oven at about 300° F for about 1 hour (or until internal temp reaches 135° F). Slice and enjoy! Read below for the complete process and detailed instructions...
The idea for making a stuffed ribeye came from a few different places. I had some leftover ribeyes that I wanted to do something different and unique with, and I had been talking about sushi when it was realized that I could probably make a meat and steak version of sushi. Substitute the rice for a flat, pounded out ribeye steak, fill it with a bunch of tasty treats, roll it up, grill it, and slice it into bite sized pieces, like sushi! Thus, “Steak Sushi” was created!
The concept of it was great and it worked unbelievably well. However, by the time it was all said and done, I’d stuffed way too many other ingredients in it to be truly bite sized pieces. I made 2 stuffed ribeyes, with one kind of being bite sized, but the other one was pretty much the size of a stuffed pork loin. Still a great idea, and it turned into one of the most delicious tasting meals I’ve ever ate!
So, let’s dive into it and walk you through the process on how to make your own “Steak Sushi”! First off, start by preheating your grill to about 300 to 400 degrees. I started at 375 for the first 15 minutes, then lowered the temp to 300 until it was finished, but if you start heating the grill hot while you do the rest of the prep work, you’ll save some time in the end. With the grill heating up, the first thing to do to prep the ribeye is place it on a cutting board and grab some plastic wrap and your meat tenderizer mallet. Place a sheet of plastic wrap (I use Glad Press N Seal because it’s a bit thicker than average plastic wrap) over the top of the ribeye and begin pounding on the meat with the mallet. Beef is a pretty tough meat, so if you’ve done this type of stuffed meat with a pork loin before, it will be a little tougher and require a bit of muscle and pounding to get the ribeye completely pounded out into a flat sheet. I kept going until the meat was about 3/8" thick or so. You could go a little thicker or thinner as long as you have enough surface area to add your ingredients and still roll it all back up.
With the ribeye completely flattened out, you can begin to add a little bit of seasoning on the inside and start layering in all your ingredients. Your preferences may vary, but I used some chopped and diced onions and tomatoes, plus some sliced bell peppers, sliced zucchini squash, fresh spinach, and some hot habanero cheese! Whatever suites your taste, just pile it all in leaving an inch or two of space on the edge of the ribeye to allow you to roll it back up.
With all the toppings loaded onto the ribeye, simply start on one end and roll the ingredients up in the steak until you’ve got a complete roll. The next step is to pin the steak to itself so it doesn’t unravel while you grill or smoke it. The easiest option I could think of was to use a package of steak skewers to hold the meat in place. Simply insert a steak skewer about every inch or two, and then wrap the edges of the steak roll back into itself and use another steak skewer to pin the edge back into the rest of the roll to keep any ingredients (specifically the cheese when it starts to melt) from coming out during cooking.
To finish the prep before we start cooking, we need some seasoning to rub on the outside. Hands down, the two best seasonings for any type of steak is the Walton’s Ultimate Seasoning or Excalibur Steak & Roast Rub. Both are very, very similar and I will swap back and forth between either. There’s not a right or wrong reason for how much seasoning to use, but I like my food salty, so I have a tendency to get pretty liberal with it and really rub a ton of it on.
Now the prep is all done. Your grill should be pre-heated by now, so just place them on the grill, grab a beer (that’s why the Walton’s Can Cooler was listed in the utensils needed!), sit back and relax for a few minutes while it starts cooking. Your cook time is going to greatly vary depending on how thick your stuffed ribeye roll ended up being. But, I started mine grilling at 375° F for about 15 minutes, then backed off the temp to 300° F for the remainder of the cooking. It took a little under an hour for the smaller stuffed ribeye, but the larger one took right at or just over 1 hour. What you will be looking for, is the internal temp of your additives and ingredients to be at least 135° and then the meat should be at least that, if not 140° to 145° F. About 30 minutes into the grilling process, I checked internal temps to see where I was at, and then I squeezed on some of the Butcher BBQ Steak House Grilling Oil. I was worried about a longer cook time on steak and drying it out, but thought the Butcher BBQ Grilling Oil would help keep it moist and flavorful…and I wasn’t wrong as the addition of the grilling oil was a fantastic decision!
Once you hit the right internal temp, pull the stuffed ribeye steak rolls off and place them on a new and clean cutting mat. Let them sit for a just a few minutes and rest. You then need to remove and discard the metal steak skewers used to hold the steak roll together, then begin slicing to your desired thickness. If you slice too thin of slices then the inside ingredients won’t hold together, but I settled into slicing at just under 1 inch thick pieces.
With everything sliced, grab a plate, and sink your teeth into a delicious creation that you will never forget! I also added some feta cheese as a topping, and made up a mixture of guacamole and pico de gallo (from fresh avocadoes, tomatoes, onions, and a package of guacamole seasoning) to use as a topping or dipping sauce.
Now you’re probably hungry and dying to try some “Steak Sushi” yourself! Just head on over to waltonsinc.com to pickup any supplies, cutlery, seasonings, and grilling oil you need and test out this tasty recipe for yourself! If you try it out, be sure and come back and post your own pictures and share with the rest of the community what your own experience and opinions on it are!
Stuffed Ribeye - Sliced
Ready To Eat!
Start With Whole Ribeye
Pound Ribeye Flat
Roll Up & Rub On Seasoning
Cook To 135° F Minimum
Rest For 2-3 Minutes Before Slicing
Slice To Desired Thickness
Sliced & Ready!
Enjoy Your Creation!
Top With Feta, Guac or Pico de Gallo
JakeTheButcher last edited by
I CAN’T WAIT TO TRY THIS RECIPE!!
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!