Whole Cube Roll Carved Tableside for Entertainment
Introduction
A whole cube roll, also known as a scotch fillet or rib eye roll, makes a genuine show stopping centrepiece. Roasted or smoked whole to a juicy medium rare, then carved tableside on a board, it lets guests enjoy freshly sliced, tender beef straight off the rest. It is generous, theatrical, and surprisingly simple for the cook.
Start with a good whole grass fed cube roll. Season simply, cook to temperature, rest, then carve at the table with chimichurri or a red wine jus.
Ingredients
For 7 servings
- 1whole cube rollscotch fillet, about 3.5-4.5kg
- 3 tbspolive oil
- coarse salt and black pepperto season
- 1 handfulcoriander leavesto garnish
- 1 cupcorianderfinely chopped, for the chimichurri
- 1/2 cupflat leaf parsleyfinely chopped, for the chimichurri
- 2 tbsporeganofresh, for the chimichurri
- 40mlwhite wine vinegarfor the chimichurri
- 4 clovesgarlicfor the chimichurri
- 1lemonzest and juice, for the chimichurri
- 1 cupsunflower oilfor the chimichurri
Utensils
6 items to gather · Tap to tick off
- Charcoal BBQ or oven
- Large carving board
- Carving knife
- Meat thermometer
- Food processor or bowl
- Aluminium foil
Cooking Steps
Prep the meat
Trim excess fat and silver skin if needed, rub all over with olive oil, and season generously with salt and pepper. Let it sit at room temperature for 1 hour.
Make the chimichurri
Blitz or finely chop the coriander, parsley, oregano, garlic, vinegar, lemon zest and juice, and a pinch of cumin and chilli, then stir in the sunflower oil and season. Set aside.
Cook (BBQ)
Preheat a charcoal BBQ to medium, add apple wood chunks for smoke if you like, and cook the cube roll for 30 to 40 minutes, turning halfway, until the centre reaches 52 to 55°C for medium rare.
Cook (oven)
Alternatively, sear all sides in a hot pan, then roast in a 200°C oven for about 30 minutes to 52 to 55°C.
Rest
Rest the roast loosely tented for 10 to 15 minutes so the juices settle.
Carve tableside
Place the whole roast on a large board and carve thick slices for guests, garnished with coriander, with the chimichurri spooned over or alongside.
Nutrition
Per Serving
Recipe serves 7Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is a whole cube roll? +
A whole cube roll is the boneless rib eye muscle from the rib, sold whole rather than sliced into steaks. It is also called a scotch fillet or rib eye roll. Heavily marbled and tender, it makes an excellent roast for entertaining, since it carves into juicy, even slices.
How do you cook a whole cube roll? +
Season it, bring it to room temperature, then roast or smoke it whole to an internal 52 to 55°C for medium rare, about 30 to 40 minutes depending on size and method. Sear it first if roasting in the oven. Rest it for 10 to 15 minutes before carving against the grain.
What temperature should a cube roll roast be? +
Pull a whole cube roll at 52 to 55°C for medium rare, since it climbs a few degrees while resting. A thermometer in the centre of the roast is the only reliable way to judge doneness on a large cut, where the outside gives little indication of the centre.
How do you carve a cube roll tableside? +
Rest the roast, place it on a large board, and slice thick portions across the grain in front of your guests, letting them enjoy the juices released on the board. Cutting against the grain keeps each slice tender. A long, sharp carving knife makes clean, even slices.
What sauce goes with cube roll? +
Chimichurri, a fresh herb, garlic, and vinegar sauce, is a brilliant match, cutting through the rich beef. A red wine jus or horseradish cream also work beautifully. Serve the sauce spooned over the carved slices or on the side so guests can help themselves.
