The rolled cap of ribeye can be grilled or prepared in the kitchen. Here's an easy method using a skillet and oven:
Heat the oven to 300˚F. Line a baking sheet with parchment paper and top with a cooling rack.
Dry steaks with a paper towel and season generously with salt.
Heat a heavy pan over medium-high heat. Once hot, add a generous coating of the garlic oil and heat until it begins to smoke. Add the steaks to the pan, increase the heat to high and brown for about 2 minutes on each side. Turn the steaks on their sides and using a pair of tongs, roll them to brown, about 1 minute.
Remove the steaks to the rack and place into the oven until the internal temperature is about 125°F. Remove from the oven and serve. Great with compound butter.