Getting the cut:
So here’s a vid from Guga Foods about the ribeye cap. He cuts it off a massive hunk of meat but it’s easier to feed one by cutting it off a ribeye (might be called different names).
Select a piece of meat that has a big cap portion that surrounds the eye because depending on where the piece comes from the size of the cap will vary. It seerstes real easy you may not even need a knife for the most part.
Seperate the eye and the cap and put the one you won’t use aside. They are both gonna be high quality cuts but the cap is the King.
Leave bone in if desired. Trim fat or connective tissue as desired.
A butcher might do this for you but it might cost a bit considering it kind of messes up a best selling cut and they don’t usually do it.
Rolls up nice usually and you can slap the flat surfaces onto the grill. Optional though.