Ribeye cooked on the hot stone plate

A modern and refined form of stone grilling.

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam.

Ribeye cooked on the hot stone plate

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hot stone plate



fine sea salt

Preparation method

  • Heat the hot stone plate for a good length of time in an oven at 300°C.
  • Cut the ribeye into slices 5 mm thick.
  • Lay sprigs of rosemary and half a head of garlic in a heatproof dish or Chinese steamer basket. Lay the stone on top of this. The heat of the stone releases the aromas of the rosemary and garlic.
  • Sprinkle the stone with salt and grill the meat briefly on the stone. Rub the meat with the garlic and rosemary as desired.

Serving suggestions

  • As a ‘shared dining’ dish with a variety of dip sauces.
  • Together with a salad with smoked wild mushrooms or as a variation on a Caesar salad.

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