Smoked ribeye as a cold cut
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
whole |
ribeye |
|
400 |
g |
coarse sea salt |
|
100 |
g |
brown caster sugar |
|
1 |
bunch |
rosemary |
|
1 |
bunch |
thyme |
|
5 |
cloves |
garlic |
|
30 |
g |
crushed black peppercorns |
Preparation method
- Clean the garlic and puree it with the salt, sugar, pepper, and herbs.
- Rub the ribeye with the mixture and pull vacuum. Leave to marinate in the refrigerator for one day.
- Rinse the marinade off the meat. Cook in an oven at 95°C until the centre reaches 45°C.
- Cold smoke the meat for three hours in the smoke house.
- Allow the ribeye to cool completely in the refrigerator.
- Cut the ribeye into thin slices on a meat slicer.
Serving suggestions
- Serve in a light salad with dandelion greens, rocket, thin croutons made from French bread, pickled gherkins, and a mustard vinaigrette.
- As a sandwich filling.
- On a wooden plank as part of a selection of charcuterie.