Smoked ribeye as a cold cut
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

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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.