Take the ribeye steak out of the refrigerator well in advance, so the meat is at room temperature by the time you’re cooking.

Season the meat with salt and pepper. Then move it to the cooking plate and brown it on all sides.

Roast the cloves of garlic on the cooking plate. Spread the remaining herbs over the cedar plank, add the roasted cloves of garlic, and place the meat on top. Move the plank back on the cooking plate. Position it where the meat can slowly cook until it reaches an internal temperature of 52 °C.

Place the 2 leeks directly into the fire on the burning wood and let them char. Then remove them from the fire and trim away the charred parts. Move the cooked and soft inner part to the outer edge of the cooking plate, add some butter, and season with salt.

Drizzle the cherry tomatoes with oil, sprinkle with salt, and briefly roast them on the outer edge of the cooking plate.

Arrange the leeks on a nice plate or serving platter. Slice the meat and place it next to the vegetables. Garnish with the roasted cherry tomatoes.