The Steakhouse Experience, at Home
End-grain teak steak plates, handmade in Indonesia.
One inch of solid end-grain teak. Two zones. Two plates. Zero mess.
Two zones. Every drop caught.
Deep juice groove
A channel rings the steak zone and catches every drop of resting juice before it reaches the table.
Divided sides zone
Mashed potatoes, grilled corn and sauces stay put in their own dry section, away from the juices.
True end-grain teak
The checkerboard construction steakhouses use: dense, gentle on knife edges, and it hides cut marks.
Steak on one side, sides on the other.
Most boards let the juice flood the whole plate and soak your potatoes. The Carve Plates split the surface: a full-size steak zone ringed by a deep groove, and a raised side section that stays dry. Restaurant presentation, right at your own table, indoors or out at the grill.
- 13 x 11 in and a full inch thick, room for a whole ribeye
- A set of two, so nobody eats second
- Doubles as a personal charcuterie or appetizer board
Made by hand in a Jepara workshop.
Every plate is one artisan's work from rough block to finished piece, in the Javanese town that has carved for the world for generations.
One for you, one for them
Two full-size plates mean both steaks land hot at the same time. Dinner for two, with nobody waiting.
Arrives ready to gift
Each plate is laser-engraved and hand-finished. The grain is one of a kind, and the pair arrives as a centerpiece, not just a kitchen tool.
Care is a two-minute habit.
Hand wash with warm water and a drop of mild soap. Never soak, never the dishwasher.
Towel dry, then stand the plate upright so both faces get air.
Once a month, or when the wood looks pale, rub in a coat of board oil and let it soak overnight.
