Sizzling rib-eye steak

[shivvy]

In a Spanish restaurant I was served a rib-eye steak on a super hot cast iron plate with a blob of herbed butter on top which melted off the steak and down onto the sizzling dish.
How best could I recreate this at home?
Someone has told me that rib-eye steaks can be cooked in the oven and are only put on the hot plate when they are due to be served. Is this right?
Do I need to buy a cast iron or terracotta or other type of plate?
Thanks

[Ethel]

This is the sort of plate:

http://tinyurl.com/256rfs

There is a pub chain that serve 'sizzlers' - I hate this style of presentation because I like my steak rare, and it continues to cook when served this way,

[heathfield]

Also known as 'Bulls' - (You'll see why!). I have a couple and they're great. Fortunately, my wife and I like our steaks well done!. Find them here, or at any of the bigger kitchen equipment outlets.

[shivvy]

How are the sizzlers used?
Do I fry the steak and then put it on the sizzler to serve it?
Do I put it in the oven at max temp to get it as hot as possible?

[heathfield]

Heat the sizzler separately to about 220�C. Trial and error will show if this is hot enough. (If it's too, hot you and your guests may suffer from over-energetic spatters!) Fry the steak before placing it on the sizzler, and serve immediately

[the arab]

Go back to the retaurant!