All about steak stones

Usually, a kitchen will spend hundreds, if not thousands of pounds on pots and pans. The higher the quality, the better the result. While expensive doesn’t always equate to good, you often get what you pay for. ¬†With our steak on a stone concept, we don’t have the opportunity to select pans for their material, weight or feel. We have to use completely different criteria.

Stone type

The golden rule with cooking on a stone is to not use porous rocks. They retain moisture and can explode when exposed to the kinds of heat necessary to cook food. Nobody wants pieces of stone in their steak, so they aren’t a good idea!

Porous stocks can also absorb and then transfer flavour. So if you cook a steak on a stone at one sitting, wash the stone and then use it for fish at another sitting, there is a chance subtle steak flavours are imparted into the fish and nobody wants that. Plus, that’s not great news for pescatarians.

Lava stone is the most popular type of material used in cooking and that’s what we use for our own steak on a stone. Other viable stones include marble and granite.

Size and shape

The larger or thicker the rock, the longer it takes to bring up to temperature. However, once hot enough, thicker rocks retain the heat for longer. A fine balance has to be struck between being able to reach the ideal temperature within a reasonable time, maintaining that temperature and not exceeding it too much and risking overcooking the food.

For our steak on a stone, we tend to use very uniform stones a couple of centimetres thick. All are roughly the same size, shape, weight and density. This is so we can predict fairly accurately the time needed to bring them up to temperature, how hot they will get, how quickly they cool and how quickly they will cook your steak or fish.

We need to be able to predict these properties as much as possible to ensure you always get the perfect dish and have the correct amount of time to watch it cook before tucking in. It would do none of us any good if you had to sit there for half an hour until your food cooked!

Fish on a stone is more of a challenge as fish is more delicate than steak. Timing is everything with fish and it needs to be perfectly cooked to taste its best. That’s why we spend so long selecting our stones and check every detail before using them.

If you haven’t tried steak on a stone or our fish on a stone, you haven’t lived. Book your table today and try a taste sensation!

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