I just don’t see this working.
I’ve had sliced beef served raw on a hot stone like this in Spain before. It was quite tasty.
It can but is it necessary to buy or even worth it to buy? If you have a thick cast iron pan, you can do a similar thing. or a foil lined pizza stone?
Guess my doubts are more with regards to how much of a sear can you really get from a stone once it’s “out of the fire” and how long it’ll really cook for.
There is a restaurant down the block that does this. It really is nothing particularly special As Jorge mentions, the heat is just not great and since it’s a dry sear, you have to choose cuts carefully. I suppose they could really crank the suckers up to crazy temps but that might create safety/liability issues that they don’t want to deal with.
They do a variety of proteins (scallops, chicken, etc) and none of them are great.
Air is not a great conductor of heat, so depending on the heat capacity of the stone, it could work pretty well actually. But you can just use stuff you already have, like a cast iron pan, small dutch oven, lined pizza stone, etc…
I saw Eric Ripert using slate tiles to sear off steaks, and they looked pretty good. I will try it on my grill this spring if it ever warms up here
Used in Asia all the time. Works great for smaller slices of meat. More for searing than anything
Agreed. Did you see the chunks they used in the demos?
Yeah. I’ve seen and been to places that out chunks as large as that. But they tend to be partially cooked already before presented.
went to a steak restaurant in Frankfurt probably 15 years ago where this was the premise (Steinernes Haus)… brought out cuts of meat and a hot stone that you cooked your own meat on… thought it was quite good…