Do you love steak? If you do, then you've probably had steak on a stone at least once. But what exactly is steak on a stone? And how do you cook it? Ensure you have a good look around the area before you begin, many areas of North American forest and grassland hold flammable materials that can lead to wildfires. Cooking a steak, or anything, on a stone is fun. You can impress your friends with your caveman cooking skills and you’ll even surprise yourself once you taste it. It’s that simple!

Once the stone is hot, place the steak on the stone and cook it to your desired doneness. Then, remove the steak from the stone and let it rest for a few minutes before cutting into it. You'll never have to worry about overcooking your steaks again. Cooking over a campfire is fun. It requires more attention, skill, and practice than cooking in a kitchen or even a grill. If you have some patience and a basic campfire cooking kit you can get started. But what about trying something more out of the norm? What about cooking steak on a stone? Cook your meal how you like it: The meat and other foods can be cut and cooked as you like. Seared, medium, or well done? It’s your choice plus every bite of steak is just as hot as the first. I was hungry and itching to eat, so I set the steak on the stone too soon (a few times). I promptly pulled it off, stoked the fire a bit more, and waited longer until I eventually got the “sizzle” sounds I was waiting for.Place the stone under your grill or broiler on the top shelf, close to the heating element on full heat for 40-50 minutes. Whether you live off grid for survival or pleasure, being able to find tools in the wilderness for cooking is both achievable and exciting. Can’t help but notice that the pictured steak is almost burnt on the outside and medium rare on the inside. This means that if I cooked it to medium well as I like, it would be nothing but charcoal on the outside. Cooking a steak on a stone is easy. First, you need to heat up the stone to the required temperature. This can be achieved in a number of ways. You have a few options of serving the steak on the stone. Either pre-sliced and served on the side, allowing you to then place a piece of steak on the stone when you wish or you can put the whole steak on the stone and cut a slice off bite sized pieces and sear each individual piece to your liking. So within seconds you have a juicy hot cooked to perfection piece of steak. Even your side lines can be placed on the stone so every mouthful is hot until the last bite!

A lot of our successful venues will only serve Fillet Steak on the Stone, not that the other steaks aren’t also great, but if customers want the Sizzling Experience and the only Steak available on here is the Fillet, then that’s what they will have and guess what, your margins improve. Place in your oven and set the temperature to 280 degrees Celsius and above. If your oven does not reach 280 C or above, the stone will not reach the required temperature to sizzle! BBQs and pizza ovens can also be used temperature must be above 280 C. I also weigh heavily toward using the fat from the animal you are eating rather than highly processed, possibly gmo (if you are eating canola, you’d better HOPE it’s gmo, because natural rapeseed is toxic to humans) oils that also often have a lower smoke point. It's easier to control the heat when cooking steaks on a stone. Because the stone conducts heat well, you won't burn the meat. Have you ever wanted every bite of steak to be just as hot as the first? That was me, so after some research I discovered cooking stones, and we have loved them ever since! What we didn’t expect was how much of a fun and unique dinner experience it was going to be for friends and family. Why You’ll Love Steak Stones

Build Your Fire

Versatile: Surf and turf lovers can eat steak and lobster, vegans can cook vegetables, and kids can heat up hots dogs and have fun with bean sprouts. I began by heating both stones up as a test. The slate got very hot very fast as it was thinner. I decided not to use slate, however, because I was afraid extended exposure to the heat might cause the slate to break apart, sending my steak into the fire and ash. I Built a Small Fire