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How to prepare meat to the stone at home

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In this article we are going to give you some guidelines on how to prepare meat to the stone at home. The best pieces of meat are ideal for be served to the stone, as is the case of beef, which is the best meat for this preparation.

In the case of thick pieces, such as a beef steak, we recommend following the steps below in order to offer one of the best and healthiest ways to taste this magnificent meat.

 

You are going to need:

  • 1 cooking stone for meat (preferably volcanic stone)
  • 1 beef or entrecote steak
  • 1 bit of beef fat
  • 1 coarse salt or salt flakes (if it is salt flakes, the better)

 

 

Steps to prepare meat to the stone

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After that time, the ideal is filleting the piece of meat to a thickness of about 5mm (biting size), clean of fat, nerves … this way, your guest can take each portion, roast it until a certain desired point and taste it, with no more effort and getting the most flavor of the meat. It is essential that the meat has been stored outside the fridge for at least two hours.

The best meat to make meat on the stone: the beef

This way of making meat on the stone is used in many restaurants that offer a variety of meats in their menu, like beef steak fillets, for example, white beef sirloin, the best ostrich or kangaroo, Iberico pork fillet, chicken breast, duck magret, etc … If the cut of all the meats is regular you get a really impressive presentation. This way we can prepare an original and especially fun lunch or dinner at home.

To heat the stone in the oven, it is best to enter it, if possible, when the oven starts to heat up and leave it for approximately 40 to 50 minutes. The oven temperature should be at the maximum allowed. Depending on the type of stone you have, this process will be easier for you, since there are different options of grilling stones:

  • Grilling stones that are loose: stones that do not have any type of handle or support with which to move them will need to use some forks or accessories to move the stone from the oven or the fire.
  • Grilling stones that come with handles: this option is ideal, because it can facilitate the handling of the stone, because to move the stone from the oven or the fire to the table you won’t need any clothes, forks or accessories, with several kitchen towels it will be enough to take the stone by the handles (as the handles will also be hot) and move it. The stones that come with handles minimize the risk of breaking it, because the stone will always be supported on a base.

The recommended stone temperature is 250ºC to 350ºC. You can also heat the stone in direct fire and the preheating time will be shorter.

Before beginning to cook and when you have the ideal stone temperature, you can spread the surface with a piece of fat from the beef itself. You can request this at your local supermarket or butcher shop, to get a small piece of the fat from the beef when cutting the meat.

That way, you are ready to make you meat on the stone.

You can also serve the meat with coarse salt, without having previously filleted it. For this, it is recommended that you previously mark the meat in the pan, or on the griddle, or on the grill, and then your guest can finish cooking it on the stone until its desired point. The meat pieces to taste for several guests can be cut into three or four pieces (depending on size) so that each guest takes one of the pieces and cut each bite of the size they want, so they can finally roast it until it is appropriate, and then they can taste it in its perfect point of cooking and temperature.

They can accompany it with sauces of all kinds. They can try also a small portion of quality blue cheese (fiery cheese from Asturias, roquefort, …) or also with the seasonal paté. And if you do it with a couple of fine fillets of natural foie gras, your guest or client can grill it on the stone.

In summary, the possibilities are unlimited and only depends on the chef’s creativity and imagination to make the most of exquisite meat on the stone.

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