Sizzling Hot Rock House Recipe

Marinate the beef

In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, minced garlic, grated ginger, 1 tsp brown sugar, 1 tsp black pepper and 1 tsp cornstarch. Add the thinly sliced beef and toss to coat. Marinate at room temperature for 15–20 minutes or in the refrigerator up to 2 hours.

Preheat the hot rock

Place the hot rock or cast-iron stone in a 500°F oven (or over a high gas flame) for 45–60 minutes until it is uniformly very hot. Use oven mitts and thick towels when handling the rock.

Sear the beef

Heat a heavy skillet with 2 tbs neutral oil until shimmering (if not using the stone for initial sear). If using the stone to cook at table, place the rock on a heatproof trivet at the table. Using tongs, lay 2–3 slices of marinated beef on the hot rock or skillet, spreading out so pieces don’t overlap. Sear 30–60 seconds per side for medium-rare depending on thickness; adjust time for desired doneness. Baste with a little butter for extra flavor toward the end of sear.

Rest and garnish

Transfer seared beef to a warm plate to rest for 1–2 minutes. Sprinkle with sliced scallions and toasted sesame seeds if using. Serve immediately with dipping sauces, lemon wedges and sides.

Preheat the hot rock

Preheat the hot rock or cast-iron stone the same way: in a 500°F oven or over high flame for 45–60 minutes until very hot.

Pan-finish ravioli

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add 2 tbs butter; when foaming, add minced garlic and chopped rosemary/thyme and cook 20–30 seconds until fragrant. Add ravioli in a single layer (work in batches if necessary). Cook 2–3 minutes per side until browned and crisped edges and heated through. Season with 1/2 tsp black pepper and a pinch of kosher salt.

Stone-finish (optional)

If you prefer to finish the ravioli on the hot rock at the table, transfer cooked ravioli to the hot rock for 30–60 seconds per side to add extra char and sizzle, brushing lightly with melted butter as they cook.

Finish and serve

Plate the ravioli and grate 1 tbs Parmesan over them. Serve immediately with lemon wedges and dipping sauce.

Prepare hot rock for service

Once the rock is well heated, transfer it carefully to a heatproof serving board or trivet at the table. Sprinkle a little coarse kosher salt on the rock surface to season. Place a small dish of butter nearby for basting while cooking on the rock.

Steam vegetables and prepare starch

While the rock heats, steam 2 cups mixed vegetables until crisp-tender (about 4–6 minutes) and keep warm. Prepare rice or mashed potatoes as desired.

Interactive cooking at table

For the beef option, guests can finish slices on the sizzling rock for 30–90 seconds depending on preferred doneness. For ravioli, place pre-seared ravioli on the hot rock for a final crisp. Provide tongs or forks and remind guests to use caution; the rock remains extremely hot.

Serve

Serve sizzling hot rock items immediately with butter for basting, lemon wedges, dipping sauces and the prepared sides.

Warm the house steak sauce briefly if desired. Offer the hoisin-soy dipping sauce and optional chili oil or Sriracha on the side. Encourage diners to dip seared beef or ravioli and squeeze lemon over seafood or beef as preferred.