Steak On A Stone Recipe

Temper and season steaks

Remove the filet mignons from refrigeration 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Rub each steak lightly with 1 tbsp neutral oil. Season all sides generously with coarse sea salt (about 1 tsp per steak) and freshly ground black pepper.

Preheat the granite stone in an oven or on an electric stone heater until it reaches approximately 600°F (315°C). Use caution and follow the stone manufacturer's instructions for heating and handling. Keep the stone in its rack or handle with heavy-duty gloves.

When the stone is up to temperature and you are ready to serve, place the steaks directly onto the hot stone. Sear for 2–3 minutes per side for medium-rare (internal temp ~125–130°F / 52–55°C). For thicker steaks or different doneness, adjust time: add ~1 minute per side for medium. During searing, add the 3 tbsp butter, smashed garlic cloves, and baste the steaks with melted butter for extra flavor—use tongs and a spoon to pour butter over the top repeatedly for about 30–45 seconds per side.

After searing, remove steaks to a warm plate or allow the guest to rest on the stone if service style permits. Rest steaks 5 minutes before slicing to allow juices to redistribute.

Rehydrate porcini and reduce

Place dried porcini mushrooms in a small bowl and cover with 120 ml hot water. Let steep 20 minutes. Strain, reserving the soaking liquid and roughly chop the porcini. Skim any grit from the liquid and set aside.

In a sauté pan over medium-high heat, add 1 tbsp butter and 1 tsp oil. Sauté minced shallot until translucent (about 2 minutes). Add minced garlic and sliced cremini mushrooms; sauté until mushrooms release moisture and start to brown, 4–5 minutes.

Add chopped rehydrated porcini and pour in 60 ml red wine. Increase heat and reduce wine by half. Add 250 ml beef stock and 1 tsp reserved porcini soaking liquid (taste first; if very strong, add less). Simmer until reduced by about one-third, 8–10 minutes.

Lower heat and stir in 60 ml heavy cream and 20 g cold cubed butter, whisking to emulsify and thicken slightly. Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme. Adjust seasoning. Keep warm until service.

In a small bowl, combine 80 g crumbled blue cheese, 60 g sour cream, 30 g mayonnaise, 1 tsp lemon juice, 1/4 tsp black pepper, and 1/4 tsp salt. Mash with a fork or whisk until partially smooth but still slightly textured. Taste and adjust lemon or salt. Chill briefly if preparing ahead. Serve at room temperature alongside steak so it softens on the hot stone.

Toss asparagus spears with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast in a 425°F (220°C) oven for 8–10 minutes until tender-crisp and slightly charred, or grill for 4–6 minutes. Keep warm and arrange on the plate with the steak at service.

Place 500 g peeled, cut potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, 15–18 minutes. Drain well and return to pot over low heat for 1 minute to dry out.

Mash potatoes with 40 g butter and 120 ml warm heavy cream until smooth and creamy. Season with 1 tsp salt and white or black pepper to taste. Keep warm until plating.

Place the preheated granite stone on a stable heatproof serving platform at the table or on the pass for plating. Carefully transfer seared steaks to the stone if you rested them off-stone, or leave them where they rested. Sprinkle a small pinch of sea salt flakes over each steak just before serving.

Arrange a scoop of mashed potatoes and a bundle of roasted asparagus beside the steak on the serving board or plate. Spoon 2–3 tbsp porcini mushroom sauce per steak onto the plate and serve 1–2 tbsp blue cheese sauce in a small ramekin or drizzled beside the steak so guests can add as desired.

Advise guests that the stone is extremely hot (about 600°F). Recommend using tongs or steak knives provided; continue to cook the steak on the stone to personal preference if desired. Garnish with an optional sprig of thyme and additional sea salt flakes to taste.