What food can you Cook on the Stone?

It doesn’t take much to understand we’re a lot to do with Steak, but that doesn’t just mean meat Steaks.

Of course, our searing Lava Stones are perfect for Fillet, Sirloin and RibEye Beef and we talk specifically about the benefits of each of these cuts in this article.

On the fish front, SteakStones also deliver a fun and fresh way of cooking Salmon, Tuna and Swordfish Steaks.

For Salmon, we recommend serving skin side down and simply slicing pieces off the main Steak off and enjoying the inner succulence of the Salmon.

Tuna is also beautiful and has a wonderful texture contrast between the seared outer and soft uncooked inner.

One of our personal favourite fish Steaks is Swordfish, which, due to the natural oily composition of the fish develops a natural crisp coating to the outside.

Staying with the sea, Scallops sear beautifully on the stone in much the same way as some delicious fresh King Prawns. All of these items can be enhanced by the sauces and sides you compliment them with and much of the fun is experimenting with some unusual combinations of flavours.  

Heading back to land and we love to serve some lamb chops with a selection of sauces to include mint and redcurrant. Add these to the stone to create a wonderful mix of flavours with the crispy, seared outer of the lamb and the soft, pink inner.

And as the seasons change there are all sorts of excellent options to add to your SteakStones menu, such as Venison with seasonal vegetables and a redcurrant compote.

Head to our menus page to view a few more ideas and if you have found something a little different please tag us in a photo or video on your favourite social channel. Happy Sizzling!