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Pizza stone for steak
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Marlin Darlin
Posts: 87
In this month's Bon Appetit, Eric Ripert has a recipe for cooking steak on a slate tile set on the grate over high heat. My Home Depot did not have slate so, I was wondering if I could just use my pizza stone. Will it stand up to high temps without the plate setter under it? Any thoughts?
Comments
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I'd be more worried about the porous pizza stone absorbing the steak's juices and fat, making subsequent pizzas taste of steak (which may not be a bad thing... :-? ).With a glazed or iron pizza stone, shouldn't be a problem (although its been mentioned here before that the Pampered Chef stones sometimes shatter in the Egg)._____________
Tin soldiers and Johnson's coming...
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What happens to the juices from the steak?? Are you worried that they might flash?
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dont know if i would want to chance shattering a pizza stone with a cold steak being thrown on, but firebicks would be a cheap alternative
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I actually read the instructions on our last pizza stone and it said "Do not expose the stone to oil or fat".
______________________________________________I love lamp.. -
Use a cast iron skillet...I cook steaks that way all the time....your pizza stone is porous...
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nolaegghead said:I actually read the instructions on our last pizza stone and it said "Do not expose the stone to oil or fat".Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I have a Pampered Chef stone that is many years old. When I first got it, I seasoned it by rolling out a package of Pillsbury Crescent Rolls over the surface and baking. Did this twice. The high fat content of the rolls seasons the stone, similar to seasoning CI. After any years of reheating greasy pan pizza, the stone in now black an totally non stick. If I do something greasy, I just wipe off the excess oil with a paper towel while it is still hot. Never thought to do a steak on it, but I probably could.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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There are many different types of pizza stone. You need to consult the documentation for your particular stone. There are types that can handle grease and oil - these are probably vitreous ceramic or have a vitreous coating. Mine is not one of those.
______________________________________________I love lamp.. -
@nolaegghead"consult the documentation"?You are really overshooting your audience here. Why would any of us read instructions?
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Tjcoley said:I have a Pampered Chef stone that is many years old. When I first got it, I seasoned it by rolling out a package of Pillsbury Crescent Rolls over the surface and baking. Did this twice. The high fat content of the rolls seasons the stone, similar to seasoning CI. After any years of reheating greasy pan pizza, the stone in now black an totally non stick. If I do something greasy, I just wipe off the excess oil with a paper towel while it is still hot. Never thought to do a steak on it, but I probably could.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Read, read what???
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what is the meaning of this word instructions?Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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I've heated the stone in the oven to 550 on a regular basis. Haven't used this one on the Egg (rectangular and doesn't fit) but I do use an unseasoned PC round stone on the Egg with no issues, so far.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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bigphil said:what is the meaning of this word instructions?__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Tjcoley said:bigphil said:what is the meaning of this word instructions?
______________________________________________I love lamp.. -
I have a stack of slate in the basement I'd be happy to share for the cost of shipping if you're interested.I cook. I eat. I repeat. Thornville, Ohio
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My first pizza cook used a family favorite pampered chef pizza stone and it broke right down the middle at 550.Agree that a CI skillet is the way to go - doesn't get any better than a sear on that.
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I have personally seared and finished the best filet Mignon on my pizza stone. I was able to serve them sizzling and it was amazing. It was great for a few weeks until the stone split. That is all.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Thanks everyone. I don't want to risk shattering my stone so I will try another garden center for the slate. Ripert says to by several as they are likely to crack and to keep on cooking even if the stone you are using does crack. Have some prime strips and soft shell crabs for a surf and turf tonight.
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Using slate is interesting, but it seems like kind of a PITA if they are likely to crack and you have to keep buying them . Who knows, maybe they make a real difference; but it seems to me a CI skillet would do the trick.FYI- this guy mentions it exploding and ricocheting all over the kitchenWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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wonder how the slate really works going high heat, i stacked bluestone which is like a slate into a fire ring for outdoor fires and the stuff would literally explode, explode enough you risked taking an eye out with it so i have to wonder about a high heat cook with slate and thermally shocking it
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I've used slate in the past on my table underneath the Egg. Every sheet I ever used cracked in half. I would wonder why using slate is better than cast iron, for example.
The Naked Whiz
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