Steaks on a Rock
This is part 3 of my series for unique ways to cook steak over fire and if they are worth it. Today we are cooking some Steaks on a Rock. Well, not any old rock. We are cooking on a Lava Stone that is meant for high heat (see note below). The sear was not my favorite… but that Cowboy Tallow saved the day with its delicious flavor. Let’s dive in! Table of Contents Why You’ll Love Cooking Steak on a RockOther recipes in this steak SeriesIngredientsHow to Cook Steaks On a RockSteaks on a Rock Recipe Why You’ll Love Cooking Steak on a Rock Other recipes in this steak Series Ingredients How to Cook Steaks On a Rock Steaks on a Rock Recipe Why You’ll Love Cooking Steak on a Rock Honestly, if you want the perfect steak, this method might not be what you’re looking for. The sear on these steaks was not amazing, but it was a great way to add some razzle dazzle to the cooking process. Overall, it was my least favorite way to cook in the series thus far, but hey, it’s worth it if you’d like to try something new! Plus you can’t really go wrong with a juicy steak. Just lower your usual expectation of a nice crust. Today we are cooking on a rock, but it’s not just any rock. It’s lava stone. Lava stone and granite are the most ideal cooking stones, since they can handle high heat temperatures. *NOTE BEFORE COOKING*: Non-volcanic rock can actually explode under high heat, so make sure to stay away from any other type of rock except for lava stone and granite. For the best results on this Steak on a Rock recipe, you’ll want a thin slab of rock. Do not use a large rock for hot stone cooking, as they are not meant for high heat either and would take forever to warm up. Other recipes in this steak Series Ingredients Keep in mind, the cook times for these steaks may be a bit longer than if they were cooked on a hot grill. The only way to be absolutely sure you’ve cooked them to the right temperature on a lava rock is to check with an instant-read thermometer. 15 minutes of prep time and 20 minutes of cook time should be about right to serve 4. However, it really depends on your stone and fire temp. To create this meal, you’ll need 2-3 ribeye steaks, kosher salt, and canola oil. For maximum flavor, you’ll make homemade cowboy tallow out of beef tallow, fresh lemon juice, minced garlic, dijon mustard, chopped parsley, jalapeño purée, fresh ground pepper, cayenne powder, and kosher salt. For other fun recipes, check out my Sweet Pineapple Teriyaki Salmon, Cheese Stuffed Smoked Meatloaf and Huli Huli Ribs with Sriracha BBQ Sauce. How to Cook Steaks On a Rock *NOTE BEFORE COOKING*: Please grab a lava rock meant for cooking at high temperatures before making this recipe. Please do not use a large rock, as they are not meant for high heat. You’ll want to seek out a real steak stone. Make sure it is very clean before cooking, as the surface of the meat will be right against the stone. The first thing you need to do is preheat your fire to high heat (around 400F) for direct cooking. Season your steaks with oil and some kosher salt. Set to the side and add your lava rock stone to the fire/grill to heat up until it’s 400F. Add the raw meat to the rock. Cook each cut of steak for 3 minutes per side, measuring with a meat thermometer until they reach 120F internal. Once done, pull off and let rest at room temperature for 10 minutes. Pull lava stone off the heat and add a cast iron skillet with some beef tallow. Add your minced garlic to brown for 2 minutes. Then add the rest of the Cowboy Tallow ingredients to simmer over the heat for 1-1.5 minutes. Pull the skillet off and add a couple spoonfuls of the sauce to the top of your tender Steaks on a Rock. Now, simply slice, serve and enjoy! Steak: ▢ 2-3 Ribeyes▢ Kosher Salt▢ Canola Oil ▢ 2-3 Ribeyes ▢ Kosher Salt ▢ Canola Oil Cowboy Tallow: ▢ 1 cup Beef Tallow▢ 1 medium Lemon juiced▢ 2 tbsp Minced Garlic▢ 1.5 tbsp Dijon Mustard▢ 1 tbsp Chopped Parsley▢ 1 tbsp Jalapeno Puree▢ 1 tsp Black Pepper▢ ½ tsp Cayenne Powder▢ Kosher Salt to taste ▢ 1 cup Beef Tallow ▢ 1 medium Lemon juiced ▢ 2 tbsp Minced Garlic ▢ 1.5 tbsp Dijon Mustard ▢ 1 tbsp Chopped Parsley ▢ 1 tbsp Jalapeno Puree ▢ 1 tsp Black Pepper ▢ ½ tsp Cayenne Powder ▢ Kosher Salt to taste Preheat your fire to high heat (around 400F) for direct cooking.Season your steaks with oil and some kosher salt. Set to the side and add your lava rock stone to heat up till 400F. Add the steaks to the rock and cook for 3 minutes per side or until 120F internal. Once done, pull off and let rest for 10 minutes.Pull lava stone off the heat and add a cast iron skillet with some beef tallow. Add your minced garlic to brown for 2 minutes. Then add the rest of the Cowboy Tallow ingredients to simmer over the heat for 1-1.5 minutes. Pull the skillet off and add to the top of your resting steaks.Pull out the steaks, slice, serve and enjoy! Preheat your fire to high heat (around 400F) for direct cooking. Preheat your fire to high heat (around 400F) for direct cooking. Season your steaks with oil and some kosher salt. Set to the side and add your lava rock stone to heat up till 400F. Add the steaks to the rock and cook for 3 minutes per side or until 120F internal. Once done, pull off and let rest for 10 minutes. Season your steaks with oil and some kosher salt. Set to the side and add your lava rock stone to heat up till 400F. Add the steaks to the rock and cook for 3 minutes per side or until 120F internal. Once done, pull off and let rest for 10 minutes. Pull lava stone off the heat and add a cast iron skillet with some beef tallow. Add your minced garlic to brown for 2 minutes. Then add the rest of the Cowboy Tallow ingredients to simmer over the heat for 1-1.5 minutes. Pull the skillet off and add to the top of your resting steaks. Pull lava stone off the heat and add a cast iron skillet with some beef tallow. Add your minced garlic to brown for 2 minutes. Then add the rest of the Cowboy Tallow ingredients to simmer over the heat for 1-1.5 minutes. Pull the skillet off and add to the top of your resting steaks. Pull out the steaks, slice, serve and enjoy! Pull out the steaks, slice, serve and enjoy! Calories: 737kcal | Carbohydrates: 8g | Protein: 24g | Fat: 71g | Saturated Fat: 52g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 69mg | Sodium: 124mg | Potassium: 382mg | Fiber: 1g | Sugar: 4g | Vitamin A: 252IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!