Show Us Your Meat, and We'll Show You Ours

[Ryan T]

Just typed steak stone in amazon and a quick look revealed a "granite" stone. My guess would be a scrap of granite counter top would work fine for this idea.

pizza stone (and I assume, steak stone) isnt actual stone, its compressed sand.
I wouldnt do a chunk of real granite IMO, they can have epoxies and things in them to seal the granite. if you want to go cheap, try an unglazed clay/brick paver stone.

beef tenderloin and filet mingon are for all practical purposes the same.

Just another take on pizza/steak stones. I'm not sure how many of you guys know this, but my twin brother graduated culinary school from Johnson & Wales, has worked as Chef at the Ritz Carleton, numerous country clubs in Charlotte and is currently the Executive Pastry Chef for Pre-Gel America. He said he tossed his pizza stone and uses a 1" thick piece of aluminum and said he would never go back to a pizza stone again. Aluminum is very conductive, lightweight, will not lose near as much heat if the oven temp drops/you open the oven door and will make a very crispy crust without the pizza being chewy. What he does is preheat the oven as high as it will go for 30 minutes with the aluminum as close to the heating element as possible. Once the pizza is ready, slide it on the top rack with the broiler on high and you have crispy, tasty pizza ready in 3-6 minutes. This cooking method is akin to wood fired pizza ovens without having to reach 850+ degrees like wood fired oven can. Well worth having a look at for some delicious pizza.

He made this beauty for me when I was down in Charlotte interviewing for a job and it was amazing. After pre-heat it was cooked in 5 minutes.