Stone-Grilled Meat: GEORY KAVKAZ

1. INGREDIENTS & PREPARATION (Serves 4–6)

🥩 Meat:

• 1.5–2 kg beef, lamb, or veal, cut into thick steaks, medallions, or rustic chunks
• Cuts like ribeye, entrecôte, sirloin, or lamb shoulder work best
• Make sure pieces are at least 2–3 cm (1 inch) thick for good searing

🧂 Seasoning:

• 3–4 tablespoons animal fat (lamb fat or beef tallow), or neutral vegetable oil
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• Optional extras:
  • 4–5 crushed garlic cloves
  • Fresh rosemary, thyme, or bay leaves
  • Paprika or chili flakes (sparingly)

🔥 Equipment:

• A flat, clean stone—like granite or lava rock, pre-heated until blazing hot
• Open fire pit, charcoal bed, or heavy gas burner
• Tongs, metal spatula, cutting board

🍋 Garnish & Sides:

• Lemon wedges or vinegar for bright finishing
• Fresh parsley or dill
• Bread, grilled vegetables, pickles

2. FIRE & STONE – THE SETUP

1. Select your stone: It should be heat-resistant and food-safe. Granite, marble, or flat river stone all work.
2. Wash it thoroughly and preheat slowly over a flame or coal bed for at least 30–45 minutes until it reaches intense heat. Sprinkle water—if it sizzles and evaporates instantly, it’s ready.
3. While the stone heats, prep your meat: pat it dry with paper towels. A dry surface gives a perfect sear.
4. Rub each piece with oil and season both sides generously with salt and pepper. Let rest at room temperature—cold meat won’t cook evenly.

3. THE COOKING – STONE MEETS MEAT

1. Carefully place meat pieces directly onto the hot stone. You’ll hear a loud sizzle—that’s your crust forming.
2. Let the meat sear undisturbed for 3–4 minutes, depending on thickness. Don’t crowd the stone—give each piece space.
3. Flip using tongs or a spatula. Sear the other side for another 3–4 minutes until both surfaces are deeply browned and slightly crisp.
4. If you’re using garlic or herbs, press them gently onto the hot stone around the meat—they’ll smoke and infuse the air with incredible aroma.
5. For thick cuts: after searing both sides, move meat to a slightly cooler edge of the stone and let cook gently for 5–10 more minutes for medium doneness.

💡 Pro tip: This is cooking by feel, not thermometer. Listen to the crackle, smell the char, trust your instincts.

4. REST & SLICE

1. Transfer the seared meat to a wooden board or warm plate. Cover loosely with foil or a clean cloth. Let it rest for 5–10 minutes to allow juices to redistribute.
2. Meanwhile, remove any garlic or burnt bits from the stone, wipe clean if needed, and toss some flatbread onto the remaining heat if you wish.
3. Slice meat against the grain, if applicable, into thick rustic pieces.
4. Finish with a squeeze of lemon or a splash of vinegar, and a pinch of salt if desired.

5. SERVING THE FEAST

This isn’t just a meal—it’s an event. Serve the meat as the centerpiece of your table, surrounded by:

• Fresh flatbread or lavash
• Pickled onions, cucumbers, or cabbage
• Fire-roasted vegetables—eggplant, peppers, tomatoes
• A simple herb salad with parsley, dill, lemon, and salt
• Adjika or spicy tomato sauce for dipping
• A bottle of strong tea or deep red wine

Let people tear the meat, dip their bread, talk loud, and laugh hard. This is how food is meant to be shared.

🔥 NOTES

• “Fire doesn’t lie” – either you respect it, or your meat will tell the truth.
• Salt is sacred – don’t be shy, it’s what lets meat sing.
• Stone grilling is about presence – you cook with your eyes, ears, and hands.
• The best spice? Time and simplicity.