Steak and Company Launches New Menu &

Announces Return of Popular Hot Stone DIY Dining Experience

Back by popular demand, Steak and Company has confirmed the return of its much-loved Hot Stone ‘Do-It-Yourself’ dining experience and a range of new seasonal menu items for the Autumn.

Following a flurry of customer requests, Steak and Company will relaunch its dynamic dining experience on 8th November. Looking for a meal with a more interactive element? At Steak and Company, guests can go as rare as they dare with the opportunity to grill show-stopping cuts of meat at the table on a hot lava stone. Steak lovers can order a 28-day matured Black Angus South American fillet to ‘cook-it-yourself’ on a sizzling hot lava stone alongside sea salt and a choice of butters and sauces as seasoning accompaniments. 

The lava stone is crafted from a piece of molten rock expelled during a volcanic eruption and its smooth surface is ideal for grilling steaks. Even those with little to no cooking skills will be able to cook a perfect steak as the dry heat of the lava stone sears in the succulent juices and flavours of the steak. At Steak and Company, the hot stone is heated in an oven at 320°C and stays sizzling hot for 20 minutes, so guests can cook the steaks to their liking. Like it rare? Simply sear on the personal-sized 20x12cm hot stone and enjoy. Want it a little more done? Then, cut into slices and grill for a medium to well-done finish. 

Pawel Jursa, Group Executive Chef at Steak and Company, says “My top tip for cooking on the hot stone is to cut the steak into bite sizes pieces and then cook with butter and seasoning on the stone. The smaller cuts will cook extremely quickly, so it’s easier to achieve the finish you desire and each bite will have that signature smoky and sizzling taste.”

Diners can get hands-on with their dinner and test their cooking skills with the Hot Stone experience whilst also enjoying Steak and Company’s new seasonal menu items this Autumn. The new menu will feature freshly-dressed Caesar Salads, Garlic and Chilli Prawns, Glazed BBQ Ribs, a World’s Best Steak at 2021 World Steak Challenge, award winning Finnish Grass & Chocolate-fed Ayrshire Fillet 10oz, and a 45-day aged 10oz, Val Padana Ribeye sourced from Bianca della Val Padana white cows, reared on open pastures in the Po Valley, and known for producing milk for Parmigiano Reggiano cheese. The provenance of the cows gifts the meat with a unique toasty, and umami flavour profile and a buttery melt-in-the-mouth texture.

The Hot Stone experience is available to order as a 10 oz 28-day matured Black Angus South American fillet steak (£42). The Hot Stone experience and the new menu will be available at all Steak and Company restaurants from 8th November onwards. 

With restaurants in the West End; Leicester Square, Covent Garden, Piccadilly Circus, and Kensington; Steak and Company has built a reputation for fantastic steaks, a warm atmosphere, and excellent service. Steak and Company’s mission is to make provenance focussed dining accessible for curious diners with a menu dedicated to exploring exclusively sourced show-stopping cuts of meat alongside classic house steaks.

For press information, please contact Steak and Company at tuhina.r@steakandcompany.co.uk