In places where the summer heat reaches above 105 degrees, people joke about cooking eggs and other foods on the sun-baked asphalt. Little do they know that they could experience a similar concept year-round at Steak and Stone of Mesa.

There, artisan cuts of meat—such as filet mignon, sirloin, and rib-eye—are cooked to each diner's desired doneness on a 500-degree stone slab at the table. The steak sizzles away, absorbing salt and slowly fading from bright red to seared brown, as guests avail themselves of the salad bar and sides like bourbon baked beans and garlic mashed potatoes. Meanwhile, spicy, Southwest-inspired Lava Bowls simmer in 500-degree molcajetes.

The menu also offers savory barbecue smothered in housemade sauce, including St. Louis–style ribs, pulled-pork tacos, and smoked bratwurst sandwiches. In addition, the contemporary restaurant offers an uninterrupted view of the Falcon Field runway and its mountainous backdrop, where patrons might see the takeoffs and landings of antique aircraft, as well as the training of professional pilots at one of the world's largest flight schools.