In France they call it Pierrade (cooking on a stone), it Spanish it will be described as “a la plancha” and I just call it quick fried steak because that's exactly what it is! If you're lucky enough to be able to do this on a red hot stone then great, but for me it's a hotplate barbecue such as the Red Hot Plancha.
This recipe on a hotplate barbecue is really easy, just make sure that the hotplate is well cleaned before you start.
You can do it with a table top grill, the fundamental point is that everyone cooks their own meat so the grill needs to be in the center of the table.
It depends how many you're cooking for as to how much meat you need. You're probably a better judge of your own appetites but for a party of four I've used a pound of meat. It does help however to buy more because it makes it easier to thinly slice as I've described below. You can always cut any remainder for steaks.