Ooni Flame-cooked Steak

Is a steak even a steak without sear marks and a juicy, tender bite? We don't think so, but you’ll need some extreme heat to accomplish both. That’s where the Ooni comes in. With the ability to get up to 950 �°F (510 �°C) you’ll get that coveted browned, crusty exterior and pink or red interior. The high heat also allows important chemical reactions to take place, which caramelize the fats and sugars, ensuring a rich, succulent result.

source	Ooni
categories	meat
yield	2 steaks
prep time	30 mins
total time	35 mins

INGREDIENTS

[Equipment]

Ooni Pizza Oven

Ooni Infrared Thermometer

Ooni Cast Iron Dual-Sided Grizzler Plate

Tongs

Meat thermometer

[Ingredients]

2 thick-cut prime steaks (roughly 8 to 12 oz, or 227 to 340 grams, per steak)

Fine sea salt to taste

Freshly ground black pepper, to taste

2 tsp (4.5 grams) extra-virgin olive oil

Your favorite steak rub, to taste (optional)

2 Tbsp (28 grams) butter

INSTRUCTIONS

1. Before you're ready to cook, allow the steaks to reach room temperature, checking with a meat thermometer for accuracy. This ensures a clean, even cook throughout.

2. Season your steak by gently patting the salt and pepper into the meat with a little olive oil, as well as your rub.

3. Fire up your oven; aim for 932 °F (500 °FC) on the stone baking board inside. You can check the temperature of your oven quickly and easily using an infrared thermometer.

4. When the oven is ready, place your seasoned grizzler plate inside to preheat. After 5 minutes, remove the plate. Using tongs, carefully lay your steaks across the grizzler ribs.

5. Turn the flame of your oven to medium or low to prevent overcooking; return the grizzler to the oven. For a 1-inch (20-millimeter) cut steak, cook for 2 to 3 minutes on each side. Flip and rotate the steak to ensure an even heat distribution in the hotter zones of the oven.

6. Using your meat thermometer, check the temperature inside your steak. For rare, aim for 125 °F (52 °FC). For medium rare, aim for 135 °F (57 °FC). You can use increments of 10 °F for increasing levels of doneness.

7. Once cooked to your desired level, remove the grizzler and transfer the steaks to a wooden cutting board.

8. Place a knob of butter on top of each steak, cover with aluminum foil, and let the meat rest for roughly the time it took to cook. This allows the juices to settle evenly, ensuring full flavor with every bite.

9. For maximum tenderness, slice across the grain of the steak with a sharp knife, serve and enjoy.

NOTES

When choosing your meat, aim for top-quality, thick-cut prime steaks with abundant marbling, as they’re excellent for high-heat cooking and pack more flavor. With the Ooni Dual-Sided Grizzler Plate, you can cook multiple steaks at a time, using the grizzler ribs to create those picture-perfect sear marks. Once your steak is done, serve it with salad, use it for fajitas, throw some thin slices on top of a pizza or fold them into some freshly baked pita. Simple, tasty and flamed to perfection.