Easy Seared Steak with Garlic Butter

Whether you’re cooking to impress your date or just want dinner on the table in less than 15 minutes, the high heat of an Ooni oven is the secret to restaurant-quality steak at home. We use our cast iron Dual-Sided Grizzler Plate, preheated in a piping hot Ooni to get a fantastic sear and extra-tender interior for steaks.

Meat quality, salt, heat and timing are all the keys to making an excellent steak. Start by choosing a great quality piece of meat — we prefer a boneless ribeye, but you can choose whichever cut you like — then salt it sufficiently, cook it at a high temperature and let it rest before serving. If you’re new to cooking steaks in your Ooni, our video will walk you through every step of the process.

Right before serving, we like to add some crunchy salt and a bit of extra fat with a tasty garlic butter, which adds shine and taste without overpowering the flavour of the steak. Feel free to flavour your butter however you like or skip it altogether — either way, you (and maybe your date, too) will be impressed.

Difficulty

Servings

One 12-ounce (340-gram) boneless ribeye

Prep Time

5 minutes

Cook Time

6 minutes, plus resting

By Ooni HQ

Note

Remember to take your steak out of the fridge at least 30 minutes before cooking to ensure it’s at room temperature.

Method

1: Heat your Ooni oven to 345-370°C and use your infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

2: Preheat your Dual-Sided Grizzler Plate for 6 to 10 minutes.

Tip: Don’t have a Dual-Sided Grizzler Plate?

3: While the pan is heating, season your steak with 1 tablespoon (15 grams) of salt and 1 teaspoon (5 grams) of cracked black pepper.

Let it rest for 5 minutes, then rub it with 2 ¼ tablespoons (10 grams) of extra-virgin olive oil

Tip: By coating the steak in olive oil instead of the pan, you avoid potential flare-ups when the oil comes into contact with the hot cast iron pan.

4: Remove the preheated pan from the oven and place your steak in the pan, then place it in the oven and cook for 3 to 4 minutes.

5: Use tongs to flip the steak over and cook for another 3 minutes.

Turning steak on cast iron skillet in Koda 16

6: Take the pan out of the oven and insert an instant-read thermometer into the thickest part of the steak to check the temperature –– it should read approximately 46°C for a rare steak, 52°C for a medium-rare steak and 57°C for a medium steak.

If it hasn’t reached your desired temperature, put it back in the oven and cook until it reaches your preferred level of doneness.

Tip: It’s important to remove your steak from the pan immediately, as it will continue to cook on a hot pan.

7: Place your steak on a cooling rack on top of a sheet pan or on a cutting board and let it rest for 10 minutes.

8: While the steak rests, melt the butter with the smashed garlic cloves in a small saucepan on medium-low heat.

9: Once the steak has finished resting, brush on the garlic butter and slice the steak against the grain.

10: Baste with more butter if desired, then serve and enjoy.

Ooni HQ

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