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 510 °C (950 °F) 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 caramelise the fats and sugars, ensuring a rich, succulent result. 

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 flavour. 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. 

When two forces combine – Anova Precision Cookers sous vide with Ooni pizza ovens, you’re bound to get epic results. Like this recipe for perfectly cooked steak from Ooni Ambassador Josh Tahan (@truecraftbbq). Taking the time to brine your steaks, followed by a sous vide, allows for perfect cook whatever the size or cut. With a reverse-seared flame-cooked finish in Ooni pizza ovens, there’s no better way to achieve that caramelised, beautifully seared crust that covers tender and succulent meat throughout.

Cooking deliciously tender salmon in your Ooni is easy, all you need is a trusty cast iron pan, some fresh fillets, and a couple of ‘probably-already-in-your-store-cupboard’ ingredients for the glaze. Quick and packed with flavour, this recipe is an instant hit!

This unique recipe is another creation from Daniel Shahin of United Q BBQ Podcast, and it’s defined by the mouth-watering, salty Umami butter that melts perfectly into the juicy ribeye steak. Paired with fresh asparagus stems coated in a honey-butter dressing, it’s the ideal indulgent recipe to make the most of your Dual-Sided Grizzler Plate.

When that craving for burgers calls, fire up your Ooni pizza oven: our cast-iron flame-cooked double smash burger is stacked with gouda cheese, pickle, red onion, lettuce and tomato, and served between sweet butter-toasted brioche buns.

From the streets of Mexico to your back garden – this easy recipe for Elotes and Okra is great for keeping hungry guests entertained, or served up alongside your BBQ feast. The creamy, tangy flavours of the elotes pair perfectly with the spicy, charred okra skewers. If, by some miracle, any is leftover – top over a margherita for a truly awesome pizza next day!

If you thought your oven was just for pizzas, think again. The stand-out ingredient to this fiery pineapple cocktail is the smoky syrup that’s made with flame-cooked, cast iron pineapple chunks and crushed pink peppercorns. Mix this with spicy habanero bitters and Ilegal mezcal for a refreshingly fierce drink! 

The subtle, smoky flavour of Bourbon mixed with sweet, flame-cooked peach and rosemary syrup is a taste like no other. With simple, fresh ingredients and top-quality Bourbon, you’ll savour every sip. Embrace your inner mixologist with this simple, but showstopping cocktail from Ooni pizza ovens!

Kick back with this delicious wood-fired menu from none other than Ooni ambassador Mike Holman (@pizzainthesac). From sizzling chicken fajitas cooked with sweet peppers, to homemade tortilla and creamy elotes, washed down with zingy blackberry and jalapeno margaritas. 

This simple but delicious recipe from Canada-based food blogger James “Zimmy” Synowicki (@zimmysnook) is the perfect weekend or holiday treat to bring out the best of your local seafood produce. Beautifully buttery and succulent lobster tails are paired with zingy garlic and sweet honey, then nestled with spicy wild shrimp in a hot pepper marinade. Pair with a chilled glass of white wine for ultimate indulgence.