The Perfect 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 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. 

Difficulty

Servings

2 steaks

Prep Time

30 minutes

Cook Time

4 to 6 minutes

By Ooni HQ

The Perfect Flame-cooked Steak

Note

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.

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

2. Fire up your oven; aim for 500 °C (932 °F) on the stone baking board inside.

You can check the temperature of your oven quickly and easily using an infrared thermometer.

3. 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.

4. Turn the flame of your oven to medium or low to prevent overcooking; return the grizzler to the oven.

For a 1-inch (20-millimetre) 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.

5. Using your meat thermometer, check the temperature inside your steak.

For rare, aim for 52 °C (125 °F). For medium rare, aim for 57 °C (135 °F). You can use increments of 5 °C (10 °F) for increasing levels of doneness.

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



7. Place a knob of butter on top of each steak, cover with aluminium foil, and let the meat rest for roughly the time it took to cook.

This allows the juices to settle evenly, ensuring full flavour with every bite.

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


Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.
  • Olitalia Pizza Oil (500ml)
    2 teaspoons (4.5 grams) extra-virgin olive oil 
  • 2 thick-cut steaks - we suggest rib-eye or sirloin - (227 to 340 grams, per steak)
  • Fine sea salt to taste
  • Freshly ground black pepper, to taste
  • Your favourite steak rub, to taste (optional)
  • 2 tablespoons (28 grams) butter

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