A 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 Kiln Everdure comes in. With the ability to get up to 500 °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.
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.
Equipment
Kiln Everdure Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Dual-Sided Grizzler Plate
Tongs
Meat thermometer
Ingredients
2 thick-cut steaks - we suggest scotch fillet or porterhouse - (227 to 340 grams, per steak)
Fine sea salt to taste
Freshly ground black pepper, to taste
2 teaspoons (4.5 grams) extra-virgin olive oil
Your favourite steak rub, to taste (optional)
2 tablespoons (28 grams) butter
Method
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.
Season your steak by gently patting the salt and pepper into the meat with a little olive oil, as well as your rub.
Fire up your oven; aim for 500 °C on the stone baking board inside. You can check the temperature of your oven quickly and easily using an infrared thermometer.
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.
Turn the flame of your oven to medium or low to prevent overcooking; return the grizzler to the oven. For a 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.
Using your meat thermometer, check the temperature inside your steak. For rare, aim for 52 °C. For medium rare, aim for 57 °C. You can use increments of 5 °C for increasing levels of doneness.
Once cooked to your desired level, remove the grizzler and transfer the steaks to a wooden cutting board.
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.
For maximum tenderness, slice across the grain of the steak with a sharp knife, serve and enjoy.
Ref: https://nz.ooni.com/blogs/recipes/the-perfect-flame-cooked-steak