I have the Kari 16 with glass door and one suggestion would be, when flipping the steak, also rotate it. That way both ends of the steak get the higher heat closer to the fire. I notice your steak was more well done at 1 end than the other. Great job either way and it looks delicious
I have the OG Ooni Unni Oven, I've made 10x the amount of steaks on it than Pizza, it makes the best steaks I've ever had, way better than my Webber kettle grill can do.
Great combination Thomas - it works so well doesn't it... you can also mix it up before cooking pizza on it and prep the meat as the Karu gets to temp.
They’ve changed it..my new Karu 16 is beautifully either powder coated or finished with a black coating..it’s beautiful. I would like the natural gas burner attachment however..
I have the Ooni Uni Karu24 Boonies 1700 A.D. Inferno model. They only made 3 units. For fuel it runs on cow patties and hydrogen and reaches 2400 degrees in 3 minutes. I can cook a Ribeye within 15 seconds by just placing it near the unit (3 feet).
I assume that if you don’t preheat the pan, but instead heat the meat up internally to about 50C and than only put it in the Ooni 1 minute per side to give it the sear, you will end up at around 52C which should be rare to medium-rare.
Does the Ooni cast iron burn off/lose seasoning at high temps or will it stay richly obsidian as depicted? A Lodge pan I popped in my 400+C Karu took a beating and I had to spend ages reseasoning the little chap. Great video by the way!
i get just a karu and i thout for using it for primary napolitan style pizza but after seeing that i may try it for a steak ,only problem does the steak oils not hit the walls of the karu
@@BBQLANDSG4 thanks for repply ,,i use normally a mix of olive oil and latter irish butter to mix the flavors of the garlic,tyme and rossmarin a killer combo for steaks i gues it may hit the walls .
yummy. What would you say was the total cook time? I have a karu and want to do things other than pizza. Any tips for controlling the heat with the chimney flue?
Widać że grill jak nowy nie uzywany. Stek spalony z zewnątrz to jest niezdrowe. Lepiej w trakcie grillowania zawinąć w folie aluminiową albo obniżyć ogień żeby nie przypalić
Why's the channel called bbq land? 🤔 I prefer to use a slightly more wobbly table when I'm working with red hot coals 👍 Should've turned the steak 180 when you flipped it. 😘
If you're American and an informed man you know the difference between BBQ and grilling. In other countries they lump it all together... a grill is a Barbie.. Etc.
I have the Kari 16 with glass door and one suggestion would be, when flipping the steak, also rotate it. That way both ends of the steak get the higher heat closer to the fire. I notice your steak was more well done at 1 end than the other. Great job either way and it looks delicious
I have the OG Ooni Unni Oven, I've made 10x the amount of steaks on it than Pizza, it makes the best steaks I've ever had, way better than my Webber kettle grill can do.
I did porkchops on the Grizzler plate yesterday, with a mix of charcoal and wood. OMG what flavour. I love my Karu
Great combination Thomas - it works so well doesn't it... you can also mix it up before cooking pizza on it and prep the meat as the Karu gets to temp.
Well done, literally
great for doing this video, well done, a great insight into 'other than pizza'
That's' almost great. You need to get the steak out of the sizzle pan immediately to prevent the overcooking.
Oil then season
They’ve changed it..my new Karu 16 is beautifully either powder coated or finished with a black coating..it’s beautiful. I would like the natural gas burner attachment however..
I have the Ooni Uni Karu24 Boonies 1700 A.D. Inferno model. They only made 3 units. For fuel it runs on cow patties and hydrogen and reaches 2400 degrees in 3 minutes. I can cook a Ribeye within 15 seconds by just placing it near the unit (3 feet).
Nice presentation mate!
Great job mate!!
Demasiado hecho para mi gusto. Es cuestion de ir probando con el tiempo.
Me ha pasado con las pizzas, las primeras costaba que salieran en su punto.
Looks Amazing. Does it creat a mess inside my ooni oven? Oil, smell ?
Actually the new Karu has a glass door, internal vent, available gas propane and natural gas attachments..and it’s a lovely black..
Looks awesome - incredible sear!
I personally like it far more rare than that - but with that beautiful sear.
Is that possible in this?
I assume that if you don’t preheat the pan, but instead heat the meat up internally to about 50C and than only put it in the Ooni 1 minute per side to give it the sear, you will end up at around 52C which should be rare to medium-rare.
Does the Ooni cast iron burn off/lose seasoning at high temps or will it stay richly obsidian as depicted? A Lodge pan I popped in my 400+C Karu took a beating and I had to spend ages reseasoning the little chap. Great video by the way!
Awesome mate 👍👍👍
Thanks - glad you enjoyed it
I have a similar covered patio (I think my roof is even higher) but I was unsure about using the ooni under it.
what table do you have the oven sitting on?
i get just a karu and i thout for using it for primary napolitan style pizza but after seeing that i may try it for a steak ,only problem does the steak oils not hit the walls of the karu
It's great for steak - the oils shouldn't (subject to how much oil you use). If they do they should be easy to clean off once cool. Hope that helps
@@BBQLANDSG4 thanks for repply ,,i use normally a mix of olive oil and latter irish butter to mix the flavors of the garlic,tyme and rossmarin a killer combo for steaks i gues it may hit the walls .
Should use a high smoke point oil at these temps..olive oil will burn too quickly..
What oil should I use ?
@@mattrowntree3359 you can use clarified butter, or grape seed oil, or sunflower oil, just check labels, anything that says “high heat” will be ok..
Looked delicious mate. Loving my Ooni Karu so far. 👍
It's certainly a versatile Pizza Oven!
yummy. What would you say was the total cook time? I have a karu and want to do things other than pizza. Any tips for controlling the heat with the chimney flue?
There’s an internal vent at the front as well..
how long 1st side??
I think it is better to remove the stone plate under, in order to prevent to ruin/dirt it with steak grease
By having the stone in it helps increase the heat - we wouldn't recommend taking it out
@@BBQLANDSG4 Ok stone helps to mantain heat,but you don't need 400°C to cook meat
Looks good, that’s cool you can do steaks 🥩 in the oonie 👍😎💯 mine is being delivered theirs Tuesday 😎😎😎🔥 🍕 🪵
Enjoy it and glad we helped with some more inspiration!
Did I miss what size Karu it was? What size?
it's the standard size Karu
Widać że grill jak nowy nie uzywany. Stek spalony z zewnątrz to jest niezdrowe. Lepiej w trakcie grillowania zawinąć w folie aluminiową albo obniżyć ogień żeby nie przypalić
Great video. How long did you cook each side for?
Too long 😂
Why's the channel called bbq land? 🤔
I prefer to use a slightly more wobbly table when I'm working with red hot coals 👍
Should've turned the steak 180 when you flipped it. 😘
Holy nag!
@@slofty sorry 😂
Thanks for the comments - we're a retail shop that specialises in selling BBQ and outdoor cooking gear.
If you're American and an informed man you know the difference between BBQ and grilling. In other countries they lump it all together... a grill is a Barbie.. Etc.