How to Cook Amazing Steak in a Wood Fired Pizza Oven | Cast Iron!!
Вставка
- Опубліковано 3 сер 2020
- How to cook amazing ribeye steak and potatoes in a wood burning pizza oven using an iron skillet. Cooks hot and fast in the Ooni Karu wood burning pizza oven.
#howtosteak #howtoribeye #castironsteak #chuckeye #chuckeyesteak #delmonico #redpotatoe #castiron #ooni #oonikaru #woodfired #woodburning #lumpcharcoal #steakandpotatoes #steakdinner
Nice ideea with the potato and garlic, I’ll definitelly try it out
I just got my brand new Ooni Karu. It’s still in the box. We’ve been buying these Chuck I steaks from Meijer for about the last six or seven years. We ran across them by mistake. They are our favorite meat to buy. Very inexpensive and every bit as good as a real ribeye if not better. Great video thank you.
Thank you!! Yeah the Chuck eye is one of my favorite cuts of beet! But honestly I prefer it seared over a grill or my stove. O was just having some fun with the Ooni. Hope you enjoy your Karu
nice honest assessment video.
Looks amazing.....
Thank you
Great job on the steak! Looks good!
Thank you so much!!!
Love this. We cook two steaks (usually rib-eye) at once using two Ooni Grizzler pans (side by side). Don't stress about cold cast iron pans or your temperatures. We heat the Karu to 800+ & then pre-heat our pans to around 550. (Just a few minutes.) Cook about 2 1/2- 3 minutes one side, 1 1/2 - 2 minutes the other and you are done! We check temps using a meat thermometer. I love medium so your steak looked great to me!
That's awesome! Thought about buying those Ooni pans. Thank you so much! I appreciate you watching
Hi,
We made this over the weekend. The potatoes were delicious!
On a side note I re-watched an Ooni video. They recommend lighting the fire and waiting 10 minutes before heating the cast iron pan. Take the pan to 600 degrees and your good to go.
Take care.
Awesome cook. I have a Karu. Love the oven. Very underrated I don't see too many videos on it.
Thank you!! It is a great oven. I cooked 34 pizzas on it yesterday for a private event
@@AtHomeChefDad OH 👏....Did you use the wood/charcoal option or did you switch to gas?...I have done parties of 8 wood/charcoal but feel moving forward gas would be a better option as its easier to manage and get the oven back to temp after a cook.
@@rbiv5 Wood/charcoal. I do not have the gas attachment. But after about 20 pizzas there was a lot of ash blocking the air flow affecting the cook temps. Gas would be a much better option if cooking a lot of pizzas.
Good video. Get ya a therma pop and won't have to worry you"ll always have the perfect temp
Thanks for watching!! I will get one for sure
Thanks for the video,
I have an OONI koda 16, what i would have done is pre heat the pan for the steak for 10 min, then put in the steak. Nice sear on the steak. Would put it in for 1.5 minutes flip and take it out for rest.. Will try this once i get my oven going.. Trouble fining the gas bottle, once i have it i will let you know.
Please let me know.. thanks for watching
Just my thoughts. The hotter temps demand a thicker steak 1" to1 1/2", small cuts will be well done, a preheated skillet is a must to get that great sear were hoping for, and last once you hit 130*ish internal, always have that blowtorch ready to touch up crisping that last bit.
Thanks for your work here.
Thank you
I do the same too. Get the pan hot and sear inside. I would though add a temperature probe to ensure i don’t overcook the steak
@@re-de temperature probe? do you put that in the steak inside the oven? what is the maximum temp that the probe can take?
It looked delicious.... thanks, I'm ready to try a steak in my Koda 12. Also, an instant thermometer would be helpful.
Thanks for watching! Yea if you have a probe you can monitor, but dang it cooks fast..
Looks great! Are you using a combination of wood and coal? I have the Karu but my heat lingers around the 750--800*F.
Thank you! Yes, I am. Mostly lump charcoal and then i add small pieces of oak wood about a minute before cooking. I use a splitter to get the chunks of wood to the size i like that burns hot and fast. about 3 inches long and half inch thick
I Have the Joe and the Karu, I like my steaks closer to rare. I find it easier to cook with the Joe as I can get the sear on the outside, then pull away from the main heat at a higher level and with the deflector, to continue the cook and not dry out the steak, also being able to check for doneness. I can not check the doneness or remove the steak from the heat source after 4 mins using the Karu. This means I can not recommend cooking steak on the Karu, thank you for the demonstration!
Thanks for watching!! Honestly I was just having fun with a cheap cut. I don't recommend either
I never thought of doing a steak in an Ooni, but maybe preheat the cast iron, and then put for only a couple of minutes. Just a thought. Good creativity, though.
Yea I would definitely do a few things different if I did it again, but it was just fun to try. Thanks for watching
@@AtHomeChefDad Nice video I'm a subscriber.
I'm guessing we can't fry in our Ooni karu 16 safely using wood or charcoal ?
Was hoping I can make orange chicken and Beijing beef fried in a skillet but maybe the popping crackling oil is just too dangerous in an open flame oven ?
😔
Thanks.
Anybody knowledgeable please reply soon.
@@AtHomeChefDad Nice video I'm a subscriber.
I'm guessing we can't fry in our Ooni karu 16 safely using wood or charcoal ?
Was hoping I can make orange chicken and Beijing beef fried in a skillet but maybe the popping crackling oil is just too dangerous in an open flame oven ?
😔
Thanks.
Anybody knowledgeable please reply soon.
@@usavideogames7599 Thanks so much for watching.. honestly the hear and oil at those temps are too unpredictable. Personally, I wouldn't fry in it.. just not worth the risk in my opinion.
@@AtHomeChefDad ok thank you. But cooking meats should be fine though right ?
Like what's the most amount of oil you think is safe to use in the oven ?
Like 3TBSP Max ?
Thank you.
I’ve always been told to never put cold cast-iron in a hot oven because it can crack. I’d probably either slowly heat the cast-iron with the Ooni or preheat it in my kitchen oven. Also, putting the cold cast-iron on a hot pizza stone could crack the stone. What do you think?
Yes, I have heard that too and to be safe slowly heat the cast iron is a good idea. Although, my cast iron was not cold.. it wasn't hot either, but it warm enough so the initial temp shock wouldn't crack it. At least I hoped haha
I will say this.. The steak went from rare to medium well in about 30 seconds and I do not suggest using a thin steak.
If you try it.. let me know. I would love to see how it turns out for you.
Love the glove touch thats amazing, don’t touch your meat 🥩 haha 😂
Right!!
Maybe if you cooked straight from the fridge, the insides would be more rare-medium?
It cooks from all the sides.
do you start the fire with charcoal first and add wood?
Charcoal
yes, charcoal and then add wood to boost the temp
@@AtHomeChefDad lump charcoal.
@@jonathanwilliams1974 yep
My question is it any better than cooking it on a regular BBQ grill?
I guess that depends on your grill set up.. Its the closest you can get to real wood burning pizza ovens that cost thousands of dollars. And it reaches Temps well over 900 F
I misread your comment.. no it is not better at cooking steak. But it was fun to experiment
Spend $12 on a generic Thermapen instant read thermometer. Take that steak off at like 120 and let it come up to temp. You'll never overcook a steak again. Always cool to try new stuff.
No kidding!! I usually keep one in my pocket, but was so worried about the video I messed everything up lol But it was fun
you need to preheat the seasoned cast iron
Yup
Nice video I'm a subscriber.
I'm guessing we can't fry in our Ooni karu 16 safely using wood or charcoal ?
Was hoping I can make orange chicken and Beijing beef fried in a skillet but maybe the popping crackling oil is just too dangerous in an open flame oven ?
😔
Thanks.
Anybody knowledgeable please reply soon.
You know.. it's probably not worth the risk. I was just playing around for fun. Better results in the kitchen
Thanks for watching and subscribing
@@AtHomeChefDad ok thank u
Why not give the steak a flip? Potatoes need a stir. Let. the heat sear both sides. just a thought
You don’t wrong Get the pan hot first
Yep.. just having some fun! And it was warm enough
Have to heat pan first bud
Yes you do
Great video. The only thing that bugs me are those gloves. They sure are pricey. Maybe washing your hands or using cooking utensils to flip your meat.... Might be just me.
Really?? I used 2 gloves lol
It is just you
I know.... I use them a lot and they at least quadrupled in price since covid started. I ordered my Karu and now waiting and watching pizza videos . Thanks for sharing your video. I do appreciate it.
@@markogrba1 Thanks for watching!! I recorded this with a stash of gloves I bought long before prices went up
Great cook bud new sub here come check me out when u can
Never heard of a " chuck eye ". Sounds like a supermarket bullsh*t name. I'll stick to NY Strip steaks.
Pretty dang common... . thanks for watching
You don’t know you’re meat
Thanks for coming back months later to troll me a second time on the same video lol I am truly honored!! Keep trolling my friend
@@AtHomeChefDad notice he didn’t reply when you burned him 😂😂😂😂
Overdone
Totally agree!!! But at medium it was still very good. Cooking at around 900 degrees i learned it can over cook in about 10 seconds.
@@AtHomeChefDad Have you got a meat thermometer which would survive in the oven? I've just got my Karu and this is a great idea, much more efficient than firing up the grill
@@bald_winz248 I do not.. I had an oven thermometer that measured to 650 and I put it in the Karu once and it broke lol
I have used an infrared thermometer before.
Overdone? Dude, this is his trial run. That's a stupid obvious comment.
@@Couch_engineer Thanks!! It was still very good. That cut is very forgiving