Steaks in a Cast Iron Skillet

Ingredients:

  • 2 high-quality steaks (ribeye, NY strip, or filet mignon, about 1½ inches thick)

  • Kosher salt

  • Freshly ground black pepper

  • Garlic powder (optional)

  • Olive oil (or high smoke-point oil like avocado oil)

  • Butter (2-3 tbsp, unsalted)

  • Fresh rosemary sprigs

  • Garlic cloves, crushed


Steps to Cook Steaks:

Step 1: Preparation

  1. Preheat your Festa pizza oven on the highest flame setting. Place the cast iron skillet inside, allowing it to preheat until extremely hot (about 550-700°F / 290-370°C). This usually takes about 15-20 minutes.

  2. Season steaks:

    • Generously coat both sides of steaks with kosher salt and pepper.

    • Optionally, lightly dust each side with garlic powder.

    • Drizzle steaks lightly with olive oil.

Step 2: Searing Steaks

  1. Using heavy-duty heat-resistant gloves, carefully remove the skillet from the oven and place it on a heat-safe surface.

  2. Add a tablespoon of oil (if skillet isn’t well-seasoned) and immediately place steaks into the hot skillet. You should hear a loud sizzle—this is important for developing a crispy crust.

  3. Quickly return the skillet into the pizza oven.

  4. Sear steaks for about 90 seconds to 2 minutes on the first side, depending on your oven’s temperature and steak thickness.

Step 3: Flipping & Butter-Basting

  1. Remove skillet from oven and flip steaks with tongs. Add butter, rosemary sprigs, and crushed garlic cloves to skillet.

  2. Spoon the melted butter and aromatics continuously over steaks, basting well to enhance flavor and crust development.

  3. Place skillet back into pizza oven and cook for another 1½–2 minutes for medium-rare, adjusting slightly for your desired doneness.

Step 4: Checking Doneness

  • Check internal temperature using an instant-read thermometer:

    • Rare: 120°F (49°C)

    • Medium-rare: 130–135°F (54–57°C)

    • Medium: 140–145°F (60–63°C)

    • Medium-well: 150°F (66°C)

Step 5: Resting

  • Remove steaks from skillet and place on a cutting board or plate.

  • Cover loosely with aluminum foil and rest steaks for 5–7 minutes to redistribute juices evenly.

Step 6: Serving

  • Slice steaks against the grain, garnish with freshly ground pepper, flaky salt, and additional rosemary or garlic butter drizzled over top, if desired.


Tips:

  • Always handle the skillet with caution and heat-resistant gloves—the skillet and oven will be extremely hot.

  • For thicker cuts (2 inches+), sear steaks for slightly longer and consider using indirect heat after initial searing.

  • Avoid overcrowding your skillet to maintain temperature and achieve a proper crust.

Enjoy your steak cooked perfectly in your LPG pizza oven!

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