Ingredients:
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2 high-quality steaks (ribeye, NY strip, or filet mignon, about 1½ inches thick)
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Kosher salt
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Freshly ground black pepper
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Garlic powder (optional)
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Olive oil (or high smoke-point oil like avocado oil)
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Butter (2-3 tbsp, unsalted)
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Fresh rosemary sprigs
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Garlic cloves, crushed
Steps to Cook Steaks:
Step 1: Preparation
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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.
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Season steaks:
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Generously coat both sides of steaks with kosher salt and pepper.
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Optionally, lightly dust each side with garlic powder.
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Drizzle steaks lightly with olive oil.
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Step 2: Searing Steaks
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Using heavy-duty heat-resistant gloves, carefully remove the skillet from the oven and place it on a heat-safe surface.
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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.
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Quickly return the skillet into the pizza oven.
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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
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Remove skillet from oven and flip steaks with tongs. Add butter, rosemary sprigs, and crushed garlic cloves to skillet.
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Spoon the melted butter and aromatics continuously over steaks, basting well to enhance flavor and crust development.
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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
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Check internal temperature using an instant-read thermometer:
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Rare: 120°F (49°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Medium-well: 150°F (66°C)
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Step 5: Resting
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Remove steaks from skillet and place on a cutting board or plate.
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Cover loosely with aluminum foil and rest steaks for 5–7 minutes to redistribute juices evenly.
Step 6: Serving
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Slice steaks against the grain, garnish with freshly ground pepper, flaky salt, and additional rosemary or garlic butter drizzled over top, if desired.
Tips:
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Always handle the skillet with caution and heat-resistant gloves—the skillet and oven will be extremely hot.
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For thicker cuts (2 inches+), sear steaks for slightly longer and consider using indirect heat after initial searing.
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Avoid overcrowding your skillet to maintain temperature and achieve a proper crust.
Enjoy your steak cooked perfectly in your LPG pizza oven!