Chef Tom cooks up a pan-seared steak on the Ooni Wood Fired Oven. This is a simple recipe that is really all about the flavor of the steak as it sears and bastes in the cast iron pan.
WHAT YOU’LL LOVE
- Preheated sizzler pan: The Ooni Sizzler cast iron pan heats inside the oven for 15 minutes, so the steak sears the moment it touches the metal.
- Fine seasoning on a thin oil coat: A thin layer of olive oil holds Cattleman’s Grill California Tri-tip Seasoning, ground to a fine dust, evenly across the surface.
- One flip: The steak browns on the first side, gets flipped once, and cooks until the center reaches 125°F, so there’s no repeated turning.
- Quick and short ingredient list: A single ribeye, oil, and seasoning make a dinner that cooks in minutes after the oven preheats.
Wood Fired Pan Seared Steak
Tom Jackson
Rated 2.9 stars by 14 users
Category
Entree
Cuisine
American
Servings
1
Prep Time
5 minutes
Cook Time
10 minutes
Calories
740
Chef Tom cooks up a pan-seared steak on the Ooni Wood Fired Oven. This is a simple recipe that is really all about the flavor of the steak as it sears and bastes in the cast iron pan.
Ingredients
- 1 (1" thick) ribeye steak
-
extra virgin olive oil
-
Cattleman’s Grill California Tri-tip Seasoning
Directions
Preheat the Ooni portable wood fired oven for 15 minutes. Place the Ooni Sizzler cast iron grill pan inside the oven to preheat.
- Rub the steak with a thin layer of oil. Use a spice mill to break down the Cattleman’s Grill California Tri-tip Seasoning into a finer dust. Season the steak with the rub.
- Place the steak in the sizzler pan. Slide into the oven. Cook until the top is nicely browned. Flip. Continue cooking until the internal temperature reaches 125°F. Remove from the oven and pan.
Recipe Note
Recipe FAQ
Why preheat the pan inside the oven?
A very hot cast iron pan starts searing the steak on contact, which builds a deep brown crust. A cold pan steams the surface instead.
Why grind the seasoning into a fine dust?
A finer seasoning sticks more evenly to a thin oil coat and gives a more uniform crust than coarse pieces, which can fall off or burn in the hot pan.
Why oil the steak instead of the pan?
Oil on a very hot pan smokes heavily and burns. A thin coat on the steak helps the seasoning stick and lets the meat brown without a pool of smoking oil.
How do I avoid overcooking in such a hot oven?
Wood-fired ovens run far hotter than a kitchen oven, so a 1" steak can brown in a couple of minutes per side. Start checking the temperature right after the flip, and pull the steak a few degrees early if the crust is already dark.
What internal temperature should the steak reach?
This recipe pulls the steak at 125°F. After a short rest it rises to about 130°F, a medium-rare finish. As an intact whole-muscle steak, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why rest the steak?
A rest of about 5 minutes lets the juices settle back into the meat and lets the temperature finish rising, so the center is more evenly pink and the steak stays juicier.
Can I baste the steak?
Yes. After the flip, add a tablespoon of butter and a sprig of thyme to the pan and spoon the melted butter over the steak. That's an optional step, not part of the recipe as written.
What if I don't have the Ooni Sizzler pan?
Any oven-safe cast iron skillet that fits inside your oven works, as long as it has a metal handle and no plastic or wood parts.
How should I slice and serve it?
Cut across the grain into slices about 1/2" thick, or serve it whole. Spoon any juices from the pan over the top.
How indoor-friendly is this recipe?
5 out of 5. A cast iron skillet over high heat on the stovetop sears the steak the same way. Turn on the exhaust fan, since the pan will smoke.
Recipe Highlights
- Preheated cast iron pan: Gives an instant, deep sear.
- Finely ground seasoning: Coats the steak evenly.
- Single flip: Keeps the cook simple.
- Short ingredient list: Puts the focus on the steak.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 740
- Carbs
- grams
- Protein
- 84 grams
- Fat
- 49 grams
- Sodium
- 173 milligrams
