Hey tom. Cool vid. The grey line on the outside and the purple on in even on the difference in the texture of the meat showed that it was overcooked on the outside layer but not cooked enough on the inside. Also showed how hot the oven gets which is impressive. I would love to see you do a 2nd try at this with using the oven as a final sear in reverse searing/sous vide. I think the oven would male the steak really shine!
What can i say, im definitely more experienced with pizza than steak, but i wanted to try something new! Lets hope the next one is more a success. It tasted nice though 😬
Question - never tried this in Ooni - but aren’t you supposed to pre-heat that skillet (or whatever it’s called pardon my non-native English 🙂😂) ? Just being curious 👀
Hi @Tomvoyageuk I've been a long time fan, Many Thanks for all your videos! Honest Question - When using an Ooni for cooking meats, does any splatter tend to mess up the pizza stone at all? Just discoloring, or does it tend to smoke for sevral cooks after or anything like that. Thanks again, Cheers!
Hi. Thanks. Im a subscriber. Question please : Do you think a standard foldable plastic table like the ones from walmart for $50 will be strong enough and capable of holding this Ooni Karu 16 oven ? I would put a thick piece of wood under the oven to prevent any strong heat from touching the table. Plus the oven legs dont get very hot right ? Thanks. Anybody knowledgeable please reply soon.
Hello! Thank you for subscribing 👍 I'm really not sure what the foldable tables are like, the Karu16 is a heavy oven, you would need to see what the weight recommendations are as I really wouldn't want the oven to fall!
Thanks! Most people didn’t seems to like this one! I’m sure you could use the cast iron plate on a Weber grill, as long as it’s a decent heat source it would work
Nah, its easy, just heat it up really hot, all the grease and food leftovers turn to ash. The sweep it out once cool, job done! sometimes i give the exterior a wipe with some cleaning alcohol and a paper towel
Thanks for the comment, i agree, Steak isn't something im great at yeah, but next time id like to try a thinner steak, like skirt steak, and see how that turns out!
I hate shorts, my subscription list is filling with mostly shorts. What a hate more than shorts, 30-60 seconds, is a figgin advertisement you have to watch before the short
Yuck. I know what I'm doing with steak, and that's not right. It's raw in the center, and the outer striations are white - cooked way too long. Heats too intense for such a thick cut; that steak needs an actual oven.
I agree with MrMizat03. Those were my very same thoughts. Such a nice steak to ruin it cooking it that way and not even using charcoal or real wood. You don't need to be an expert.
@@TomVoyageuk Turn off the oven after the initial sear, or open the fire box lid to divert the main heat source away from the steak enough to allow the ambient heat in the stone and walls to bake the steak for at least 8 to 10 minutes, until the internal temp reaches about 130 degrees (slowly mind you). Then let it rest when it comes out for at least 5 minutes so the myoglobin has a chance to rehydrate the outer striations. The carryover cooking will continue to bring it up to 135° Temp - which is ideal. That initial sear is crucially important for caramelization, but using the ooni much like when you're cooking pizza in those, the control of hydration internally is of the utmost importance. I typically run a dough at 61% hydration to combat final moisture in my Koda and Karu, and sear quickly (constantly turning it with the ooni turner). Same rule applies for a big hunk of meat: the control of moisture IS cooking. The searing is a quick and intense process, then on to the long bake. Ooni ovens are wonderful searing technology, but with my pizza I turn the fire off during bake. The modulation of gas or the mitigation of fire is ideal in these processes. Typically when I use wood fired pizza ovens in restaurants, I would heat the floor with a large fire, then brush it away and use that floor where the fire was to make the pizza. Same goes for when you're making hearth breads, you'd make a large fire, then remove all the fire and quickly use the ambient temp in the oven for baking. Get the oven extremely hot, and rub the stick down with a little oil so the searing is intense and immediate - a high smoke point oil like grape seed, or talow if you got it. Meat-based oils have a great smoke point. 750 to 850 sear will be good, then turn it off and let the heat decrease on its own baking it slowly. That should be the ticket! Other than that, I love your production value, and your videos help a lot - I bought my karu because of your videos. Thanks man! Good luck! An internal temp of between 495 and 350 is ideal (with no direct heat source present at the time of baking). Your steak is basically like if you cooked it on a griddle all the way through, and with a thickness of meat that substantial, you have to bake them, preferably with butter on top in a little herb. Probe early and often if need be. I'm from Kansas City, where beef is nearly a religious experience. Good luck!
@@MrMizat03 thanks very much for the detailed and informative reply! I’ve been doing pizza for quite a while now but really want to branch out and learn to cook other foods in the Ooni! Thanks for watching! T
Damn finally someone who actually cooks their steak. Looks bloody delicious mate. Have you done a pizza in this thing? Really want one but they are expensive
Hey Adam, Thanks! I cook a lot of pizzas on this. It is expensive but it is a really great oven, Ooni do have different ovens at different price points
Question - never tried this in Ooni - but aren’t you supposed to pre-heat that skillet (or whatever it’s called pardon my non-native English 🙂😂) ? Just being curious 👀
Hey tom. Cool vid. The grey line on the outside and the purple on in even on the difference in the texture of the meat showed that it was overcooked on the outside layer but not cooked enough on the inside. Also showed how hot the oven gets which is impressive. I would love to see you do a 2nd try at this with using the oven as a final sear in reverse searing/sous vide. I think the oven would male the steak really shine!
Hi Justin, thanks for the tips 👍 i'm still learning so always grateful for advice.
Right idea just the wrong cut, I'd try again with a 1in ribeye.
Tomahawk is best reverse seared
Thanks for the tip! 👍
No, that doesn’t look good. Maybe of you reverse seared it and used the pizza oven for the searing part.
What can i say, im definitely more experienced with pizza than steak, but i wanted to try something new! Lets hope the next one is more a success. It tasted nice though 😬
Exactly! Smoke it at 225° til it hits 120° then finish in the ooni. Can you use the pizza stone instead of this searing plate?
Question - never tried this in Ooni - but aren’t you supposed to pre-heat that skillet (or whatever it’s called pardon my non-native English 🙂😂) ? Just being curious 👀
Yes it was pre heated, maybe didn’t come across in the video too well?
Should be screaming hot first that way less need to flip the steak 👍
The meat literally sizzled as soon as it touched the plate…
I heat mine up in the oven before moving to the Ooni!
Grey on outside, purple in the centre
Thanks anyway for watching 😁
Pro Tip: just salt and pepper your steaks especially nice cuts like that.. don’t go for those seasoning blends
Good to know!
Would anyone actually do this? Surely a regular BBQ would be so much better. Is this for people who only have a pizzar oven?
Not sure that worked out mate. Why did you set the steak on a cold grizzler
What temp was the grizzled?
Hi @Tomvoyageuk I've been a long time fan, Many Thanks for all your videos! Honest Question - When using an Ooni for cooking meats, does any splatter tend to mess up the pizza stone at all? Just discoloring, or does it tend to smoke for sevral cooks after or anything like that. Thanks again, Cheers!
Hi thanks for your long term support!
I always use a cast iron pan to cook any kind of meat in the ooni, this helps protect the stone somewhat
Hi.
Thanks. Im a subscriber.
Question please :
Do you think a standard foldable plastic table like the ones from walmart for $50 will be strong enough and capable of holding this Ooni Karu 16 oven ?
I would put a thick piece of wood under the oven to prevent any strong heat from touching the table.
Plus the oven legs dont get very hot right ?
Thanks.
Anybody knowledgeable please reply soon.
Hello! Thank you for subscribing 👍 I'm really not sure what the foldable tables are like, the Karu16 is a heavy oven, you would need to see what the weight recommendations are as I really wouldn't want the oven to fall!
@@TomVoyageuk ok thanks. Im going with a more solid table afterall
😀
Any grill can cook a stake. The question is how good.
Thanks for watching
You cook the shit outta it.
Hey Tom you have to pre heat that cast iron
Thanks, i did preheat, but possibly not enough
I disliked my ooni cast iron, it got scorched every time I used it. I threw it away. Even in the lowest heat it overcooked and scorched
Excellent video. Can we use it as a griddle on a charcoal grill like Weber ?? Thanks
Thanks! Most people didn’t seems to like this one!
I’m sure you could use the cast iron plate on a Weber grill, as long as it’s a decent heat source it would work
Not sure I agree with a cold pan of the uneven cook.
Nah, next time i would heat the skillet up more
Tomahawk- sous vide at 129. Then torch with propane torch.
Thanks for the tips! 👍
Reverse sear with lump charcoal and hickory.
Great cook!
Thank you
Very nice
Thank you
Did you preheat the grill pan?
So happy I seen this I’m gonna get one for my koda 12 .. gonna be the best ny strips
Glad you liked it, thanks for watching
Nice video but thats a cowboy steak , the only difference to a tomahawk is the bone length.
Thanks for the info! 👍
Nice one Tom 👍
Thanks 👍
Why no longer video?
Just fancied doing a nice short video
Did you not burned the pepper?
Nah it was ok,
Those edges are way over cooked. I’d say no! Sorry but stick to pizza in there.
Fair enough, i think it tasted good, but I'm not calming to be a steak master haha 🤣
Exactly what I came to say. That steak is way over done.
Is cleaning it difficult and/or frequent?
I want an ooni, mainly for grilling.
Nah, its easy, just heat it up really hot, all the grease and food leftovers turn to ash. The sweep it out once cool, job done! sometimes i give the exterior a wipe with some cleaning alcohol and a paper towel
That could be fine tuned with a few more steaks. Good job. Flat pan will give you better results than a ribbed pan
Thanks for the comment, i agree, Steak isn't something im great at yeah, but next time id like to try a thinner steak, like skirt steak, and see how that turns out!
Step one) cool the cast iron down to - 273 degrees defeating the purpose
Thanks for the tip!
Hmm, that didn't turn out as well as I thought it would. That cooking grey band is yuck yuck.
I think I’ll stick to what I’m good at…. Pizza 😛
too many blood after cook on the table, not too well
I'm always learning! Thanks for watching! 👍
i would love it more done
Thanks for the comment! Most people always say i over cook steak! but i like a medium rare
@@TomVoyageuk i like medium-well best... i don't mind well done steak either :D
If you cooked it any longer, it would essentially become charcoal 😂
nope.
Thanks for watching!
Yikes. You need some help from
Guga or PitmasterX.
thanks for watching
WOW I've never seen such a low quality piece of meat... There is almost zero marbling
Maybe the cow needed a higher fat diet??
Looks like ball ache, and dry , keep it for Pizza
Haha thank you for watching
@TomVoyageuk i enjoy your pizza reviews keep u the good work , Vasili
That looks horribly cooked btw
Thanks for watching
Looks dreadful
Haha, i must admit im more confident with pizza than i am with steak, thanks for the comment anyway and for watching my vid.
not a very well-marbled steak. the result did not look good.
Thanks for watching abyway
Way over cooked
Well, thanks for the comment anyway 😌
@@TomVoyageuk I still would've ate it
I'm not that picky
overdone a bit
Man take this down and stick to pizza. This is awful 😂
Thanks for watching
I hate shorts, my subscription list is filling with mostly shorts. What a hate more than shorts, 30-60 seconds, is a figgin advertisement you have to watch before the short
I understand, but shorts are quote a good way for content creator to make quick videos about subject that don't really require a full lengthy video
Nobody is forcing you to watch
Yuck. I know what I'm doing with steak, and that's not right. It's raw in the center, and the outer striations are white - cooked way too long. Heats too intense for such a thick cut; that steak needs an actual oven.
It tasted good though, if you're an expert, any advice would be appriciated
I agree with MrMizat03. Those were my very same thoughts. Such a nice steak to ruin it cooking it that way and not even using charcoal or real wood. You don't need to be an expert.
@@yc6683 so what would be your advice? To cooking steak
@@TomVoyageuk Turn off the oven after the initial sear, or open the fire box lid to divert the main heat source away from the steak enough to allow the ambient heat in the stone and walls to bake the steak for at least 8 to 10 minutes, until the internal temp reaches about 130 degrees (slowly mind you). Then let it rest when it comes out for at least 5 minutes so the myoglobin has a chance to rehydrate the outer striations. The carryover cooking will continue to bring it up to 135° Temp - which is ideal.
That initial sear is crucially important for caramelization, but using the ooni much like when you're cooking pizza in those, the control of hydration internally is of the utmost importance. I typically run a dough at 61% hydration to combat final moisture in my Koda and Karu, and sear quickly (constantly turning it with the ooni turner). Same rule applies for a big hunk of meat: the control of moisture IS cooking. The searing is a quick and intense process, then on to the long bake. Ooni ovens are wonderful searing technology, but with my pizza I turn the fire off during bake. The modulation of gas or the mitigation of fire is ideal in these processes. Typically when I use wood fired pizza ovens in restaurants, I would heat the floor with a large fire, then brush it away and use that floor where the fire was to make the pizza. Same goes for when you're making hearth breads, you'd make a large fire, then remove all the fire and quickly use the ambient temp in the oven for baking. Get the oven extremely hot, and rub the stick down with a little oil so the searing is intense and immediate - a high smoke point oil like grape seed, or talow if you got it. Meat-based oils have a great smoke point. 750 to 850 sear will be good, then turn it off and let the heat decrease on its own baking it slowly. That should be the ticket!
Other than that, I love your production value, and your videos help a lot - I bought my karu because of your videos. Thanks man! Good luck! An internal temp of between 495 and 350 is ideal (with no direct heat source present at the time of baking). Your steak is basically like if you cooked it on a griddle all the way through, and with a thickness of meat that substantial, you have to bake them, preferably with butter on top in a little herb. Probe early and often if need be. I'm from Kansas City, where beef is nearly a religious experience. Good luck!
@@MrMizat03 thanks very much for the detailed and informative reply! I’ve been doing pizza for quite a while now but really want to branch out and learn to cook other foods in the Ooni! Thanks for watching! T
Worst cooking ever seen…still bloody, raw from inside. You wasted my time.
Thanks for watching
not good
Thanks anyway for watching!
Damn finally someone who actually cooks their steak. Looks bloody delicious mate. Have you done a pizza in this thing? Really want one but they are expensive
Hey Adam, Thanks! I cook a lot of pizzas on this. It is expensive but it is a really great oven, Ooni do have different ovens at different price points
No sear and almost well done.. Nah!
Thanks for watching
Question - never tried this in Ooni - but aren’t you supposed to pre-heat that skillet (or whatever it’s called pardon my non-native English 🙂😂) ? Just being curious 👀
He did.. listen to the sizzle when he added the raw steak. He had the oven at a lower temperature so the sizzle wasn't as loud.