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- เผยแพร่เมื่อ 22 มิ.ย. 2024
- How do you like your steak? If you ask any chef, almost all will say medium rare. There are couple rules to perfect medium rare steak. Your steak should be warm through the middle and most of the center should be pink, with a hint of red. Let our ambassador Josh Tahan (@truecraftbbq) take you through his full guide for cooking the perfect medium rare steak in Ooni Koda 16. Choose your favourite type of steak and fire up your Ooni, it’s dinner time!
Make sure to give us a like, subscribe for more cool pizza content and let us know in the comments how do you like your steak. We truly love hearing from you! 🍕❤️
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Ooni Ambassador Josh Tahan - / truecraftbbq
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why cant we see the cross section?
If you don't cut the steak you're afraid to show it. 10 Minutes is a veeeeery long time for a proper medium rare steak on such a high temperature.
Yeah, I'd go MAYBE 8. Of course, I am more of a Rare + guy.
yea I kinda thought the same
6 was wayyy to long for medium rare. When I stuck my thermometer in at 6 minutes it read almost 190 so I pulled to a cutting board and it settled around 160!
Oh man seriously? No money shot?? You needed to cut into those steaks..
Love this series, it’s good food for thought.
Cool vid. Would have been nice to see the inside of one of the steaks
Thanks for checking our video out! A number of our Ooni Community Members love cooking steaks in their ovens. If you're interested in seeing some of these delicious creations, feel free to check out our Ooni Community pages below.
Ooni Community Facebook page: facebook.com/groups/oonicommunity
Ooni Community page: community.ooni.com/feed
We made a NY strip steak two days ago and it turned out great. We had our meat resting for 30 minutes at least and then cooked it using wood and lump wood charcoal. It turned out great. We like rare/medium rare, so we did 4 minutes on one side and 3 on the other (rotated after 2 minutes, then flipped after first 4 minutes). I guess it all depends on how well you like it cooked, but 10 minutes seems a bit long - unless someone was cooking on a pan that wasn't over 400 to 500 degrees Fahrenheit.
On wood burning do you remove hopper door in rear
so i learned to put salt on a piece of meat. Great advice masterchef!
So why didn't we see the inside of a steak (cut) after they were done ?
Looks great! What is in the beef rub you used?
Josh, this is a really helpful video; thanks! I'd love to know where you got your apron?
Hey Ali, we're happy to hear you liked the video! You can buy the Ooni Apron at ooni.com 🍕❤
@@Oonihq I'm looking for the apron that Josh is wearing in the video; it doesn't look like the Ooni apron?
Maybe it is; the material texture looks different somehow.
@@alimaleki217 yes, Josh is wearing the Ooni Apron in this video! 🍕❤
Is there a correct methodology for protecting the stone when using the 13lb dual sided grizzler? I love the way the grizzler cooks steaks and am very careful when sliding the grizzler in and out of my Koda 16 but I've had two stones crack entirely in two (am now on my 3rd stone in less than a year) and am concerned the 0.6" stones just can't handle the weight of the grizzler very well.
We're sorry to hear about those first two stones, John! We would say that the main precaution to take to avoid cracking your replacement stone is thermal shock. Thermal shock can occur when cold cookware or toppings touch the extremely hot surface of the stone. You can either allow your Grizzler Plate to preheat in your Ooni or warm up your cast iron directly in your home oven before placing in your Ooni.
you cook indoor no problem? awesome!
Please only use your Ooni outdoors. We can confirm this was cooked safely in an outdoor set. Thank you for understanding!
Do you aim to keep the ooni at the same temp throughout?
Hello! The important thing is the temperature of your cast iron. You'll also want to keep the oven nice and hot to prevent it from losing heat, though don't worry too much of the temperature fluctuates a little bit :)
Can you still cook steak in a 12" Koda with the skillet? Concerned about the interior clearance.
You can! 🔥
why didn't you start the thickest steak before the others...the time it takes to let the cook ones rest and then the terris ...the thinner ones would be cold???
I’ll smoke them in my Traeger at 225 to a temp of 120 and then sear in Ooni cast iron smooth side to 130 and rest to 135. More work but better flavor.
would love to if you ever actually had the burner attachments in stock
We really appreciate your continued patience! First and foremost, we’d like to apologise for the ongoing delay involving our Gas Burners. They are one of several popular Ooni items that have been affected by ongoing congestion at our ports as well as shifting shipping logistics that are disrupting supply chains globally. However, our Operations Team is working tirelessly to receive and release our next shipment of burners.
Due to the high volume of interest in this item, our notifications list functions much like a placeholder: The longer you’re on the list, the sooner you will be notified. If you’re signed up, you will be notified when the appropriate stock has arrived to our nearest warehouse facility.
If you contact us on any of our social channels and let us know where you’re currently located and the specific Gas Burner you're interested in, we’d be happy to provide you with our most up-to-date inbound estimate. Thanks so much for your continued patience! 💛
@@Oonihq well when are they expected in then? I have a rather expensive piece of equipment here, sitting around being useless
Is there a specific way to clean the ooni cast iron pan?
Here's what we'd recommend for Cast Iron Cookware Care and Cleaning:
1.) Do not put hot cast iron straight into cold water. Cast iron can suffer thermal shock and crack.
2.) Hand wash your cast iron with warm, soapy water and a sponge or stiff brush. (Note: Avoid using metal scouring pads, steel wool, or a dishwasher as this may damage your cast iron seasoning and surface).
3.) Dry thoroughly with paper towels or a lint-free cloth.
4.) Rub your cast iron with a light layer of oil on the cooking and external surfaces.
5.) Store in a dry environment. Never store when wet.
The more you use your cast iron, the better it will be seasoned. If the surface looks dull after periods without use, or if you find food is sticking to it, re-season following the steps on page 2 of our Essentials Guide.
So if we love butter and garlic on our steaks, when and where is it best to add those in this process?
Great question! The risk of adding butter a little too early is that it might burn. Experiment with what works best for you, and try adding halfway through the cooking process or toward the end, depending on your preference 🔥
Add butter and microplaned garlic after it’s out , which will cook the garlic on the steak while it rests
Did you cook the steak on full flame?
Yes, just make sure your cast iron is up to the optimal temperature before adding the steak!
They made steaks and didn't show us cutting it. They must have gotten cooked well done 😅
Any advantage to using the Ooni compared to a regular grill?
Hello Sami 🍕
Yes, the extreme heat from Ooni pizza ovens provides the perfect cook for a juicy, tender, and succulent steak. Just make sure you use our Dual Sided Grizzler Plate ✨ For more info click here ooni.com/blogs/recipes/the-perfect-flame-cooked-steak !
I just make a stake in DIY pizza oven. oh man crust and tender
This video is a waste of time because it doesn't show the steak cut into.
exactly.
Be aware of putting meat with fat on it inside this oven. The fat will catch fire and cause big problems that in worst case can cause burns and fire on your surroundings.
Did it happen to you?
Nicholas Alves You can find a clip on TH-cam. ”cooking steak on the ooni Koda 16”
Hello 🍕it is all about paying attention since you are dealing with an oven and flames. As the video shows, there is nothing to worry about if you know how to use it.
@@Balooba11 yeah....those fools left all the fat on a ribye with the flame cranked and just sat there and watched it as it turned into creosote. bwahahaa. Clearly when you're cooking you have to watch your flame and whats going on. Same thing can happen in a gas grill if enough of the fat drops into the flame. Lean cuts like this this won't flame up anything like that ribeye they used in that video you're referencing.
it is safe to cook with the ooni koda indoors ??
Hi, Carlos! All of our Ooni ovens are certified exclusively for outdoor use in a well-ventilated area. We recommend a minimum clearance of 1 metre around the rear and sides of the oven and a minimum 3 metre clearance at the front and above our ovens.
Then why demonstrate it inside?
@Jason Sipe its an outdoor space they are shooting in.
Why is the burner not burning blue but red ??
Hi there! The flame for Koda 16 has been designed to burn cleanly with a yellow flame. A yellow flame will be longer and give more radiative heat onto the stone. In general, a more blue flame will burn more cleanly than a yellow flame, but our Koda 16 has some burner geometry that allows us to get a clean burning yellow flame. 🔥
YOU CAN USE THESE INSIDE?!!?!
No you can’t, haha
No, outdoor use only! 😊
I’m definitely would not recommend it, but technically yes, think about it like having a gas stove, do note, it is a bad idea though
This video should have the words koda 16.
My teres major never comes out tender. I dont know what the hell im doing wrong
We can help! If you send us a message giving us a bit more detail (how long you leave your steaks in for, what oven you have, what temp you use), we'll be able to help: support.ooni.com/contact/contact-form-r1prEEEGj
10 mins is more of med well
Hey there, Kam! While we've been able to achieve some delicious Medium Rare steaks in this time frame, the great news is that you can adjust accordingly to achieve your preferred level of doneness. 🥩🔥
I would have expected some sear on those steaks, does not appear to be much of any.
I don’t see how this is in any way superior to grilling on a decent bbq grill. Superior only to a cheap wimpy gas grill with hot and cool spots all over the place. Otherwise lump charcoal in even a $60 hibachi kills every time imo.
Hey! The main selling point for our ovens is that they can produce restaurant quality Neapolitan pizzas in just 60 seconds. The perfect medium rare steak is an added bonus! 😉
You didn't cut the steaks
all that and you didn't cut into the steak to show us?
Looks like your cooking indoors…?
Don't worry, this was cooked outside!
We did not see the end result... Cut the steak to see how it looks please
Sorry that the video didn't show the steaks being cut, we'll feed that back to our content team for next time!
This guy owes me a new pizza oven. Following this video will essentially ruin your Ooni. The mirrored stainless interior is now dull brown and can’t be cleaned or refinished.
Hey, Andy! If you find that the internal components of your oven appear to be damaged, please send us a few photos at support.ooni.com. We'd be more than happy to assist with this!
It is normal for Ooni parts that are exposed to high temperatures to show some signs of patina. This will not affect the way that it performs and your oven will continue to make delicious pizza! We have a number of Ooni ovens here at Ooni HQ that have been put through rigorous testing (and the harsh weather in Scotland!) and they continue to perform and cook perfectly.
If you would like, Bar Keepers Friend or Weiman’s stainless steel cleaner and polish are a great way to clean the external stainless steel parts of your Ooni. Just be sure to use non-abrasive cleaning products and to make sure the oven is completely dry before storing. To clean the inside, simply wait for the oven to cool before wiping it down with dry paper towels. Avoid using water to clean your Ooni.
You needed to cut into them. Oops
TLDR : don’t do this. Reverse sear your steaks.
There’s so much wrong here.
Stick to pizzas in the Ooni. Look at Serious Eats for how to cook a steak.
No one who has reverse seared a steak would even consider cooking one in a pizza oven.
As others pointed out there’s no picture of the meat cut into. I’d also be interested in how much the steak changed temperature during the hour it was rested before cooking. I’m guessing not very much at all.
Hello Phil 😉Cooking at the high temperatures inside Ooni is an amazing way to enjoy steak! You can always sous vide or reverse sear using Ooni for that final blast of heat and char on your steak 😋
I agree that the serious eats stuff is worth a read or watch Kenji. You could do a reverse sear here still.
It all depends on how you like your steak cooked. We were really happy with how our medium rare steak turned out just a couple days ago. We rotated after 2 minutes, then flipped at the 4 minute mark and rotated again after another 2 minutes and finished after one more minute - 7 minutes in total. Beautiful, crispy exterior and nice soft medium rare inside. Better than any other steak we've had (and we've done reverse sear).
cut the steak!!!!!
Looks delicious and very simple but cooking should be carried out under an exhaust hood.
How do you go through making this whole video, but not cutting the steaks to show how they turned out inside??
Why is the burner not burning blue but red ??
Great question! The flame for Koda 16 has been designed to burn cleanly with a yellow flame. A yellow flame will be longer and give more radiative heat onto the stone. In general, a more blue flame will burn more cleanly than a yellow flame, but Koda 16 has some burner geometry that allows us to get a clean burning yellow flame.This will also depend on the type of fuel you are using. If you are noticing a combination of blue and yellow flames, this is entirely normal and should not be of any concern. If you have any other questions, please feel free to contact us at support.ooni.com. 🍕
@@Oonihq No, yellow flame occurs when there is not enough oxygen. Its temperature is much lower than blue and pollutes the atmosphere much more. You cannot get a certificate for such a burner in the EU.
en.wikipedia.org/wiki/Premixed_flame
Cut one! You never showed the inside of a steak!
Thanks for the feedback!