Thank you. I’ve just ordered a roccbox and I’m trawling the sites for all the tips and ideas that I can find. I was slightly worried that I had bought a pizza only device but your clip dispelled that fear. Can’t wait try. Also very impressed with your pan, hope that it available in uk. Take care
Yep, we have one filmed, edited and loaded into TH-cam. We’ll do another vote on what video we should post next week and we’ll see if that’s what people want to see next.
Those steaks look great Jared, the beefer seems to be the same idea but I like the pizza oven idea better. It definitely did get a good color throughout. Nice job brother!
Hello there , love the video, I have some questions here , would you please let me know how the experience with the Finex cast iron please,,,,I’m still debating whether get the finex or other brand, thank you
Not a crusted steak. I crust with no liquid, then while it's resting i heat up butter and garlic and pour it over the steak after it's sliced. Should not be wet when cooking.
You can crust a steak (or chicken or almost any meat) even in a deep fryer. It just needs to be 500 degrees Fahrenheit, meaning you will need avocado oil or safflower oil. It's best to bring the internal temperature up inside first, using a slow method, like an oven, smoker, sous vide or dehydrator first.
Got it - I wouldn't suggest that here. The flame on the Roccbox comes in from the back well so without some protection you'll have a well done steak on the ends and it would be rare in the middle. I guess you could cook one steak at a time and align it width wise and keep it close to the front... but the traditional pan is just easier.
I think the amount of avocado oil you used took away any chance for a good sear. At that high of heat with a very small amount of oil your steak really isn't going to stick as long as you don't mess with it. I'm sure the steak was tasty in the end.
This wasn't a good method as shown, because you end up with an overcooked gray ring on the inside, as shown in your video, but you can easily remedy it. Instead of putting cold steaks in the hot cast-iron in the pizza oven, first bring the internal temperature to 125 degrees Fahrenheit (either with a 210 degree oven or smoker for 30 minutes or 170 degree oven or smoker (or 125 degree sous vide) for 1 hour or 125 degree dehydrator for 4 hours). If you don't have an oven or smoker or dehydrator or sous vide (water circulator), believe it or not, you can simply put the steak in a zip-lock bag and suck the air out with a straw and put it in the dishwasher for a full cycle (with no dirty dishes), and it will come out to a perfect internal temperature. Whatever method you use, before you put the steak in the pizza oven, please dry off the steak with a cloth or paper towel, and rub kosher salt and pepper onto the steak with your hands. (Do not use table salt or popcorn salt, because the steak will be too salty, and won't wick away the excess moisture the way you need like kosher salt will and won't give you the desired crust.) *_Now_* you can put the steak in the cast iron pan and sear it in the pizza oven.
@@MrJacknutz, smoke or bake at 200 degrees Fahrenheit (93 1⁄3 degrees Celsius) until the inside temperature of the steak is 10 Fahrenheit degrees (5 5⁄9 Celsius degrees) below your desired doneness, usually about 30 minutes, longer for thicker cuts of meat. Now deep fry in avocado oil at 520 degrees Fahrenheit (271 1⁄9 degrees Celsius) for only 30 seconds. Enjoy.
I missed the word you used when you said what you were trying to achieve with the baking soda. Would you reply here with the word and what you were trying to achieve by raising the pH please?
It's the splattering grease and lingering smells I'd be concerned with cooking steaks in a small pizza oven. Sometimes you shouldn't just because you can.
too much oil in the pan also...if it's dry it'll get some sear at least. Once the steak started releasing it's liquid the quest for crust was el finito ! :-)
It's medium, not medium rare, It's too wet and not from the juice of the steak, there is no crust at all, not the way to cook a great steak. BUT! I like the way you do videos!!
2 tips for better coloring and crust: 1. Don't use so much oil in the pan. 2. Sprinkle on some Hardcore Carnivore Black on the display side before searing. No need to dry brine for crust (although it does help with flavor).
OK, you can sear a steak in the pizza oven. You can also mop a floor with paper towels, but it's not a smart idea. Use the right tool for the job, and an oven that takes 30 minutes to heat up is not it. Hot burner on a stove is much makes much more sense, no?
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
Thank you. I’ve just ordered a roccbox and I’m trawling the sites for all the tips and ideas that I can find. I was slightly worried that I had bought a pizza only device but your clip dispelled that fear. Can’t wait try.
Also very impressed with your pan, hope that it available in uk.
Take care
Same here. I have a Ooni Fyra 12 and am looking for constant heat to cook 12 pizza in a reasonable amount of tome.
Great to hear Jack. You’re going to love the Roccbox.
Nicely done. Just got a Roccbox and looking for other things to cook than just pizza. Thank you for posting this.
I loved your "let me try another one just to be safe" :) :) Steaks look great!!, congrats
There's more butter than stake :). Looks good, well done!!!
Hey, is there a steak experiment video testing the baking soda? I'm intrigued to know how it affects the cook.
Yep, we have one filmed, edited and loaded into TH-cam. We’ll do another vote on what video we should post next week and we’ll see if that’s what people want to see next.
I always thought baking soda is used to tenderize tough cuts of meat.. didn’t realize it contributed to a steaks crust
Those steaks look great Jared, the beefer seems to be the same idea but I like the pizza oven idea better. It definitely did get a good color throughout. Nice job brother!
I think the reason for the rosemary taste is because you put an extraordinary amount in the pan.
I missed the point where you added the A1.... jk. Getting a Roccbox tomorrow and can't wait to try this out, thanks for the great info!
You're going to love that Roccbox!
Great video
What setting did you use on the Roccbox?
Hello there , love the video, I have some questions here , would you please let me know how the experience with the Finex cast iron please,,,,I’m still debating whether get the finex or other brand, thank you
Not a crusted steak. I crust with no liquid, then while it's resting i heat up butter and garlic and pour it over the steak after it's sliced. Should not be wet when cooking.
You can crust a steak (or chicken or almost any meat) even in a deep fryer. It just needs to be 500 degrees Fahrenheit, meaning you will need avocado oil or safflower oil. It's best to bring the internal temperature up inside first, using a slow method, like an oven, smoker, sous vide or dehydrator first.
its lovely
Bellissimo! Molto Bene!!
Out of curiosity, was your skillet a 12 inch skillet?
Does the pizza now taste like steak as grill pizza?
I’m waiting on my roccbox. What size skillet is best? 12”?
We have a link in the description here to the Lodge we use. The Finex in this video is great to if you want to drop $240 (link also below)
Steak looks good, but how would the texture be without such a tall skillet? What if you expose the steak to the heat without protection?
This skillet isn’t any taller than our regular Lodge skillet.
BBQ and Bottles right I was thinking of something flat, like when steakhouses cook in broilers.
Got it - I wouldn't suggest that here. The flame on the Roccbox comes in from the back well so without some protection you'll have a well done steak on the ends and it would be rare in the middle. I guess you could cook one steak at a time and align it width wise and keep it close to the front... but the traditional pan is just easier.
I have a pizza oven Bertello i’m gonna try to cook a steak in it what do you think
I think the amount of avocado oil you used took away any chance for a good sear. At that high of heat with a very small amount of oil your steak really isn't going to stick as long as you don't mess with it. I'm sure the steak was tasty in the end.
Fatty meat needs no weed or bean oils. The veins in my skull would be protruding with that amount of sea salt.
This wasn't a good method as shown, because you end up with an overcooked gray ring on the inside, as shown in your video, but you can easily remedy it. Instead of putting cold steaks in the hot cast-iron in the pizza oven, first bring the internal temperature to 125 degrees Fahrenheit (either with a 210 degree oven or smoker for 30 minutes or 170 degree oven or smoker (or 125 degree sous vide) for 1 hour or 125 degree dehydrator for 4 hours). If you don't have an oven or smoker or dehydrator or sous vide (water circulator), believe it or not, you can simply put the steak in a zip-lock bag and suck the air out with a straw and put it in the dishwasher for a full cycle (with no dirty dishes), and it will come out to a perfect internal temperature. Whatever method you use, before you put the steak in the pizza oven, please dry off the steak with a cloth or paper towel, and rub kosher salt and pepper onto the steak with your hands. (Do not use table salt or popcorn salt, because the steak will be too salty, and won't wick away the excess moisture the way you need like kosher salt will and won't give you the desired crust.) *_Now_* you can put the steak in the cast iron pan and sear it in the pizza oven.
Or...Sous Vide.
@@MrJacknutz, I already said "or 125 degree sous vide".
@@Taric25 TL;DR, professor.
@@MrJacknutz, smoke or bake at 200 degrees Fahrenheit (93 1⁄3 degrees Celsius) until the inside temperature of the steak is 10 Fahrenheit degrees (5 5⁄9 Celsius degrees) below your desired doneness, usually about 30 minutes, longer for thicker cuts of meat. Now deep fry in avocado oil at 520 degrees Fahrenheit (271 1⁄9 degrees Celsius) for only 30 seconds. Enjoy.
One TH-camr to another: your vids are better when your face is in the shot.
I know, but it’s kinda like Wilson from Home Improvement. Remember him?
BBQ and Bottles Lol! Yes of course. Great vid btw. Interesting stuff w the baking soda, clarified butter, avo oil. All good ideas
I missed the word you used when you said what you were trying to achieve with the baking soda. Would you reply here with the word and what you were trying to achieve by raising the pH please?
It helps brown the steak. It’s called the maillard reaction.
@@BBQandBottles Thank you. I just watched the clip again and it's very informative.
That's too much salt boiii. You ain't salt bae here, please.
Next time try a cowboy steak.
Love it!
Where can I find your purified butter recipe?
Here it is th-cam.com/video/75tePOBXm10/w-d-xo.html
What brand is your cast iron skillet?
It’s a Finex. Here’s the link - amzn.to/2R2rPrM
@@BBQandBottles thank you!
@@BBQandBottles is yours the 12”
It's the splattering grease and lingering smells I'd be concerned with cooking steaks in a small pizza oven. Sometimes you shouldn't just because you can.
YUMMM :-D
Trop cuite
The cross contamination in this video is unreal.
mired or millard? Sounds like you’re saying mired…
Not surprisingly pretty poor crust since there is no directional heat
too much oil in the pan also...if it's dry it'll get some sear at least. Once the steak started releasing it's liquid the quest for crust was el finito ! :-)
Looks fantastic, amazing to watch. Don't understand how Vegans are against something like this. (;
Hey to each its own. Them being vegan means more steak for me
It's medium, not medium rare, It's too wet and not from the juice of the steak, there is no crust at all, not the way to cook a great steak. BUT! I like the way you do videos!!
You don’t really have a clue do you. Lol
U can do a peter luger style steak served with sizzlling vitamins
are u making Bacon🤣
Nice, now the steak just tastes of butter. Doesn't baking soda nuetralise the PH, absolutely pointless in adding it.
They barely look seared dude
2 tips for better coloring and crust: 1. Don't use so much oil in the pan. 2. Sprinkle on some Hardcore Carnivore Black on the display side before searing. No need to dry brine for crust (although it does help with flavor).
The HC Black just distorts the color though. It turns your steak 100% black from the outset
How you eat that full of blood meat? Still raw meat.
Medium rare. Only way to eat a steak IMO.
Not a very good sear for a heat temp of 900
Overcooked, no where is that medium rare
Like 58👌👌👌
Solid 👊👊
Too many god damned commercials
OK, you can sear a steak in the pizza oven. You can also mop a floor with paper towels, but it's not a smart idea. Use the right tool for the job, and an oven that takes 30 minutes to heat up is not it. Hot burner on a stove is much makes much more sense, no?