So I have the Karu 12 set up for gas, and the small cast iron ooni skillet. Should pit the chimney on and use the front cover when I cook steak on this model? TIA.
Hi John! If you have the Karu 12 set up for gas, you'll want to leave the set up the same. Leave the chimney on, door off and keep the chimney puck removed. We hope this helps!
Some of our videos are shot indoors but we do have a studio with an industrial extraction system to meet our safety requirements. We might be lenient when it comes to a controversial pizza topping or two (ahem pineapple) but we don’t bend the rules when it comes to safety. Just remember, our Safety Certs have remained the same and our ovens are certified for outdoor use only (except Volt 12 of course )
While GNG's comment was a bit less than kind, I'd agree that this doesn't look like a great cook on the steak, with surprisingly uneven sear for being cooked in such a high temperature oven. I think the problem might be the flame was turned down so far for the entirety of the cook that it wasn't getting a good sear when the top was being exposed to the flame. Might be improved by turning the flame up higher for 30-60 seconds before the first flip, and then again before taking it out, to develop a deeper colored and more even crust. Maybe also a front-back rotation while on high flame since this oven's fire is so directional. The main issue with doing the whole cook in the Ooni is that you're going to get such a large gray band because it's not practical to keep flipping the steak. Ideally you want to flip every 15-30 seconds depending on steak thickness and cook temperature, to prevent too much direct heat on a given side. Exposing one side to direct heat for too long results in a larger gray band. Doing a low-temperature cook (reverse sear or sous vide) to start, then finishing in a turbo-cranked Ooni is likely the better approach overall.
That might be one of the most pathetic looking steaks I’ve ever seen 😅. For a product that’s able to creat such high temps you managed to screw up the crust somehow. On top of that the inside is very gradient, not evenly cooked through at all. You have a gray layer, a medium layer and a raw layer 😅. I know for a fact a better steak could be done in an ooni. Thank you for the entertainment 🤣
He casually mentioned some really great points, but they make a difference when using this oven. Great video.
You're so kind! We do love this oven!
If I’m using the Fyra would you recommend keeping the front cover on during cooking?
So I have the Karu 12 set up for gas, and the small cast iron ooni skillet. Should pit the chimney on and use the front cover when I cook steak on this model? TIA.
Hi John! If you have the Karu 12 set up for gas, you'll want to leave the set up the same. Leave the chimney on, door off and keep the chimney puck removed. We hope this helps!
Are you using it indoor?
Some of our videos are shot indoors but we do have a studio with an industrial extraction system to meet our safety requirements. We might be lenient when it comes to a controversial pizza topping or two (ahem pineapple) but we don’t bend the rules when it comes to safety. Just remember, our Safety Certs have remained the same and our ovens are certified for outdoor use only (except Volt 12 of course )
Me and my wife like our steak a little more done, what temp should I cook it to?
For a medium steak, you can try between 140°F - 150°F, anything over 160°F would be considered well done. Hope this helps! 🔥
@@Oonihq thank you
While GNG's comment was a bit less than kind, I'd agree that this doesn't look like a great cook on the steak, with surprisingly uneven sear for being cooked in such a high temperature oven. I think the problem might be the flame was turned down so far for the entirety of the cook that it wasn't getting a good sear when the top was being exposed to the flame. Might be improved by turning the flame up higher for 30-60 seconds before the first flip, and then again before taking it out, to develop a deeper colored and more even crust. Maybe also a front-back rotation while on high flame since this oven's fire is so directional.
The main issue with doing the whole cook in the Ooni is that you're going to get such a large gray band because it's not practical to keep flipping the steak. Ideally you want to flip every 15-30 seconds depending on steak thickness and cook temperature, to prevent too much direct heat on a given side. Exposing one side to direct heat for too long results in a larger gray band. Doing a low-temperature cook (reverse sear or sous vide) to start, then finishing in a turbo-cranked Ooni is likely the better approach overall.
That might be one of the most pathetic looking steaks I’ve ever seen 😅. For a product that’s able to creat such high temps you managed to screw up the crust somehow. On top of that the inside is very gradient, not evenly cooked through at all. You have a gray layer, a medium layer and a raw layer 😅. I know for a fact a better steak could be done in an ooni. Thank you for the entertainment 🤣
Thanks for the feedback - we loved the steaks!
I wish I would read your comment before . This recipe Completely ruined my steak
@@dianik90 We're so sorry to hear, but thanks for the feedback! We'll also pass it on to our wider team.
Williams Sarah Lopez Sarah Williams Laura
To raw