Okay before even finishing the video. I can say... Personally... Removing fat so it doesn't flare up is wrong. Secondly, that steak is nicely marbled so you don't need to add oil. Canola doesn't have a higher flash point to olive oil that I know of. With that marbling you don't need to add oil. You sous vide the steak prior and crust with the ooni which I think you did in later videos. Keep up great work. Love watching you two👍
I cooked steaks for 1st time tonight on my new Ooni Koda 16”. I used Rib Eye that marinated for 24 hours. I trimmed off so of the fat like you. Steak turned out perfect. Thanks!
Cadiz, thanks for watching. This was our second video making steak after our "burning" steak. We improved over time. We love hearing from viewers and Bill will appreciate your comments on his editing. Laurie.
Little advice from someone trained by the fire department. And with experience in A prof kitchen/fire😘 I would preheat the griddle to max put the then lower the flame entirely, put the food on the griddle and bake. Don’t use A fire extinguisher or call the fire brigade for A flame in the pan! just use a Fire extinguisher cloth or A big lid to cover and smother the fire. You staid very calm last time Good!👍🏻 Better to put the gas off first, then smother the fire and keep the burning griddle away from the oven and gas. Greetings from Amsterdam From A fellow K16 owner
Hi Bill, Steak came out perfect again. Fresh shrimp was very tasty. Koda 16 is doing more than i expected. Thanks to the amazing Bill and Laurie. Back to pizza tonight. Cheers,
Woohoo Ray! 👏 Laurie and I are happy the Koda 16 is working out well for you. It's a tasty fun adventure! 🍽 Thanks again for checking out our channel Ray. Much appreciated!
Thanks for the video, I’ve got this on order and I’m very curious how it handles steaks. I would try grilling on the smooth side of the cast iron grill, you can read about how this will give you even more crust. It is a little troubling though to see the flare ups happen, as I generally want to keep the fat on my steak and trim it post grilling. When I do steaks on my Green Egg I can cover the top and the fire is instantly smothered, but apparently there is no easy way to smother or choke a grease fire in the Ooni.
Oh no three months say it ain't so! Hope they find a way to get you yours earlier. Thanks for checking out the video! We cooked cheeseburgers on the Ooni Grizzler plate tonight. They turned out create with about a 4 minute cook time. We'll post a new video around the hamburgers tomorrow. Thank you for taking time to comment!
Thanks! We'll do ribeye #3 soon at a higher heat and then edit a video showing all three results with our thoughts on what we learned. Thank you for checking out the video!
Dezant, thanks for the suggestion. This was our second video and we have learned alot since then through trial and error and received suggestions from viewers. Thanks. We haven't tried this method with a specific temperature. We will give it a go. Laurie.
lol! Laurie was in the background keeping her distance! Thanks for checking out the video! Editing footage we captured last evening where we made cheeseburgers using 95% lean ground beef on the Grizzler plate. They had a great char!
I think during the first attempt in the rush to turn down the flame you didn't hold it in for the 5 sec and you just turned it down so it never actually turned the flames down thus continuing the flare up
Maybe try to preheat the stone on high and later lower the flames to medium low, then put the grizzler to the front right so it is further from the flames. This should make it sear better and not catch the fat on fire. Also it's nice to have laser thermometer to check the temperature of the grizzler and stone in ooni, and make sure it is not above smoke point of used oli.
We use a meat thermometer to monitor internal temperature and therefore need to take the steak out to take its temperature. But I agree on the approach of using long tongs. When I do a steak on our Weber I flip the steak often but cooking time is longer than in the Ooni. Thank you for your feedback and taking a moment to comment!
Your problem with the first steak was your Ooni temp was at maximum. You then misdiagnosed the problem as too much fat. All's well that ends well. Good luck from an Ooni owner.
Thank you for the excellent analysis and taking time to comment. Much appreciated! Our third ribeye got us close to where we want to wind up. Thanks again!
Just a note: That pan is heavy as hell!!!! I got one a few days ago and yes it's grade A quality but yes, heavy. You are holding all that weight on the end of 2 tongs. You better make sure you definitely lift the plate like he did before you commit.
Agreed on heavy as hell! I find the gloves are important to have as well but they don't necessarily have to be Ooni gloves. Thank you for watching the video and taking a moment to comment. Enjoy your pan!
Next time try only using salt while cooking, then put your seasonings on as soon as you pull it out. Mine came out perfect. Seasonings can burn under high heat. I also cooked mine on the low setting after it was hot. I also heated my oven without the pan in. I heated my pan on the stove so the oven could heat the stone. I then put it in for 5 minutes to make sure the pan was up to temp.
Robert, thanks for the tips. This was our third non-pizza video. We heard from many who offered advice but I don't know if Bill turns to low. Thanks for watching and we hope you can learn something from us, too. Laurie.
I agree although there was still plenty of marbling so the taste was good. We really bought the Ooni for pizzas but are having fun exploring how to use it as a tool to cook other things. We feel it is very versatile providing extra value. Thank you for your comment and checking out the video!
Well I trimmed off the exterior fat. We'll do a third ribeye without trimming off any fat and see what we get. Thank you for watching the video and taking time to comment. Much appreciated!
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Way to stick it thru!
Thanks! And thank you for taking time to view and comment.
I really want to eat that steak, this is such a great idea.
Benny, thanks for watching our video. We have been enjoying New York strip steak. A little less fatty. But rib eyes are so delicious. Laurie
Okay before even finishing the video. I can say... Personally... Removing fat so it doesn't flare up is wrong. Secondly, that steak is nicely marbled so you don't need to add oil. Canola doesn't have a higher flash point to olive oil that I know of. With that marbling you don't need to add oil. You sous vide the steak prior and crust with the ooni which I think you did in later videos. Keep up great work. Love watching you two👍
That was one of our earliest videos. After the flare up,, the fat was removed. L.
I cooked steaks for 1st time tonight on my new Ooni Koda 16”. I used Rib Eye that marinated for 24 hours. I trimmed off so of the fat like you. Steak turned out perfect. Thanks!
Yummy! Thank you for taking a moment to comment and share how your steak turned out. 👍
Robert, I am glad you learned from our video. The excess fat can lead to an unexpected surprise. But you had deliciousness. Laurie.
Thanks for these update video. Looks yummy and nice job on your video editing.
Cadiz, thanks for watching. This was our second video making steak after our "burning" steak. We improved over time. We love hearing from viewers and Bill will appreciate your comments on his editing. Laurie.
Little advice from someone trained by the fire department. And with experience in A prof kitchen/fire😘
I would preheat the griddle to max put the then lower the flame entirely, put the food on the griddle and bake.
Don’t use A fire extinguisher or call the fire brigade for A flame in the pan!
just use a Fire extinguisher cloth or A big lid to cover and smother the fire.
You staid very calm last time Good!👍🏻 Better to put the gas off first, then smother the fire and keep the burning griddle away from the oven and gas.
Greetings from Amsterdam
From A fellow K16 owner
Excellent feedback and advice! Thank you for checking out the video and taking time to comment.
Hi Bill, Steak came out perfect again. Fresh shrimp was very tasty. Koda 16 is doing more than i expected. Thanks to the amazing Bill and Laurie. Back to pizza tonight. Cheers,
Woohoo Ray! 👏 Laurie and I are happy the Koda 16 is working out well for you. It's a tasty fun adventure! 🍽 Thanks again for checking out our channel Ray. Much appreciated!
Great video. You guys seem like really nice people.
Thank you! We're having a blast learning how to cook with the Ooni oven. Thank you for checking out the video!
Thanks for the video, I’ve got this on order and I’m very curious how it handles steaks. I would try grilling on the smooth side of the cast iron grill, you can read about how this will give you even more crust. It is a little troubling though to see the flare ups happen, as I generally want to keep the fat on my steak and trim it post grilling. When I do steaks on my Green Egg I can cover the top and the fire is instantly smothered, but apparently there is no easy way to smother or choke a grease fire in the Ooni.
Thanks for the suggestion on using the smooth side. We'll give that a try! And thank you for taking time to check out our video.
Great looking steak and a great looking oven. Too bad I have to wait another 3 months to get me Ooni Koda 16!!!!!!!
Oh no three months say it ain't so! Hope they find a way to get you yours earlier. Thanks for checking out the video! We cooked cheeseburgers on the Ooni Grizzler plate tonight. They turned out create with about a 4 minute cook time. We'll post a new video around the hamburgers tomorrow. Thank you for taking time to comment!
I gave up on Ooni and went with another brand. The wait time was late July-August. I'm please!!!
Looks much better!
Thanks! We'll do ribeye #3 soon at a higher heat and then edit a video showing all three results with our thoughts on what we learned. Thank you for checking out the video!
i like your style,wine and dine!!!
Thanks, Robert. Bill has his every day favorites:. Rioja, Cotes d'Rhone, Zinfandel. Rhanks for watching and sending us a comment.. Laurie
Use reverse sear method until 50c inside the meat then you grill in the ooni not for long , 1minute each side
Dezant, thanks for the suggestion. This was our second video and we have learned alot since then through trial and error and received suggestions from viewers. Thanks. We haven't tried this method with a specific temperature. We will give it a go. Laurie.
I loved watching you turn the steak... I was waiting to see those grill marks 🥰
Thank you. Steaks turn out great in the Koda 16.
Had to come back for the 2nd attempt! I guess it's not a surprise you're flying solo for this run at it ;)
lol! Laurie was in the background keeping her distance! Thanks for checking out the video! Editing footage we captured last evening where we made cheeseburgers using 95% lean ground beef on the Grizzler plate. They had a great char!
I think during the first attempt in the rush to turn down the flame you didn't hold it in for the 5 sec and you just turned it down so it never actually turned the flames down thus continuing the flare up
We were pretty startled by the flareup. We will have to review our video. Thanks for pointing that out.
Cool video. Maybe a 180° rotation in addition to the flip? Thanks!
Excellent suggestion! Thank you for the feedback and taking time to comment.
Maybe try to preheat the stone on high and later lower the flames to medium low, then put the grizzler to the front right so it is further from the flames. This should make it sear better and not catch the fat on fire. Also it's nice to have laser thermometer to check the temperature of the grizzler and stone in ooni, and make sure it is not above smoke point of used oli.
Thank you for your tips and taking time to watch the video and comment! Much appreciated.
Thank you for sharing your experiences, successful or unsuccessful. Hopefully, next time no grey band at the higher temp.
Fingers crossed! And thanks for checking out the video!
Hi, why don't you just use tongs to pull the steak in and out of the oven, instead of pulling the grill out each time you flip or check the steak?
We use a meat thermometer to monitor internal temperature and therefore need to take the steak out to take its temperature. But I agree on the approach of using long tongs. When I do a steak on our Weber I flip the steak often but cooking time is longer than in the Ooni. Thank you for your feedback and taking a moment to comment!
Also, you can get a better temp reading if to you enter the probe to the side of the steak
Thank you for the feedback!
Your problem with the first steak was your Ooni temp was at maximum. You then misdiagnosed the problem as too much fat. All's well that ends well. Good luck from an Ooni owner.
Thank you for the excellent analysis and taking time to comment. Much appreciated! Our third ribeye got us close to where we want to wind up. Thanks again!
@@TwelfthAvenueCuisine curious to know , what you changed for the 3rd one? (Thanks again for the feedback)
Omg that knife... I need that knife
It is a Sabstier Boning knife.
Just a note: That pan is heavy as hell!!!! I got one a few days ago and yes it's grade A quality but yes, heavy. You are holding all that weight on the end of 2 tongs. You better make sure you definitely lift the plate like he did before you commit.
Agreed on heavy as hell! I find the gloves are important to have as well but they don't necessarily have to be Ooni gloves. Thank you for watching the video and taking a moment to comment. Enjoy your pan!
Next time try only using salt while cooking, then put your seasonings on as soon as you pull it out. Mine came out perfect. Seasonings can burn under high heat. I also cooked mine on the low setting after it was hot. I also heated my oven without the pan in. I heated my pan on the stove so the oven could heat the stone. I then put it in for 5 minutes to make sure the pan was up to temp.
Robert, thanks for the tips. This was our third non-pizza video. We heard from many who offered advice but I don't know if Bill turns to low. Thanks for watching and we hope you can learn something from us, too. Laurie.
@@TwelfthAvenueCuisine I did!
Robert,. Thanks for letting us know. Those compliments make us smile. Laurie.
@@TwelfthAvenueCuisine You're welcome. We're all still learning. We got this!
best part of the ribeye is the fat
I agree although there was still plenty of marbling so the taste was good. We really bought the Ooni for pizzas but are having fun exploring how to use it as a tool to cook other things. We feel it is very versatile providing extra value. Thank you for your comment and checking out the video!
@@TwelfthAvenueCuisine your welcome i was curious to see how it did turn out.
There are other ways to address this. Don’t remove fat from a good steak.
Dwen, we have learned alot since we shot this video. I agree.
hi try using salt to absorb liquified fat just put a cup of salt near the meat not on
I have not heard that suggestion before. I will give that a try. Thanks for watching and commenting. Bill.
@@TwelfthAvenueCuisine with pleasure . this is a great platform to share know-how
thanks
this does not look like a rib eye oO
Well I trimmed off the exterior fat. We'll do a third ribeye without trimming off any fat and see what we get. Thank you for watching the video and taking time to comment. Much appreciated!