Steak on the tuscan grill What You Cooked Last Night Discuss Steak on the tuscan grill in the Brick Oven Cooking forums; We made Steaks in the oven last night. Was hankering for a wood fire grilled steak vs the propane variety ...

[christo]

We made Steaks in the oven last night. Was hankering for a wood fire grilled steak vs the propane variety we normally cook.

Typically, we use the tuscan grill primarily to prepare pizza ingredients - grilling chicken, peppers, eggplant.

Was feeling a bit lazy and seasoned the steaks with Lawrys seasoned salt, a bit of pepper and coated them with olive oil.

Put in a few sticks of wood, fired it up, and had nice coals 30 mins later. I pulled one bigger stick to the side as it kept wanting to burn and slid the tuscan grill over the flat pile of coals to heat up.

I used the tongs to pull the grill back, wiped it with oil, threw the steaks on it and pushed it right back over the coals.

Sliding the grill in and out of the opening was very easy and kept my hands from getting too hot by reaching far into the oven. Two minutes, turn 90 degrees, two minutes flip, two minutes turn 90 degrees, two minutes remove. Beautiful sear marks on Med Rare Steaks that were really tasty.

Christo

[texassourdough]

Hi Christo!

You have discovered my favorite way to do steaks!

From what you describe, I am even more aggressive than you! I like to build essentially a normal pizza fire and fully clear the dome so it is REALLY hot. I like to keep a pile of burning logs on the side so I have flames going well up the wall. Rearrange the coals to about 1 to 1 and 1/2 inches deep well into the oven. Pop the grill on top. I use fireplace tongs (but we need a tool for that James or someone on the list who likes to work with iron!). Best I can tell I am getting temps near 1000 at the steak on both sides. I rotate and/or turn about every minute and they cook FAST! This works especially well with thinner steaks (say 3/4 inch). Too thick and they will be burned on the outside and raw on the inside so there is definitely a place for a smaller fire/cooler oven when you have thick steaks!

My one suggestion for either thick or thin steaks would be to try a good dry rub instead of Lawry's - something with some paprika and dried garlic for sure.

You're making me hungry!
Jay

[lwood]

.... what is a Tuscan Grill?

[texassourdough]

A Tuscan Grill is a cast iron grill made to be used in a WFO. It is about 5 inches tall and about 14 inches square.

[christo]

Here's a pic.



Here's a link where you can get one! I've been using mine off and on for 2 years and it still looks like new.

14" Cast Iron Tuscan Grill :: Cookware, Grills & Bakeware :: Forno Bravo Store

Christo

[Les]

Or you can buy the angle iron and weld one together

[christo]

Very nice!!!

How do you move it in and out of the oven? Did you make a handle?

Christo

[Les]

Yea, I made a simple tool for the grill, dutch oven, etc...