Wood Fired Recipes Community Cookbook
Wood Fired Ribeye Steaks
Feb 22, 2023Posted by Forno BravoPrintChef Daniel Maznett from Cowboy Charcoal takes us through a terrific way to prepare thick-cut ribeye steaks in a Vesuvio wood fired pizza oven. Using a cast iron pan, simple seasonings, high heat, and a butter, garlic, and rosemary basting sauce, these steaks cook in just minutes and will beat the flavor you find at any high-end steakhouse!
Here are two videos to walk you through the recipe.
- Quick overview version to give you the gist of the recipe (1 min):
2. Or, enjoy the longer version of the video for the full demo and all of the details (8 1/2-minutes.)
Trust us! You will never want to need to go out for steak again, when you can make something this good at home.
Wood Fired Ribeye Steak
Succulent ribeye steak cooked in a cast iron pan in the pizza oven yields a rich, crisp crust and tender interior.
Equipment
- Large Cast Iron Skillet
- Metal Ladle
Ingredients
- 2 Ribeye Steaks - thick cut, wagyu beef optional
- Olive or Avocado Oil
- Salt
- Pepper
- Shanty Steak Seasoning - or similar brown sugar-based seasoning
- 2 sticks butter
- 4-5 cloves garlic - peeled
- 2-3 Tbsp rosemary - fresh
Instructions
- Bring the oven to 700 - 750 deg F using hickory and pecan wood. Remove 2 well-marbled, thick-cut, ribeye steaks from the refrigerator, and bring them to room temperature (approx. 1 hr 45 minutes on the counter.)
- Drizzle oil on the steak (just enough so the seasonings will stick.)
- Sprinkle with salt, pepper, and steak seasoning on both sides. Roll the edges of the steak in the seasoning as well. Press the seasoning into the meat. Note: The brown sugar in the steak spice will help give the meat a caramelized crust.
- Place the streaks in a cool, well-seasoned, rust-free, cast iron skillet and put it in the hot oven. Cook for about 4 minutes on the first side. Flip the meat and cook for another 2 minutes on the second side. The goal is to bring them to about 120-125 degF before starting your basting. Note: By starting with a cold pan for thick steaks, it will help render the fat out of the meat without burning them. If you are cooking thinner steaks, you should use a preheated pan and reduce the cooking time.
- Place the sticks of butter, rosemary, and garlic in the pan with the steaks. Allow the butter to melt. Using a metal ladle, spoon the butter and aromatic sauce over the steaks repeatedly to baste them. (Flipping the steaks to get both sides.)
- When the meat has reached 135 deg F, remove the steaks from the pan to a cutting board. Pour any of the remaining butter sauce over the top. Allow them to rest before cutting and serving.
Notes
Chef's Hints:
- Wear gloves when preparing your meat. Use one hand to manipulate the steaks, and the other hand for the spices. This will prevent cross-contamination of your extra spices.
- The Shanty Steak Seasoning used in the video can be purchased online from the Gypsy Bistro in Lockeford, CA. Alternatively, you can use a similar brown sugar-based seasoning mix, or stick to just salt and pepper, depending on your preference.
- Always wear heat-resistant gloves (or a heavy kitchen towel) when handling a cast iron pan that has been in the oven. It will get extremely hot!
