Wood Fired Ribeye SteaksFeb 22, 2023Posted by Forno BravoPrint
Chef 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
- Large Cast Iron Skillet
- Metal Ladle
- 2 Ribeye Steaks - thick cut, wagyu beef optional
- Olive or Avocado Oil
- Shanty Steak Seasoning - or similar brown sugar-based seasoning
- 2 sticks butter
- 4-5 cloves garlic - peeled
- 2-3 Tbsp rosemary - fresh
- 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.
- 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!