How To Cook Steaks In A Pizza Oven

A steak on a cast iron griddle pan after being removed from the pizza oven.

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How To Cook Steaks In A Pizza Oven

This guide walks you through how to cook steaks in a pizza oven using our step-by-step method for perfect steak. The key is the right tools and paying attention to the temperature of the oven and the steak.

Prep Time15

Cook Time10

Resting Time10

Course: dinner

Cuisine: American, grilled

Diet: Gluten Free

Servings: steak

Author: Mary Cressler

Cost: $25

Equipment

Ingredients

1 thick ribeye steak (One 1 ½ inch thick steak. See notes.)
2 tablespoons SPG Rub (Or your favorite beef seasoning)
2 tablespoons unsalted butter

Instructions

Preparation: Turn on your pizza oven and target 600 degrees Fahrenheit. Warm up a cast-iron pan as you turn on the pizza oven. Season your steaks. If you have it, insert a meat probe into the steak to monitor the internal temperature of the steak.
Cook Steak: When the pan has reached 500 degrees Fahrenheit using a good IR Thermometer, remove the pan (wearing thick gloves), add half the butter into the pan. Allow the butter to melt and then gently add the steak. Put the pan back in the oven and allow to sear for up to 3 - 5 minutes. See notes on cooking time.
Flip: After a sear develops, use gloves to remove the pan once more. Add the remainder of the butter, and then flip the steak. Allow it to cook on the other side for an additional 3 to 7 minutes or until the internal temperature of the steak reaches your desired internal temperature. Once you remove the steak and pan from the oven, transfer the steak to a cutting board to rest.
Rest and Serve: Allow the steak to rest 10 minutes, slice, and then serve. After slicing, pour the brown butter over the steak or use a compound butter for more flavor.

Notes

Steak Options: Ribeyes are great for 2 people. If you are serving more than 2, look at New York steaks as a better option. You can fit 2 or 3 in one griddle pan. Be sure you avoid the steaks touching each other, as that will steam and not brown.

Cooking Time: Thicker steaks will take longer. You may need to flip thicker steaks multiple times. When you remove the steak, the internal temperature will continue to rise another 5 degrees because of carryover cooking, so account for that when you are deciding when to remove it.

Nutrition