Wood fired Ribeye Steaks in my Gozney Dome
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In this Video i show you step by step how i reverse seared 2 ribeye steaks in my wood fired Gozney Dome Oven. I Also roast some zucchini as a side dish #gozneydome #pizzaoven #woodfired #ribeye
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RAPICCA 16 Inches,932℉, Leather Forged Welding Gloves for Wood Fired Oven
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Lodge 13.25 Pre Seasoned Inch Cast Iron Skillet. Large Classic Cast Iron Skillet f
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Reverse Seared Ribeye on the Gozney Dome
Ingredients.
2 - thick cut prime ribeye steaks
¼ cup – coarse sea salt or kosher salt for rub
¼ cup – fresh cracked black pepper
4 tbsp – unsalted butter cut into 1 tbsp pieces
1 sprig – fresh rosemary
1. Remove steak from fridge, let it warm up to room temp. to help it cook more evenly (around 1 hour)
2. While steak is getting to room temp, build the wood fire in the oven, slide the hot coals over the air vent then add just a few more small pieces of wood, just enough to keep the coals hot.
3. Once the internal oven temp drops below 250F and is maintaining a temp between 225F -250F Place the cast iron skillet in to warm it up for a few minutes.
4. While the skillet warms up, start seasoning the steak! Put a little olive oil on the steak then liberally season all sides with coarse sea salt or kosher salt and fresh cracked black pepper!
5. Place temp. probe in the middle / side of the steak (so the tip is as close to the middle as possible). Then remove the skillet from the oven (Wearing heat resistant gloves, such as leather welders’ gloves) place the steak inside and then into the oven. Don’t forget to plug the temp prob in!
6. Maintain the oven temp. as close to the 225F-250F range as possible while you cook the steak slowly until the internal temp. reaches between 120F -125F. (IF you like your steak on the lower end of Med Rare then remove at 120F, if you like it at the higher end remove at 125F).
7. While the steak is cook, if you have room on the none fire side, try to place a large piece of wood on the far side of your skillet to allow it to warm up so it’s ready for the final searing!
8. Once internal steak temp. has reached 120F-125F remove the skillet from the oven (place it on something that can withstand high heat). Remove the steak and wrap it tightly in heavy duty foil, then in a hand towel to help maintain the heat.
9. Place the piece/s of wood you had drying in the oven on the hot coals and get the fire as hot as possible (10-15 min is ideal)
10. Once the oven is up to around 800F place the skillet back in the oven to heat up, then unwrap the steak and place it in the skillet once hot (just a couple min should do). And sear for about 1 min on each side (Use metal tongs to flip steak and wear gloves).
11. After both sides have seared for 1 min, remove the skillet from the oven and place 1 Tbs of butter per steak and a sprig of rosemary into the skillet and use a large metal spoon to baste the steak with the rosemary butter for just a minute or so until complete covered in the butter / juice sauce.
12. Remove the steak and place on a cutting board to rest (Min. 10 minutes up to 20 minutes) if outside you can cover it loosely with foil.
13. Slice and or serve whole, drizzling it with the butter sauce.
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