Bone-In Ribeye Steak
Charring meat in your Gozney oven is a game-changer—intense heat creates a perfect crusty bark while keeping the steak juicy and pink inside.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 45 minutes
- Cook Time
- 8 minutes
Ingredients
- Serves
- 2
Recommended Equipment
-
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Instructions
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Step 1
Allow your meat to come up to room temperature for 30 minutes or so and pat the steak dry all over.
Step 2
Pop the salt and pepper on a chopping board or large plate, rub the meat with a little olive oil and roll the steak in the seasoning mix, making sure it’s completely covered.
Step 3
Preheat a pan in your Gozney, add a splash of oil and place the steak into the hot pan- pressing down as you do.
Step 4
Cook the steak for around 8 minutes – the crust should be formed and the fat will begin to caramelise.
Step 5
Remove the pan from your Gozney, add the butter, herbs and garlic to the hot pan and baste over the butter as it melts.
Step 6
Turn the Gozney down to its lowest setting and continue to cook for 2-3 minutes, basting at regular intervals.
Step 7
You can check the doneness of the meat with a temperature probe. Achieving a core temperature of around 51°C will result in a medium rare steak and 64°C will result in a medium steak (you’ll probably be cooking for around 10-12 minutes all in all for this).
Step 8
Transfer the steak to a plate, pour off the meat juices, butter and herbs and leave to rest for 10 minutes before slicing and getting stuck in.
