Thank you. I’ve just ordered a roccbox and I’m trawling the sites for all the tips and ideas that I can find. I was slightly worried that I had bought a pizza only device but your clip dispelled that fear. Can’t wait try. Also very impressed with your pan, hope that it available in uk. Take care
Those steaks look great Jared, the beefer seems to be the same idea but I like the pizza oven idea better. It definitely did get a good color throughout. Nice job brother!
Not a crusted steak. I crust with no liquid, then while it's resting i heat up butter and garlic and pour it over the steak after it's sliced. Should not be wet when cooking.
You can crust a steak (or chicken or almost any meat) even in a deep fryer. It just needs to be 500 degrees Fahrenheit, meaning you will need avocado oil or safflower oil. It's best to bring the internal temperature up inside first, using a slow method, like an oven, smoker, sous vide or dehydrator first.
Got it - I wouldn't suggest that here. The flame on the Roccbox comes in from the back well so without some protection you'll have a well done steak on the ends and it would be rare in the middle. I guess you could cook one steak at a time and align it width wise and keep it close to the front... but the traditional pan is just easier.
This wasn't a good method as shown, because you end up with an overcooked gray ring on the inside, as shown in your video, but you can easily remedy it. Instead of putting cold steaks in the hot cast-iron in the pizza oven, first bring the internal temperature to 125 degrees Fahrenheit (either with a 210 degree oven or smoker for 30 minutes or 170 degree oven or smoker (or 125 degree sous vide) for 1 hour or 125 degree dehydrator for 4 hours). If you don't have an oven or smoker or dehydrator or sous vide (water circulator), believe it or not, you can simply put the steak in a zip-lock bag and suck the air out with a straw and put it in the dishwasher for a full cycle (with no dirty dishes), and it will come out to a perfect internal temperature. Whatever method you use, before you put the steak in the pizza oven, please dry off the steak with a cloth or paper towel, and rub kosher salt and pepper onto the steak with your hands. (Do not use table salt or popcorn salt, because the steak will be too salty, and won't wick away the excess moisture the way you need like kosher salt will and won't give you the desired crust.) *_Now_* you can put the steak in the cast iron pan and sear it in the pizza oven.
@@MrJacknutz, smoke or bake at 200 degrees Fahrenheit (93 1⁄3 degrees Celsius) until the inside temperature of the steak is 10 Fahrenheit degrees (5 5⁄9 Celsius degrees) below your desired doneness, usually about 30 minutes, longer for thicker cuts of meat. Now deep fry in avocado oil at 520 degrees Fahrenheit (271 1⁄9 degrees Celsius) for only 30 seconds. Enjoy.
I missed the word you used when you said what you were trying to achieve with the baking soda. Would you reply here with the word and what you were trying to achieve by raising the pH please?
I think the amount of avocado oil you used took away any chance for a good sear. At that high of heat with a very small amount of oil your steak really isn't going to stick as long as you don't mess with it. I'm sure the steak was tasty in the end.
Yep, we have one filmed, edited and loaded into RU-vid. We’ll do another vote on what video we should post next week and we’ll see if that’s what people want to see next.
It's the splattering grease and lingering smells I'd be concerned with cooking steaks in a small pizza oven. Sometimes you shouldn't just because you can.
2 tips for better coloring and crust: 1. Don't use so much oil in the pan. 2. Sprinkle on some Hardcore Carnivore Black on the display side before searing. No need to dry brine for crust (although it does help with flavor).
OK, you can sear a steak in the pizza oven. You can also mop a floor with paper towels, but it's not a smart idea. Use the right tool for the job, and an oven that takes 30 minutes to heat up is not it. Hot burner on a stove is much makes much more sense, no?
Hello there , love the video, I have some questions here , would you please let me know how the experience with the Finex cast iron please,,,,I’m still debating whether get the finex or other brand, thank you
too much oil in the pan also...if it's dry it'll get some sear at least. Once the steak started releasing it's liquid the quest for crust was el finito ! :-)
It's medium, not medium rare, It's too wet and not from the juice of the steak, there is no crust at all, not the way to cook a great steak. BUT! I like the way you do videos!!
I've done steaks in cast iron on the grill for a while now, and love this method. First thing I cooked in my Bertello pizza oven was a steak. Would suggest trying it with less oil in the pan, rub a bit on the steak before adding the flavoring, and ...use a boneless ribeye. I always get a beautiful crust on mine without needing baking soda. I love that pan you are using with the great handle!
