Cooking some ribeyes in an Ooni Koda pizza oven

This is my second steak cook in my Ooni Koda 16 gas powered pizza oven. My first cook was OK but this one was much better.
And here are some of the products I used to cook this steak (buy through these links and I earn a few bucks which helps support this channel):
Ooni Koda 16: completecarniv...
Dalstrong 10 inch Gladiator Bullnose knife (use code CARNIVORE to save 10%): completecarniv...
Thermoworks Thermopop: completecarniv...
Get your pan decently hot before putting the steaks in. Too hot and you will burn the steaks, not hot enough and you won't get a good sear. Shoot for around 400-500 degrees on your pan. Use just a bit of oil, flip and move the steaks regularly, and pull them off when they get to about 125 degrees internal.
The thinner your steak the hotter you want your pan. These steaks were about 18 ozs each and about an inch and a half thick. For a thicker steak I would probably cook at a bit lower temperature so the inside of the steak would be done properly without the outside getting burnt.
If you have other grills you like your pizza oven probably won't be your primary steak cooker but if you only have a pizza oven like the Ooni Koda you can definitely cook some good steaks. Give it a try and leave a comment to let me know what you think.

[@Chillsies]

Also I meant to say in my previous comment that I think your steaks look excellent. In natural light they always look more well than they really are.

[@tommanning7337]

Yessssss!!!!! Man, I cannot wait to get my Ooni!! Those look awesome, 👍🏻👍🏻🔥 Dude, do more Ooni vids! New sub here👍🏻

[@CompleteCarnivore]

I have a couple more planned. One of these days I want to try some chicken wings and see how those turn out.

[@tommanning7337]

@@CompleteCarnivore that would be cool, I see a lot of pizza videos (of course) but I want to use it for everything I can, I’m gonna hook it up to natural gas and I’m wondering how it will do in the winter. I’m in the Midwest (Illinois) I plan on using it even in the crappiest weather.

[@robertwren2289]

They really are awesome. It took just over 7 weeks for mine to arrive. It arrived on the day they said it would, but someone has to be home to sign for it. Watch as many KZbin video's as you can to learn the ins and outs of how to use it. It takes over 30 minutes to heat up tho. There was a light breeze, and it was 75*

[@tommanning7337]

@@robertwren2289 👍🏻👍🏻🍕🍕 Yep, got mine couple days ago, I’m currently building an outside table for it and my green egg. I’m pretty excited!!!

[@Chillsies]

Just made some filet in mine last night for the first time (GF doesn’t like anything with any more fat 😔) Glad I mostly followed your technique. It is nuts how quickly the temp on these climbs after you get to 110. One came out damn near perfect, the other smaller one was totally over. I’m looking forward to trying it again this weekend!

[@CompleteCarnivore]

Yeah, it is pretty easy for the temps to get out of control pretty quickly. Ribeyes give you a bit more margin for error since they are good anywhere from 125-135 or even 140 since they have more fat in them. Filets have a very small window of goodness and if you go over 125 they get dry pretty quickly. Hope your steaks this weekend turn out great!

[@Chillsies]

@@CompleteCarnivore if I do filet in there again, I’m pulling it as soon as it breaks 118 just to be safe 😂

[@crystalcole888]

Awesome job dude😂

[@robertwren2289]

I'm wondering why you didn't season them right after pulling them out? I watched another person season them right away. I'm dry brining them for tomorrows Ooni cook. I know I need to trim off all the fat so I don't get a major flare up like someone else got.

[@CompleteCarnivore]

I dry brined these the night before. 95% of the time when I cook steaks I dry brine them and the other 5% is when I forgot. Depending on the steak I also like to sprinkle the individual bites with a bit of flaky salt while eating. And you don't need to trim off all the fat, just any big chunks.

[@robertwren2289]

@@CompleteCarnivore The only reason I asked about your seasoning is I thought maybe you had done it off camera. The guy I watched didn't do any trimming, and he had a major flare up, so I'm going to trim maybe half of the fat off and see how it goes. I've learned so much from you and others on cooking pizza and now steaks. My first pizza cook went really well, but most likely would ended really badly had I not learned from others! Thanks for sharing your cooks. I take the best parts I learn from others, then give it a try. I've always loved to cook, but now I'm having fun at the same time. I can't wait for lunch tomorrow.