How to Cook Steakhouse-Style Steak in a Pizza Oven

Ingredients

• 2 lb Ribeye Steak (2‑inch thick, about 1‑lb per serving)
• 2 tsp Kosher Salt (For dry‑brining the steak)
• 1/2 cup Unsalted Butter (Room temperature, softened)
• 1 small Shallot (Finely minced)
• 2 tbsp Fresh Parsley (Leaves only, chopped)
• 1 whole Lemon (Zest (1 tsp) and juice (1 tsp))
• 1/4 tsp Freshly Ground Black Pepper (To taste)
• 1/2 tsp Flaky Sea Salt (Adds crunch to butter)
• 1 lb Asparagus (Trimmed, woody ends removed)
• 1 tbsp Olive Oil (For tossing asparagus)

Instructions

1. Dry‑brine the steak

   Pat the ribeye dry, season generously with kosher salt on all sides, place on a wire rack set over a rimmed sheet pan, and refrigerate uncovered overnight.

   Time: PT10M

2. Preheat oven and skillet

   Position the cast‑iron skillet in the pizza oven and preheat until the oven reaches about 1000°F (the skillet will be scorching hot).

   Time: PT15M

   Temperature: 1000°F

3. Prepare lemon‑shallot parsley butter

   In a mixing bowl combine the softened butter, 1 finely minced shallot, 2 tbsp chopped parsley, zest of 1 lemon (≈1 tsp), 1 tsp lemon juice, ½ tsp flaky sea salt, and ¼ tsp black pepper. Mash together until homogeneous.

   Time: PT10M

4. Trim and season asparagus

   Snap or cut off the woody ends of the asparagus, toss with 1 tbsp olive oil and a pinch of salt on a plate.

   Time: PT5M

5. Sear the ribeye

   Place the seasoned ribeye into the scorching skillet, insert the meat probe into the thickest part, and cook in the pizza oven. After about 5‑6 minutes, flip the steak and continue cooking until the probe reads 115°F for a medium‑rare‑on‑the‑medium side.

   Time: PT15M

   Temperature: 1000°F

6. Rest the steak

   Remove the steak from the oven, transfer to a cutting board, tent loosely with foil, and let rest for 5 minutes. The residual heat will carry the internal temperature to ~130°F.

   Time: PT5M

7. Char the asparagus

   While the steak rests, add the seasoned asparagus to the same hot skillet and return to the pizza oven. Roast for about 5 minutes, shaking once, until bright green with charred tips.

   Time: PT5M

   Temperature: 1000°F

8. Finish and serve

   Slice the rested ribeye against the grain, place a generous dollop of the lemon‑shallot parsley butter on each slice so it melts, and serve alongside the charred asparagus.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

5 g

Fat

55 g

Fiber

2 g