How to Cook Steakhouse-Style Steak in a Pizza Oven
How to Cook Steakhouse-Style Steak in a Pizza Oven is a medium American recipe that serves 2. 800 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 25 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $30.10 total, $15.05 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, Keto‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Porterhouse
- Instead of Kosher Salt: Sea salt
- Instead of Unsalted Butter: Salted butter (reduce added salt)
- Instead of Shallot: Red onion (smaller amount)
- Instead of Fresh Parsley: Cilantro, tarragon
- Instead of Lemon: Lime
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Flaky Sea Salt: Kosher salt
- Instead of Asparagus: Green beans
- Instead of Olive Oil: Avocado oil
Equipment Needed
- Cast Iron Skillet
- Pizza Oven or Very Hot Outdoor Oven
- Meat Probe Thermometer
- Mixing Bowl
- Microplane Zester (optional)
- Chef’s Knife
- Cutting Board
- Tongs
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Dry‑brine the steak overnight for a dry crust.
- Preheat the pizza oven and cast‑iron skillet to ~1000°F.
- Monitor internal temperature with a probe to achieve 115°F before resting.
- Rest the steak to allow carry‑over cooking.
- Prepare the compound butter ahead of time for maximum flavor.
Chef Tips from the Video
- Use flaky sea salt in the butter for a pleasant pop of crunch as it melts.
- Let the butter sit at room temperature for 10 minutes before dolloping to ensure quick melt.
- Slice the steak against the grain to maximize tenderness.
Troubleshooting
Steak does not develop a dark crust.
Ensure the skillet and oven are fully preheated to ~1000°F; avoid moving the steak during the first side.
Internal temperature exceeds desired doneness.
Remove the steak at 110‑112°F; the carry‑over will bring it to the target 130°F after resting.
Asparagus becomes mushy instead of crisp‑charred.
Make sure the skillet is still scorching hot and roast for no more than 5 minutes, shaking once.
Storage
Refrigerator: Butter: up to 1 week in an airtight container; cooked steak: 3 days; asparagus: 2 days.
Freezer: Butter log: up to 3 months; uncooked, dry‑brined steak: up to 2 months (wrap tightly).
Room temperature: Do not store cooked steak or butter at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the steak up to 24 hours ahead; keep uncovered in the fridge.
- Prepare the compound butter a day before, shape into a log, wrap in plastic, and freeze.
- Trim and store asparagus in a damp paper towel in the fridge if not cooking immediately.
Frequently Asked Questions
What is the cultural significance and history of pizza‑oven ribeye steak in American steakhouse cuisine?
American steakhouses have long prized a deep, caramelized crust achieved by extremely hot broilers or grills, often reaching 1,600°F. Cooking a ribeye in a pizza oven replicates that intense sear at home, preserving the tradition of a smoky, charred exterior while keeping the interior juicy.
What traditional regional variations exist for serving ribeye steak with compound butter in the United States?
In the Northeast, a classic herb butter with parsley and lemon is common, while the South often adds garlic and Cajun spices. The West Coast favors citrus‑forward butters with herbs like cilantro, and the Midwest may incorporate blue‑cheese crumbles for richness.
How is ribeye steak traditionally served in a classic New York steakhouse?
A New York steakhouse typically serves a thick‑cut ribeye with a simple sea‑salt crust, accompanied by a pat of herb butter, grilled onions, and a side of creamed spinach or asparagus. The steak is usually presented on a hot plate to retain heat.
During which celebrations or occasions is a high‑heat ribeye steak like this commonly prepared in American culture?
Ribeye cooked at high heat is a popular centerpiece for holidays such as Thanksgiving, Fourth of July barbecues, and special weekend gatherings where a dramatic presentation and bold flavor are desired.
What makes lemon‑shallot parsley butter special in the context of American steakhouse side sauces?
The butter adds bright citrus acidity, aromatic parsley, and a subtle onion sweetness that cuts through the richness of a fatty ribeye, echoing the classic “compound butter” tradition used to finish steaks in upscale American steakhouses.
How does the pizza‑oven method fit into the broader American grilling and broiling tradition?
The pizza‑oven method mimics the ultra‑high heat of commercial broilers, delivering a rapid Maillard reaction similar to charcoal grilling. It bridges indoor cooking with the smoky, charred flavor profile prized in American outdoor grilling culture.
What are the most common mistakes to avoid when making pizza‑oven ribeye steak with compound butter?
Common errors include not preheating the oven and skillet fully, flipping the steak too early, removing it before the target internal temperature, and over‑cooking the asparagus. Also, using salted butter without adjusting added salt can make the dish overly salty.
Why does this recipe use a meat probe thermometer instead of an instant‑read thermometer for the ribeye?
A probe can stay in the steak while it cooks in the pizza oven, giving a continuous reading and preventing the need to open the oven repeatedly, which would drop the temperature and affect the sear.
Can I make the lemon‑shallot parsley butter ahead of time and how should I store it?
Yes, the butter can be formed into a log, wrapped in plastic or parchment, and refrigerated for up to a week or frozen for up to three months. Slice off portions as needed and let them soften at room temperature before using.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt specializes in science‑based cooking techniques, detailed recipe development, and practical home‑cooking advice, often focusing on optimizing classic dishes with modern equipment and clear explanations.
Last updated: August 21, 2026
