15 MINUTES | EASY | SERVES 2
If you’ve never made steak in a pizza oven, you’re in for a treat. I tried something fun with my Gozney Roccbox and a cast iron skillet—and let me tell you, it turned out so good. That sizzling New York strip, cooked hot and fast, came out juicy with the perfect crust. Add a little butter and rosemary at the end? Game changer. This might be my new favorite way to cook steak.
What I love most is how simple it is. You don’t need fancy gear or chef skills—just heat, a good piece of meat, and a little patience. The Roccbox gets crazy hot, so it does most of the work for you. If you’re craving steak night with a twist, this method is a must-try.
Equipment
Cast iron skillet
Gozney Roccbox Pizza Oven
INGREDIENTS
2 New York strip steaks (about 1–1.5 inches thick)
2–3 teaspoons avocado oil
Maldon Salt (to taste)
Black pepper (to taste)
3–4 tablespoons butter
2 sprigs fresh rosemary
Method
Today, I want to share my latest culinary adventure: cooking a New York strip steak using a cast iron skillet in the Gozney Roccbox pizza oven. Trust me, this method delivers a juicy, flavorful steak with a delightful crust. Here’s how I did it!
1) Preheat the Roccbox: I fired up my Gozney Roccbox pizza oven to around 600°F. This high heat is perfect for searing steaks and achieving that mouth-watering crust.
2) Heat the Cast Iron Skillet: Once the oven reached the desired temperature, I placed my trusty cast iron skillet inside for a couple of minutes to get it piping hot. A hot skillet is key to a perfect sear.
3) Add Avocado Oil: Carefully, I added a small amount of avocado oil to the hot skillet. Avocado oil has a high smoke point, making it ideal for high-heat cooking like this.
4) Sear the Steak: I seasoned my New York strip steak generously with salt and pepper, then placed it into the skillet. With the Roccbox set to low heat, I cooked the steak for 3-4 minutes on each side. This timing gave me a beautiful medium-rare finish.
5) Baste with Butter and Rosemary: During the last minute of cooking, I added about 2 tablespoons of butter and a sprig of fresh rosemary to the skillet. I basted the steak with the melted butter, infusing it with rich, aromatic flavors.
6) Rest and Serve: After cooking, I let the steak rest for a few minutes to allow the juices to redistribute. Then, I sliced it against the grain and served it up. The result? A tender, juicy steak with a perfect sear and incredible flavor.
Tips
Room Temperature Steak: Let your steak sit out for about 30 minutes before cooking. This ensures even cooking throughout.
Pat Dry: Before seasoning, pat the steak dry with paper towels. Removing excess moisture helps achieve a better sear.
Use a Meat Thermometer: For precision, use a meat thermometer to check the internal temperature. Aim for 130°F for medium-rare.
Resting is Key: Always let your steak rest after cooking. This step keeps it juicy and flavorful.
If you’re looking for some more cast iron skillet recipes, check this recipe for Huevos Rancheros!
