Ribeye steak cooked on the Alfa 4 pizze wood fired oven

Angela Slater

16 June 2017

Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Grill A Ribeye Steak In The Alfa 4 Pizze Wood Fired Oven

Cook tasty, tender steak with a hint of woodsmoke in minutes

Ribeye is one of the tastiest cuts of steak owing to its marbling of fat running throughout the meat; and as everyone knows fat equals flavour. In this video, Richard Holden, Top UK BBQ chef, shows how to cook a delicious steak really quickly on the Alfa 4 pizze wood fired oven.

Click here to watch the video showing how to fire up the Alfa. For this cook we have used kiln dried alder logs. Don’t use green soft wood as it will produce a lot of black smoke and leave behind a sticky resin. We have set the fire on the right of the oven and left a couple of logs on the left; this enables the unlit logs to warm through and as soon as they are added to the embers will ignite immediately meaning there will be no loss of temperature.

The steak is sourced from a local butcher and is a 35 day dry aged piece of meat with provenance, so we can trace it back to the farm. The steak is simply seasoned with salt as it is going straight onto the ceramic base of the oven and cracked black pepper and oil will tend to burn. Place the steak in the centre of the oven with the fat facing the fire. After 1 – 1.5 minutes turn the streak over, even though it cooks from both the top and the bottom as the heat comes over the domed roof, turning it over just ensures that both top and bottom colour nicely.

Probe the steak with a digital temperature probe to enable you to take it off when it is exactly the right temperature for your tastes.

Temperatures for steak

Rare: 54 – 57C (130 – 135F)
Med/rare: 60C (140F)
Med: 68C (155F)
Well: 74C (165F)

At the end of the cook move the embers over the spot where you have cooked the steaks and they will burn off any meat residue, then all you have to do is brush off the remains.

For more recipes to try out on your Alfa just click the link to read the blog article:

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