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.

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.