Heat your Ooni oven to 345-370°C and use your infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Preheat your Dual-Sided Grizzler Plate for 6 to 10 minutes.

Tip: Don’t have a Dual-Sided Grizzler Plate? Use a cast-iron skillet that can withstand high heat. 

While the pan is heating, season your steak with 1 tablespoon (15 grams) of salt and 1 teaspoon (5 grams) of cracked black pepper. Let it rest for 5 minutes, then rub it with 2 ¼ tablespoons (10 grams) of extra-virgin olive oil

Tip: By coating the steak in olive oil instead of the pan, you avoid potential flare-ups when the oil comes into contact with the hot cast iron pan. 

Remove the preheated pan from the oven and place your steak in the pan, then place it in the oven and cook for 3 to 4 minutes.

Use tongs to flip the steak over and cook for another 3 minutes.

Take the pan out of the oven and insert an instant-read thermometer into the thickest part of the steak to check the temperature –– it should read approximately 46°C for a rare steak, 52°C for a medium-rare steak and 57°C for a medium steak. If it hasn’t reached your desired temperature, put it back in the oven and cook until it reaches your preferred level of doneness. 

Tip: It’s important to remove your steak from the pan immediately, as it will continue to cook on a hot pan. Even after it is out of the hot cast iron, there will still be some carry-over cooking, which is why we pull the steak at 46°C, 52°C and 57°Cto achieve the desired final temperatures and doneness levels. 

Place your steak on a cooling rack on top of a sheet pan or on a cutting board and let it rest for 10 minutes.

While the steak rests, melt the butter with the smashed garlic cloves in a small saucepan on medium-low heat.

Once the steak has finished resting, brush on the garlic butter and slice the steak against the grain.

Baste with more butter if desired, then serve and enjoy.