All it takes is a generous seasoning of salt and a little patience to create our go-to seared beef recipe, cooked with a charcoal flame in your Ooni pizza oven. 

This recipe is an excerpt from our cookbook, Ooni: Cooking with Fire and is a personal favourite of Ooni CEO, Kristian Tapaninaho. “Most recipes for cooking a steak will tell you to add it to a super-hot pan, sear the meat and then finish it on a lower heat. However, I like to cook a prime rib of beef in exactly the opposite way, using Kenji López-Alt’s reverse sear technique,” Kristian says. “This involves slow-cooking the joint, then finishing it with a fast sear, resulting in a more evenly cooked and juicier meat.”