Steak in a Pizza Oven

Cooking steak in a pizza oven is not about following one fixed recipe. Steaks vary a lot in size, thickness, fat content, and personal preference, so the best result comes from understanding a few simple rules.

A Witt pizza oven is designed for pizza, but its high heat also makes it great for steak - as long as you use the right equipment. You will need a pan or roasting tray that can handle the high temperatures inside the oven. A cast iron pan is ideal.

For thicker steaks, we also recommend using a meat thermometer, such as Witt CookPerfect, so you can follow the core temperature during cooking.

The most important factor is the thickness of the steak. Thin steaks under 1.5-2 cm should be cooked hotter and faster, while thicker steaks need a lower temperature and more controlled cooking.

As a guide, aim for these final core temperatures:

Rare: 50-52°C
Medium rare: 53-56°C
Medium: 57-62°C

Above 62°C, the meat will start to become well done. Remember that these are final temperatures. After removing the steak from the heat, the core temperature will continue to rise, so take the steak out around 4-5°C before your desired final temperature.

Resting is just as important as cooking. As a rule of thumb, let the steak rest for approximately the same amount of time as it spent cooking. During resting, the juices settle back into the meat, giving you a juicier result when sliced.

For thin steaks, avoid leaving the meat at room temperature before cooking. If the steak is already tempered, you risk overcooking the inside before the outside has developed a proper crust. Instead, remove the steak from the packaging, season lightly with fine salt, and leave it uncovered on a rack in the fridge for about an hour. This helps dry the surface and makes it easier to achieve a good crust.

For thicker steaks, you can let the meat temper slightly at room temperature before cooking. The larger the piece of meat, the lower the oven temperature should be, as the heat needs more time to reach the centre without burning the outside.

Thin steaks should be cooked at 225-250°C in a preheated cast iron pan. Turn the steak approximately every minute and cook for 2-4 minutes per side, depending on thickness and desired doneness.

Thicker steaks should be cooked at around 180°C. For steaks between 400 and 800 g, cook for approximately 6-8 minutes per side, using the thermometer as your guide. Halfway through cooking, remove the pan from the oven and let the steak rest for 5 minutes before returning it to the oven to finish.

During the final part of cooking, you can add a little butter, whole garlic cloves, and fresh herbs to the pan for extra flavour.

After cooking, season with extra salt and black pepper if needed, and let the steak rest uncovered on a rack. Avoid covering it with foil, as this creates condensation and can soften the crust.