About this recipe
The perfect steak in the wood-fired oven.
Ingredients
- A nice piece of red meat (entrecôte, rib eye, rump steak, six-rib steak, etc.), but you can also use anything else for the BBQ (tender chicken, delicious rack of lamb, etc.).
- 500 g Medium-sized green asparagus
- 500 g A container of oyster mushrooms
Preparation
- Allow the meat to come to room temperature. (Optional: if you have a sous vide appliance or an oven that operates at low temperatures, you can heat a vacuum-packed piece of meat at 55°C for 50 minutes (red meat) or 70°C for 45 minutes (chicken).
- Season with salt and pepper. Salt ensures that you get a very crispy exterior when there are flaring flames in the wood-fired oven.
- Preheat the oven. For a good BBQ, it's best to use wood and allow for a fairly large flame! You can also use pellets for the Mini. The flame can rage across the ceiling.
- Clean the asparagus and oyster mushrooms, and grill them briefly with a little olive oil on the grill plate (Original) or in a cast iron grill pan (Mini).
- Check that there is sufficient flame and add a log if necessary. Heat the grill plate (Original) or grill pan (mini) in the wood-fired oven and sear the pieces of meat with a little olive oil. Turn them over so that both sides of the meat are exposed to the flame.
- Is it going too fast? Just slide the grill plate or grill pan out of the oven. Easy!
- Let the large pieces of meat rest for 10 minutes under a layer of aluminum foil so that the meat becomes deliciously tender. Serve with the grilled vegetables.