Sounds great!

Do you mean OONI Karu 12 rather than Koda 12?

The grinders are from DREAMFARM. They are called "Ortwo". In Australia you can buy them from our retail store at formanddesign.com.au/search.php?search_query_adv=ortwo

The temperature and the speed at which the steak was cooked ensure that the meat is tender. For the record I like my steak cooked like that and I would argue that it is not over cooked for my taste. However I accept that many people like their steak cooked less. To do this simply cook your steak for less time. Simples!

Correct if you are American. There are different naming conventions in different parts of the world. We are both correct on that measure

Hope you enjoy

Awesome! Thank you!

Sydney, New South Wales, Australia

Thank you very much!

Thanks for liking

Butter just makes everything taste better!

None. It cleans itself. See my video on how to clean the oven

@Jared Alva thanks for your comments. The cut of meat that I used in Australia (where I am from) is called a Sirloin Steak and in the USA is Porterhouse strip off the bone. I'm not a chef and have to admit that I had not heard of pepper burning as you described. I have to admit that I have not sensed that there is a burnt pepper taste from cooking the steak in this way. After reading your comment I did some research to see what different views there are on this topic. I found that there certainly is a field of thought that the pepper burns under these conditions, but I also found that this taste, at the extreme, is a standard part of Cajun cooking. This is not Cajun cooking, and I found several well known chefs that salt and pepper their steak before cooking at high temperature. I found that the general feeling is that if the pepper is very finely ground, then it will burn, coarsely ground pepper shouldn't, and that is what I used for this steak. I am interested in hearing form other people to see what they think about this. I will reiterate, that I do not taste burnt pepper cooking the steak this way. I also don't sense a strong taste of pepper either. It is a mild taste, much like you don't sense the high amount of salt that is added. They help to form the crust and meld with the other flavours like the butter, rosemary and thyme. If pepper is added after cooking then it would have a much stronger pepper flavour and be more like pepper steak.

@@FOODGOOD yep that makes a lot of sense. The main thing is that YOU like it. I can't wait to make steaks in my pizza over for my daughter and I. Your method seems to be simple and looks delicious so I'm gonna give it a go. Thanks for the in depth response. I hope you have a wonderful night....or day I imagine given the time over there now ha ha. 👍🏾👊🏾

Where did you get that table?

The table is from IKEA. The front extension for the OONI Koda is from Humble Pizza

@@FOODGOOD i have this argument with my hubby all the time! he puts salt and (too much) pepper on prior to cooking and i keep telling him, "the pepper just burns". Pepper doesn't do anything to the flavour, unlike salt which is the King of Spices. Pepper is pepper, I think it's better left to the end.

Check out this video from Adam Ragusea regarding the exact issue you have raised. It's well researched and backed with good information. kzfaq.info/get/bejne/osWReauj37mmooE.html

Thanks for your comments. I purchased it in Australia. [Edited addition to this thread]; NOTE: THE KODA 12 & 16 HAVE BEEN MODIFIED BY OONI AND THE EXTENSION AT THE FRONT NO LONGER FITS THE LATEST VERSION

HI Nathan, Just for the sake of declaring a self interest, I actually own a store that sells OONI products. We do the “FOOD GOOD” Chanel as a separate thing from our business, but it is kind of relevant to your query. So to answer your question directly, I assume that you are referring to the bench that the oven is sitting on, as opposed to the front lip extension on the oven. I’ll cover both just in case. The extension is quicker to explain. We don’t sell the extension, But I strongly recommend it. It makes using the oven so much easier. You can get that from “HUMBLE PIZZA”. They are in Queensland (Australia). Their web-site is here www.humblepizza.com.au/product/pizza-perch-ooni-koda-12/2?cs=true&cst=custom I make no money on that. I also get asked a lot about that extension in the KZfaq comments. You have two choices with the bench that the oven is sitting on. As I said, I sell the OONI products the link to the OONI bench is here formanddesign.com.au/modular-table-medium/ The OONI bench is superior to the one I use in the videos. It is stronger and has built in hooks for hanging cooking tools etc and it comes with durable casters made for the outdoors. I don’t use the OONI bench because when I started selling OONI ovens about three years ago they didn’t have a bench so I went out and built mine with a combination of items. The bench came from IKEA in Australia. See it here www.ikea.com/au/en/p/grillskaer-kitchen-island-shelf-unit-black-stainless-steel-outdoor-80488916/ I also purchased heavy duty outdoor casters from a hardware store, two with locking wheels and two without. I also needed nuts, bolts and washers to secure them to the bench.

Cuts of meat can have different naming conventions in different parts of the world. Yep it does taste good. Thanks for your comments

No problem 👍

formanddesign.com.au/ortwo/

It’s not a problem. After cooking turn the heat up to maximum for about ten minutes. The temperature will rise to about 500 degrees Celsius. This is the temperature (pyrolytic) that will turn everything first to AFH then to gas. It’s self cleaning. Check out one of the videos I did on cleaning the pizza stone. The pyrolytic temperature gets rid of everything

You’re correct and so am I. In Australia where I am from, this cut is also know as just a Porterhouse. There are different naming conventions in different parts of the world.

Is that a Beef Steak or is that a Camel Steak🤔 Either way it looks Absolutely Amazing 👏 👍

Actually that’s Bife De Chorizo 😂

I’m so sorry for creating such distress. Rest assured that no knives were injured during filming. The board is an Epicurean brand specifically designed for professional kitchens using professional chefs knives. We sell these in our homewares store. In as much as the fat is concerned, and to borrow from another metaphor, “One man’s fat is another man’s poison” Regards Andrew

I purchased it in Australia. [Edited addition to this thread]; NOTE: THE KODA 12 & 16 HAVE BEEN MODIFIED BY OONI AND THE EXTENSION AT THE FRONT NO LONGER FITS THE LATEST VERSION

I purchased it from "Humble Pizza" in Australia. www.humblepizza.com.au

Thanks for your comments. I purchased it in Australia. [Edited addition to this thread]; NOTE: THE KODA 12 & 16 HAVE BEEN MODIFIED BY OONI AND THE EXTENSION AT THE FRONT NO LONGER FITS THE LATEST VERSION

I cooked the steak in the video for about there minutes including flipping it in the last thirty seconds or so. I did that on the maximum heat setting. I then turned the heat to the lowest setting and put the steak back in, with the herbs and butter, for about thirty seconds. Doing this the steak was cooked to medium to well done, which is the way I prefer it. There is some experimentation needed to establish you required timing depending on how you like your steak cooked, how thick your steak is and the temperature of the steak when you put it into the oven for example.

@@FOODGOOD Kool deal thanks for responding!!

Thanks for your comment @Bernhard Eder. I get comments like yours a lot. Pepper burns, salt before, salt after, butter is bad, olive oil is not for cooking with, cut the fat off, don't cut the fat off, etc etc. To respond to your comment I am going to recast one of my responses to a similar comment with a few changes. I'm a home cook not a professional chef, so my experience may be somewhat limited and I rely on researching what the experts do and couple that with my own experience. And that is where the truth is, that absolutely no-one agrees with some universal truth about cooking steak or anything else for that matter. You raise some good points, but I would argue that whilst what you raise works for you and for many others, the opinions are just that. My opinions differ on some of the issues you raise. I would opine that whether you follow your methods or the methods that I used, that the final result usually comes down to what works for you and that is coupled with your (or mine) experience and practice and repetition of technique to master the desired result. To prove that point, I spent a little time checking out some other videos and articles on "cooking steak" by some very well know and respected chefs and authors and what I found proves that both you and I are correct, which proves my point that we do what works for us. We perfect that technique and swear blind that it is the best way to go. I'm guilty of that, just check out the title of this video and the thumbnail. Now, in the effort of also proving my broader point that there are many different methods that work well to cook a steak "perfectly" I have listed below videos and an article that "agree with me", "agree with you" and "have a bet both ways". Dry brining is also an alternative that is quite good, but not explored in my video. You can see a good example of that in this video by Chef Jean-Pierre: kzfaq.info/get/bejne/oryTh9l5udSadKs.html (also listed below) There is plenty of different opinion on olive oil and salt and pepper. The videos below cover those arguments. Happy cooking. Agrees with me: Gordon Ramsay: kzfaq.info/get/bejne/d9NzbLaeqKi5mmg.html Jamie Oliver: kzfaq.info/get/bejne/etqaopt1qdnUqGQ.html Jamie Oliver: kzfaq.info/get/bejne/apyVhaypu97Pd2w.html Certified Angus Beef brand Test Kitchen: kzfaq.info/get/bejne/pJd4ibqbrqimnqs.html Chef Jean-Pierre: kzfaq.info/get/bejne/erucfrVhzNDFiGg.html Adam Ragusea: kzfaq.info/get/bejne/osWReauj37mmooE.html Agrees with you: Mashed: kzfaq.info/get/bejne/p-BlYJOeu9LIlXk.html J. Kenji López-Alt: www.seriouseats.com/old-wives-tales-about-cooking-steak Chef Jean-Pierre: kzfaq.info/get/bejne/oryTh9l5udSadKs.html A Bit Both Ways: Adam Ragusea: kzfaq.info/get/bejne/nquRabp0xJ3JoXk.html

The steak was about 250g. The excess butter helps to extract the flavour from the garlic, rosemary and thyme and also stops them from getting the direct heat from the flame. Without that much the herbs would burn. I only use a small amount of the butter sauce to finish off the steak. These days I put a little bit of the melted butter in a sauce dish on each plate so my guests can either add more to the steak or dip their bread in it. The sauce itself is very delicious. I agree, it does go well with smashed potatoes.

It’s not available anymore

I purchased it in Australia. [Edited addition to this thread]; NOTE: THE KODA 12 & 16 HAVE BEEN MODIFIED BY OONI AND THE EXTENSION AT THE FRONT NO LONGER FITS THE LATEST VERSION

Thanks for your comments. I purchased it in Australia. [Edited addition to this thread]; NOTE: THE KODA 12 & 16 HAVE BEEN MODIFIED BY OONI AND THE EXTENSION AT THE FRONT NO LONGER FITS THE LATEST VERSION

Ahh.. I note with the remote thermometer that you are using C!

Yes, Celsius

In this video I used the Koda 12. With the Koda 12 you can only really cook two steaks at a time (22 cm pan). With the Koda 16 I can cook four steaks at a time in a larger pan (30cm pan).

Correct if you are American. There are different naming conventions in different parts of the world. Right or wrong in Australia, where I am from it's called a Porterhouse. I know that in America a Porterhouse is the strip loin, bone and fillet in one piece.

I get that comment a lot. Yes it is a NY strip and can be called by several other names. There are different naming conventions around the world. In Australia where we are, it's called a Porterhouse. I probably should have made that clear in the video. When I do an update video, I'll be sure to clarify the name for a broader audience. Thanks for your comment.

That's a myth! Like most myths, they're easy to disprove but hard to destroy. If you want to see some science on this topic check out this video from Adam Ragusea regarding the exact issue you have raised. It's well researched and backed with good information. kzfaq.info/get/bejne/osWReauj37mmooE.html

Which diseases? Hoof and mouth?

Thanks for your comment. I'm a home cook not a professional chef, so my experience may be somewhat limited and I rely on researching what the experts do and couple that with my own experience. And that is where the truth is, that absolutely no-one agrees with some universal truth about cooking steak or anything else for that matter. You raise some good points, but I would argue that whilst what you raise works for you and for many others, the opinions are just that. My opinions differ on some of the issues you raise. I would opine that whether you follow your methods or the methods that I used, that the final result usually comes down to what works for you and that is coupled with your (or mine) experience and practice and repetition of technique to master the desired result. To prove that point, I spent a little time checking out some other videos and articles on "cooking steak" by some very well know and respected chefs and authors and what I found proves that both you and I are correct, which proves my point that we do what works for us. We prefect that technique and swear blind that it is the best way to go. I'm guilty of that, just check out the title of this video and the thumbnail. Now, in the effort of also proving my broader point that there are many different methods that work well to cook a steak "perfectly" I have listed below videos and an article that "agree with me", "agree with you" and "have a bet both ways". Just on your first point however. It is not good practice to leave something out of the fridge longer than necessary. Bringing something to room temperature doesn't mean leaving out for an extended period of time. That's not what I was advocating. I was advocating bring the steak to room temperature and then immediately cooking it. But if you meant that leaving something out for a long time is bad, then I agree with you completely. Dry brining is also an alternative that is quite good, but not explored in my video. You can see a good example of that in this video by Chef Jean-Pierre: kzfaq.info/get/bejne/oryTh9l5udSadKs.html (also listed below) There is plenty of different opinion on olive oil and salt and pepper. The videos below cover those arguments. Happy cooking. Agrees with me: Gordon Ramsay: kzfaq.info/get/bejne/d9NzbLaeqKi5mmg.html Jamie Oliver: kzfaq.info/get/bejne/etqaopt1qdnUqGQ.html Jamie Oliver: kzfaq.info/get/bejne/apyVhaypu97Pd2w.html Certified Angus Beef brand Test Kitchen: kzfaq.info/get/bejne/pJd4ibqbrqimnqs.html Chef Jean-Pierre: kzfaq.info/get/bejne/erucfrVhzNDFiGg.html Adam Ragusea: kzfaq.info/get/bejne/osWReauj37mmooE.html Agrees with you: Mashed: kzfaq.info/get/bejne/p-BlYJOeu9LIlXk.html J. Kenji López-Alt: www.seriouseats.com/old-wives-tales-about-cooking-steak Chef Jean-Pierre: kzfaq.info/get/bejne/oryTh9l5udSadKs.html A Bit Both Ways: Adam Ragusea: kzfaq.info/get/bejne/nquRabp0xJ3JoXk.html

@@FOODGOOD Thank you for your response!

You are welcome

Absolutely you so need to have the steak out of the fridge for an hour, I’m basing that on an average UK temperature of about 18°C. If one lives in Australia or somewhere me the ambient temperature is 40° then a much shorter time would be appropriate, putting a steak at 4°C into hot pan will result in a tough steak.

@@hypo345 you can get great results with steaks right out of the fridge (even frozen) the resting period after you cook it is much more important.