Surf And Turf On The Blackstone Pizza Oven With Pics

Been meaning to get around to this all summer.
Boneless Ribeye cut to about 1 1/3 thick and a 5oz tail.
Cook time on the Ribeye was 3 min, though it could've gone a touch longer. ( maybe 30 more seconds)
I didn't time the tail, just pulled it when it looked done.
Cook time on the tail had to be a minute or less.
IR Therm showed cast iron pan at 750º, bottom stone at 930º and top stone at 970º.
Steak just had salt and pepper, tail was dusted with some smoked paprika.
I finished the steak with an herb butter, and finished the tail with a lemon, butter, and herbs













Money shot!



Thanks for looking.

Ron_L said:

I've been wanting to try steak on mine!

Can you post a picture of the cast iron pan that you used?

Also, how did you have the regulator and temp control knob on the BS set and how long did you let it all heat up?

Did you flip the steak during the cook?

Thanks!

Click to expand...

Here's the link to the pan I used.... I also use it as a heat deflector in my Vision Kamado

[ame="http://www.amazon.com/gp/product/B00062WTQ0/ref=oh_aui_detailpage_o07_s04?ie=UTF8&psc=1"]Amazon.com : Bayou Classic 7414 14" Round Cast Iron Reversible Griddle : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/512N5PGHN8L.@@AMEPARAM@@512N5PGHN8L[/ame]

I opened the regulator all the way, then backed it off one turn before lighting.
I let it heat up at least 25 min, but I had a lot of things going, so the timing might not be exact. I backed down the throttle for about 5 min before cranking it back up and placing the meat.
I did flip, and rotated for hatch marks.
45 seconds rotated, another 45 seconds flipped repeated the process, and took it off.
I was worried about over cooking, but wound up a bit on the rare side.
Next time I'll follow the same procedure and then turn the oven down and cook it a bit more.