Got the Dual Sided Grizzler for Christmas and had to test a reverse sear NY strip. Fabulous. Loved that it didn’t smoke out my kitchen and set off my fire alarm. 

Recipe: 
Dry brine with course Kosher salt in the fridge for about 2 hours (min 2 hours). You should then let rest at room temp for 30-45 min before putting in the oven… I was on a time crunch and did maybe 15 min.

Blast the Ooni with the Grizzler in there as you put the steaks in the oven.

6 NY Strips in an oven preheated to 250F. I put them on a wire tray, on a cooking sheet. It took about 30 min to reach 110F when I pulled them. 

I did 3 at a time and put them on the hot Grizzler. This is when I created a fire ball from the fat igniting. That’s fine. I just set it on the grizzlers tray and let it go out. Created a great crust. 

Flipped after maybe 2 min. Then 2 min on the other side. I had the Ooni on low and would put them back in until the fat caught fire again then pull it out and let it go out.

Put the steaks on the cutting board and season with Kinders Steak seasoning and butter to rest a couple minutes while I did the other 3 steaks. 

What I would do different:
- Plan better and dry brine longer
- Plan better and let rest a room temp longer before the oven
- Pull from the oven at 100-105 instead of 110F. Normally when doing a reverse sear on the stove that’s fine to get close to a medium rare, but I think because this was so hot it cooked it a bit more than I would have liked and they all came out more medium.

Overall, way better than when I tried with a normal cast iron because the handle gets way too hot and melts kitchen oven gloves. A 12” cast iron also doesn’t fit well in the Koda 12. Lastly, doesn’t set my fire alarm off as opposed to searing on the stove.

Grizzler Steak First Run