I get asked a lot of questions about cooking on an uni .
The number one question is probably how do I make good dough ?
And the number two question is always , what else can I cook in the uni how to cook steak inside the uni , you're gonna need a cast iron pan , uni has a variety of different pans .
I am going to be using the grizzle plate with the raised edges to emulate a grill type experience because I am cooking for my family tonight and that's three of us .
And the steaks that I will be cooking are a New York strip , a baseball sirloin and last but not least a terrace major .
This is one of the most tender cuts on the steak outside of the filet mignon which comes from the beef tenderloin .
It makes a really , really , really nice cut of beef .
So one of the most important steps is to let your steaks rest at room temperature for about an hour .
Otherwise , if you put a cold steak inside the hot oven , the middle is going to remain rare while the outside gets cooked while they're sitting at room temp fire up your uni and put your cast iron in there .
If you're using propane , this can go right in while you like .
If you're using something like wood or charcoal or even pellets .
Wait about 10 minutes before putting the cast iron in .
You want to be shooting for a surface reading on your cast iron at about 600 F or around 316 degrees Celsius .
As soon as the pan is preheated , that's when we're going to season our steaks .
What we're going to do is take a little bit of oil .
Don't use butter .
Butter is gonna burn really quickly in such a hot cast iron .
Any sort of cooking oil do .
All right .
Next , what we're going to do is take just regular kosher salt and liberally season one side of the steak .
We're giving ourselves a nice natural barrier that's gonna help us have a nice release .
So it's not going to stick .
And you may be thinking , wow , Josh , that is a lot of salt .
But that's my secret to cooking excellent steak on the uni wow , we're at 600 degrees .
So , you know what that means ?
Let's get the steaks on and cook .
So you wanna put the thickest , hardiest steak towards the back that's gonna get most of the heat .
So for me , that's gonna be my New York strip .
Put salt side down next , I'm gonna put my terrace major on salts side down and my sirloin now back into the , for about five minutes before we touch anything .
All right .
So , what we're going to do is flip our steaks .
They've been in there for about 4 to 5 minutes .
I'm gonna start with the stakes that are closest to the heat source that are in the back .
And what I'll do is I'll move it to a side of the cast iron that hasn't been used yet , just so I can suck up most of that heat .
The goal is to take the steaks off when they're about 10 degrees away from the final temperature that you prefer .
So , I like my steak at about 100 and 35 degrees internal .
So I'm gonna cook that to about 100 and 25 degrees and then let it rest , the temperature will carry up and make a perfectly cooked steak .
So , the reason that we are doing salt only is that these ovens get really , really hot and we don't want any seasonings to burn .
Now , salt can handle really high temperatures .
So , what we're going to do is we're going to season it with a traditional beef rub when they are done cooking .
So I'm going to do the temperature probe one last time on the steak that was closest to the heat source , that New York strip that is perfect .
So let me take this out .
I'm going to do a quick temperature read of the steak right where I want it So I'm gonna take the New York strip off .
I'm gonna let it rest on a clean plate , gonna do a quick temperature on the rest of these .
I'm gonna give them both just a few more minutes .
The sirloin looking very good .
The terrace major has a little bit longer to go .
So I'm gonna put it back in for just a few more minutes .
So what's important is as soon as your steaks come off while it's still hot , you want to Sprinkle on your extra seasoning to both sides .
You wanna let this sit for about 10 minutes before cutting into them to make sure all of the juice is redistribute back into the meat and you have a really , really excellent bite .
All right .
So now that the last steak is off , it is at temperature , I can remove it from the cast iron .
This is one of my favorite cuts of steak .
This terrace major hit it with our beef rub and again , let that sit on there .
10 minutes slice in and enjoy just a quick recap of what we did .
We seasoned one side of the steak with kosher salt , put it into a preheated cast iron that was in the uni oven .
As soon as four minute timer elapsed , we flipped it over , waited about 3 to 4 more minutes before taking our first temperature reading .
You want to make sure your steak at that point is about 10 degrees away from where you're looking to serve it for me .
I like to serve my steaks at around 135 F .
So I pull them off about 10 degrees before that at 125 F .
Once they get pulled off , that's when we can season them with our steak or beef rub and let them sit for 10 minutes , let the juices redistribute and then you're going to have one happy family .
I'm challenging you now to get out there and cook steak in your uni , I would love to see your photos .
You can find me on Instagram at True Craft BBQ at True Craft Barbecue .
So get out there start cooking and let me see those steaks have a good night .
I know I am .