BBQ120/17: Uuni Rib Eye Steak

BBQ120/17: Uuni Rib Eye Steak

Uuni Rib Eye Steak: Recently I cooked a Goat Rump Steak in cast iron on the Uuni and it was incredible. My wife was out for the day and I had a single Rib Eye steak in the freezer from Turner and George so it was a good opportunity to cook it in the Uuni again.

BBQ47/17: Lamb Shish Kebabs

The Meat:

The meat was a Rib Eye steak from Turner and George. It looked like a smaller one, 2x 250g for £18.

Uuni rib eye steak

The Prep:

Simple – bit of salt both sides and a small amount of rapeseed oil in the cast iron pan.

I fired up the Uuni following the same steps I use for cooking pizza – Uuni guide. As the Uuni was getting up to temperature I put the cast iron dish inside to warm up.

Uuni rib eye steak

The Cook:

Once the Uuni was over 500c I took the cast iron dish out and placed the steak inside then put the dish back in the Uuni adding a handful of pellets to the fire.

After a couple of minutes I took the dish out and flipped the steak over then returned it to the Uuni.

Uuni rib eye steak

After another couple of minutes I took the steak out and checked the temperature – 75c. Uh oh! That’s higher than I was aiming for! Must have been really hot in there! I took the steak out the dish and left it to rest. Obviously as the dish is hot if I left the steak in there it would have continued to cook.

Uuni rib eye steak

Uuni rib eye steak

Time to Eat:

I left it to rest for a few minutes and then sliced into it, I knew it wasn’t going to be pink as I had over cooked it.

Uuni rib eye steak

Uuni rib eye steak


Although I overcooked the steak it was still really soft and juicy. It had a nice, strong beef flavour which suggested it had been well aged. I was a bit gutted I cooked it beyond medium rare but it’s all a learning curve! Next time I would pull the steak out every minute or even every 30 seconds to be totally sure. 

Cook Equipment: Uuni and Cast Iron Pan
Cook Method: Uuni / Cast Iron
Charcoal: Uuni pellets
Smoking Wood: N/A
Cook temperature: 500C
Cook time: 4m and a 5m rest
Internal temperature: 75C
Notes: 1: Pull it out more often and try not to overcook it!


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page

Leave a Reply

Your email address will not be published. Required fields are marked *