If you’ve been here long, you’ve heard me rave about our Ooni pizza oven, but did you know it does SO much more than bake perfect pizza? Let the Ooni versatility inspiration continue. Since I’m over here still dreaming about our Mother’s Day ribeye cooked to juicy perfection on our Ooni Koda 16, I have to share. 
I know I wanted to celebrate with a couple of big juicy ribeyes, and of course, we got them from one of our favorite, highest-quality pastured meat delivery companies.
Save 20% for life on Wild Pastures boxes delivered to your door.
In just minutes, we savored the juiciest, tenderest, most flavorful ribeyes ever, and they’re SO easy to cook to perfection. I kid you not, these are the best ribeyes I’ve ever had. Happy Mother’s Day (and every day eating), indeed.
Go see for yourself! Cheers to nourishing food as love language.
Note: three years later, and Rusty still says this is one of the most worthwhile purchases we’ve ever made.
the juiciest ribeyes
WHAT YOU NEED:
- 2 ribeyes (approximately 1 lb each)
- 2 tablespoons butter, room temp
- 2 cloves garlic, minced
- 1 tablespoon parmesan, finely grated
- Bit of black pepper (optional; I am not a pepper person)
- Plenty of sea salt
WHAT YOU DO:
Pull the meat out 30-60 minutes ahead of time so it gets to room temp.
Turn your Ooni oven on to medium/high heat and let it get to 600F with a cast iron skillet in there.
Whip the butter, garlic, and parm together.
Pat down the ribeyes and sprinkle generously with sea salt.
Put the ribeyes on the griddle and let them sear for 2 minutes. Pull the griddle out, flip them over, and cook for another 2-3 minutes until done to your liking.
Remove them from the oven, add a scoop of the butter on top of each, and spread it around to cover the top of each ribeye.
Let them rest for 10 or so minutes, slice, savor, and ENJOY!
If you make these, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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