The World’s Best Steak - Sous Vide with Anova & Seared by Ooni

When two forces combine – Anova Precision Cookers sous vide with Ooni pizza ovens, you’re bound to get epic results. Like this recipe for perfectly cooked steak from Ooni Ambassador Josh Tahan (@truecraftbbq). Taking the time to brine your steaks, followed by a sous vide, allows for perfect cook whatever the size or cut. With a reverse-seared flame-cooked finish in Ooni pizza ovens, there’s no better way to achieve that caramelised, beautifully seared crust that covers tender and succulent meat throughout.

The Worlds Best Steak


  • Equipment
  • Ooni Pizza Oven
  • Ooni Infrared Thermometer
  • Mandoline or very sharp knife
  • Microplane grater
  • Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade


  • - 6 250-gram pizza dough balls (see note below)
  • - 1 medium sweet potato, brushed and washed
  • - 2 shallots
  • - 1 garlic clove
  • - 41 grams avocado oil
  • - 87 grams plant-based crème fraîche
  • - 45 grams pumpkin seed butter
  • - 120 grams chanterelles


Dry brine your steaks by seasoning each liberally with kosher salt. Place the steaks on a wire rack inside a foiled pan and leave in your refrigerator for 2 hours. The dry brining allows flavour to penetrate through the entire steak – top to bottom. There’s no need to season the steaks with anything else at this stage as the extreme heat from your Ooni pizza oven might burn any additional flavour.

While the steaks are brining, get your Anova Precision Cooker’s water bath up to 55˚C (130°F), for medium rare steaks.

After the 2 hour dry brine, remove the steaks and add into a vacuum seal bag, seal, and drop into the water bath. Set a timer for 3 hours.

When you have about 20-30 minutes left on your timer, Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Dual Sided Grizzler Plate inside the oven to preheat, with the grizzler side facing up.

Once the 3 hour time has elapsed, remove the steaks from your water bath and bags, pat them dry and place on a clean plate or cutting board. The steaks are totally cooked by this stage - so no need to worry about cross-contamination.

Make sure your Grizzler plate is sizzling hot - you need extreme high temperatures to properly sear the steak for the perfect finish!

Add the steaks to the cast iron pan and cook inside your Ooni for 2 minutes. Check for colour and crust development on the side of the steak that’s facing down. If it’s to your liking, flip and cook for a further 2 minutes.

When the steaks are cooked to your taste, remove and let rest on a cutting board. Now it’s time to add the additional flavour – this can be your favourite steak rub, salt/pepper and garlic, or even a knob of butter if you’re feeling indulgent (you know you want to…). Our personal favourite is to mix freshly chopped herbs (parsley, rosemary and thyme) and roast garlic into softened butter.

After a 5 minute rest, your steaks are ready to serve! Remember, your steaks are perfectly cooked from the sous vide process. Using the Ooni for a final flame-cooked finish creates that awesome crust and colour that makes an epic steak.

The major benefit of cooking steak with both your sous vide and your Ooni is that it allows you to cook a variety of cuts and different thicknesses at the same time, and each steak will be evenly cooked throughout no matter how thick - ensuring they’ll all come out perfect. If someone prefers their steak a bit more well-done, simply leave on the cast iron for a couple of minutes longer!