A wood-fired oven is a true all-rounder. Those who use it only for pizza miss out on great opportunities—especially for searing high-quality red meat. The intense top heat and a preheated cast-iron pan create a flavourful crust and a juicy interior.
Why the wood-fired oven is ideal for cooking meat
High temperatures like those used for baking pizza deliver a lot of energy to the surface of the meat in a short time. In a cast-iron pan this heat is reliably retained—perfect conditions for intense browning and roasted flavours.
Recipe: Steak-style searing in a wood-fired oven
You will need
- a good-quality piece of red meat of your choice
- cast-iron pan
- a little high-heat oil
- tongs, a board, kitchen paper, heat-resistant gloves
Step 1: Preheat
Preheat the wood-fired oven vigorously to about 450 °C. Put the cast-iron pan directly into the oven so it becomes thoroughly hot.
Step 2: Sear
Add a little oil to the hot pan. Place the meat in and sear for about 3 minutes on each side. Depending on thickness and desired doneness, the time may vary slightly.
Step 3: Rest
Remove the meat from the pan and let it rest for about 5 minutes on a warm plate or board so the juices redistribute evenly.
Step 4: Serve
Done. A deeply browned crust on the outside, juicy inside. Serve with a fresh salad and a piece of baguette.
Practical tips from the wood-fired oven kitchen
- Let the pan get really hot — it’s the key to a good crust.
- Use oil sparingly and choose one that tolerates high heat.
- Work with tongs and avoid piercing the meat when turning it.
- If you have a thermometer to hand, use it to check doneness to your preference.
- Suitable accessories such as cast-iron pans and heat-resistant gloves make working at a hot oven easier.
This is how the wood-fired oven brings more variety to the table — not just for pizza.
