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I posted this over on the grilling thread too,
I decided to try something new this weekend. I went looking for tomahawk steaks but couldn't find any on short notice, so I got the next best thing, thick prime ribeye! These are perfect practice for the actual tomahawks when I have a 'steak house' night.
Steak houses typically broil steaks with very high heat that is difficult to achieve at home, but the pizza oven can easily manage that kind of heat, so I took out the tuscan grill and gave it a go.
The results are fantastic! There is so much heat that the surface is almost fried, and the heat is coming from every direction so it cooks through quickly and even with very little 'over cooking' at the edges of the meat. Its done in about 11 minutes.
I also did some little potatoes in the oven. Tossed in olive oil, salt, pepper, onion powder, garlic powder, and herbs de provence. 30 minutes with the lid on, about 12 minutes no lid.
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