How to Cook Steak and Seafood in Your Pizza Oven: High-Heat Grilling Tips

Your Gozney pizza oven isn’t just for pizza. With its intense, wood-fired heat and versatile cooking surface, it’s a powerhouse for grilling steak and seafood. Whether you’re craving a perfectly charred ribeye or succulent grilled shrimp, your outdoor oven can deliver restaurant-quality results in minutes. This guide will show you how to harness that high heat for proteins, with tips on temperature control, timing, and tools.

Cooking steak and seafood in a pizza oven requires a slightly different approach than pizza. You’ll need to manage the fire, use the right accessories, and understand how different cuts and fish respond to extreme temperatures. From the Dome XL (Gen 2) + Tonester to the Arc XL + Tonester, Gozney ovens offer the heat and space to sear, roast, and smoke. Let’s dive into the techniques that will elevate your outdoor cooking game.

Why Your Pizza Oven is Perfect for Steak and Seafood

Pizza ovens reach temperatures of 900°F (480°C) or more, which is ideal for searing steak. The intense radiant heat from the dome and floor creates a crust that locks in juices, while the wood or gas flame adds a subtle smokiness. For seafood, the high heat cooks fish and shellfish quickly, preserving moisture and preventing overcooking. The key is learning to control the fire and use the oven’s zones.

Unlike a standard grill, a pizza oven offers both direct and indirect heat. You can sear a steak directly on the stone floor, then move it to a cooler spot near the opening to finish cooking. For delicate fish like salmon or scallops, the stone provides a steady, even heat that caramelizes the surface without burning. The result is a depth of flavor that’s hard to achieve on a backyard grill.

• Use the hottest part of the oven (typically the back near the fire) for searing, and the front for gentle finishing.
• Preheat your oven for at least 30 minutes to ensure the stone is fully saturated with heat.
• Invest in a good instant-read thermometer to avoid guesswork.

Essential Tools for High-Heat Grilling

To cook steak and seafood successfully, you’ll want a few key accessories. A long-handled peel is crucial for moving food in and out safely. The Balance Placement Peel is perfect for launching and retrieving proteins without disturbing the fire. Its design allows precise placement, which is especially helpful for delicate fish fillets. You’ll also need heat-resistant gloves, a metal spatula, and a wire brush to keep the stone clean.

Another valuable tool is the Tonester, which comes with certain Gozney models. The Dome XL (Gen 2) + Tonester and Arc XL + Tonester include this versatile griddle and roasting accessory. It’s ideal for cooking smaller items like shrimp, scallops, or steak strips that might fall through grill grates. The Tonester sits directly on the stone and distributes heat evenly, giving you a flat, non-stick surface for perfect browning.

• Use a cast-iron skillet or the Tonester for butter-basting steaks and searing seafood.
• A spray bottle with water helps tame flare-ups from dripping fat.
• Keep a cutting board and resting rack nearby for steaks.

How to Cook Steak in a Pizza Oven

Start with a steak at least 1 inch thick—ribeye, sirloin, or filet mignon work well. Pat it dry and season generously with salt and pepper. Let it come to room temperature for about 30 minutes. Meanwhile, fire up your Gozney oven to around 800°F (425°C) for gas or a lively flame for wood. Place the steak directly on the hot stone (or on the Tonester for easier flipping) and sear for 60-90 seconds per side. The high heat will create a deep crust.

After searing, move the steak to a cooler area near the oven opening. Use a thermometer to monitor internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare. This indirect method prevents burning while allowing the center to cook gently. For extra flavor, add a pat of butter and fresh herbs like thyme or rosemary during the last minute. Rest the steak for 5 minutes before slicing.

• For a smoky twist, add a chunk of wood to the fire just before searing.
• Avoid overcrowding the oven—cook one or two steaks at a time for consistent heat.
• Brush the stone with oil to prevent sticking, but avoid excess smoke.

Mastering Seafood in Your Pizza Oven

Seafood cooks incredibly fast in a pizza oven, so timing is everything. For shrimp, toss them with olive oil, garlic, and lemon zest, then spread them on the Tonester or a cast-iron pan. Cook for 2-3 minutes, flipping once, until pink and slightly charred. For salmon fillets, place them skin-side down on the hot stone (or Tonester) and cook for 4-5 minutes. The skin will crisp beautifully, while the flesh stays moist and flaky.

Scallops are another standout. Pat them dry, season, and sear in a hot pan with oil for 1-2 minutes per side. The high heat gives them a golden crust while keeping the center tender. For whole fish like branzino, stuff the cavity with herbs and lemon, then cook directly on the stone for 6-8 minutes per side. The smoky flavor from the oven enhances the natural sweetness of the seafood.

• Always oil the seafood lightly to prevent sticking and promote browning.
• Use a fish spatula for delicate fillets to avoid breakage.
• Serve immediately—seafood doesn’t hold well after cooking.

Tips for Combining Steak and Seafood on the Same Cook

Hosting a surf and turf dinner? Cook the steak first, as it requires higher heat and longer rest time. After the steak rests, quickly sear the seafood while the oven is still hot. Alternatively, use the Tonester for the seafood and the stone for the steak simultaneously, adjusting their positions to manage heat. The Dome XL (Gen 2) + Tonester offers plenty of space for this dual cooking approach.

Another strategy is to reverse-sear the steak: cook it slowly near the front of the oven until it reaches 10°F below target, then sear it at the back. This frees up the stone for seafood during the slow phase. With practice, you’ll develop a rhythm that lets you serve both courses hot and perfectly cooked.

• Plan your cook order: steak first, then seafood, or vice versa if seafood is delicate.
• Keep a clean area on the stone for each protein to avoid flavor mixing.
• Have all ingredients prepped and ready—high-heat cooking waits for no one.

Your Gozney pizza oven is a versatile tool that goes far beyond pizza. With the right techniques and accessories like the Balance Placement Peel and the Dome XL (Gen 2) + Tonester, you can cook steak and seafood with professional-level results. Experiment with different cuts, seasonings, and wood types to find your favorite combinations. Ready to elevate your outdoor cooking? Explore the Dome XL (Gen 2) + Tonester and start grilling like a pro.