The Outdoor Steakhouse Experience
There’s something powerful about cooking a perfect steak outdoors.
With StoviGo, you’re not just grilling — you’re roasting with control.
This ribeye recipe delivers a crispy crust, juicy center, and true steakhouse flavor — all powered by a portable gas oven.
Quick Info
Ingredients
- 1 thick-cut ribeye steak (1-1.5 inch)
- Salt (coarse preferred)
- Freshly ground black pepper
- 1 tbsp olive oil or butter
- Optional: garlic, rosemary
StoviGo Setup
Instructions
Step 1 – Preheat StoviGo
Turn flame to high and close the door.
Allow 5 minutes for stable heat.
Step 2 – Season the Steak
Pat steak dry.
Apply salt and pepper generously.
Lightly brush with oil
👉 Dry surface = better crust.
Step 3 – Initial Roast
Place steak on tray (Top level).
Close door.
Cook:
- 5-6 mins per side (medium rare)
- 6-7 mins per side (medium)
Step 4 – Optional Butter Finish
Add butter + crushed garlic on top during final 2 minutes.
Step 5 – Rest
Remove steak and let rest 5 minutes before slicing.
👉 Resting keeps juices inside.
StoviGo Rack Guide
| Rack Level | Best For |
|---|---|
| Top cover | Keep warm |
| 1st (closest to flame) | Steak, Meat, High heat |
| 2nd | Vegetables, Fish, pizza |
| 3rd | Bread, use a pan |
| 4th | Baking, Chicken |
| 5th | Keep warm |
Using different rack levels allows you to cook a full meal at the same time.
Recommended Internal Temps
Why It Works on StoviGo
Unlike open grills, StoviGo provides:
- Enclosed heat circulation
- Even roasting
- Better temperature stability
- No flare-ups
This makes it ideal for thick-cut steaks.
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