What My Wood-Fired Setup Does When It's Not Making Pizza
Santa Maria Style Wood-Fired Grill ( URL ) Pizza is what gets people to buy a wood-fired oven. It's rarely what keeps them using it three nights a week. Once mine was set up, I realized the same fire that cooks a Margherita in 90 seconds can also sear a steak better than my indoor stovetop, grill the way my grandfather's Argentine neighbors did, bake matzah at Passover, and pull a perfect pie off a perforated peel without a soggy bottom. Here's what that actually looks like. Grilling Steaks the Way Restaurants Do The trick to a steakhouse-quality sear isn't the cut of meat, it's the heat retention. A stainless steel cooking grill placed over live wood coals holds and radiates heat far more evenly than a standard backyard grill grate, which is why you get that deep, even crust without the middle overcooking before the outside catches up. I use mine for everything from ribeyes to grilled vegetables when the oven's already hot from a pizza session — no reason...
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