Product: https://homtone.com/products/10-in-1-electric-pizza-oven

Ingredients:

• 2 lb ribeye steak: A well-marbled cut that's perfect for grilling and offers a tender, juicy result.
• 1/4 cup horseradish cream: For a tangy, creamy topping.
• 2 tablespoons tarragon: Fresh or dried, for an aromatic herb flavor.
• 2 tablespoons butter: To add richness and help the flavors meld together.

Equipment:

• Homtone pizza oven with steak function.
• Enameled baking tray or reversible grill/griddle.
• Tongs or oven mitts for handling hot trays.
• Meat thermometer for checking the steak's internal temperature.
• Serving plate.

Instructions:

Step 1: Preheat the Oven

1. Select Steak Level: Set your oven to the steak function and choose the desired level of doneness (30% for medium rare, 50% for medium, 70% for medium well, 100% for well done).
2. Preheat: The oven will automatically start preheating to the appropriate temperature.

Step 2: Prepare the Steak

1. Pat Dry: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. Pat dry with paper towels to remove excess moisture.
2. Season: Season the steak generously with salt and pepper on both sides.

Step 3: Grill the Steak

1. Grill: Once the oven beeps indicating it's preheated, carefully place the steak on the baking sheet or tray.
2. Cook: Grill the steak for 1.5-2 minutes, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Flip the steak halfway through the cooking time to ensure even cooking.

Step 4: Prepare the Horseradish and Tarragon Topping

1. Mix Ingredients: In a small bowl, combine the horseradish cream, tarragon, and butter.
2. Stir: Stir until the butter is fully melted and the mixture is smooth.

Step 5: Check Doneness and Rest

1. Check Doneness: Use a meat thermometer to check the internal temperature. Remove the steak from the oven when it reaches 5°F below your desired doneness to allow for carry-over cooking.
2. Rest: Let the steak rest on a cutting board for 5-10 minutes to allow the juices to redistribute.

Step 6: Serve

1. Slice and Serve: After resting, slice the steak against the grain into thick strips.
2. Top with Horseradish and Tarragon: Drizzle the horseradish and tarragon mixture over the steak.
3. Serve: Transfer the steak to a serving plate and enjoy immediately.

Tips for Steak with Horseradish and Tarragon:

• Steak Selection: Ribeye is a tender cut that grills well and pairs nicely with the creamy horseradish topping.
• Resting: Always let steak rest after grilling to ensure the most tender and juicy result.
• Topping Consistency: Ensure your horseradish mixture is smooth and pourable for easy application.
• Oven Temperature: Keep an eye on the steak to ensure it doesn't burn. You may need to adjust the time slightly depending on your oven.