Steakhouse-Style Ribeye in StoviGo
StoviGo

Steakhouse-Style Ribeye in StoviGo

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


Prep Time 10 mins
Cook Time 12-18  mins
Total Time 25 mins
Serves 1-2
Difficulty Easy
Best For Camping / Overlanding / Backyard
Rack Level 1st Rack
Flame Large
Cooking method ⚠️ Always open the drop-down door when cooking on high heat to prevent overheating and potential deformation.

 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 

  • Fuel: Standard propane canister
  • Preheat: 5 minutes
  • Flame Level: High
  • Door: Closed during roasting
  • Tray Position: 1st rack.

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

  • Rare: 125°F
  • Medium Rare: 130–135°F
  • Medium: 140–145°F

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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