Quick Info

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 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

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 StoviGo Setup 

• Fuel: Standard propane canister

• Preheat: 5 minutes

• Flame Level: High

• Door: Closed during roasting

• Tray Position: Top rack- #5.
  

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 Step-by-Step Instructions

Step 1 – Preheat StoviGo

Turn flame to high and close the door.
Allow 5 minutes for stable heat.

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Step 2 – Season the Steak

Pat steak dry.
Apply salt and pepper generously.
Lightly brush with oil.

👉 Dry surface = better crust.

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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)

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Step 4 – Optional Butter Finish

Add butter + crushed garlic on top during final 2 minutes.

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Step 5 – Rest

Remove steak and let rest 5 minutes before slicing.

👉 Resting keeps juices inside.

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Recommended Internal Temps

• Rare: 125°F

• Medium Rare: 130–135°F

• Medium: 140–145°F

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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.