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Slow Roasted Rib Eye Steak

Low Temperature Roasting

You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling. If you don’t want to finish the meat on the grill it can be broiled or placed in a hot oven (450 degrees) in the Convection Roast Mode for a short time to render the fat and brown the exterior.

Some steam ovens have a designated Mode for this style of cooking, otherwise you can use the Combination Convection Steam Mode set to 200 - 250 degrees.

Timing is going to depend on weight, a 1lb steak like the one in this recipe will cook through in 20 minutes; however, if you cook a large 7lb roast in this Mode it will take approximately 2 ⅕ hours. 

Remember when cooking in this mode the meat will stay very pink inside even though it is thoroughly cooked through, keep your instant read thermometer handy to ensure you get the meat to your ideal temperature.

You can use Low Temperature Roasting for one single thick cut of meat or for a larger cut that you slice into individual steaks prior to grilling


1 - 1lb boneless rib eye steak

Kosher salt & ground pepper

Olive Oil

¼ - teaspoon mixed Italian seasoning (or your preferred steak seasoning)


Heat the Steam Oven to 200 degrees in the Combination Convection Steam Mode or the Low Temperature Roast Mode.

Season the meat and drizzle with a little olive oil.  

Place on a rimmed pan and cook for 20 minutes. The meat can be rested prior to giving it a high heat finish on the grill or in the oven.

Resting the meat prior to the high heat finish means you can serve it right away as it comes off the grill.


Larissa Taboryski


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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Larissa Taboryski


2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint


Heat the Combi steam oven in the Steam Mode 212 degrees.

Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.

Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.

Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.

Serves 4 - 6

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