Ooni Karu 16 L'essentiel En Bref page 43

Using a meat thermometer, check the temperature
inside your steak. For rare, aim for 125°F / 52°C.
For medium rare, aim for 135°F / 57°C. You can use
increments of 10°F for increasing levels of doneness.
Once cooked to your desired level, remove the
Dual-Sided Grizzler Plate and transfer the steaks to a
wooden cutting board. Add a knob of butter, cover
with aluminum foil, and let the meat rest for roughly
the time it took to cook. This allows the juices to
settle evenly, ensuring full flavor with every bite.
Finally, serve. For maximum tenderness, slice across
the grain of the steak with a sharp knife.
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