1: For the umami butter, start by allowing the butter to soften.

Once softened, place in a bowl with the remaining ingredients. Mix well with your hands until fully combined. Lay a long sheet of cling film down, then tip the butter on top. Wrap and shape the butter into a sausage and seal the ends by twisting the cling film with your fingers. Leave in the refrigerator to cool.

2: Fire up your Ooni pizza oven.

Aim for 315˚C (600˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

3: While the oven is heating, place your Dual Sided Grizzler Plate in the oven to warm up.

4: Next, prepare your ribeye steaks.

The steaks should be at room temperature. Season by rubbing a little olive oil and salt over each steak and set aside.

5: Now prepare your asparagus.

In a bowl, mix the melted butter, lemon juice, and honey. Toss the asparagus stems in the mix to coat well.

6: Remove the hot grizzler plate and add the steaks, then fill the remaining space with your coated asparagus.

If you fancy, toss a couple of cherry tomatoes over the top for a fresh burst of flavour.

7: Return the plate to the oven and cook the steak and asparagus.

After 2 minutes, pull the plate out and flip the steaks over. Add a knob of your umami butter to each steak and return to the oven. Cook for a further 2-3 minutes until the steaks are cooked to your liking. Remove the steaks and cook the asparagus for a few additional minutes until charred and soft.

8: Add another generous knob of your Umami butter to the steaks while they rest.

Remove the cooked asparagus, top with a wedge of lemon, and serve right away with the steaks!