Grilled Ribeye Steak with Herb Butter – New Jersey Style

Introduction

There’s nothing quite like the sizzle of a perfectly marbled ribeye steak hitting the blazing hot center grill grate of an Arteflame grill. With its innovative design, the Arteflame lets us achieve steakhouse-quality sears at over 1,000°F right in your backyard. For this recipe, we’re going full throttle with a rich, herb-loaded butter and the reverse sear method. We'll lock in the juices with an intense sear on the center grate, then finish it to perfection on the surrounding flat cooktop. As the ribeye cooks, toss your sides onto the griddle so everything is ready at the same time. Welcome to steak night done the New Jersey Arteflame way.

Ingredients

• 2 thick-cut ribeye steaks (1.5 to 2 inches thick)
• Salt and freshly cracked pepper to taste
• 2 tbsp unsalted butter (plus more for searing)
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 1 clove garlic, finely grated
• 1 tsp lemon zest
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the base of the grill.
3. Stack dry firewood on top of the napkins.
4. Light the paper and allow the grill to come to temperature, about 20 minutes.

Step 2: Prepare the Herb Butter

1. In a bowl, mix 2 tbsp butter, rosemary, thyme, garlic, and lemon zest until well combined.
2. Set aside at room temperature to let the flavors meld.

Step 3: Season the Ribeyes

1. Pat the steaks dry with paper towels.
2. Generously season both sides with salt and freshly cracked black pepper.

Step 4: Sear the Steaks

1. Place each ribeye on the center Arteflame grill grate at 1,000°F.
2. Sear for 1.5 to 2 minutes per side until a crust forms.
3. Use tongs to flip; don’t press down on the steak.

Step 5: Reverse Sear on the Flat Cooktop

1. Move the seared steaks to the flat cooktop griddle near the outer ring (lower temp zone).
2. Let the steaks cook slowly to your desired internal temperature – use a meat thermometer for accuracy.
3. Remove the steaks when they are 15°F below your target temp (they will continue to cook while resting).

Step 6: Add Herb Butter and Rest

1. Top each steak with a generous spoonful of the herb butter.
2. Let rest for at least 5-7 minutes before serving.

Tips

• Always use a thermometer to gauge doneness correctly. Aim for 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Letting the steaks rest after pulling from the grill ensures they stay juicy.
• Using butter on the griddle adds incredible richness and flavor.
• For added dimension, grill a whole clove of garlic unpeeled on the flat top and mash it into the butter post-cook.
• Cook vegetables like asparagus or sliced bell peppers on the flat top next to your steak.

Variations

1. Whiskey Barrel Smoked Ribeye: Add whiskey barrel wood chips on the fire for a smoky aroma while grilling.
2. Blue Cheese Butter Ribeye: Replace herb butter with blue cheese compound butter and grill portobello mushrooms as a side.
3. Spicy Cajun Ribeye: Use a Cajun spice rub before searing; finish with a dollop of spicy garlic butter.
4. Garlic Balsamic Ribeye: Marinate the steaks 1 hour in balsamic vinegar, garlic, and rosemary before grilling.
5. Asian-Inspired Ribeye: Use a soy-garlic glaze and top with sesame seeds and green onions just before serving.

Conclusion

Mastering the ribeye on an Arteflame grill is not just about cooking – it’s about crafting bold, unforgettable flavors using high heat and precision. With the reverse sear method and that perfectly balanced herb butter, you’ll impress even the pickiest steak lover right here in New Jersey. Don’t forget to play with your own variations and share the joy with friends and family around the flame.

Best pairings

• Grilled asparagus with lemon zest
• Roasted truffle potatoes on the flat top
• Bold red wines like Cabernet Sauvignon
• Smoky bourbon cocktail
• Grilled garlic bread finished with butter on the Arteflame griddle