Montana Campfire T-Bone Steak on the Arteflame Grill

Introduction

Experience the taste of the Wild West with this Montana-style Campfire T-Bone Steak, perfectly seared on the Arteflame grill for a rich, mouthwatering crust. Cooking over an open flame as cowboys have done for generations, this method delivers bold, juicy flavors that can’t be matched. Using the Arteflame grill, we achieve steakhouse-quality perfection by searing at over 1,000°F on the center grill grate and finishing to temperature on the griddle-style cooktop.

Ingredients

• 1 large T-bone steak (at least 1.5 inches thick)
• 2 tbsp unsalted butter
• 1 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Fresh rosemary sprigs (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the T-Bone Steak

1. Pat the T-bone steak dry with paper towels.
2. Rub the steak with the butter to create a rich, flavorful crust.
3. Season generously with sea salt, black pepper, garlic powder, and smoked paprika.
4. Let the steak rest at room temperature for 10 minutes while the grill heats up.

Step 3: Sear the Steak

1. Place the steak on the center grill grate over the fire.
2. Sear for 2-3 minutes on each side until a dark, caramelized crust forms.
3. Use tongs to sear the edges to lock in juices.

Step 4: Finish Cooking on the Griddle

1. Move the steak to the flat cooktop surrounding the grill grate.
2. Cook until the internal temperature reaches 15°F below your desired final temperature.
3. Use a meat thermometer to check the steak: 120°F for rare, 130°F for medium-rare, 140°F for medium.
4. Rest the steak for 5 minutes before serving as it will continue to cook.

Tips

• Always allow your steak to rest after grilling to retain juices.
• For extra flavor, add fresh rosemary or thyme sprigs while grilling.
• Use a meat thermometer for precision—it’s the best way to ensure perfect doneness.

Variations

1. Smoky Mesquite T-Bone: Use mesquite wood for a richer smoky flavor.
2. Garlic Herb Butter T-Bone: Mix minced garlic and fresh herbs into the butter before seasoning.
3. Spicy Southwest T-Bone: Add chili powder and cayenne for a bold heat kick.
4. Maple Glazed T-Bone: Brush with a light maple syrup glaze during the final cooking phase.
5. Bourbon Marinated T-Bone: Marinate in bourbon, Worcestershire, and brown sugar for added depth.

Best Pairings

• Grilled asparagus or charred brussels sprouts
• Roasted sweet potatoes from the griddle
• A full-bodied red wine like Cabernet Sauvignon
• Classic skillet cornbread grilled on the Arteflame

Conclusion

The Montana Campfire T-Bone Steak brings out bold flavors using the Arteflame grill’s searing capabilities. With a perfectly caramelized crust and juicy interior, this recipe gives you a true steakhouse-quality meal, all while grilling everything to perfection over an open flame.