The Perfect Steak Starts With a 1,000°F Sear

For steak lovers, nothing compares to the flavor and texture of a perfectly grilled steak. But here’s the truth: the secret to steakhouse-quality results isn’t just about hitting the right doneness temperature—it’s about how you start. And that means searing your steak at 1,000°F.

That blazing sear locks in juices, creates an unbeatable crust, and sets the stage for a tender, flavorful interior. From there, the key is finishing gently at a lower temperature until your steak reaches the exact doneness you love. This method transforms grilling from guesswork into perfection—and no grill makes it easier than the Arteflame.

Why 1,000°F Is the Magic Number

Most grills only reach 450–500°F. That’s enough for some browning, but not enough to achieve the deep caramelization that defines a true steakhouse crust. At 1,000°F, the Maillard reaction happens instantly—your steak sears in seconds, locking in flavor while keeping the inside juicy.

Skip this step and your steak risks turning gray, chewy, or unevenly cooked. Start with it, and you’re already halfway to perfection.

Understanding Steak Doneness

Once you’ve nailed the sear, it’s time to bring the steak to the right internal temperature. Doneness is personal, but here are the widely accepted guidelines:

• Rare: 120–125°F (49–52°C)

• Medium-rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Medium-well: 150–155°F (65–68°C)

• Well-done: 160°F+ (71°C+)

Most chefs and steak enthusiasts agree that medium-rare (130–135°F) delivers the perfect balance of tenderness, juiciness, and flavor.

How To Grill Steak Perfectly

Here’s the step-by-step process that combines the 1,000°F sear with a gentle finish:

1. Bring steak to room temperature. Take it out of the fridge 30 minutes before grilling.

2. Preheat your Arteflame. The center grill grate climbs past 1,000°F, while the flat cooktop creates lower-temp zones.

3. Season generously. Salt, pepper, and any rub you like.

4. Sear first. Place the steak on the center grate for 1–2 minutes per side. The crust forms instantly.

5. Move to a cooler zone. Finish cooking on the flat cooktop until your steak reaches the desired doneness.

6. Check with a thermometer. Never guess—precision is everything.

7. Rest before slicing. Let it sit 5–10 minutes to keep juices locked inside.

Mistakes to Avoid

• Skipping the sear. Without 1,000°F, you’ll never get the true steakhouse crust.

• Cooking straight from the fridge. Cold meat cooks unevenly.

• Guessing doneness. Always use a thermometer.

• Overcrowding the grill. It drops the heat and ruins the sear.

• Ignoring carryover cooking. Remember, steak keeps cooking after you remove it.

Why Arteflame Excels at Steak

Arteflame grills are built for this exact two-step process:

• Over 1,000°F Center Grate – Delivers the fast, perfect sear every steak needs.

• Flat Cooktop with Multiple Heat Zones – Finish your steak gently, while roasting veggies or warming sides nearby.

• Even Heat Retention – Solid steel holds and distributes heat evenly, eliminating hot or cold spots.

• Wood-Fired Flavor – Cooking over wood adds a smoky richness you can’t replicate with gas.

• Elegant Design – Sculptural, social, and built to be the centerpiece of every gathering.

With Arteflame, you don’t have to choose between searing and finishing—it’s designed to do both seamlessly.

Conclusion

The perfect steak isn’t about choosing between searing or doneness—it’s about combining both. Start with a 1,000°F sear to lock in flavor, then finish at a lower temperature to hit your target doneness.

Arteflame makes this effortless. Its blazing-hot center grate gives you the steakhouse crust, while its versatile flat cooktop brings the inside to perfection. Add in wood-fired flavor, even heat, and stunning design, and you’ve got more than a grill—you’ve got the ultimate tool for steak mastery.

With Arteflame, every steak becomes a masterpiece.