Grill Perfect Steak (Restaurant-Style) | Arteflame

The Perfect Steak Strategy

To grill the perfect steak, specifically on a flat-top or Arteflame grill, use the reverse sear technique. Start by seasoning your meat generously and placing it on the cooler, outer ring of the cooktop until the internal temperature reaches 105°F-115°F. Move the steak immediately to the center grate or the hottest part of the cooktop (600°F+) for a 60-second high-heat sear on each side to create a crust without overcooking the center. Always rest the meat for 10 minutes before slicing.

Why is the Flat Top Grill Superior for Searing?

Unlike traditional grate grills that only sear where the metal touches the meat (creating diamond marks but leaving gray gaps), a solid carbon steel flat top provides 100% surface contact. This maximizes the Maillard Reaction—the chemical process responsible for that savory, deep-brown crust.

By using the different heat zones of an Arteflame (hot center, cooler edges), you can cook a thick-cut ribeye or tomahawk gently to retain juices, then finish with a steakhouse-quality sear that grates simply cannot replicate.

Pro Tip: Skip the oil on the grill surface. Instead, lightly coat the steak itself with a high-smoke-point oil (like Avocado or Grapeseed) and coarse salt. This ensures the seasoning sticks to the meat and prevents oil from pooling and burning on the cooktop.

When is My Steak Done? (Temperature Guide)

Stop guessing by poking the meat. Use a digital instant-read thermometer for consistent results. Relying on time alone is the most common reason for ruined steaks. Refer to this data table to know exactly when to pull your steak off the heat.

Note: Steak continues to cook (carryover cooking) for about 5-10 minutes after leaving the grill, rising another 5-10 degrees.

Step-by-Step: How Do I Execute the Reverse Sear?

1. Preparation and Dry Brining

Remove your steak from the fridge 45 minutes before cooking. Pat it completely dry with paper towels. Moisture is the enemy of a good sear.

Pro Tip: If you have time, salt the steak and leave it uncovered in the fridge for 24 hours (Dry Brining). This dries out the surface for a better crust while pulling seasoning deep into the muscle fibers.

2. The Slow Cook Phase

Fire up your Arteflame. Place the steak on the outer flat ring where the temperature is moderate. Cook slowly, flipping occasionally, until the internal temperature is about 15°F below your target doneness (refer to the table above).

3. The High-Heat Sear

Move the steak directly to the center grill grate or the hottest inner edge of the cooktop. Sear for roughly 1 minute per side. You are looking for a deep, mahogany brown color.

4. The Butter Rest

Remove the steak from the grill. Top with a slice of high-quality butter and let it rest for nearly 10 minutes. This allows the fibers to relax and reabsorb the juices that were driven to the center during the sear.

Frequently Asked Questions

Should I close the lid when grilling steak?

No, especially not on an Arteflame or when searing. Closing the lid traps moisture and turns your grill into an oven/steamer, which softens the crust you are trying to build.

How often should I flip the steak?

On a flat top, you can flip often during the slow-cook phase to ensure even internal heating. However, during the final searing phase, try to flip only once to maintain maximum contact with the hot steel.

Why is my steak tough?

Tough steak is usually the result of overcooking (past Medium) or failing to let the meat rest. cutting into a hot steak immediately causes all the flavorful juices to bleed out onto the plate.