Grill Steakhouse-Quality Steaks (Like a Pro) | Arteflame

The Perfect Steak Method: Reverse Searing on a Flat Top

To grill the ultimate steak on an Arteflame or flat top grill, utilize the reverse sear technique. Place your salted steak on the cooler outer ring of the cooktop until the internal temperature reaches 15-20°F below your target doneness. Finish by moving the steak to the ultra-hot center grate for a 60-second high-intensity sear on each side to create a savory crust without overcooking the inside.

Why is Flat Top Grilling Better for Steaks?

Unlike traditional grate grilling, which only sears where the metal touches the meat (grill marks), a solid steel cooktop sears the entire surface area of the steak. This maximizes the Maillard reaction, resulting in significantly more flavor.

The chart below compares the cooking dynamics of an Arteflame flat top versus a standard gas grill.

Using the flat cooktop allows you to baste the steak in its own juices and butter, similar to a high-end steakhouse cast-iron method, but with the added flavor of wood fire.

How Do I Prepare the Steak for Grilling?

Preparation is just as critical as the fire. Do not take the steak straight from the fridge to the fire. Cold steaks cook unevenly.

1. Bring to Room Temperature

Remove your steaks from the refrigerator at least 30 to 60 minutes before cooking. This ensures the center cooks at the same rate as the edges.

2. The Dry Brine Technique

Instead of salting right before cooking, salt your steak liberally when you take it out of the fridge.

Pro Tip: Pat the steak completely dry with paper towels before salting. Moisture is the enemy of a good sear. If the surface is wet, the heat energy is wasted evaporating water instead of creating a crust.

3. Oil the Steak, Not the Grill

Lightly rub the steak with a high-heat oil (like grapeseed or avocado oil). This guarantees the seasoning adheres and ensures an immediate sear upon contact.

What is the Reverse Sear Method?

The reverse sear is the most reliable way to achieve edge-to-edge perfection with no gray band of overcooked meat.

Step 1: The Slow Roast

Fire up your Arteflame. Once the center is hot, place your steaks on the outer edge of the flat cooktop. This is the cooler zone. Let the steak gently rise in temperature. Flip it occasionally to ensure even heating.

Step 2: Monitor Internal Temperature

Use an instant-read thermometer. Pull the steak off the cool zone when it is 15°F away from your target temp (e.g., pull at 115°F for a final Medium-Rare of 130°F).

Step 3: The High-Heat Sear

Move the steak directly onto the center grill grate or the hottest part of the steel ring. Sear for 60 to 90 seconds per side. You want a deep, mahogany brown crust.

Pro Tip: Information Gain
While searing, add a knob of butter and fresh rosemary to the flat top surface near the steak. As the butter melts, drag the steak through it. The wood fire combined with the butter baste creates a flavor profile impossible to replicate on gas grills.

Step 4: The Vital Rest

Remove the steak and let it rest on a warm plate or cutting board for 8 to 10 minutes. Cutting too early causes the juices to run out, leaving you with dry meat.

Frequently Asked Questions

What internal temperature should I aim for?

For Rare, aim for a final temp of 120-125°F. For Medium-Rare (the most popular), aim for 130-135°F. For Medium, shoot for 140-145°F. Always remove the steak from heat when it is 5-10 degrees below these numbers, as it will continue cooking while resting.

Can I grill frozen steaks?

While possible, it is not recommended for premium results. Grilling frozen steak prevents proper seasoning penetration and makes achieving a good crust difficult without overcooking the inside. Always thaw completely for the best texture.

Why use wood fire instead of charcoal?

Wood fire provides active flames and aromatic smoke that infuses the meat with a distinct, natural flavor. Hardwoods like oak, hickory, or pecan burn hotter and cleaner than briquettes, providing the extreme heat necessary for a perfect sear.