The Ultimate Arizona Mesquite Grilled Ribeye on the Arteflame

Introduction

There is something undeniably primal about cooking a massive ribeye over a live wood fire. However, when you introduce the sweet, earthy aroma of mesquite into the mix, you transport your backyard cookout straight to the rugged landscapes of the Arizona high desert. This recipe is not just about grilling a steak; it is about mastering your Arteflame grill to achieve that coveted steakhouse sear while infusing the meat with deep, complex Southwestern flavors. The secret lies in the mesquite seasoning—a flavor profile that caramelizes beautifully on the high-heat center grate, creating a crust that is savory, slightly sweet, and unmistakably bold. Whether you are throwing down a massive Cowboy cut or a well-marbled boneless ribeye, this method guarantees juicy, edge-to-edge perfection with a smoke profile that electric or gas grills simply cannot replicate.

Ingredients

To capture the authentic taste of the Southwest, we use a custom dry rub featuring mesquite powder. If you cannot find pure mesquite powder, a high-quality pre-mixed mesquite BBQ rub will work wonders.

The Meat

• 2 Ribeye Steaks (1.5 to 2 inches thick, preferably bone-in or Tomahawk style for presentation)
• 2 tbsp Olive oil or melted beef tallow (as a binder)

The Arizona Mesquite Rub

• 2 tbsp Mesquite powder (adds that signature earthy smoke flavor)
• 1 tbsp Smoked paprika
• 1 tbsp Brown sugar (helps with caramelization)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground cumin
• 1 tsp Kosher salt (adjust to taste/size of steak)
• 1 tsp Freshly cracked black pepper
• 1/2 tsp Cayenne pepper (optional, for a little desert heat)

Instructions

Step 1: Prep and Season the Steak

1. Remove your ribeyes from the refrigerator about 45 minutes before cooking to let them reach room temperature. This ensures even cooking throughout the meat.
2. In a small bowl, combine the mesquite powder, paprika, brown sugar, garlic powder, onion powder, cumin, salt, pepper, and cayenne. Mix thoroughly.
3. Pat the steaks dry with paper towels to remove excess moisture.
4. Rub the steaks lightly with olive oil or tallow. Generously apply the spice rub to all sides of the steak, pressing it into the meat to adhere. Let it sit while you prep the grill.

Step 2: Fire Up the Arteflame

1. Build a pyramid of wood in the center of your Arteflame grill. Light it and allow the fire to burn down until you have a hot center coal bed and the heavy steel cooktop is hot.
2. The center grill grate will be your "inferno zone" for searing, while the flat steel griddle plate offers various heat zones—hotter near the center, cooler toward the edges.
3. Clean the cooktop with a scraper and apply a thin layer of oil to season the surface immediately before cooking.

Step 3: The High-Heat Sear

1. Place the steaks directly on the center grill grate (directly over the fire) to sear.
2. Sear for about 2 minutes per side. You are looking for a deep, dark mahogany crust. Because the rub contains sugar, watch closely to ensure it caramelizes rather than burns.
3. Don't forget to sear the fat cap on the side of the ribeye by holding the steak vertically with tongs against the grill grate.

Step 4: Finish on the Flat Top

1. Once the steaks are beautifully seared, move them onto the solid steel flat top.
2. Position them near the center if you need to cook them faster, or move them toward the cooler outer edge to bring the internal temperature up slowly (this is ideal for very thick cuts).
3. Flip occasionally to ensure even cooking. Cook until the internal temperature reaches 125°F for medium-rare or 135°F for medium.

Step 5: Rest and Serve

1. Remove the steaks from the grill when they are about 5 degrees shy of your target temperature, as they will continue to cook while resting.
2. Place them on a cutting board and tent loosely with foil.
3. Let the meat rest for at least 10 minutes to allow the juices to redistribute before slicing.

Tips

Cooking on an Arteflame offers unique advantages, but managing your heat zones is key to this recipe. Because the mesquite rub contains brown sugar and paprika, it can burn if left over the direct flame for too long. The initial sear should be quick and intense. When you move the steak to the flat cooktop, you have total control. If the steak is browning too fast on the outside but is still raw in the middle, simply slide it further toward the outer edge of the grill where the temperature is lower. Always use an instant-read meat thermometer; relying on the "touch test" can be risky with thick cowboy cuts. Finally, for an extra layer of decadence, try basting the steak with a little rosemary-infused butter right on the flat top during the final minute of cooking.

Variations

While the Arizona mesquite flavor is a classic, you can easily tweak this recipe to suit your palate or use what you have in your pantry. The versatility of the Arteflame means you can experiment with different crusts and finishes without worrying about flare-ups ruining the meat.

• The Coffee Kick: Add 1 tablespoon of finely ground espresso to the rub for a deeper, earthier crust that pairs perfectly with the beef.
• Spicy Southwest: Increase the cayenne pepper to 1 teaspoon and add crushed red pepper flakes for a steak with a serious bite.
• Herb Butter Finish: Instead of a complex dry rub, use salt and pepper only, then top the steak with a compound butter made with cilantro, lime zest, and chili powder as it rests.
• Wet Marinade: If you prefer a marinade, mix soy sauce, lime juice, liquid smoke (mesquite), and minced garlic. Marinate for 4 hours, then pat dry before grilling to ensure a good sear.
• Chimichurri Style: Serve the steak with a bright, acidic cilantro-jalapeño chimichurri to cut through the richness of the ribeye.

Best pairings

A steak this bold needs sides that can stand up to the intense flavors of mesquite and beef. You want accompaniments that offer texture and acidity to balance the meal. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main course.

• Grilled Mexican Street Corn (Elote): Grill corn on the cob on the flat top, then slather with mayo, cotija cheese, chili powder, and lime.
• Charred Asparagus: Toss asparagus in olive oil and lemon zest, then blister them on the hot flat top for a crispy finish.
• Southwestern Pinto Beans: Simmer a pot of beans with bacon and jalapeños directly on the flat cooktop or the center grate.
• Beverage Pairing: A bold Cabernet Sauvignon or a smoky Mezcal Mule pairs brilliantly with the rich, smoky flavors of the meat.

Conclusion

Mastering the Arizona Mesquite Grilled Ribeye on your Arteflame is more than just preparing dinner; it is an experience that connects you to the elemental joy of outdoor cooking. The combination of the searing heat from the center grate and the controlled, even searing of the flat top allows you to produce a steak that rivals the best steakhouses in the country. The smoky nuance of the mesquite rub enhances the natural richness of the ribeye without overpowering it, leaving you with a meal that is tender, juicy, and packed with flavor. So, gather your friends, light the fire, and enjoy the process of creating a true Southwest masterpiece right in your own backyard.