How to Grill Steaks on the Arteflame Grill: Perfect Sear, Perfect Doneness

Introduction:

Grilling steaks on the Arteflame grill is the ultimate way to achieve a steakhouse-quality crust with a juicy, perfectly cooked center. The grill’s center grate reaches temperatures over 1,000°F, delivering a fantastic sear that locks in flavor while allowing you to control the doneness of the steak. Whether you like it rare or well-done, the Arteflame ensures flawless results every time.

Ingredients

• 2 thick-cut steaks (ribeye, sirloin, New York strip, or filet mignon)
• 2 tbsp olive oil or melted butter
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder or minced garlic (optional)
• Fresh rosemary or thyme (optional, for aromatics)

Instructions

Step 1: Prepare the Steaks

1. Bring to Room Temperature: Remove the steaks from the refrigerator at least 30 minutes before grilling. This ensures even cooking and better searing.
2. Pat Dry: Use paper towels to pat the steaks dry. A dry surface is crucial for a fantastic sear.
3. Season Generously: Rub the steaks with olive oil or melted butter, then season liberally with coarse sea salt, black pepper, and optional garlic powder.

Step 2: Fire Up the Arteflame Grill

1. Light the Grill: Soak three paper napkins in vegetable oil and place them under firewood. Light the grill and allow it to heat for about 20 minutes.
2. Heat Zones: Ensure the center grate is blazing hot (over 1,000°F) for searing, and use the flat cooktop’s medium-heat zones to finish cooking the steak to your desired doneness.

Step 3: Sear the Steaks

1. Perfect Crust: Place the steaks directly on the center grill grate for a high-heat sear.
   • Sear for 1-2 minutes per side to develop a rich, caramelized crust.
   • Avoid moving the steaks during this time to allow the crust to form properly.
2. Edge Sear: For bone-in steaks or thicker cuts, hold the steak with tongs and sear the edges for 30 seconds on each side.

Step 4: Control the Doneness on the Flat Cooktop

1. Move to Medium Heat: Transfer the seared steaks to the medium-heat zone of the flat cooktop.
2. Use a Thermometer: Cook the steaks to your desired level of doneness, checking the internal temperature with a meat thermometer:
   • Rare: 120-125°F (cool red center)
   • Medium Rare: 130-135°F (warm red center)
   • Medium: 140-145°F (pink center)
   • Medium Well: 150-155°F (slight pink center)
   • Well Done: 160°F+ (fully cooked center)
3. Optional Aromatics: Add fresh rosemary or thyme to the flat cooktop near the steaks for a hint of herbal aroma.

Step 5: Rest the Steaks

1. Remove Early: Take the steaks off the grill when they are about 5°F below your desired doneness. They will continue to cook as they rest.
2. Let Rest: Rest the steaks on a cutting board, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.

Step 6: Serve

1. Slice the steaks against the grain to maximize tenderness.
2. Serve immediately, optionally garnished with a sprig of rosemary or a drizzle of melted garlic butter.

Tips for a Fantastic Sear and Perfect Doneness

• Choose the Right Cut: Ribeye, strip, or filet mignon steaks work best for high-heat grilling.
• Monitor Heat Zones: Use the Arteflame’s center grate for searing and the flat cooktop for controlling doneness.
• Avoid Overcrowding: Cook one or two steaks at a time to maintain consistent heat.
• Flip Only Once: Frequent flipping disrupts the crust formation.
• Use a Thermometer: For precise doneness, a meat thermometer is essential.

Variations

1. Butter-Basted Steaks: Add a dollop of butter and baste the steaks as they finish cooking on the flat cooktop.
2. Garlic Herb Steaks: Rub minced garlic and fresh herbs like thyme or rosemary into the steaks before grilling.
3. Spicy Rub Steaks: Add cayenne pepper or smoked paprika to the seasoning for a kick of heat.
4. Dry-Aged Flavor: Use dry-aged steaks for a richer, more intense beef flavor.
5. Marinated Steaks: Marinate the steaks in olive oil, soy sauce, and garlic for 1-2 hours before grilling.

Pairings

• Sides: Grilled asparagus, crispy potatoes, or a fresh arugula salad.
• Sauces: Serve with chimichurri, peppercorn sauce, or a simple garlic butter sauce.
• Drinks: Pair with a bold red wine like Cabernet Sauvignon or a smoky Old Fashioned cocktail.

Conclusion

Grilling steaks on the Arteflame grill guarantees a perfectly seared crust and juicy interior, thanks to the high-heat searing capability and controlled heat zones. Whether you like your steak rare or well-done, the Arteflame lets you achieve steakhouse-quality results at home.