Ultimate Guide to Grilling Beef Cuts on an Arteflame Grill

Introduction

Grilling beef on an Arteflame offers a unique combination of high-heat searing, smoky flavor, and effortless control. Whether you're working with ribeye, filet, flank steak, or classic burgers, the Arteflame’s griddle-style surface produces rich caramelization while keeping the meat juicy. This guide walks you through everything you need to know to grill the most popular beef cuts perfectly. From essential ingredients to step-by-step instructions, you'll learn how to maximize flavor and bring steakhouse-quality results to your backyard. Ideal for beginners and seasoned grillers alike, this guide ensures every cut you cook comes out tender, flavorful, and unforgettable.

Ingredients

Beef Cuts

• Ribeye steaks
• New York strip steaks
• Filet mignon medallions
• Flank steak
• Ground beef for burgers

Seasonings

• Kosher salt
• Freshly cracked black pepper
• Garlic powder
• Smoked paprika
• Olive oil

Optional Add‑Ons

• Butter
• Fresh herbs (rosemary, thyme)
• Sliced onions
• Sliced mushrooms

Instructions

Step 1: Prep the Beef

1. Pat all beef cuts dry with paper towels.
2. Coat lightly with olive oil.
3. Season generously with salt, pepper, and any preferred spices.

Step 2: Heat the Arteflame Grill

1. Light the grill and allow it to reach high heat.
2. Aim for a searing-hot outer ring for steaks and a medium zone for burgers.
3. Ensure the cooktop surface is clean and lightly oiled.

Step 3: Sear the Beef Cuts

1. Place steaks on the hottest part of the cooktop.
2. Sear each side until a crust forms.
3. Move cuts to a cooler area to finish cooking if needed.

Step 4: Cook Burgers

1. Form patties and season them simply.
2. Cook on a medium-heat zone.
3. Flip only once for best juiciness.

Step 5: Rest and Serve

1. Remove cooked beef from the grill.
2. Rest for 5 minutes to retain juices.
3. Add butter or herbs if desired before serving.

Tips

Getting perfect results on the Arteflame comes down to heat control, preparation, and timing. For thicker steaks, always use a two‑zone setup so you can sear first, then finish slowly. Patting the meat dry ensures a crisp crust instead of steaming. Avoid flipping too often, and resist cutting into the steak while cooking, which releases juices. If using butter or herbs, add them toward the end so they don’t burn. Keep a scraper nearby to maintain a clean surface and prevent sticking. With these small adjustments, your beef will always turn out tender and flavorful.

Variations

This grilling method works across a wide range of flavors and cooking styles. By adjusting seasonings, marinades, or even the beef cuts themselves, you can tailor each cookout to the occasion. Try bold spices for a smoky kick or simple salt-and-pepper for classic steakhouse results. You can also add vegetables or toppings directly to the cooktop for extra flavor. Here are some easy variations:

• Chimichurri-marinated flank steak
• Cajun-seasoned ribeye
• Garlic butter filet mignon
• Caramelized onion smash burgers
• Korean-inspired sesame-marinated steak strips

Best pairings

Grilled beef cuts pair beautifully with a wide range of sides and beverages. Whether you prefer something fresh and crisp or rich and hearty, you can complement the smoky char of the Arteflame perfectly. Consider pairing your steak or burgers with grilled vegetables, roasted potatoes, or fresh salads. For drinks, bold red wines or craft beers elevate the flavors even more. Here are some ideal pairings:

• Grilled asparagus or zucchini
• Garlic-roasted baby potatoes
• Caesar or arugula salad
• Cabernet Sauvignon or Malbec
• Amber ales or hoppy IPAs

Conclusion

Grilling beef on an Arteflame grill brings out deep, smoky flavors while allowing exceptional control over heat and texture. With a few simple techniques, you can transform any cut—from ribeye to burgers—into a beautifully caramelized, tender, and satisfying meal. Whether you're hosting friends or cooking for the family, this guide gives you everything you need for consistently impressive results. Enjoy experimenting with seasonings, pairings, and variations as you make each dish your own.