Arteflame Guide to Grilling Various Cuts of Beef

Introduction:

Grilling beef on the Arteflame grill allows you to achieve the perfect sear, smoky flavor, and tender interior across a variety of cuts. Each cut of beef has unique characteristics that require specific preparation and cooking techniques. Here’s your ultimate guide to grilling beef cuts, from tender steaks to hearty roasts.

General Ingredients for Grilling Beef

• Base Ingredients:
  • Beef cut of your choice
  • Olive oil or melted butter
  • Coarse sea salt
  • Freshly ground black pepper
• Optional Seasonings:
  • Garlic powder
  • Smoked paprika
  • Fresh herbs like rosemary or thyme

Grilling Techniques by Beef Cut

1. Ribeye

• Characteristics: Rich marbling, bold flavor, tender texture.
• Preparation:
  • Season generously with olive oil, salt, and pepper.
• Grilling Instructions:
  • Sear: 1-2 minutes per side on the center grate (high heat, 1,000°F).
  • Finish: Move to the flat cooktop (medium heat) and cook to desired doneness:
    • Rare: 120-125°F
    • Medium Rare: 130-135°F
• Pro Tip: Add a sprig of rosemary or thyme during the last minute for extra aroma.

2. Tenderloin (Filet Mignon)

• Characteristics: Lean and tender with a mild flavor.
• Preparation:
  • Wrap in bacon for added fat and flavor.
  • Season with olive oil, salt, and black pepper.
• Grilling Instructions:
  • Sear: 2 minutes per side on the center grate.
  • Finish: Cook on the flat cooktop to desired doneness (medium rare is ideal).
• Pro Tip: Baste with garlic butter during the last minute of cooking for a rich finish.

3. Strip Steak (New York Strip)

• Characteristics: Firm texture, robust flavor, moderate marbling.
• Preparation:
  • Rub with olive oil, salt, pepper, and optional garlic powder.
• Grilling Instructions:
  • Sear: 1-2 minutes per side on the center grate.
  • Finish: Move to the flat cooktop to cook to your preferred doneness.
• Pro Tip: Let the steak rest for 5-10 minutes to redistribute juices.

4. Flank Steak

• Characteristics: Lean with a pronounced grain; best cooked to medium rare.
• Preparation:
  • Marinate in olive oil, soy sauce, garlic, and lime juice for 2-4 hours.
• Grilling Instructions:
  • Cook Directly: Grill on the flat cooktop over medium-high heat for 3-4 minutes per side.
  • Slice Thinly: Always cut against the grain for tenderness.
• Pro Tip: Serve with chimichurri for a flavorful pairing.

5. Skirt Steak

• Characteristics: Thin, flavorful, and best served medium rare.
• Preparation:
  • Marinate similarly to flank steak or use a dry rub of smoked paprika, cumin, and garlic powder.
• Grilling Instructions:
  • Quick Sear: Cook over high heat for 2-3 minutes per side.
  • Rest Briefly: Rest for 5 minutes before slicing against the grain.
• Pro Tip: Ideal for tacos or fajitas when sliced thin.

6. T-Bone/Porterhouse

• Characteristics: A combination of tenderloin and strip steak separated by a T-shaped bone.
• Preparation:
  • Coat with olive oil, salt, and pepper.
• Grilling Instructions:
  • Sear: 2 minutes per side on the center grate.
  • Finish: Cook on the flat cooktop until the internal temperature reaches your desired doneness.
• Pro Tip: Use a meat thermometer to ensure both the tenderloin and strip portions are cooked perfectly.

7. Chuck Roast

• Characteristics: Tougher cut, best for low-and-slow cooking.
• Preparation:
  • Marinate overnight in olive oil, vinegar, garlic, and herbs.
• Grilling Instructions:
  • Sear: Sear all sides on the center grate for 2-3 minutes each.
  • Cook Indirectly: Move to the outer, cooler zones of the flat cooktop and cover loosely with foil. Cook until tender (internal temperature of 190°F for shredding).
• Pro Tip: Slice thin or shred for sandwiches.

8. Brisket

• Characteristics: Tough but flavorful, best cooked low and slow.
• Preparation:
  • Rub with a mix of smoked paprika, cumin, salt, and brown sugar.
• Grilling Instructions:
  • Sear: Sear on the center grate for 2-3 minutes per side.
  • Cook Indirectly: Wrap in foil and cook on the cooler zones of the flat cooktop for several hours until tender.
• Pro Tip: Slice against the grain for tender bites.

9. Ground Beef (Burgers)

• Characteristics: Versatile and quick to cook.
• Preparation:
  • Form patties and season with salt and pepper. Create a small dimple in the center to prevent puffing.
• Grilling Instructions:
  • Direct Heat: Cook on the flat cooktop for 3-4 minutes per side.
• Pro Tip: Melt cheese on the patties during the last minute of cooking.

General Tips for Grilling Beef on the Arteflame

1. Use Heat Zones: Sear on the center grate, finish on the flat cooktop.
2. Monitor Doneness: Use a meat thermometer for precise cooking.
3. Rest the Meat: Allow the beef to rest for 5-10 minutes to retain juices.
4. Enhance with Aromatics: Use rosemary, thyme, or garlic butter for added flavor.
5. Avoid Overcooking: For tender cuts like ribeye or filet, aim for medium rare to maintain juiciness.

Pairings

• Sides: Grilled asparagus, crispy potatoes, or a fresh salad.
• Sauces: Chimichurri, peppercorn sauce, or a rich Béarnaise sauce.
• Drinks: Bold red wines like Cabernet Sauvignon or Malbec, or a craft beer.

Conclusion

Grilling beef on the Arteflame grill brings out the best in each cut with a smoky char and tender interior. Whether it’s a ribeye, brisket, or burger, the Arteflame ensures steakhouse-quality results right in your backyard.