Perfect Sous Vide Steak on the Arteflame Grill

Introduction

Cooking steak sous vide delivers unmatched tenderness, and when you finish it on the Arteflame grill, you add the rich, smoky crust only live fire can create. This guide walks you through an easy yet impressive method for achieving steakhouse-quality results at home. Whether you're preparing a weeknight dinner or entertaining guests, this sous vide technique ensures consistency and bold flavor every time.

By combining controlled water-bath cooking with the Arteflame's high-heat searing surface, you get the best of both worlds—precise doneness and a caramelized crust. This approach is ideal for anyone searching for the perfect Arteflame sous vide steak method that tastes as incredible as it looks.

Ingredients

Steak Ingredients

• 2 ribeye or New York strip steaks (1–1.5 inches thick)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme or rosemary
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Finishing Ingredients

• Additional salt and pepper to taste
• 1 tablespoon butter for searing
• Fresh herbs for garnish (optional)

Instructions

Step 1: Prepare the Steaks

1. Pat steaks dry with paper towels.
2. Season generously with salt and pepper on all sides.
3. Place steaks in a vacuum bag with garlic, herbs, and butter.
4. Seal the bag using a vacuum sealer or water displacement method.

Step 2: Sous Vide the Steaks

1. Preheat your sous vide water bath to 130°F for medium‑rare.
2. Submerge sealed steaks in the water bath.
3. Cook for 1.5 to 2 hours for optimal tenderness.
4. Remove from the bath and pat dry completely.

Step 3: Preheat the Arteflame Grill

1. Light your Arteflame grill and allow the cooktop to heat.
2. Aim for a high‑heat zone suitable for fast searing.
3. Add a small amount of butter or oil to the surface.
4. Prepare tongs and a spatula for quick movement.

Step 4: Sear the Steaks

1. Place steaks on the hot Arteflame cooktop.
2. Sear each side for 45–60 seconds until a crust forms.
3. Sear edges if needed for an even finish.
4. Remove from heat and rest for 3 minutes.

Step 5: Serve

1. Slice against the grain for best texture.
2. Sprinkle a pinch of salt and add fresh herbs if desired.
3. Serve immediately while warm.

Tips

To get the most out of this sous vide and Arteflame grilling method, focus on temperature control and finishing touches. Drying the steak thoroughly before searing is essential for building a crisp crust. A brief rest helps juices redistribute without cooling the steak too much. If you prefer a different doneness level, simply adjust your sous vide temperature, as timing remains flexible. Using high‑quality steak elevates the final flavor dramatically.

• Use a thermometer to ensure the grill is hot enough.
• Choose steaks at least 1 inch thick for best results.
• For more smoke flavor, sear closer to the fire zone.

Variations

This versatile recipe adapts well to different flavors and cuts of meat. By experimenting with marinades, herb blends, or butter infusions, you can create new versions without altering the core sous vide method. The Arteflame’s high heat works beautifully with many proteins, making it easy to customize your cook depending on the occasion or preference.

• Use a coffee‑rub crust before searing.
• Add smoked paprika to the seasoning blend.
• Try compound butter flavored with herbs or citrus.
• Finish with a balsamic glaze.
• Swap ribeye for filet mignon or sirloin.

Best pairings

A perfectly cooked sous vide steak deserves sides and beverages that complement its richness and bold, fire‑kissed flavor. Classic steakhouse pairings shine here, but the Arteflame’s smokiness also works well with rustic vegetables and fresh, bright flavors. Whether you prefer wine, beer, or simple sides, there’s a pairing that elevates the entire experience and balances the steak’s buttery texture.

• Grilled asparagus or Brussels sprouts
• Roasted garlic mashed potatoes
• Fresh chimichurri sauce
• Cabernet Sauvignon or Malbec
• Smoked or craft amber beer

Conclusion

This Arteflame sous vide steak recipe brings together precision and open‑fire cooking for a result that’s consistently tender and deeply flavorful. It’s a foolproof method that ensures beautifully cooked steak from edge to edge, finished with the signature crust only the Arteflame can create.

Whether you’re new to sous vide or a seasoned grill enthusiast, this approach guarantees a memorable meal. With a few simple ingredients and the right technique, you can recreate restaurant‑quality steak right at home.