Grilled Celeriac Steaks: Garlic Butter (British Style) | Arteflame

Introduction

There is a special kind of magic that happens when you introduce the humble, knobby celeriac to live fire. As the wood smoke curls around these thick-cut steaks, the rough exterior gives way to a golden, caramelized crust that hides a velvety, nutty interior. Drenched in sizzling garlic herb butter, this dish fills the air with an aroma that feels like a warm hug on a crisp evening—rustic, grounding, and utterly delicious.

Why This Recipe Shines

Vegetables often play second fiddle at a barbecue, but this recipe puts them center stage. I adore how the Arteflame transforms the subtle celery-like flavor into something sweet and savory, almost potato-like but with significantly more complexity. It is elegant enough for a dinner party yet simple enough for a casual weekend cookout, proving that vegetarian mains can be just as satisfying as a ribeye.

Kitchen Wisdom

• Don't skip the parboil: This is the secret to the perfect texture. Boiling the steaks ensures the inside is creamy and fully cooked before you sear the outside on the grill.
• Manage your heat zones: Start the steaks near the center for a hard sear, then move them to the outer ring when basting with butter to prevent the garlic from burning.

Make It Your Own

To keep this dish dairy-free or vegan, simply swap the butter for a high-quality plant-based alternative or extra virgin olive oil. If you don't have celeriac on hand, large rutabaga slices can work with this same method, offering a slightly sweeter, golden flavor profile.

Ingredients

The Steaks

• 2 large celeriac bulbs (firm and heavy for their size)
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper

The Garlic Herb Butter

• 4 tbsp unsalted butter, softened
• 2 cloves garlic, finely minced
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, chopped (for garnish)
• Zest of 1 lemon (optional)

Instructions

Step 1: Prepare the Celeriac

1. Fill a large pot with salted water and bring it to a boil. This is crucial for ensuring the steaks are tender inside before they hit the grill.
2. While the water heats, scrub the celeriac bulbs thoroughly to remove any dirt.
3. Using a sharp chef's knife, slice off the top and bottom of the bulb to create stable flat surfaces. Carefully slice away the knobby skin until you are left with the clean, white flesh.
4. Cut the peeled celeriac horizontally into 1-inch thick steaks.

Step 2: Parboil for Texture

1. Gently lower the celeriac steaks into the boiling water.
2. Cook for approximately 6 to 8 minutes. You want them to be fork-tender but not falling apart (al dente).
3. Remove the steaks carefully and place them on a wire rack or paper towels to steam dry. Letting the moisture evaporate is key to getting a good sear later.

Step 3: Make the Garlic Butter

1. In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, and lemon zest.
2. Mash the ingredients together with a fork until well combined.
3. Set aside near your grill station.

Step 4: Grill on the Arteflame

1. Fire up your Arteflame grill. Brush the cooktop with a little vegetable oil or olive oil.
2. Brush the parboiled celeriac steaks with olive oil and season generously with salt and pepper.
3. Place the steaks directly on the flat steel cooktop. Aim for a medium-high heat zone to develop a crust without burning.
4. Grill for 4-5 minutes per side until deep golden brown sear marks appear.
5. In the last minute of cooking, top each steak with a generous dollop of the garlic herb butter, allowing it to melt over the sides and baste the vegetable.
6. Move the steaks to a cooler zone if the butter browns too quickly, then remove and garnish with fresh parsley.

Tips

Working with celeriac requires a sturdy knife and a bit of patience. Because the root can be quite tough to cut through raw, ensure your cutting board is stable; placing a damp towel underneath the board prevents slipping. Do not skip the parboiling step. Unlike a potato which might cook through during a long roast, celeriac steaks on a grill need that head start in boiling water to ensure the center is creamy by the time the outside is charred. If you throw raw celeriac directly on the grill, you will likely end up with a burnt exterior and a crunchy, raw interior.

When grilling on the Arteflame, utilize the different heat zones effectively. Start the steaks closer to the center to get that aggressive sear and beautiful caramelization. Once you flip them and add the butter, you might want to slide them slightly further out toward the edge. This allows the butter to melt into the flesh and the garlic to cook without becoming bitter or burnt. Basting the steaks with the pooling butter on the cooktop adds an incredible layer of richness.

Variations

Celeriac is a blank canvas that absorbs flavors beautifully, allowing for numerous adaptations depending on your dietary needs or flavor preferences. While the classic garlic and herb butter is a nod to traditional British flavors, you can easily pivot this dish to match different cuisines. Here are a few ways to mix it up:

• Vegan Truffle: Swap the dairy butter for a high-quality plant-based butter or olive oil and finish with a drizzle of truffle oil for an earthy, luxurious touch.
• Spicy Cajun: Omit the herbs and mix the butter with a teaspoon of Cajun seasoning or smoked paprika for a Southern kick.
• Cheesy Crust: In the final minutes of grilling, sprinkle grated Parmesan or crumbled blue cheese over the steaks and cover with a dome to melt.
• Miso Glazed: Replace the herb butter with a mixture of miso paste, maple syrup, and soy sauce for a savory umami bomb.
• Apple & Sage: Sauté apple slices on the grill alongside the steaks and swap the rosemary for fresh sage to highlight celeriac's natural sweetness.

Best pairings

These grilled celeriac steaks are versatile enough to serve as a vegetarian main course or a robust side dish. Their nutty profile pairs exceptionally well with rich, savory meats. Serve them alongside a grilled ribeye or pork chops, where the earthiness of the root vegetable cuts through the fat of the meat. For a lighter approach, they are fantastic with grilled trout or salmon.

If you are serving this as the main event, consistency and contrast are key. Pair the steaks with:

• A Peppery Salad: A fresh arugula salad with a lemon vinaigrette provides a bright, acidic contrast to the rich garlic butter.
• Grains: A warm quinoa salad or wild rice pilaf adds texture and makes the meal more filling.
• Acidic Sauces: A chimichurri or a salsa verde works beautifully to brighten the deep, roasted flavors of the celeriac.
• Wine: A buttery Chardonnay or a light Pinot Noir complements the earthy, herbal notes perfectly.

Conclusion

Grilled Celeriac Steaks with garlic herb butter are a testament to the fact that vegetarian grilling doesn't have to be an afterthought. By treating this root vegetable with the same respect and technique as a cut of beef—seasoning, searing, and basting—you unlock a depth of flavor that is both surprising and deeply satisfying. The exterior offers a savory crunch while the interior melts in your mouth, carrying the essence of rosemary, thyme, and wood smoke in every bite.

Whether you are a dedicated vegetarian or a die-hard carnivore looking to expand your BBQ repertoire, this recipe is a must-try on your Arteflame. It is simple, affordable, and visually stunning. So next time you are at the market, look past the knobby, dirt-covered exterior of the celeriac and see the potential for a gourmet meal waiting to be uncovered.