Grilled Steak (Montreal Style): Juicy & Seared | Arteflame

Introduction

There is a primal sort of magic that happens when a thick, well-marbled ribeye meets the intense heat of a wood fire. The hiss of fat hitting the hot steel, combined with the aromatic cloud of toasted coriander and dill, instantly transports me to the bustling delis of Quebec. This is not just a steak; it is a sensory experience that turns a standard backyard barbecue into a gourmet event, perfect for impressing guests or treating yourself to a restaurant-quality feast.

Why This Method Works

I adore this recipe because it perfectly marries the robust, peppery bite of authentic Montreal seasoning with the unique versatility of the Arteflame. Unlike a standard grill, this setup gives you two distinct cooking zones. You get that elusive, dark-mahogany crust over the center flame, then gently finish the meat on the flat top. It guarantees a perfect char without sacrificing that juicy, edge-to-edge pink center we all crave.

Kitchen Wisdom

• Dry Surface is Key: Always pat your steaks completely dry with paper towels before seasoning. Surface moisture creates steam, which prevents that deep, crispy sear we are after.
• Texture Matters: When making your rub, keep the spices coarse. A fine powder will burn over the open fire, but cracked peppercorns and seeds toast beautifully, adding a signature crunch.

Make It Your Own

If you cannot find Ribeyes, a sturdy Porterhouse or New York Strip works wonders here. Additionally, while the homemade rub is superior, a high-quality store-bought Montreal blend is a perfectly fine time-saver for busy weeknights.

Ingredients

The Meat

• 2 Premium Ribeye or New York Strip Steaks (at least 1.5 inches thick)
• 2 tbsp Olive Oil or Avocado Oil (as a binder)
• 2 tbsp Unsalted Butter (for finishing)

The Authentic Montreal Rub

• 2 tbsp Coarse Sea Salt or Kosher Salt
• 2 tbsp Cracked Black Pepper
• 1 tbsp Paprika (Smoked or Sweet)
• 1 tbsp Granulated Garlic
• 1 tbsp Granulated Onion
• 1 tbsp Coriander Seeds (crushed)
• 1 tbsp Dill Seeds
• 1 tsp Red Pepper Flakes (for heat)

Instructions

Step 1: Preparation and Seasoning

1. Remove your steaks from the refrigerator at least 45 minutes before cooking to allow them to reach room temperature. This ensures even cooking.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. In a small bowl, mix all the dry spice ingredients to create your Montreal Rub.
4. Lightly coat the steaks with oil, then generously apply the rub to all sides, pressing the spices into the meat to ensure they adhere during the grilling process.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to heat up for about 20 minutes. You want the center grill grate to be searing hot (over 600°F) and the flat steel cooktop to be hot but variable in temperature as you move away from the center.
3. Scrape the cooktop clean and apply a thin layer of oil to season the steel surface.

Step 3: The High-Heat Sear

1. Place the steaks directly onto the center grill grate right over the open fire.
2. Sear for about 2 minutes per side. You are looking for a deep, dark crust and distinct grill marks. The coarse sugar and spices in the rub should caramelize and toast, not burn.
3. Don't forget to sear the fat cap on the edges by holding the steak vertically with tongs for 30 seconds.

Step 4: Finish on the Flat Top

1. Move the steaks from the center grate to the flat carbon steel cooktop. Place them closer to the center for medium-high heat or further out for lower heat, depending on how fast you want them to finish.
2. Add a knob of butter on top of each steak and let it melt over the crust.
3. Continue cooking until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare).
4. Remove from the grill and let the steaks rest for at least 8 to 10 minutes before slicing.

Tips

Mastering the Montreal Style Steak on an Arteflame requires a little intuition and a lot of heat control. First, never underestimate the power of the resting period. When you pull the steak off the flat top, the residual heat will continue to cook the meat (carryover cooking) by about 5 to 7 degrees. If you cut into it immediately, those precious juices will run out onto the cutting board rather than redistributing back into the fibers of the meat.

Secondly, pay attention to your spice grind. Authentic Montreal seasoning is defined by its coarseness. If you grind your spices too finely, they will burn quickly over the intense heat of the center fire. Keep the coriander and peppercorns chunky to create that signature textural crunch. Lastly, use the temperature zones of the Arteflame to your advantage; if the outside is getting too dark but the inside is still raw, move the steak to the cool outer edge of the ring to finish gently.

Variations

While the classic Montreal profile is hard to beat, the versatility of the Arteflame allows for some exciting twists on this traditional recipe. You can easily adapt the flavor profile to match the season or your personal palate without losing the essence of the dish. Here are a few ways to mix things up:

• Coffee Crusted Montreal Steak: Add 1 tablespoon of finely ground espresso to the rub for a deeper, earthier flavor that pairs beautifully with the smoke.
• Spicy Cajun-Montreal Fusion: Increase the red pepper flakes and add a teaspoon of cayenne powder for a steak that packs a serious punch.
• Herbed Butter Finish: Instead of plain butter, top the steak with a compound butter mixed with fresh rosemary, thyme, and roasted garlic during the final stage.
• Sweet & Savory: Add a tablespoon of brown sugar to the rub to enhance caramelization, though be careful to watch for burning during the sear.
• The Porterhouse Power Move: Swap the Ribeye for a massive Porterhouse steak to serve two people, utilizing the large surface area of the Arteflame cooktop.

Best pairings

A steak this bold needs sides and drinks that can stand up to its intensity. The beauty of the Arteflame is that you can cook your side dishes right alongside the steak on the flat top griddle. The mingling flavors of the beef tallow and the sides create a cohesive meal that feels chef-curated. When planning your menu, think about textures and acidity to cut through the richness of the meat.

• Grilled Asparagus or Broccolini: Tossed in olive oil and lemon juice, charred directly on the flat top for a smoky crunch.
• Smashed Potatoes: Par-boiled potatoes smashed flat and fried in the steak drippings on the steel surface until crispy.
• Creamed Spinach: A classic steakhouse side that provides a rich, creamy contrast to the peppery crust.
• Beverage Pairing: A full-bodied Cabernet Sauvignon or a smoky Syrah works wonders. For beer lovers, a dark Stout or Porter complements the charred spices perfectly.

Conclusion

Cooking a Canadian Montreal Style Steak on the Arteflame is more than just following a recipe; it is about connecting with the elements. The combination of the open fire, the heavy gauge steel, and the aromatic blend of coarse spices creates a sensory experience that an indoor kitchen simply cannot replicate. The result is a steak that pays homage to Canadian culinary tradition while leveraging modern outdoor grilling innovation.

Whether you prefer your steak rare or medium-well, the technique of searing over the center flame and finishing on the flat top ensures perfection every time. We hope this recipe inspires you to gather friends and family around the grill, share some stories, and enjoy the incredible flavors that only wood-fired cooking can provide. Bon appétit!