Perfectly Charred: Charcoal Seared Canadian Striploin Steak Recipe

There is arguably nothing more primal and satisfying in the culinary world than a thick cut of beef sizzling over live fire. The Canadian Striploin, often referred to as the New York Strip, is renowned for its incredible balance of flavor and tenderness. It possesses just enough marbling to keep the meat juicy without being overly fatty, making it the ideal candidate for a high-heat charcoal sear. When cooking on an Arteflame grill, you get the best of both worlds: the intense, smokey heat from the center grill grate for that steakhouse-quality char, and the consistent heat of the flat top plancha for finishing the steak to your exact desired temperature. This recipe focuses on simplicity to let the quality of the beef shine, using a technique that guarantees a crusty, caramelized exterior and a buttery, melt-in-your-mouth interior. Get your fire ready; it is time to grill the ultimate steak.

Ingredients

The Meat

• 2 Premium Canadian Striploin Steaks (approx. 1.5 inches thick)
• 2 tbsp Grapeseed oil or Canola oil (for coating)

The Seasoning & Aromatics

• 1 tbsp Coarse Sea Salt (or Kosher salt)
• 1 tbsp Freshly cracked black pepper
• 4 Cloves of garlic, smashed but whole
• 2 Sprigs of fresh rosemary
• 2 Sprigs of fresh thyme
• 3 tbsp Unsalted butter, sliced into pats

Instructions

Step 1: Preparation and Seasoning

1. Remove your Canadian Striploin steaks from the refrigerator at least 45 minutes before cooking. Allowing them to come to room temperature ensures even cooking throughout the meat.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear; dry meat browns, wet meat steams.
3. Rub a light coat of grapeseed oil over the steaks. Generously season all sides—including the fat cap—with the coarse sea salt and freshly cracked black pepper. Press the seasoning into the meat.

Step 2: Firing Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwood. You want a bed of hot coals to generate intense heat.
2. Wait until the center grill grate reaches searing temperatures (over 600°F/315°C) and the flat cooktop is hot.
3. Add a small amount of oil to the flat cooktop surface where you plan to finish the steaks.

Step 3: The Hard Sear

1. Place the steaks directly onto the center grill grate directly over the charcoal.
2. Sear for about 2 minutes per side. You are looking for a deep, mahogany crust and distinct grill marks. Do not be afraid of the flames; the fat dripping will cause flare-ups that kiss the meat with smoke flavor.
3. Use tongs to sear the fat strip on the side of the steak for about 30 seconds to render the fat slightly.

Step 4: Butter Basting and Finishing

1. Move the steaks from the center grate to the flat steel cooktop. This zone provides even heat to bring the internal temperature up without burning the crust.
2. Place a pat of butter on top of each steak, along with the smashed garlic, rosemary, and thyme.
3. As the butter melts, let it cascade over the meat. Cook for another 3-4 minutes (flipping once) or until an instant-read thermometer registers 125°F for rare or 135°F for medium-rare.

Step 5: The Rest

1. Remove the steaks from the grill and transfer them to a cutting board.
2. Pour any remaining butter and juices from the cooktop over the resting steaks.
3. Let the meat rest for at least 8 to 10 minutes. This allows the fibers to relax and reabsorb the juices. Slice against the grain and serve immediately.

Tips

Achieving steakhouse perfection is all about temperature control and patience. One of the most critical tips for this recipe is the "room temperature rule." If you throw a cold steak onto a hot grill, the muscle fibers seize up, resulting in tough meat, and the center will remain cold while the outside burns. Furthermore, always rely on an instant-read meat thermometer rather than guessing by touch or time. Grill temperatures fluctuate based on wind and charcoal amounts, but internal temperature never lies. Finally, do not skip the resting phase. Cutting into a steak immediately after grilling causes all those precious juices to run out onto the plate rather than staying inside the meat where they belong. A proper rest ensures every bite is juicy and flavorful.

Variations

While salt and pepper are the purist's choice for a high-quality Canadian Striploin, the versatility of the Arteflame allows for exciting flavor profiles. You can easily adapt this recipe to suit different palates or cuisines by changing your finishing agents or rubs. Here are a few ways to mix things up without compromising the integrity of the cook:

• Coffee Rubbed: Mix ground espresso with chili powder and brown sugar for a deep, earthy crust that pairs beautifully with the smoke.
• Chimichurri Style: Skip the butter baste and top the sliced steak with a fresh, zesty sauce made of parsley, oregano, garlic, vinegar, and olive oil.
• Blue Cheese Finish: Instead of herb butter, top the steak with crumbled blue cheese during the last minute on the flat top for a tangy, creamy finish.
• Spicy Cajun: Use a blackened seasoning blend and finish with a compound butter mixed with cayenne and paprika.
• Mushroom Glaze: Sauté wild mushrooms on the flat top alongside the steak and serve them piled high on the beef.

Best pairings

A bold steak like the Canadian Striploin deserves sides and drinks that can stand up to its rich, beefy flavor. You want to balance the richness of the rendered fat with acidity or earthiness. Since you are already using the Arteflame, it makes sense to utilize the flat top for your sides while the steak rests. This creates a cohesive meal where the flavors harmonize perfectly. Consider these classic and robust pairings to complete your dining experience:

• Beverage: A full-bodied Cabernet Sauvignon or a Malbec pairs excellently with the char of the steak. For beer lovers, a Stout or Porter complements the smokiness.
• Starch: Smashed potatoes roasted on the flat top with duck fat, or grilled sweet potatoes with a dash of cinnamon.
• Vegetable: Charred asparagus spears with lemon zest, or blistered Brussels sprouts with balsamic glaze.
• Salad: A sharp arugula salad with parmesan and a lemon vinaigrette to cut through the richness of the beef.

Conclusion

Mastering a Charcoal Seared Canadian Striploin on the Arteflame grill is a rewarding experience that yields professional results right in your backyard. By combining the intense heat of the charcoal for searing and the precision of the flat cooktop for finishing, you ensure a steak that is texturally complex and packed with flavor. It is a celebration of simple ingredients treated with respect and the right technique. Whether you stick to the classic salt-and-pepper method or experiment with a coffee rub, the key lies in the fire management and the rest time. Gather your friends, pour the wine, and enjoy the incredible taste of perfectly grilled beef. Once you cook a striploin this way, it will be hard to go back to any other method.