French Sizzling Ribeye with Shallot Butter

Introduction

There's nothing quite like a perfectly grilled ribeye steak, especially when enhanced with a luxurious shallot-infused butter. Using the Arteflame grill, we achieve an incredible steakhouse-quality sear at over 1,000°F on the center grill grate, locking in juices before bringing it to the perfect doneness on the flat cooktop. This method creates a beautifully caramelized crust and a tender, flavorful interior. Follow this recipe to experience a true French-inspired masterpiece right from your own backyard.

Ingredients

• 2 ribeye steaks (1.5-inch thick)
• 2 tablespoons unsalted butter
• 1 shallot, finely minced
• 2 garlic cloves, finely minced
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 sprig fresh thyme, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Allow 20 minutes for the grill to come to temperature.

Step 2: Prepare the Shallot Butter

1. On the flat cooktop griddle, melt the butter near the outer edge.
2. Add finely minced shallots and garlic, sautéing until fragrant.
3. Stir in thyme, Dijon mustard, and lemon juice.
4. Mix well, then set aside on a cooler area of the griddle to keep warm.

Step 3: Sear the Ribeye Steaks

1. Generously season the ribeye steaks with sea salt and black pepper.
2. Place the steaks on the center grill grate and sear for 60-90 seconds per side.
3. Once a deep brown crust forms, move the steaks onto the flat cooktop.

Step 4: Finish Cooking to Desired Doneness

1. Cook the steaks on the flat cooktop, flipping occasionally, until the internal temperature is 15°F below the desired doneness.
2. Remove the steaks and let them rest for 5 minutes.

Step 5: Serve with Shallot Butter

1. Top each ribeye steak with a generous spoonful of shallot butter.
2. Let the butter melt into the steaks before serving.

Tips

• Always let your steaks rest after cooking to preserve the juices.
• Use a meat thermometer for accuracy in reaching your preferred doneness.
• Cook near the hotter center of the cooktop for a good sear, then move toward the outer perimeter to control doneness.

Variations

1. French Herb Butter: Replace thyme with a mix of traditional French herbs such as tarragon, rosemary, and chives.
2. Truffle Butter: Add a teaspoon of truffle oil to the shallot butter for a decadent twist.
3. Blue Cheese Butter: Mix in crumbled blue cheese for a rich, creamy flavor.
4. Spicy Garlic Butter: Add a pinch of cayenne and extra garlic for a spicy kick.
5. Mushroom Butter: Sauté finely chopped mushrooms in the butter for an earthy, umami-packed alternative.

Conclusion

Using the Arteflame grill to create this sizzling ribeye ensures an extraordinary steakhouse-quality experience, right at home. The shallot butter adds a luxurious finishing touch, making every bite a delight. Experiment with variations to find your favorite flavor combination, and enjoy grilling to perfection!

Best Pairings

• Crispy roasted potatoes grilled on the flat cooktop.
• Grilled asparagus brushed with melted butter.
• A side of fresh French baguette to soak up the shallot butter.
• A glass of full-bodied Bordeaux wine.