Grilled Georgia Bourbon Marinated Ribeye Steak Recipe

There is something truly magical about the combination of smoky char and sweet, boozy depth found in this Georgia Bourbon Marinated Ribeye. This recipe is not just about cooking a steak; it is about crafting an experience that pays homage to Southern hospitality and bold flavors. The marinade acts as both a tenderizer and a flavor enhancer, using the bourbon to break down fibers while infusing the meat with subtle notes of vanilla, oak, and caramel. When cooked on the Arteflame grill, you get the best of both worlds: a steakhouse-quality sear from the center grate and a perfectly even finish on the plancha surface. This method ensures that the sugars in the marinade caramelize beautifully without burning, resulting in a crust that is dark, sticky, and incredibly delicious. Prepare to impress your guests with a dish that tastes like it came straight from a professional kitchen, carrying the soul of Georgia in every bite.

Ingredients

The Marinade and Steak

• 2 Premium Ribeye Steaks (1.5 to 2 inches thick)
• 1/2 cup Georgia Bourbon (or your preferred whiskey)
• 1/4 cup Brown Sugar, packed
• 1/3 cup Soy Sauce (low sodium preferred)
• 1/4 cup Olive Oil
• 2 tbsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 3 cloves Garlic, minced
• 1 tsp Fresh Ginger, grated (optional)
• 1 tsp Coarse Black Pepper
• 1/2 tsp Sea Salt (add more to taste after grilling)
• Fresh chives or parsley for garnish

Instructions

Step 1: Prepare the Marinade

1. In a medium-sized mixing bowl, combine the bourbon, brown sugar, soy sauce, olive oil, Worcestershire sauce, and Dijon mustard.
2. Whisk the mixture vigorously until the brown sugar has completely dissolved.
3. Stir in the minced garlic, grated ginger, and coarse black pepper.
4. Taste the marinade; it should be a balance of salty, sweet, and tangy with a kick from the bourbon.

Step 2: Marinate the Ribeyes

1. Place the ribeye steaks into a large resealable plastic bag or a shallow glass baking dish.
2. Pour the marinade over the steaks, ensuring they are thoroughly coated on all sides.
3. Seal the bag tightly, removing as much air as possible, or cover the dish with plastic wrap.
4. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for maximum flavor penetration and tenderness. Flip the bag occasionally if possible.

Step 3: Fire Up the Arteflame

1. Remove the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature.
2. Build a fire in your Arteflame grill. Aim for a medium-high heat.
3. Wait until the center grill grate is extremely hot (over 600°F) and the flat steel cooktop is hot enough to sizzle water instantly.
4. Lightly oil the flat cooktop surface to prevent sticking.

Step 4: Grill the Steaks

1. Remove steaks from the marinade and let the excess liquid drip off. Do not discard the marinade yet.
2. Place the steaks directly on the center grill grate for a hard sear. Sear for about 2 minutes per side to get nice grill marks.
3. Move the steaks onto the flat steel plancha surface. This allows the meat to cook evenly without the sugars in the marinade burning from direct flame flare-ups.
4. Cook for an additional 4-6 minutes per side, depending on thickness and desired doneness (aim for 130°F internal for medium-rare).

Step 5: Baste and Rest

1. While the steaks finish on the flat top, you can boil the leftover marinade in a small cast-iron skillet on the grill for 5 minutes to create a safe glazing sauce.
2. Brush the steaks with the reduced glaze during the final minute of cooking.
3. Remove the steaks from the grill and place them on a cutting board.
4. Let the meat rest for at least 10 minutes before slicing to allow the juices to redistribute.

Tips

To achieve the absolute best results with this bourbon marinated ribeye, patience is your secret ingredient. Allow the steaks to come to room temperature for at least 30 minutes before they hit the grill; this ensures even cooking throughout the cut and prevents the center from remaining cold while the outside chars. When using the Arteflame, leverage the different heat zones smartly. Sear the steak hard on the center grate for that visual appeal and Maillard reaction, then move it to the cooler outer ring of the flat cooktop to finish cooking gently. This prevents the sugars in the bourbon and brown sugar from scorching over open flames, which can taste bitter. Additionally, do not rush the resting period. Letting the meat rest for ten minutes allows the juices to redistribute, ensuring every slice is juicy. Finally, use a high-quality bourbon; if you wouldn't drink it, don't cook with it, as the flavor concentrates during the grilling process.

Variations

While the classic Georgia bourbon marinade is a crowd-pleaser, it is easy to tweak this recipe to suit different palates or seasonal ingredients. You can lean into the sweetness of the South or add a spicy kick depending on your mood. Experimenting with the marinade base allows you to keep the recipe fresh and exciting every time you fire up the grill. The Arteflame's versatility makes it easy to try different finishing techniques as well. Here are a few distinct ways to customize your ribeye experience to surprise your guests:

• Georgia Peach Twist: Add 1/4 cup of peach preserves or nectar to the marinade for an extra layer of Southern sweetness that pairs perfectly with bourbon.
• Spicy Kick: Incorporate a teaspoon of red pepper flakes or a dash of cayenne powder to the marinade to balance the sugar with some heat.
• Herb Butter Finish: Top the steak with a compound butter made of rosemary, thyme, and garlic right as it comes off the grill.
• Maple Substitute: If you are out of brown sugar, swap it for pure maple syrup for a richer, earthier sweetness.
• Asian Fusion: Increase the ginger and soy sauce, and add a splash of sesame oil and scallions for an East-meets-South flavor profile.

Best pairings

A steak this flavorful deserves side dishes that can stand up to its bold profile without overshadowing it. The rich, savory, and slightly sweet notes of the bourbon marinade pair exceptionally well with starchy comfort foods and fresh, grilled vegetables. Since you are already firing up the Arteflame, utilize the flat top to cook your sides alongside the main course, allowing the flavors to mingle slightly. For beverages, you want something that complements the red meat and the whiskey notes. A full-bodied Cabernet Sauvignon, a smoky Syrah, or simply a glass of the same bourbon served neat makes for an excellent companion to the meal. Creating a balanced plate ensures that the ribeye remains the star while the sides provide texture and contrast.

• Grilled Sweet Potatoes: Sliced into rounds and grilled on the flat top until tender and caramelized.
• Charred Asparagus: Tossed in lemon and parmesan, grilled quickly to retain crunch.
• Creamed Corn: A classic Southern side that echoes the sweetness of the bourbon glaze.

Conclusion

Mastering this Georgia Bourbon Marinated Ribeye recipe on your Arteflame grill will undoubtedly elevate your outdoor cooking repertoire. The unique combination of high-heat searing and precision flat-top grilling brings out the very best in the ribeye, creating a texture and flavor profile that standard grills simply cannot match. It is a dish that celebrates the joy of gathering around the fire and sharing a hearty, meticulously prepared meal with friends and family. The deep flavors of the marinade combined with the smokiness of the wood fire create a memory, not just a dinner. We hope this recipe inspires you to explore more bourbon-infused creations and to experiment with the versatility of your grill. Fire up the Arteflame, pour yourself a drink, and enjoy the process of creating the perfect steak. Dinner is served.