Ribeye Steak with Bourbon Cream Sauce on the Arteflame Grill

Introduction

This recipe for ribeye steak with bourbon cream sauce is designed to highlight the exceptional searing power of the Arteflame grill. By using the reverse sear method, we’ll lock in those juicy flavors with a high-heat sear on the center grate, then bring the steak to perfect doneness on the outer flat cooktop. The bourbon cream sauce adds a rich, smoky finish that complements the bold flavors of the ribeye. Enjoy a steakhouse-quality meal from the comfort of your backyard.

Ingredients

• 2 bone-in ribeye steaks (1.5-2 inches thick)
• Kosher salt and freshly ground black pepper
• 2 tbsp butter
• 1 tbsp vegetable oil (for the grill start-up)
• 1 cup heavy cream
• 1/4 cup bourbon
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• Fresh thyme sprigs (optional for garnish)

Instructions

Step 1: Fire Up the Grill

Start by preparing your Arteflame grill. Soak three paper napkins in vegetable oil and place them in the grill. Stack firewood on top and light the napkins. Wait about 20 minutes for the grill to heat up. The center grate should reach over 1,000°F, perfect for searing, while the outer flat top reaches lower temperatures for finishing the steak and preparing the sauce.

Step 2: Season the Steaks

Generously season both sides of your ribeye steaks with kosher salt and freshly ground black pepper. Let them rest at room temperature for about 15 minutes while the grill heats up.

Step 3: Sear the Ribeyes

Once the grill is hot, place the steaks directly on the center grill grate for a high-heat sear. Sear each side for 2-3 minutes, until a beautifully golden crust forms. The Arteflame's high temperature ensures a perfect crust while sealing in the juices.

Step 4: Reverse Sear on the Flat Cooktop

Move the steaks from the center grate to the outer flat cooktop, where the heat is lower. Continue cooking until the internal temperature reaches 15°F below your desired doneness. For medium-rare, aim for 120°F (it will rise to 135°F as it rests).

Step 5: Make the Bourbon Cream Sauce

While the steaks are resting, melt 2 tbsp of butter in a small skillet on the flat top. Add the minced garlic and sauté for about 1 minute. Pour in the bourbon carefully (keep a safe distance from the flame to avoid flare-ups). Let the bourbon simmer for 1-2 minutes to cook off the alcohol. Stir in the Dijon mustard, Worcestershire sauce, and heavy cream. Let the sauce simmer until it thickens, about 3-5 minutes. Stir frequently to avoid scorching.

Step 6: Serve

Slice the ribeye steaks and drizzle the bourbon cream sauce over the top. Garnish with fresh thyme sprigs, if desired. Enjoy this rich, flavorful steak with perfectly seared edges and tender juiciness.

Tips

• Resting the Steak: Remember to remove the steaks from the grill when the internal temperature is 15°F below your target. The residual heat will finish cooking them to perfection.
• Sauce Consistency: If the sauce is too thick, add a splash of water or broth to loosen it. If it’s too thin, let it simmer a bit longer.
• Heat Zones: Take advantage of the different heat zones on your Arteflame grill. Use the hotter center for searing and the cooler edges for delicate tasks like simmering the sauce.

Variations

1. Garlic Butter Ribeye: Skip the bourbon cream sauce and instead, melt a garlic herb butter over the steaks for a rich, savory flavor.
2. Ribeye with Chimichurri: Swap the bourbon cream sauce for a vibrant chimichurri sauce made with fresh parsley, garlic, vinegar, and olive oil.
3. Ribeye with Blue Cheese Crumble: Top the ribeyes with a blue cheese crumble right before serving for a creamy and tangy twist.
4. Spicy Bourbon Steak: Add a teaspoon of cayenne or chili flakes to the bourbon cream sauce for a little kick of heat.
5. Ribeye with Balsamic Glaze: Drizzle the steaks with a balsamic reduction instead of the bourbon sauce for a sweet and tangy flavor.

Best Pairings

• Side Dishes: Grilled asparagus, roasted garlic mashed potatoes, or sautéed mushrooms make excellent side dishes for this ribeye steak.
• Drinks: Pair with a bourbon whiskey neat, a robust red wine (like Cabernet Sauvignon), or a dark stout beer.

Conclusion

Grilling ribeye steak on the Arteflame grill guarantees a perfect sear every time, and the bourbon cream sauce adds a luxurious touch to an already indulgent meal. With its versatility and superior cooking performance, the Arteflame grill allows you to cook a complete gourmet meal, all in one place.