Perfectly Grilled Steak on the Arteflame

Introduction

Cooking steak on the grill is all about creating that perfect balance of a juicy interior with a flavorful, crusty exterior. The Arteflame grill's high-heat center and versatile flat-top cook surface make it the ideal tool for mastering this. Follow this recipe to get a steakhouse-quality steak at home, every time!

Ingredients

• 2 ribeye or strip steaks (about 1.5 inches thick)
• 2 tbsp butter (for basting)
• 1 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp garlic powder or minced garlic
• 1 tbsp vegetable oil (for lighting the grill)
• Fresh thyme or rosemary (optional for garnish)

Instructions

1. Fire Up the Arteflame Grill

Start by lighting the Arteflame grill. Pour vegetable oil on three paper napkins, place them in the grill, and stack firewood on top. Light the napkins and let the fire build up. In about 20 minutes, the center grill grate will reach over 1,000°F, perfect for searing, while the surrounding flat-top cooktop will have a range of lower heat zones.

2. Season the Steaks

Generously season your steaks with sea salt, black pepper, and garlic powder. Make sure to coat both sides of the steak evenly and let the steaks sit at room temperature for about 10 minutes. This helps the meat cook more evenly.

3. Sear the Steaks on the Center Grill Grate

Once the grill is fully heated, place the steaks directly on the center grate. The intense heat will create a rich, caramelized crust. Sear each side for 2-3 minutes. If you want an even crust all around, rotate the steaks halfway through searing each side. Baste the steaks with butter as you sear them to add extra flavor and moisture.

4. Finish Cooking on the Flat-Top

After the steaks are seared, move them to the outer flat-top area of the grill where the heat is less intense. This will allow the steaks to finish cooking gently without overcooking the crust. For medium-rare, cook the steaks until they reach an internal temperature of 130°F. Use a meat thermometer for accuracy. Remove the steaks from the grill when they hit 115°F to 120°F, as they will continue to cook while resting.

5. Rest the Steaks

Let the steaks rest for 5-10 minutes after grilling. This step is crucial to ensure the juices redistribute throughout the meat, giving you a tender, flavorful steak.

6. Slice and Serve

Slice the steak against the grain for the best texture and tenderness. Garnish with fresh thyme or rosemary for an aromatic finish. Serve immediately.

Tips for the Best Grilled Steak

• Use thick-cut steaks: Steaks that are at least 1.5 inches thick allow for a good sear without overcooking the interior.
• Let it rest: Always allow the steak to rest after grilling to preserve the juices.
• Use butter for basting: Butter adds a rich, savory flavor to your steak and helps achieve a better crust.

Variations

1. Herb Butter Steak: Top your grilled steak with a homemade herb butter made from softened butter, minced garlic, and fresh herbs like rosemary and thyme.
2. Spicy Cajun Steak: Add a Cajun spice rub to the steaks before grilling for a zesty kick.
3. Garlic Rosemary Steak: Add fresh rosemary sprigs and minced garlic to the butter when basting for a fragrant, herbal flavor.
4. Blue Cheese Crusted Steak: After grilling, top the steak with crumbled blue cheese and let it melt as the steak rests.
5. Smoky BBQ Steak: Rub the steaks with a smoked paprika and brown sugar blend for a sweet and smoky flavor.

Best Pairings

• Grilled asparagus
• Crispy roasted potatoes
• Creamy mashed cauliflower
• Grilled corn on the cob

Conclusion

Grilling steak on the Arteflame gives you the ultimate control over heat and allows for perfect searing, creating a steak that’s both tender and flavorful. With a deep crust from the high-heat center and a gentle finish on the flat-top, you'll serve steakhouse-quality results every time.