Hawaiian Kiawe Smoked Ribeye on the Arteflame Grill

Introduction

Transport yourself to Hawaii with this mouthwatering Kiawe-smoked ribeye, grilled to perfection on the Arteflame Grill. This method delivers an incredibly deep, smoky flavor combined with a steakhouse-quality sear. Searing the steak at over 1,000°F on the center grill grate locks in the juices, while finishing on the flat cooktop ensures the perfect doneness. Let's fire up the Arteflame and create a steakhouse-worthy dish at home!

Ingredients

• 2 bone-in ribeye steaks (1.5 inches thick)
• Kiawe wood for smoking
• 2 tbsp unsalted butter
• 1 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Optional: fresh rosemary sprigs for added aroma

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the Arteflame Grill.
3. Stack Kiawe firewood over the napkins and ignite.
4. Allow the fire to burn for about 20 minutes until the grill is ready.

Step 2: Season the Ribeye

1. Pat the ribeye steaks dry with a paper towel.
2. Rub both sides with unsalted butter.
3. Season generously with salt, black pepper, garlic powder, and smoked paprika.
4. Let the steaks sit at room temperature for 15 minutes.

Step 3: Smoke the Ribeye

1. Place a couple of Kiawe wood chunks near the fire for smoking.
2. Position the ribeyes on the outer area of the flat cooktop, away from direct heat.
3. Let the steaks absorb the Kiawe smoke for 10-15 minutes.

Step 4: Sear the Ribeye

1. Move the ribeyes to the center grill grate.
2. Sear for 1-2 minutes per side at over 1,000°F.
3. Flip once to develop a deep crust.

Step 5: Reverse Sear on the Flat Cooktop

1. Move the ribeyes to the flat cooktop, closer to the outer edge where heat is lower.
2. Continue to cook until the internal temperature reaches 120°F for medium-rare.

Step 6: Rest and Serve

1. Remove the steaks when they are 15°F below the target temperature.
2. Let them rest for 10 minutes to allow juices to redistribute.
3. Serve with your favorite sides.

Tips

• Always let your steak rest before cutting to retain its juices.
• Use a meat thermometer to ensure perfect doneness.
• Adding fresh rosemary during smoking enhances the woodsy aroma.
• For a bolder crust, press the steak slightly onto the center grill grate while searing.

Variations

• Hawaiian Teriyaki Ribeye: Marinate the steak in a blend of soy sauce, pineapple juice, and brown sugar before grilling.
• Spicy Cajun Ribeye: Substitute smoked paprika with Cajun seasoning for a spicy kick.
• Garlic Butter Ribeye: Baste the steak with garlic-infused butter towards the end of cooking.
• Herb-Crusted Ribeye: Coat the steak in a mix of fresh parsley, rosemary, and thyme.
• Blue Cheese Crusted Ribeye: Top the finished steak with crumbled blue cheese and let it melt before serving.

Best Pairings

• Grilled garlic butter asparagus
• Hawaiian-style grilled pineapple
• Fire-roasted sweet potatoes
• Smoky bourbon old fashioned
• Bold red wine like Cabernet Sauvignon

Conclusion

Cooking a Kiawe-smoked ribeye on the Arteflame Grill brings rich, smoky flavors with the perfect steakhouse-quality sear. The combination of high-heat searing and a slow finish on the flat cooktop ensures juicy, flavorful results every time. Fire up your grill, gather around, and enjoy this unforgettable dish!