Horseradish Butter-Grilled Finnish Beef Steaks

Introduction

Nothing beats the incredible flavor of perfectly grilled Finnish beef steaks. This recipe uses the Arteflame grill to create a steakhouse-quality sear with horseradish butter glaze. First, we sear the steaks at 1,000°F on the center grill grate, locking in the juices. Then, we move them to the flat cooktop to reach the perfect temperature using the reverse sear method. Paired with a rich horseradish butter glaze, these steaks will impress every steak lover. Let's fire up the grill and get started!

Ingredients

• 2 Finnish beef steaks (ribeye or sirloin)
• 4 tbsp unsalted butter, softened
• 2 tbsp prepared horseradish
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp fresh chopped parsley
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and allow the grill to heat up for 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Horseradish Butter

1. In a small bowl, mix the softened butter with horseradish, garlic powder, salt, black pepper, and chopped parsley.
2. Set aside until ready to use.

Step 3: Sear the Steaks

1. Pat the steaks dry with a paper towel.
2. Season the steaks with salt and black pepper on both sides.
3. Place the steaks on the center grill grate and sear for 60-90 seconds per side to develop a crust.

Step 4: Bring to Desired Doneness

1. Move the seared steaks to the flat cooktop near the center for medium-high heat.
2. Cook the steaks, flipping occasionally, until the internal temperature is 15°F below the desired doneness (125°F for medium-rare, 135°F for medium).
3. Remove the steaks from the grill and let them rest for 5 minutes.

Step 5: Finish with Horseradish Butter

1. Top each steak with a generous dollop of horseradish butter.
2. Let the butter melt over the steaks before serving.

Tips

• Use a meat thermometer for the most accurate doneness.
• Bring steaks to room temperature before grilling for even cooking.
• Let the firewood burn down to embers for a more consistent heat.

Variations

1. Spicy Horseradish Steak: Add crushed red pepper flakes and a dash of cayenne to the horseradish butter.
2. Garlic-Lover’s Steak: Double the garlic powder and add minced roasted garlic to the horseradish butter.
3. Herb-Infused Steak: Mix in finely chopped rosemary and thyme into the butter for an aromatic finish.
4. Blue Cheese Horseradish Butter: Blend 1 tbsp crumbled blue cheese into the horseradish butter for a tangy twist.
5. Smoky Paprika Steak: Add 1 tsp smoked paprika to the seasoning for a slightly smoky flavor.

Best Pairings

• Grilled asparagus with lemon butter
• Garlic butter roasted potatoes
• Fresh mixed green salad with balsamic dressing
• A glass of full-bodied red wine, such as Cabernet Sauvignon

Conclusion

Cooking Finnish beef steaks on the Arteflame grill ensures a perfect steakhouse-seared crust and unbeatable flavor. The horseradish butter glaze elevates the dish to the next level. When done right, each bite bursts with smoky, buttery, and perfectly grilled goodness. Happy grilling!