Idaho Cowboy Cut T-Bone Steak on the Arteflame Grill

Introduction

Get ready to grill the best Idaho Cowboy Cut T-Bone Steak! Using the Arteflame Grill, we lock in the juices with a perfect 1,000°F sear before achieving flawless doneness on the flat cooktop. This method guarantees a smoky, bold flavor with steakhouse-quality results. Let’s get grilling!

Ingredients

• 1 Cowboy Cut T-Bone Steak (bone-in, thick-cut)
• 2 tbsp unsalted butter
• 1 tbsp coarse salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Mesquite firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack mesquite firewood over the napkins and light the paper.
3. Allow the grill to heat for approximately 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prep the Steak

1. Pat the steak dry with paper towels.
2. Season generously with salt, black pepper, garlic powder, and smoked paprika.
3. Let the steak rest at room temperature for about 15 minutes while the grill heats up.

Step 3: Sear the Steak on the Center Grill Grate

1. Place the steak directly onto the center grill grate and sear for 2 minutes per side.
2. Rotate the steak 45 degrees halfway through each side to create crosshatch grill marks.
3. After searing, move the steak to the flat cooktop.

Step 4: Cook to Desired Doneness

1. Place the steak on the hotter inner portion of the flat top griddle.
2. Cook the steak, flipping occasionally, until the internal temperature is 15°F below your desired doneness (see Tips section for temps).
3. Add butter to the steak in the last few minutes for extra flavor.
4. Remove from the grill and let the steak rest for 10 minutes before slicing.

Tips

• For rare: remove at 110°F (final temp 125°F)
• For medium-rare: remove at 120°F (final temp 135°F)
• For medium: remove at 130°F (final temp 145°F)
• For medium-well: remove at 140°F (final temp 155°F)
• Avoid piercing the steak with a fork to retain juices.

Variations

1. Garlic Herb Butter: Mix butter with minced garlic and fresh chopped herbs to melt over the steak.
2. Spicy Cowboy Steak: Add cayenne pepper and crushed red pepper flakes to the seasoning.
3. Smoky Bourbon Glaze: Brush with a bourbon glaze while cooking for a rich, smoky-sweet flavor.
4. Mesquite Coffee-Rubbed: Rub the steak with a mixture of finely ground coffee, brown sugar, and spices.
5. Blue Cheese Crusted: Top the steak with crumbled blue cheese and let it melt while resting.

Best Pairings

• Roasted Idaho potatoes cooked on the Arteflame griddle
• Grilled asparagus with butter
• Charred corn on the cob
• A bold red wine like Cabernet Sauvignon
• Smoky bourbon or a cold craft beer

Conclusion

Cooking your Idaho Cowboy Cut T-Bone Steak on the Arteflame Grill guarantees bold, smoky flavors and a perfect steakhouse-quality sear. By harnessing the power of the ultra-hot center grill grate and the flat top cooktop, you achieve mouthwatering results every time. Fire up your grill and enjoy the best-tasting steak tonight!