Iowa Beef Ribeye Steak Grilled to Perfection

Introduction

Nothing beats the taste of a locally sourced Iowa beef ribeye steak grilled to perfection on an Arteflame grill. By searing the steak at 1,000F on the center grill grate and then finishing it on the flat cooktop, you get that incredible steakhouse sear while locking in all the juices. This reverse searing method ensures a tender, flavorful ribeye with a perfect crust. Follow this simple yet effective recipe to enjoy steak like never before.

Ingredients

• 1 Iowa beef ribeye steak (1.5 inches thick)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1 sprig fresh rosemary

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins and ignite them.
3. Wait about 20 minutes for the grill to reach optimal temperature.

Step 2: Season the ribeye

1. Pat the ribeye steak dry with paper towels.
2. Generously season both sides with kosher salt and freshly ground black pepper.

Step 3: Sear the steak

1. Place the ribeye on the center grill grate for 45-60 seconds per side to develop a perfect crust.

Step 4: Finish on the flat cooktop

1. Move the steak to the flat cooktop away from direct flame.
2. Add butter, garlic, and rosemary on top of the steak.
3. Cook the ribeye to your desired doneness, flipping occasionally (refer to meat temperature guidelines).
4. Remove the steak at 15F below the target temperature as it will continue cooking after removal.

Step 5: Rest and serve

1. Let the steak rest for 5 minutes before slicing.
2. Slice and serve immediately.

Tips

• Always let the ribeye come to room temperature before grilling for even cooking.
• Use a meat thermometer for accuracy (125F for rare, 135F for medium-rare, 145F for medium).
• For added flavor, baste the steak with butter while finishing on the flat cooktop.
• Sear for no more than a minute per side to avoid over-charring.
• Use high-quality, locally sourced beef for best results.

Variations

1. Garlic Butter Ribeye: Add extra garlic and baste the steak with lemon-garlic butter while grilling.
2. Smoked Paprika Ribeye: Sprinkle smoked paprika and cayenne pepper for a smoky-spicy crust.
3. Blue Cheese Ribeye: Top with crumbled blue cheese while finishing on the flat cooktop for a tangy twist.
4. Herb-Crusted Ribeye: Coat the steak with fresh thyme, oregano, and rosemary before grilling.
5. Asian-Inspired Ribeye: Marinate in a soy sauce, ginger, and sesame oil mixture for 30 minutes before grilling.

Best pairings

• Grilled asparagus with butter and sea salt
• Roasted garlic mashed potatoes
• Grilled corn on the cob with garlic butter
• A bold red wine like Cabernet Sauvignon
• Grilled portobello mushrooms with balsamic glaze

Conclusion

Mastering the reverse sear method on the Arteflame grill allows you to achieve steakhouse-quality results at home. With a perfectly seared crust and a juicy interior, this Iowa beef ribeye steak is a true grilling masterpiece. Experiment with variations and pairings to elevate your grilling game even further.