Sizzling Louisiana Creole New York Strip Steak on the Arteflame

Bring the vibrant soul of New Orleans straight to your backyard with this Sizzling Louisiana Creole New York Strip Steak recipe. This dish is not merely a meal; it is a sensory experience defined by bold, aromatic spices and the unmistakable, steakhouse-quality char that only an Arteflame grill can provide. The secret to this recipe lies in the homemade Creole butter, a rich compound infused with cayenne, garlic, and herbs that melts luxuriously over the searing hot meat. As the butter dissolves, it mingles with the steak's natural juices, creating a sauce that is both spicy and savory. Whether you are hosting a festive summer cookout or simply craving a gourmet dinner, this recipe elevates the humble NY Strip into a masterpiece of Southern cuisine. Get your flat cooktop ready for a high-heat sear that locks in moisture while delivering that signature Cajun kick.

Ingredients

The Meat

• 2 New York Strip Steaks (approximately 1.5 inches thick, room temperature)
• 2 tbsp Olive Oil (for coating)
• Coarse Sea Salt (generous amount)
• Freshly Ground Black Pepper (to taste)

The Creole Butter

• 1 stick (1/2 cup) Unsalted Butter, softened
• 1 tbsp Paprika (smoked or sweet)
• 1 tsp Cayenne Pepper (adjust for heat preference)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 2 cloves Fresh Garlic, finely minced
• 1 tsp Lemon Juice

Instructions

Step 1: Prepare the Creole Butter

1. In a small mixing bowl, combine the softened butter, minced garlic, paprika, cayenne pepper, onion powder, garlic powder, oregano, basil, and lemon juice.
2. Mash the ingredients together with a fork until the spices and herbs are evenly distributed throughout the butter.
3. Spoon the butter onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twist the ends to seal, and place it in the refrigerator for at least 30 minutes to firm up. This allows the flavors to meld perfectly.

Step 2: Prepare the Steaks

1. Remove your New York Strip steaks from the refrigerator about 45 minutes before cooking. Letting them reach room temperature ensures they cook evenly on the grill.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Lightly coat each steak with olive oil, then season generously with coarse sea salt and freshly ground black pepper on all sides, including the fat cap.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in your Arteflame grill. Allow the wood to burn down until you have a bed of hot coals and the cooktop is heated.
2. The center grill grate will be your high-heat zone for searing, while the flat carbon steel cooktop offers various heat zones for controlled finishing.
3. Lightly oil the cooktop surface to prevent sticking and to help develop a golden crust.

Step 4: Grill the Steaks

1. Place the steaks directly on the center grill grate for a hard sear. Sear for about 2 minutes per side until a deep, brown crust forms. Don't forget to sear the fat strip on the edge using tongs.
2. Move the steaks onto the flat cooktop surface. This is where the magic happens. Place a thick slice of the cold Creole butter on top of each steak.
3. As the butter melts, it will baste the steak. Cook for another 3-4 minutes per side (depending on thickness) until the internal temperature reaches 130°F for medium-rare.

Step 5: Rest and Serve

1. Remove the steaks from the grill when they are 5 degrees below your target temperature, as they will continue cooking while resting.
2. Place them on a cutting board and top with one final slice of Creole butter.
3. Tent loosely with foil and let the meat rest for 10 minutes. This allows the juices to redistribute. Slice against the grain and serve immediately.

Tips for Perfection

Mastering a Creole steak on the Arteflame is all about heat management and timing. First, never skip the resting period for your meat; cutting into a steak straight off the grill causes the delicious juices to run out, leaving you with dry meat. When using the Arteflame, remember that the flat cooktop gets hotter the closer you are to the center opening. Use this to your advantage by moving the steak further out if it is browning too quickly but hasn't reached your desired internal temperature. Additionally, make the Creole butter a day in advance if possible. This extra time allows the dried herbs and garlic to fully infuse the fats, resulting in a much more potent and cohesive flavor profile. If you have leftover butter, it freezes beautifully and can be used to elevate grilled vegetables or seafood later.

Variations

While the New York Strip is a classic choice for this recipe due to its balance of tenderness and flavor, the Creole profile is incredibly versatile. You can easily adapt this recipe to suit different cuts of meat or dietary preferences without losing that Louisiana soul. Experimenting with proteins can turn this single recipe into a weekly staple with entirely different vibes. Here are a few delicious ways to switch things up on your grill:

• Creole Ribeye: Swap the Strip for a Ribeye if you prefer a fattier, richer cut that holds up well to high spice.
• Blackened Chicken: Use the same spice blend and butter on chicken breasts or thighs, but flatten them first for even cooking.
• Surf and Turf: Grill shrimp alongside the steak on the flat top, tossing them in the melting Creole butter for a decadent topping.
• Mild Version: Reduce the cayenne pepper to a pinch and increase the paprika and garlic for a flavorful but non-spicy alternative.
• Pork Chop Swap: Thick-cut bone-in pork chops absorb these Creole flavors beautifully and sear perfectly on the Arteflame.

Best Pairings

A steak this bold needs sides that can stand up to the heat without overpowering the main event. Since you already have the Arteflame fired up, utilize the flat cooktop to prepare your side dishes right alongside the beef. This not only saves time but also allows the sides to pick up some of the flavorful juices and butter that may have migrated across the cooktop. Classic Southern comfort foods or grilled vegetables are the best routes to take.

• Grilled Corn on the Cob: Charred on the flat top and rolled in the leftover Creole butter.
• Sweet Potato Wedges: The natural sweetness balances the spicy cayenne heat of the steak.
• Dirty Rice: A traditional Louisiana side that complements the Creole theme perfectly.
• Grilled Asparagus: Simple, charred asparagus with lemon zest cuts through the richness of the butter.

Conclusion

Cooking this Louisiana Creole New York Strip Steak on the Arteflame is more than just preparing dinner; it is a celebration of flavor, fire, and technique. The combination of the intense sear from the center grate and the slow, butter-basted finish on the flat top results in a texture and taste that rivals high-end New Orleans steakhouses. The spicy, garlicky butter permeates the meat, ensuring that every bite is juicy and packed with heat. By following these steps, you aren't just grilling a steak; you are mastering the art of flavor layering. Gather your friends, pour a cold drink, and enjoy the sizzle—because nothing beats the taste of authentic Creole cuisine cooked over an open wood fire.