Grilled Ribeye Steak: Restaurant-Style Seared | Arteflame

Introduction

Grilling a ribeye steak on an Arteflame grill delivers rich flavor, incredible sear, and a restaurant-quality finish right in your backyard. This guide walks you through everything needed to achieve a tender, juicy ribeye with that signature Arteflame char. Whether you're new to live-fire cooking or refining your grilling skills, this method ensures consistent, mouthwatering results every time.

With simple ingredients and straightforward steps, you’ll learn how to control heat, season properly, and cook your steak to your preferred doneness. Let’s fire up the Arteflame and get started.

Ingredients

For the Ribeye

• 1 ribeye steak (1–1.5 inches thick)
• Kosher salt
• Freshly cracked black pepper
• Olive oil

Optional Enhancements

• Garlic powder
• Fresh herbs (thyme or rosemary)
• Butter for finishing

Instructions

Step 1: Prepare the Grill

1. Heat your Arteflame grill to medium-high, aiming for a hot, even cooking surface.
2. Allow the griddle to reach a strong searing temperature before placing the steak.

Step 2: Season the Steak

1. Pat the ribeye dry with paper towels.
2. Rub lightly with olive oil, then coat generously with salt and pepper.

Step 3: Sear the Steak

1. Place the steak on the hot Arteflame cooktop.
2. Sear for 2–3 minutes per side until a crust forms.

Step 4: Finish to Desired Doneness

1. Move the steak to a slightly cooler zone to finish cooking.
2. Cook to your preferred internal temperature.

Step 5: Rest and Serve

1. Remove the steak and rest for 5 minutes.
2. Add butter or herbs on top before serving if desired.

Tips

Achieving a perfect ribeye on an Arteflame grill comes down to heat control and timing. Let the cooking surface get properly hot to ensure a deep, even crust. A dry steak sears better, so always blot excess moisture before seasoning. Use a meat thermometer to avoid overcooking, especially when grilling thicker cuts. Allowing the steak to rest helps the juices redistribute, keeping each bite tender and flavorful.

• For deeper flavor, season 30 minutes ahead.
• Flip only when a crust forms.
• Use compound butter to elevate richness.

Variations

A ribeye is versatile, and the Arteflame’s open-fire design lets you experiment with different flavor styles. Try smoky, spicy, or herb-forward versions to match your preferences. These variations help bring new character to a classic cut without complicating the process.

• Smoked paprika and garlic rub
• Cajun blackened seasoning
• Rosemary and thyme herb crust
• Chimichurri topping
• Butter-basted with crushed garlic

Best pairings

The rich marbling of a ribeye pairs beautifully with bold and balanced sides. Choose accompaniments that complement its smoky depth without overshadowing the steak. From fresh salads to hearty potatoes, these pairings enhance the overall meal while keeping the steak centerstage.

• Grilled asparagus or broccolini
• Roasted or smashed potatoes
• Simple green salad with vinaigrette
• Grilled mushrooms
• Bold red wine like Cabernet or Malbec

Conclusion

Grilling a ribeye on an Arteflame grill is a straightforward way to create a rich, smoky, beautifully seared steak that rivals any high-end steakhouse. With careful seasoning, proper heat, and simple techniques, anyone can master this method.

Whether cooking for a casual gathering or a special occasion, this approach guarantees a steak that impresses every time. Fire up your Arteflame and enjoy the process as much as the final bite.