Grilling a Ribeye Steak on the Arteflame Grill: A Step-by-Step Guide

Grilling a ribeye steak to perfection is an art, and the Arteflame grill allows you to elevate this culinary experience. Known for its rich marbling and flavor, a ribeye steak grilled on the Arteflame delivers sensational taste and texture. Follow this step-by-step guide to master grilling a ribeye steak, ensuring it's juicy, flavorful, and cooked to your preference.

Ingredients:

• 1 ribeye steak (about 1 to 1.5 inches thick)
• Salt (preferably coarse or kosher)
• Freshly ground black pepper
• Olive oil (optional, for coating)
• Garlic powder (optional, for extra flavor)
• Fresh rosemary or thyme (optional, for aromatics)

Equipment:

• Arteflame Grill
• Meat thermometer
• Tongs
• Aluminum foil (for resting)

Instructions:

1. Prep the Steak

• Take the ribeye out of the fridge 30-40 minutes before grilling. This allows it to come to room temperature for even cooking.
• Pat the steak dry with paper towels to remove excess moisture, which is crucial for achieving a good sear.
• Season generously on both sides with salt, freshly ground black pepper, and optionally, garlic powder. Lightly coat with olive oil if desired for a richer crust.

2. Preheat the Arteflame Grill

• Ensure your Arteflame grill is clean and start your fire early. You want a bed of hot coals or wood with a high, direct heat area for searing and a medium heat zone for cooking.

3. Grill the Ribeye

• Place the steak on the center grill grate for searing. Grill each side for about 2-3 minutes to develop a rich, caramelized crust.
• Move the steak to a cooler part of the flat top to continue cooking to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F, which typically takes 5-7 additional minutes per side, depending on thickness and heat intensity.

4. Rest the Steak

• Once the steak reaches your desired internal temperature, transfer it to a plate or cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak.

5. Serve

• Optional: Garnish with fresh rosemary or thyme for an aromatic touch.
• Slice against the grain for maximum tenderness and serve immediately.

Tips for Grilling a Ribeye Steak:

• Season Well: Generous seasoning is key to developing a flavorful crust.
• High Heat for Searing: Achieve the perfect sear by using the high heat zone on your Arteflame grill.
• Use a Meat Thermometer: Ensures precise cooking to your preferred doneness.
• Let it Rest: Resting the steak is essential for retaining juices and ensuring a juicy bite.
• Experiment with Flavors: Adding herbs or a light brush of olive oil can enhance the steak’s natural flavors.

Alternatives and Variations:

1. Garlic Butter Ribeye

After grilling, top the steak with a pat of garlic butter and let it melt into the meat as it rests.

2. Herb-Crusted Ribeye

Mix fresh herbs like rosemary, thyme, and parsley with olive oil and rub it onto the steak before grilling.

3. Spicy Ribeye

Add a sprinkle of cayenne pepper or smoked paprika to the seasoning for a bit of heat.

4. Balsamic Glazed Ribeye

Brush the steak with a balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.

5. Smoky Ribeye

Use smoked salt or smoked paprika in the seasoning mix for an extra layer of smoky flavor.

Best Pairings:

• Side Dish: Serve with grilled asparagus, roasted potatoes, or a fresh Caesar salad.
• Drink: Pair with a robust red wine like Cabernet Sauvignon, a cold craft beer, or a classic Old Fashioned.
• Dessert: Finish with a light dessert like a chocolate mousse, berry tart, or vanilla ice cream.

Master the art of grilling a ribeye steak on your Arteflame grill with this guide, and enjoy a steakhouse-quality meal in the comfort of your home. Whether you’re cooking for yourself or entertaining guests, this ribeye steak will impress with its rich flavors and perfect texture.