Mississippi Grilled Black Pepper Steak

Introduction

Bring bold, steakhouse-quality flavors to your backyard with this Mississippi Grilled Black Pepper Steak. Using the Arteflame grill, we achieve an unbeatable crust on the steak by searing it at over 1,000°F on the center grill grate, then finishing it on the flat griddle cooktop for the perfect doneness. This method locks in the juices, creating a tender and flavorful steak that is both charred and juicy. Plus, we’ll be grilling all our sides on the Arteflame at the same time for a complete meal cooked to perfection.

Ingredients

• 2 thick-cut ribeye or New York strip steaks (at least 1.5 inches thick)
• 2 tbsp coarse black pepper
• 1 tbsp kosher salt
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Fresh rosemary sprigs (optional)
• Butter for cooking

Instructions

Step 1: Get the Arteflame Grill Ready for Grilling

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Wait about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the Steaks

1. Pat the steaks dry with a paper towel.
2. Rub them evenly with black pepper, salt, garlic powder, and smoked paprika.
3. Brush both sides lightly with melted butter for extra flavor.

Step 3: Sear the Steaks on the Center Grill Grate

1. Place the steaks directly onto the center grill grate at 1,000°F.
2. Sear for 1-2 minutes per side until a deep crust forms.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the steaks to the flat cooktop griddle, closer to the edge for lower heat.
2. Cook to your desired doneness, flipping occasionally (Medium Rare: 130°F, Medium: 140°F, Medium-Well: 150°F).
3. Remove the steaks when they are about 15°F below your target temperature as they will continue cooking after removal.

Step 5: Rest and Serve

1. Let the steaks rest for 5-10 minutes to allow the juices to redistribute.
2. Top with a sprig of fresh rosemary and a pat of butter before serving.

Tips

• Use a meat thermometer for precise doneness.
• Let the steaks come to room temperature before grilling for even cooking.
• Always slice the steak against the grain for the most tender bite.

Variations

1. Garlic Butter Steak: Mix 2 tbsp of melted butter with minced garlic and brush onto the steak before grilling.
2. Spicy Cajun Steak: Add 1 tsp cayenne pepper and 1 tsp Cajun seasoning for a bold, spicy kick.
3. Bourbon Glazed Steak: Brush the steak with a bourbon and brown sugar glaze for a sweet and smoky flavor.
4. Herb-Crusted Steak: Coat the steak with crushed rosemary, thyme, and oregano for a fresh herbaceous taste.
5. Blue Cheese Crusted Steak: Top the steak with crumbled blue cheese during the final minutes of cooking.

Best Pairings

• Roasted garlic mashed potatoes
• Grilled asparagus with lemon zest
• Fresh-baked cornbread
• A glass of full-bodied red wine like Cabernet Sauvignon

Conclusion

This Mississippi Grilled Black Pepper Steak is a powerhouse of bold flavors, complemented by the perfect char from the high-heat sear on the Arteflame grill. By reverse searing, we lock in the juices for a steakhouse-quality finish at home. Make sure to rest your steak before serving so it stays juicy and flavorful!