Missouri-Style Kansas City Ribeye Steak on Arteflame Grill

Introduction

Kansas City-Style Ribeye Steak is all about bold flavor and a perfect crust. Using the Arteflame Grill’s 1,000F center grate, we achieve a mouthwatering sear before bringing the steak to temperature on the flat cooktop. This reverse-sear method locks in the juices, delivering a steakhouse-quality meal every time.

Ingredients

• 1 thick-cut ribeye steak (about 1.5 inches thick)
• 1 tbsp sea salt
• 1 tsp cracked black pepper
• 2 tbsp unsalted butter
• 1 sprig fresh rosemary
• 1 clove garlic, smashed

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins inside the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire establish, heating the grill for about 20 minutes.

Step 2: Season the Ribeye

1. Pat the ribeye steak dry with a paper towel.
2. Generously season both sides with sea salt and cracked black pepper.

Step 3: Sear the Steak on the Center Grill Grate

1. Place the steak directly onto the center grill grate at 1,000F.
2. Sear for 2 minutes per side, creating a perfect crust.
3. Use tongs to sear the edges for an even finish.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared steak to the flat cooktop surface.
2. Add butter, rosemary, and garlic beside the steak.
3. Baste the steak with melting butter and continue to cook until it reaches an internal temperature of 15F below your desired doneness.
4. Remove the steak from the grill and let it rest for 5 minutes before serving.

Tips

• Always use a meat thermometer for accurate doneness.
• Let the ribeye rest at room temperature for 30 minutes before grilling for even cooking.
• Use the different heat zones on the Arteflame Grill to perfect side dishes while your steak cooks.

Variations

1. Cajun Ribeye: Replace salt and pepper with a Cajun seasoning blend for a spicy kick.
2. Garlic-Herb Ribeye: Mix sea salt with minced garlic and chopped thyme for an herby crust.
3. Smoky Paprika Ribeye: Add smoked paprika and a dash of cayenne pepper for deep, smoky flavors.
4. Blue Cheese-Crusted Ribeye: After searing, top the steak with crumbled blue cheese and let it melt on the flat cooktop.
5. Asian-Inspired Ribeye: Marinate the steak in soy sauce, ginger, and sesame oil before grilling for a umami-packed flavor.

Best Pairings

• Grilled asparagus with butter
• Caramelized onions on the Arteflame flat cooktop
• Grilled sweet potatoes with cinnamon
• Crusty artisan bread toasted on the flat griddle
• A full-bodied Missouri red wine like Norton

Conclusion

Grilling a Kansas City-Style Ribeye Steak on the Arteflame Grill delivers steakhouse-quality results with a perfect crust and juicy interior. The high-temperature searing followed by gentle finishing on the cooktop ensures perfection every time.