Grilled Omaha Strip Steak (Nebraska Style) | Arteflame

Introduction

There is nothing quite like the primal scent of wood smoke mingling with the savory aroma of searing beef to make a backyard gathering feel special. This Nebraska Grilled Omaha Strip Steak is the definition of carnivorous luxury—boasting a caramelized, garlic-herb crust that gives way to a tender, blushing pink interior. It is the kind of meal that demands you slow down, pour a stiff drink, and savor every bite under the open sky.

The Steakhouse Experience at Home

What makes this recipe a staple in my repertoire is how it balances simplicity with showstopping results. By utilizing the Arteflame’s unique dual-zone heat, you get that intense, professional-grade sear from the center fire without risking the dreaded char of a flare-up. It lets the natural, robust flavor of the Omaha beef shine through, enhanced only by a classic butter baste that feels indulgent but is actually incredibly easy to pull off.

Kitchen Wisdom

• Temper the Meat: Always pull your steaks out of the fridge 45 minutes early; a cold steak cooks unevenly and results in a gray band.
• Dry it Out: Pat the meat bone-dry with paper towels to ensure a crisp, golden-brown sear rather than a steamed gray exterior.
• Patience is Key: Let the finished steak rest for 10 minutes to redistribute those precious juices before slicing.

Make It Your Own

If you do not have fresh rosemary or thyme, a sprinkle of dried Italian seasoning mixed into the salt rub works well. For a dairy-free option, swap the butter baste for a garlic-infused olive oil brush at the very end.

Ingredients

Steak & Seasoning

• 4 Omaha Strip Steaks (New York Strip), approx. 10-12 oz each, 1.5 inches thick
• 2 tbsp Olive oil or Avocado oil (for binding)
• 2 tbsp Coarse sea salt (or Kosher salt)
• 1 tbsp Freshly cracked black pepper
• 1 tsp Garlic powder

Garlic Herb Butter Baste

• 4 tbsp Unsalted butter
• 4 cloves Garlic, smashed
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme

Instructions

Step 1: Prep and Season the Steaks

1. Remove the Omaha Strip Steaks from the refrigerator at least 45 minutes before grilling to allow them to come to room temperature. This is crucial for even cooking.
2. Pat the steaks completely dry with paper towels to ensure a good sear. Moisture is the enemy of a crust.
3. Rub each steak lightly with olive oil on all sides.
4. In a small bowl, mix the coarse salt, cracked black pepper, and garlic powder. Generously season the steaks on all sides, pressing the seasoning into the meat.

Step 2: Prepare the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a bed of hot coals.
2. Allow the griddle (plancha) to heat up. The center closest to the fire should be very hot (for searing), while the outer edges will be cooler (for finishing).
3. Scrape the cooktop clean and apply a thin layer of cooking oil to season the steel surface before the meat goes on.

Step 3: The Reverse Sear Technique

1. Place the steaks directly on the center grill grate right over the fire. Sear for about 1-2 minutes per side. You are looking for distinct grill marks and a rich, mahogany char (Maillard reaction).
2. Once seared, move the steaks onto the solid steel flat top griddle. Place them near the center where the heat is high but manageable.

Step 4: Butter Baste and Finish

1. Place a knob of butter, a smashed garlic clove, and fresh herbs on top of each steak or right next to them on the griddle.
2. As the butter melts, use tongs to brush the steaks with the garlic-herb butter, flipping them every minute to build an even crust.
3. Check the internal temperature with a meat thermometer: 120°F for rare, 130°F for medium-rare, and 140°F for medium. Remember, the temp will rise about 5 degrees while resting.

Step 5: Rest and Serve

1. Remove the steaks from the grill when they are 5 degrees shy of your target temperature.
2. Place them on a cutting board or warm plate and tent loosely with foil.
3. Let the steaks rest for at least 8–10 minutes. This allows the juices to redistribute throughout the muscle fibers.
4. Slice against the grain and serve immediately.

Tips

Achieving the perfect Nebraska Grilled Omaha Strip Steak is less about complex ingredients and more about temperature management. The most critical tip is ensuring your steak is at room temperature before it hits the grill; cooking a cold steak leads to an uneven gray band around the edges and a raw center. Additionally, trust your meat thermometer rather than the "touch test." Different cuts and marbling levels feel different, but 130°F is always medium-rare. Finally, utilize the Arteflame’s heat zones effectively. If the fire gets too hot, simply slide the steaks toward the outer edge of the flat top to slow down the cooking process without losing that delicious sear. Don't skip the resting phase; cutting into a hot steak immediately causes all the flavorful juices to run out onto the plate instead of staying in the meat.

Variations

While the classic salt and pepper seasoning is timeless, the Nebraska strip steak is robust enough to handle a variety of flavor profiles. You can easily customize this recipe to suit your mood or the theme of your dinner. Here are a few excellent variations to try on your Arteflame:

• Coffee Rubbed: Mix ground espresso with chili powder and brown sugar for a smoky, earthy crust that pairs beautifully with the beef.
• Blue Cheese Crusted: In the last minute of cooking on the flat top, top the steak with crumbled blue cheese and let it melt slightly.
• Chimichurri Style: Skip the herb butter and serve the steak with a bright, acidic sauce made of parsley, oregano, garlic, vinegar, and oil.
• Spicy Cajun: Swap the salt and pepper for a blackened Cajun spice blend and finish with lime butter.
• Mushroom & Onion: Sauté sliced mushrooms and onions on the flat top right alongside the steak and serve them piled high on top.

Best pairings

A steak this grand deserves side dishes and drinks that complement its richness without overpowering it. Since you are cooking on an Arteflame, you should utilize the flat top to cook your sides alongside the main course. For beverages, you want something with tannins or acidity to cut through the fat of the strip steak.

• Sides: Grilled asparagus with lemon zest, smashed potatoes crispy-fried on the flat top, or charred sweet corn with chili butter.
• Wine: A bold Cabernet Sauvignon from Napa Valley or a spicy Malbec from Argentina.
• Beer: An amber ale or a rich stout to match the char of the steak.
• Spirit: A neat pour of Kentucky Bourbon or a classic Old Fashioned cocktail.

Conclusion

Mastering the Nebraska Grilled Omaha Strip Steak on the Arteflame is a rewarding experience that yields professional-grade results right in your own backyard. The combination of the open fire's smokiness and the flat top's consistent searing capability creates a texture and flavor profile that standard gas grills simply cannot replicate. By following these steps—tempering the meat, searing hard, basting with aromatic butter, and resting properly—you are guaranteed a meal that will impress any guest.

So, fire up the grill, pour a glass of red wine, and enjoy the process. There is no rush when you are cooking outside. Whether it’s a summer evening or a crisp autumn night, this steak recipe is the perfect centerpiece for a memorable dining experience. Enjoy the sizzle!