Seared Ribeye Steak (Nebraska Style) | Arteflame

Introduction

There is a primal joy in cooking a massive slab of beef over live fire. I’m talking about that aggressive hiss when the meat hits the steel, the intoxicating aroma of rendering fat, and the anticipation of that first tender bite. This Nebraska Ribeye recipe captures the essence of a high-end steakhouse experience but brings it home to your backyard. It evokes memories of celebratory dinners where the food is the centerpiece of the conversation, offering a crust that is impossibly crisp and an interior that melts like butter.

Why I Love This Method

This isn't just grilling; it is texture management at its finest. The magic lies in the Arteflame’s dual-zone cooking capability. You get the intense, smoky char from the center grate and a gentle, buttery finish on the plancha. It guarantees a succulent steak with zero gray bands—just edge-to-edge pink perfection that standard gas grills simply cannot replicate.

Tips for Steak Perfection

• Patience pays off: Always let your steak sit at room temperature for at least 45 minutes before grilling. Cooking cold meat leads to uneven doneness and a tough texture.
• Baste the finish: Use the flat cooktop to slide the steak through foaming garlic butter right at the end. It adds a glossy, savory sheen and infuses the crust with herbs.
• Trust the rest: Never cut into the steak immediately. Resting allows the juices to redistribute, ensuring every bite is moist.

Easy Swaps

If you don't have Grapeseed oil on hand, Avocado oil is a fantastic high-heat alternative that won't burn. For a dairy-free finish, you can swap the butter for a high-quality olive oil or duck fat to sear the garlic and herbs during the final minutes.

Ingredients

• 2 Premium Nebraska Ribeye Steaks (approx. 1.5 to 2 inches thick)
• 2 tbsp Coarse Sea Salt (or Kosher salt)
• 1 tbsp Freshly Cracked Black Pepper
• 2 tbsp Grapeseed Oil (or high smoke point oil like Avocado oil)
• 4 tbsp Unsalted Butter (room temperature)
• 3 cloves Fresh Garlic (smashed)
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme

Instructions

Step 1: Preparation and Seasoning

1. Remove the Nebraska Ribeye steaks from the refrigerator at least 45 minutes to an hour before cooking. Allowing the meat to reach room temperature ensures even cooking throughout.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the steaks lightly with the grapeseed oil to help the seasoning adhere.
4. Season generously with the coarse sea salt and freshly cracked black pepper on all sides, including the fatty edges.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Let the fire burn down until you have a solid bed of hot coals in the center and the steel cooktop is searing hot (approx. 400°F - 450°F on the inner ring).
3. Scrape the cooktop clean and apply a thin layer of oil to season the steel just before placing the meat.

Step 3: The Hard Sear

1. Place the steaks directly onto the center grill grate for the initial sear. This area provides the most intense heat (over 1,000°F).
2. Sear for about 1 to 2 minutes per side. You are looking for a deep, dark brown char, but be careful not to burn the meat.
3. Don't forget to use tongs to sear the fat cap on the side of the steak to render that delicious fat.

Step 4: Finishing on the Plancha

1. Move the steaks from the center grate onto the flat steel plancha cooktop. Position them near the hotter inner ring but not directly over the open flame.
2. Add a knob of butter, the smashed garlic cloves, and the herbs (rosemary and thyme) directly onto the cooktop next to the steaks.
3. As the butter melts and foams with the herbs, baste the steaks or slide them through the aromatic butter.
4. Continue cooking, flipping occasionally, until the internal temperature reaches 125°F for rare or 130°F for medium-rare.

Step 5: The Rest

1. Remove the steaks from the grill immediately once they hit your target temperature.
2. Place them on a cutting board or warm plate and tent loosely with aluminum foil.
3. Let the meat rest for at least 8 to 10 minutes. This allows the muscle fibers to relax and reabsorb the juices, ensuring every bite is tender.

Tips

The secret to a perfect Nebraska Ribeye on the Arteflame lies in patience and temperature management. Never rush the initial stage of letting the meat come to room temperature; cooking a cold steak leads to the dreaded "bullseye" effect where the outside is overcooked while the inside remains raw. Additionally, trust your meat thermometer rather than cooking by time alone, as wind conditions and ambient temperature can affect how hot your grill runs. The Arteflame's cooktop varies in temperature from the center out, so use this to your advantage. If the steak is browning too fast but the inside is still rare, simply slide it further toward the outer edge of the grill where the heat is gentler. Finally, do not skip the resting phase. Cutting into the steak too early will cause all those precious, savory juices to run out onto the cutting board instead of staying in the meat where they belong.

Variations

While salt and pepper are the purist’s choice for high-quality beef, the Arteflame allows for creative culinary experimentation. You can easily elevate this dish by introducing different flavor profiles that complement the rich, corn-fed beef without overpowering it. Experimenting with dry rubs or finishing butters can transform the meal entirely. Here are a few ways to twist the classic recipe:

• Coffee Rub: Mix ground espresso with chili powder and brown sugar for a smoky, earthy crust that pairs beautifully with fire.
• Cowboy Butter: Finish the steak with a compound butter mixed with Dijon mustard, horseradish, and parsley.
• Chimichurri Marinade: Drizzle a fresh sauce of parsley, garlic, vinegar, and oregano over the finished steak for an acidic cut through the fat.
• Blue Cheese Crust: Crumble high-quality blue cheese over the steak during the last minute of cooking on the plancha.
• Spicy Cajun: Use a cayenne-heavy rub for a Southern kick that stands up to the smoke.

Best pairings

A steak of this magnitude deserves sides that can stand up to its bold flavors without stealing the show. Because you are cooking on an Arteflame, you should utilize the flat cooktop to prepare your sides simultaneously alongside the beef. The rendered fat from the ribeye can even be used to season vegetables placed lower on the plancha ring. Starchy and green elements provide the best balance to the richness of the ribeye. Consider these pairings for a complete meal:

• Smashed Potatoes: Par-boiled potatoes smashed flat and crisped up on the Arteflame cooktop with duck fat and rosemary.
• Grilled Asparagus: Tossed in lemon zest and parmesan, charred quickly on the flat top.
• Creamed Spinach: A classic steakhouse side that adds a velvety texture to the plate.
• Cabernet Sauvignon: A bold, tannic red wine that cuts through the marbling of the ribeye perfectly.

Conclusion

Grilling a Nebraska Ribeye on an Arteflame is more than just a culinary technique; it is a celebration of flavor, fire, and quality ingredients. The combination of the searing center fire and the even heat of the plancha creates a texture and flavor profile that standard gas grills simply cannot replicate. The crust is substantial and aromatic, while the interior remains buttery and tender.

By following these steps, you have transformed a simple cut of beef into a masterpiece of outdoor cooking. Whether you stuck to the classic salt-and-pepper approach or ventured into one of our savory variations, the result is undoubtedly a meal to remember. Fire up the grill, gather your friends, and enjoy the unparalleled taste of an Arteflame-cooked steak.