Seared Cowboy Ribeye (Nevada Style) | Arteflame

Introduction

There is a primal satisfaction that comes from cooking over a live wood fire, especially when the main event is a massive, bone-in Cowboy Ribeye. Imagine the scent of rendering beef tallow mixing with the earthy aroma of burning hickory, while a rugged coffee-chili crust caramelizes into a deep, mahogany bark. This dish isn't just dinner; it evokes the spirit of the high desert, bringing the rustic charm of an open-range cookout right to your backyard. Whether you are celebrating a special occasion or just treating yourself on a Saturday night, slicing into this perfectly seared steak reveals a tender, rosy interior that promises pure comfort.

Why This Recipe is a Showstopper

I absolutely adore this preparation because it leverages the unique dual-zone cooking of the Arteflame grill. You get that intense, steakhouse-quality sear on the center grate, while the flat top allows for a gentle, butter-basted finish that keeps the meat incredibly juicy. The Nevada Cowboy Rub is the real secret weapon here; the bitterness of the espresso perfectly cuts through the rich marbling of the ribeye, creating a flavor profile that is bold, savory, and undeniably addictive.

Kitchen Wisdom

• Room Temperature Matters: Always pull your steaks out of the fridge an hour early. This ensures an even cook and prevents the center from staying cold while the outside chars.
• Watch the Sugar: Because the rub contains brown sugar, it can burn quickly over direct flame. Keep the initial sear hot and fast, then move to the griddle surface to finish cooking gently.
• Rest is Crucial: Give the meat a full 10 minutes to rest. This allows the juices to redistribute, ensuring every bite is tender.

Easy Swaps

If you don't have beef tallow on hand, a high-heat avocado oil works beautifully as a binder. For those sensitive to caffeine, feel free to swap the espresso grounds for a teaspoon of unsweetened cocoa powder to maintain that earthy depth without the buzz.

Ingredients

The Meat

• 2 Large Bone-in Ribeye Steaks (Cowboy Cut), approximately 2 inches thick
• 2 tbsp Olive oil or melted beef tallow (as a binder)

The Nevada Cowboy Rub

• 2 tbsp Coarse Kosher salt
• 2 tbsp Freshly cracked black pepper
• 1 tbsp Brown sugar (for caramelization)
• 1 tbsp Ground espresso or dark roast coffee
• 1 tsp Ancho chili powder
• 1 tsp Smoked paprika
• 1 tsp Granulated garlic
• 1 tsp Dried thyme

The Basting Butter

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

Instructions

Step 1: Prep the Steaks

1. Remove your ribeye steaks from the refrigerator at least one hour before cooking. allowing them to reach room temperature is crucial for even cooking.
2. Pat the steaks completely dry with paper towels to ensure a good sear.
3. Rub the steaks lightly with olive oil or beef tallow.
4. In a small bowl, mix the salt, pepper, brown sugar, coffee grounds, chili powder, paprika, garlic, and thyme.
5. Generously coat the steaks with the rub on all sides, pressing the spices into the meat.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood logs (oak or hickory works best for this recipe).
2. Allow the grill to heat up for about 15-20 minutes. You want the center grill grate to be extremely hot for searing (600°F+) and the outer flat top griddle to vary in temperature zones.
3. Clean the cooktop with a scraper and apply a thin layer of oil to season the steel.

Step 3: The Sear

1. Place the steaks directly on the center grill grate over the open flame.
2. Sear for about 2-3 minutes per side. You are looking for a deep, dark crust and distinct grill marks. Watch for flare-ups from the rendering fat, moving the steak slightly if necessary to avoid charring the spices too much.
3. Don't forget to sear the fat cap on the edge of the steak by holding it upright with tongs for 1 minute.

Step 4: Finish on the Flat Top

1. Move the steaks from the center grate to the flat top griddle surface. Place them in a medium-heat zone to finish cooking gently.
2. Place a pat of butter, a clove of smashed garlic, and a sprig of rosemary on top of each steak.
3. As the butter melts, it will mix with the rendering beef fat; baste the steaks occasionally with this mixture.
4. Cook until the internal temperature reaches 125°F for rare or 130°F for medium-rare.

Step 5: Rest and Serve

1. Remove the steaks from the grill and place them on a cutting board.
2. Tent loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.
3. Slice against the grain or serve whole for a rustic presentation.

Tips

Mastering the Nevada Cowboy Ribeye on the Arteflame requires attention to temperature management. One of the most critical tips is to trust the carry-over cooking process. Since the flat top griddle holds heat exceptionally well, pull your steaks off the grill when they are about 5 to 7 degrees *below* your target temperature. During the 10-minute resting period, the internal temperature will rise, landing you perfectly at medium-rare without overcooking. Additionally, ensure your coffee grounds are finely ground; coarse grounds can sometimes feel gritty on the tongue. If you find the fire is getting too hot, simply move the steak further toward the outer edge of the griddle where the temperature is cooler. Finally, never skip the resting phase; cutting into a hot steak immediately will cause all those precious, flavorful juices to run out onto the board rather than staying in the meat.

Variations

While the classic Nevada Cowboy rub uses coffee and chili for a deep, earthy profile, you can easily adapt this recipe to suit different palate preferences while keeping the spirit of the dish alive. Here are a few ways to switch things up:

• The Spicy Texan: Increase the cayenne pepper and replace the brown sugar with honey granules for a sharper, spicier bark that contrasts with the rich fat.
• Herbal Ranch Style: Omit the coffee and chili powder entirely, replacing them with dried rosemary, crushed coriander seeds, and dried oregano for a more herbaceous, aromatic crust.
• Bourbon Butter Finish: Instead of the standard rosemary butter, deglaze the flat top near the steak with a splash of bourbon right before pulling the meat, rolling the steak in the reduced liquor for a sweet, oaky glaze.
• Garlic Lover’s Dream: Use a wet rub made of roasted garlic paste, olive oil, and coarse pepper instead of the dry spice blend for a savory, sticky exterior.
• The Purist: For those who want to taste only the beef and smoke, stick to coarse sea salt and cracked black pepper, but finish with a compound butter mixed with blue cheese.

Best pairings

A steak this bold requires sides and drinks that can stand up to its intense flavor profile without being overpowered. The coffee and chili notes in the rub pair exceptionally well with starchy, comforting sides that can absorb the smoky juices. Think about utilizing the Arteflame’s flat top to cook your sides simultaneously alongside the beef. For beverages, you want something with tannins or bold distinct flavors to cut through the rich marbling of the ribeye.

• Charred Sweet Potatoes: Slice them into rounds and grill them on the flat top with cinnamon and butter.
• Cowboy Beans: A cast-iron skillet of pinto beans with bacon and jalapeños simmering directly on the grill.
• Grilled Asparagus: Wrapped in prosciutto and crisped on the outer ring of the cooktop.
• Drink Pairing - Red Wine: A bold Cabernet Sauvignon or a spicy Zinfandel complements the peppery crust.
• Drink Pairing - Whiskey: A neat pour of rye whiskey or a smoked Old Fashioned echoes the wood-fired notes of the steak.

Conclusion

The Nevada Cowboy Ribeye is more than just dinner; it is an event that celebrates the art of outdoor cooking. By combining the intense heat of the wood fire with the precision of the Arteflame griddle, you achieve a steak that creates a lasting memory for your guests. The contrast between the charred, spicy-sweet coffee crust and the buttery, tender interior of the ribeye is a culinary triumph that defines high-quality grilling. Whether you are in the high deserts of Nevada or your own backyard, this recipe brings the wild, rustic flavors of the open range straight to your plate. Fire up the grill, gather your friends, and enjoy the unparalleled taste of a steak done right.