South Carolina Bourbon Butter Ribeye on Arteflame

Introduction

Few things compare to a thick-cut ribeye steak basted in bourbon butter, especially when it’s seared to perfection over 1,000F on the center grill grate of an Arteflame grill. In this South Carolina-inspired ribeye recipe, we’ll use the reverse sear method to lock in flavor with a buttery finish, all without a single pan. Just the natural flavors of the fire, the meat, and a touch of bourbon. The Arteflame makes it all naturally delicious, juicy, and effortless.

Ingredients

• 1 thick-cut bone-in ribeye steak (1.5 to 2 inches thick)
• Salt and freshly cracked black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon bourbon (South Carolina small batch if available)
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 sprig thyme
• 1 tablespoon butter for searing
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Allow the fire to burn for 20 minutes until the center grill grate reaches over 1,000F. You’ll use this for the perfect steakhouse-quality sear.

Step 2: Season the Ribeye

1. Generously season both sides of the ribeye steak with salt and freshly cracked black pepper.
2. Let the steak rest at room temperature while the grill heats up.

Step 3: Sear the Ribeye

1. Place the steak directly on the center grill grate to sear. Add 1 tablespoon of butter directly to the steak as it sears.
2. Sear for about 1-2 minutes per side, creating a deep, caramelized crust. Avoid overhandling—let it sit and sizzle undisturbed.

Step 4: Reverse Sear on the Flat Top

1. After both sides have been seared, move the ribeye to the flat cooktop griddle, closer to the outer edge where the temperature is lower.
2. Place a spoon-sized dollop of butter on top of the steak and let it slowly melt as the steak continues cooking.

Step 5: Bourbon Butter Baste

1. On the flat cooktop, near the steak, create a butter baste: melt 2 tablespoons of butter with smashed garlic, rosemary, thyme, and bourbon.
2. Using a spatula or spoon, baste the ribeye as it cooks to the desired doneness. Target 120°F internal for rare, 130°F for medium rare.
3. Remove the steak when it is 15°F below your desired final temperature, as it will continue cooking while resting.

Step 6: Rest & Serve

1. Let the ribeye rest for 10 minutes on a wooden cutting board, tented loosely with foil.
2. Slice against the grain and drizzle any remaining bourbon butter over the top before serving.

Tips

• Use a meat thermometer for precise internal temps—don’t guess!
• The center grill grate achieves a perfect char, while the flat top gives control over final doneness.
• Basting with bourbon butter adds smoky-sweet richness that complements the grill’s wood-fired flavor.
• The Arteflame’s multi-zone cooktop is ideal for grilling vegetables at the same time.
• Let butter melt slowly for best flavor blending with herbs and bourbon.

Variations

1. Maple-Bourbon Ribeye: Add 1 teaspoon of pure maple syrup to the bourbon butter for a sweet Southern touch.
2. Garlic-Chili Ribeye: Add chili flakes and extra garlic to the butter baste for a spicy twist.
3. Bleu Cheese Crusted Ribeye: After resting, top with crumbled blue cheese and let it melt over the warm steak.
4. Coffee Rubbed Ribeye: Season steak with a coffee and brown sugar rub before searing for a deep, earthy flavor.
5. Whiskey Mustard Ribeye: Replace bourbon with spicy brown mustard and whiskey mix in the basting butter.

Best pairings

• Grilled asparagus or charred Brussels sprouts cooked on the flat top griddle
• Sweet potato wedges with a spice rub grilled to golden brown
• A bold red wine like Syrah or South Carolina bourbon neat
• Grilled cornbread cakes with a pat of butter
• Fresh green salad with grilled peach slices

Conclusion

Grilling a Bourbon Butter Basted Ribeye on the Arteflame gives you an unforgettable, steakhouse-quality meal with true South Carolina soul. Thanks to the reverse sear and the buttery bourbon baste, it’s rich, tender, and infused with smoky perfection. No pans required, no oven needed—just the power of live fire cooking at its finest.