Utah Cracked Pepper T-Bone Steaks on Arteflame

Introduction

Thick, juicy, and bursting with bold flavor—these Cracked Pepper T-Bone Steaks grilled on the Arteflame deliver steakhouse-quality results right in your Utah backyard. With a scorching sear on the center grill grate and a perfect finish on the flat top cooktop, this is the ultimate reverse-seared steak that locks in flavor, juices, and that irresistible char.

Ingredients

• 2 thick-cut T-bone steaks (1.5 to 2 inches thick)
• 2 tablespoons coarse black pepper
• 1 tablespoon sea salt
• 2 tablespoons unsalted butter (softened)
• Wood for fire (such as oak or hickory)
• Vegetable oil (for lighting the fire)
• 3 paper napkins (for lighting)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins soaked in vegetable oil in the center of the Arteflame grill.
2. Stack dry hardwood firewood over the napkins.
3. Light the napkins and allow the fire to burn down for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Steaks

1. Rub both sides of the T-bone steaks generously with sea salt and coarse black pepper.
2. Let the steaks sit at room temperature while the grill heats up—this ensures even cooking.

Step 3: Sear on the Center Grill Grate

1. Place the steaks directly on the center grill grate for a deep, crisp sear—sear each side for about 1.5 to 2 minutes.
2. Once you get a beautiful crust, move the steaks to the flat top cooktop to continue cooking.

Step 4: Cook to Desired Doneness

1. Relocate the steaks to the hotter inner section of the flat cooktop.
2. Add a pat of butter on top of each steak and let it melt into the surface while grilling.
3. Cook until the internal temperature is 15°F below your desired doneness (e.g., remove at 120°F for medium-rare).
4. Transfer the steaks to a cutting board and rest for 10 minutes. The internal temperature will continue to rise as they rest.

Tips

• Always let your steaks rest before slicing to retain maximum juiciness.
• The Arteflame’s flat cooktop lets steaks sizzle evenly without burning.
• Use the heat zones to your advantage—move steaks closer to the center to finish faster, or further out for slower cooking control.
• Cooking multiple dishes? The Arteflame has plenty of room to cook all sides and mains together!
• Use high-quality firewood—this affects the flavor and consistency of your grilling heat.

Variations

1. Garlic Butter T-Bone: Add minced garlic to your butter for a flavorful finish on the cooktop.
2. Herb Crusted T-Bone: Rub steaks with rosemary and thyme with the salt and pepper for an aromatic twist.
3. Smoky Paprika T-Bone: Replace half the black pepper with smoked paprika for a bold, smoky crust.
4. Steakhouse Rub T-Bone: Use a Montreal steak seasoning blend instead of straight salt and pepper for deep, complex flavor.
5. Chili-Crusted T-Bone: Add crushed red pepper flakes or chipotle powder for a little kick.

Conclusion

With the ultra-hot sear of the Arteflame grill and the gentle, flavorful finish on the flat cooktop, this Utah-style Cracked Pepper T-Bone recipe delivers steakhouse perfection without ever needing an oven or pan. Easy cleanup, perfect crust, and steaks that sing with flavor—the Arteflame way.

Best pairings

• Grilled asparagus with lemon butter on the Arteflame flat top
• Cast-iron-style potatoes on the griddle topped with fresh herbs
• Buttery grilled corn on the cob
• Bold red wines like Cabernet Sauvignon or Malbec
• For beer lovers, a hoppy IPA or rich porter