Butter Basted Steak (Wisconsin Supper Club) | Arteflame

Introduction

Close your eyes and imagine the quintessential Saturday night in the Northwoods: the clinking of Old Fashioned glasses, the hum of conversation, and the intoxicating aroma of beef sizzling in garlic butter. This Wisconsin Supper Club Butter Basted Steak is more than a meal; it is a sensory journey. By recreating this classic on the Arteflame, you achieve a crust that is deeply caramelized and mahogany-dark, while the interior remains buttery tender, soaked in savory herb jus. It is the kind of steak that makes you slow down and savor every bite.

Why This Recipe is Legendary

I absolutely adore this recipe because it marries the rustic charm of wood-fired cooking with the elegance of a French butter bath. Typically, butter-basting is a technique reserved for indoor cast-iron skillets, but the Arteflame’s solid flat-top plancha changes the game. It allows you to baste the steak in a rich pool of foaming butter and herbs right outside, without the risk of flare-ups burning your dinner. It creates that high-end steakhouse finish with the soul of a backyard barbecue.

My Chef's Tips

• Temper your meat: Remove the steaks from the fridge 45 minutes before cooking. A cold steak cooks unevenly and lowers the plancha temperature too fast.
• Manage your heat zones: If the butter starts to brown too quickly, simply slide the steak and butter pool toward the outer edge of the grill where it is cooler.
• Don't skip the rest: Let the meat rest for a full 10 minutes. This allows the juices to redistribute, ensuring they stay in the steak, not on your cutting board.

Make It Your Own

If you do not have fresh rosemary or thyme, dried herbs work in a pinch—just use half the amount as they are more potent. For a dairy-free twist that still feels indulgent, swap the butter for a high-quality plant-based butter block or ghee to keep that luxurious mouthfeel.

Ingredients

The Meat

• 2 Premium Ribeye or New York Strip Steaks (at least 1.5 inches thick)
• Coarse Kosher salt
• Freshly cracked black pepper

The Basting Butter

• 1 stick (4 oz) unsalted high-quality butter
• 4 cloves fresh garlic, smashed and peeled
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon Worcestershire sauce (optional, for that umami kick)

Instructions

Step 1: Prep and Temper the Steak

1. Remove your steaks from the refrigerator at least 45 minutes before cooking. This allows them to come to room temperature, ensuring an even cook throughout the meat.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Season generously with coarse Kosher salt and freshly cracked black pepper on all sides, including the edges. Press the seasoning into the meat.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill. Let it burn down until you have a bed of hot coals and the flat cooktop is extremely hot.
2. Aim for a temperature of roughly 450°F to 500°F on the flat top searing zone nearest the center.
3. Lightly oil the cooktop surface with a high smoke point oil (like avocado or grapeseed oil) to prep the surface.

Step 3: The Initial Sear

1. Place the steaks directly on the center grill grate for about 1-2 minutes per side. This step is strictly to get those appetizing diamond grill marks and a touch of wood-fired smoke flavor.
2. Move the steaks onto the hot flat-top plancha surface. Sear for another 2-3 minutes on one side until a deep, mahogany crust forms.

Step 4: The Butter Baste

1. Flip the steaks onto a fresh spot on the flat top. Immediately place the stick of butter, smashed garlic, rosemary, and thyme right next to the steaks.
2. As the butter melts rapidly, use a large spoon to continuously scoop the foaming, herb-infused butter over the steaks. This is the "basting" process that defines the supper club style.
3. Continue basting for 2-3 minutes. If using Worcestershire sauce, dash it into the butter pool now. Check the internal temperature (125°F for medium-rare).

Step 5: Rest and Serve

1. Remove the steaks from the grill once they are 5 degrees below your target temperature, as they will continue cooking while resting.
2. Pour the remaining garlic-herb butter from the cooktop over the steaks.
3. Let the meat rest for at least 10 minutes before slicing to retain the juices.

Tips for Success

To truly master the Wisconsin supper club style, attention to detail is key. First, never skimp on the butter quality; a high-butterfat European style butter will yield a richer basting liquid that clings better to the meat. Second, manage your heat zones on the Arteflame effectively. If the butter starts to smoke excessively or burn, simply slide the steak and the butter pool further away from the center fire toward the outer edge of the cooktop where the temperature is lower. This control is what makes the Arteflame superior to a cast-iron skillet for this recipe—you have an entire gradient of heat to work with. Finally, do not rush the resting period. Cutting into the steak too early will cause all that delicious butter and jus to run out onto the cutting board instead of staying inside the meat.

Variations

While the classic butter-basted ribeye is a staple, you can easily customize this recipe to suit different palates or emulate other regional supper club favorites. The versatility of the Arteflame flat top allows you to cook toppings right alongside the steak without dirtying extra pans. Here are a few ways to elevate the dish:

• The "Black and Blue": Top the steak with crumbled gorgonzola or blue cheese during the last minute of cooking, covering it with a basting dome to melt the cheese.
• Forest Floor Style: Sauté wild mushrooms (chanterelles or morels) and onions in the basting butter alongside the steak.
• Oscar Style: Top the finished steak with lump crab meat and a drizzle of hollandaise sauce.
• Cajun Kick: Swap the salt and pepper for a spicy blackened seasoning rub before searing.
• The Garlic Lover: Use roasted garlic compound butter instead of plain butter for a sweeter, mellower garlic flavor.

Best Pairings

No Wisconsin supper club dinner is complete without the traditional accompaniments. The meal is a ritual, starting with drinks and ending with heavy sides. To get the full experience, serve your butter-basted steak with a classic relish tray featuring celery, carrots, radishes, and pickles. For the main course, a baked potato with sour cream and chives is mandatory, though hash browns cooked on the Arteflame flat top are a delicious alternative. Do not forget a side of toasted garlic bread to sop up the extra butter sauce.

• Drink Pairing: A Brandy Old Fashioned Sweet (garnished with cherries and an orange slice).
• Wine Pairing: A bold Cabernet Sauvignon or a tannic Malbec to cut through the richness of the butter.
• Side Dish: Creamed spinach or grilled asparagus with lemon zest.

Conclusion

Recreating the Wisconsin Supper Club Butter Basted Steak on your Arteflame grill is more than just cooking dinner; it is about slowing down and savoring the process. The combination of wood fire, searing heat, and rich, herb-infused butter creates a depth of flavor that modern steakhouses often miss. Whether you are in the heart of the Midwest or grilling on the coast, this recipe brings the warmth and hospitality of the supper club tradition straight to your backyard. Gather your friends, pour the Old Fashioneds, and enjoy a steak that truly melts in your mouth.