Introduction:
Grilling beef on the Arteflame grill creates a perfect combination of smoky, caramelized crust and juicy, tender meat. The high heat of the center grill grate delivers a steakhouse-quality sear, while the surrounding flat cooktop provides optimal temperature zones for finishing the beef to your desired doneness.
Ingredients
- 2 pounds beef (ribeye, sirloin, flank steak, tenderloin, or your choice of cut)
- 2 tbsp olive oil or melted butter
- 1 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder (optional)
- 2 sprigs fresh rosemary or thyme (optional, for aromatics)
Arteflame Grilled Beef Recipe
Instructions
Step 1: Prepare the Beef
- Bring to Room Temperature: Remove the beef from the refrigerator at least 30-60 minutes before grilling to ensure even cooking.
- Pat Dry: Use paper towels to dry the beef thoroughly. A dry surface helps achieve a perfect sear.
- Season Generously: Rub the beef with olive oil or melted butter, then season with coarse sea salt, black pepper, and garlic powder (if desired).
Step 2: Fire Up the Arteflame Grill
- Light the Grill: Place vegetable oil-soaked napkins under firewood to light the grill. Let it heat for about 20 minutes.
- Create Heat Zones: Use the blazing-hot center grate for searing and the flat cooktop’s medium-heat zones for finishing the beef.
Step 3: Sear the Beef
- High-Heat Sear: Place the beef directly on the center grill grate for 1-2 minutes per side. This creates a rich, caramelized crust.
- Sear the Edges: For thicker cuts, use tongs to hold the beef and sear the edges for 30 seconds to 1 minute.
Step 4: Finish Cooking on the Flat Cooktop
- Move to Medium Heat: Transfer the beef to the flat cooktop’s medium-heat zone to finish cooking.
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Check Doneness: Use a meat thermometer to monitor the internal temperature:
- Rare: 120-125°F (cool red center)
- Medium Rare: 130-135°F (warm red center)
- Medium: 140-145°F (pink center)
- Medium Well: 150-155°F (slight pink center)
- Well Done: 160°F+ (fully cooked)
- Optional Aromatics: Add fresh rosemary or thyme sprigs near the beef for a subtle herbal aroma.
Step 5: Rest and Serve
- Rest the Beef: Remove the beef from the grill when it’s about 5°F below your desired doneness. Rest for 5-10 minutes, loosely tented with foil, to allow the juices to redistribute.
- Slice and Serve: Slice against the grain for maximum tenderness and serve with your favorite sides.
Tips for Grilling Beef on the Arteflame
- Choose the Right Cut: Ribeye, sirloin, flank steak, or tenderloin are ideal for grilling.
- Preheat the Grill: Ensure the grill is fully heated for a proper sear.
- Flip Once: Avoid flipping the beef multiple times to maintain a consistent crust.
- Oil the Grill Grate: Brush the grill grate lightly with oil to prevent sticking.
Variations
- Spicy Grilled Beef: Add cayenne pepper or chili flakes to the seasoning for heat.
- Marinated Beef: Marinate the beef in olive oil, soy sauce, garlic, and lemon juice for added flavor.
- Herb-Crusted Beef: Coat the beef with a mix of chopped fresh herbs like parsley, thyme, and rosemary before grilling.
- Garlic Butter Beef: Baste the beef with melted garlic butter during the last few minutes of cooking.
- Dry-Rub Beef: Use a mix of smoked paprika, cumin, brown sugar, and black pepper for a flavorful crust.
Pairings
- Sides: Serve with grilled vegetables, crispy potatoes, or a fresh salad.
- Sauces: Pair with chimichurri, peppercorn sauce, or a creamy horseradish sauce.
- Beverages: Enjoy with a bold red wine like Malbec or a cold craft beer.
Conclusion
Grilling beef on the Arteflame grill allows you to achieve a perfect sear and smoky flavor while keeping the interior tender and juicy. This versatile recipe works for a variety of beef cuts, ensuring a delicious and satisfying meal every time.
