Montana Bronc Rider's Ribeye – Perfectly Grilled Steak

Introduction

A thick, juicy ribeye cooked on an open flame is unbeatable. Using the Arteflame grill allows us to sear the ribeye at 1,000°F, locking in all its juices before slowly bringing it to the perfect doneness on the flat cooktop. No need for an oven—everything will be perfectly cooked over the grill, making it a fun, efficient, and delicious grilling experience.

Ingredients

• 1 large bone-in ribeye steak (1.5-2 inches thick)
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• Fresh rosemary sprigs (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the napkins and let the fire develop. The grill will be ready in about 20 minutes.

Step 2: Season the ribeye

1. Pat the ribeye dry with a paper towel.
2. Generously season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
3. Let the steak rest at room temperature for 15 minutes to absorb the seasoning.

Step 3: Sear on the center grill grate

1. Once the center grill grate reaches around 1,000°F, place the ribeye directly on it.
2. Sear for about 2 minutes per side until a dark crust forms.
3. Add butter and rosemary sprigs on top while searing for extra flavor.

Step 4: Move to the flat cooktop

1. Transfer the ribeye to the flat cooktop, closer to the center for higher heat or towards the outer edge for a gentler cook.
2. Continue cooking until the internal temperature is 15°F below the desired doneness:
• Rare: 110°F
• Medium Rare: 120°F
• Medium: 130°F
• Medium Well: 140°F

Step 5: Rest and serve

1. Remove the steak from the grill and let it rest for at least 10 minutes.
2. Slice against the grain and serve immediately.

Tips

• Use butter instead of oil for a richer flavor.
• Always let the steak come to room temperature before grilling for even cooking.
• Utilize the different heat zones on the flat cooktop to cook all your sides simultaneously.

Variations

1. Montana Whiskey Ribeye: Marinate the steak in whiskey, brown sugar, and garlic for a bold, caramelized crust.
2. Spicy Cowboy Ribeye: Add cayenne pepper and chili flakes for a fiery kick.
3. Garlic Butter Ribeye: Smother the steak with garlic butter while cooking for an irresistible aroma.
4. Herb-Infused Ribeye: Use thyme and rosemary for an herbaceous and fragrant steak.
5. Smoky Chipotle Ribeye: Use chipotle powder and cumin for a deep, smoky flavor.

Best pairings

• Grilled asparagus with butter
• Garlic mashed potatoes cooked on the flat cooktop
• Charred sweet corn
• Classic Caesar salad
• A bold red wine like Cabernet Sauvignon

Conclusion

The unique capabilities of the Arteflame grill ensure a perfectly cooked, juicy ribeye steak every time. With its intense heat for searing and even cooktop surface, your steak will have an unmatched flavor and texture.