Wisconsin Butter-Seared Ribeye on Arteflame Grill

Introduction

If you’re looking to master a steakhouse-quality ribeye in your own backyard, this butter-seared ribeye on the Arteflame grill brings bold, beefy flavor with a juicy, tender inside. With the unique combination of high-temperature searing on the center grill grate and reverse-searing on the wide flat griddle, the Arteflame makes this an unforgettable grilling experience. Using high-quality Wisconsin butter adds rich flavor, while locking in juices enhances the steak’s texture and taste. Let’s fire it up and sear like the pros.

Ingredients

• Thick-cut ribeye steak (about 1.5–2 inches thick)
• 2 tablespoons Wisconsin unsalted butter (plus more for basting)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Optional: garlic cloves, rosemary sprigs for added flavor

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the fire bowl of the Arteflame grill.
2. Stack quality hardwood firewood on top of the napkins.
3. Light the napkins and let the wood burn for about 20 minutes to heat the grill. The center grate will reach over 1,000°F, perfect for searing.

Step 2: Prepare the Steak

1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Generously season both sides with kosher salt and black pepper.
3. Add a pat of Wisconsin butter on both sides just before placing it on the grill.

Step 3: Sear the Steak

1. Place the ribeye directly on the center grill grate to sear.
2. Sear each side for 1–2 minutes to form a rich crust, flipping only once.
3. Baste the steak with melted butter using a spoon or brush while searing.

Step 4: Reverse Sear on the Flat Griddle

1. Once seared, move the steak to the outer flat top griddle area.
2. Place it closer to the center for higher heat, or further out for gentler cooking.
3. Cook until the internal temperature is 15°F below your target doneness (e.g., remove at 120°F for medium-rare).
4. Let the steak rest for 10 minutes before slicing to allow juices to redistribute.

Step 5: Optional Extras

1. Grill garlic cloves and rosemary on the flat griddle with butter for a flavored basting sauce.
2. Sear vegetables or mushrooms on the griddle while your steak finishes cooking.

Tips

• Always let the steak come to room temperature before grilling for even cooking.
• Use a meat thermometer to ensure precision doneness.
• Do not cut into the meat right after grilling; allow it to rest.
• Use high-quality hardwood to maintain consistent heat.
• Keep extra butter handy for basting and boosting flavor.

Variations

1. Whiskey Butter Ribeye: Add a splash of whiskey to melted Wisconsin butter for a bold, smoky glaze.
2. Herb Crusted Ribeye: Rub the steak with rosemary, thyme, and sage before searing for an herby crust.
3. Garlic-Parmesan Ribeye: Finish the steak with garlic butter and shredded Wisconsin Parmesan.
4. Coffee-Rubbed Ribeye: Use a dry-rub mix with ground coffee and ancho chili for a deep, earthy flavor.
5. Blue Cheese Butter Ribeye: Serve topped with a dollop of blue cheese compound butter for a tangy finish.

Best pairings

• Grilled asparagus with butter and lemon zest
• Skillet-roasted baby potatoes on the griddle
• Red wine like Cabernet Sauvignon or Zinfandel
• Grilled mushrooms with garlic butter
• Gorgonzola mashed potatoes made on the flat top

Conclusion

There’s nothing like the bold flavors of a butter-seared Wisconsin ribeye cooked on an Arteflame grill. The combination of high-temperature searing and reverse searing on the griddle ensures perfect results every time, with flavor-packed juices sealed inside. This method isn’t just smart—it’s delicious.