Delaware Fire-Grilled Steak with Horseradish Cream

Introduction

Enjoy a perfectly seared, locally sourced ribeye steak cooked to perfection on the Arteflame grill. With a rich, tangy horseradish cream sauce, this fire-grilled masterpiece is a true treat for steak lovers. By using the high heat of the center grill grate to sear and the flat top cooktop to finish cooking, this method locks in incredible flavor and juiciness for the ultimate steak experience.

Ingredients

• 2 bone-in ribeye steaks, about 1.5 inches thick
• 2 tbsp unsalted butter
• Salt and cracked black pepper to taste
• 2 tbsp prepared horseradish
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp chopped fresh chives

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the horseradish cream sauce

1. In a bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, and chopped chives.
2. Mix well and set aside to let the flavors meld.

Step 3: Sear the steaks

1. Season the ribeye steaks generously with salt and black pepper.
2. Add butter to the center grill grate.
3. Place the steaks directly onto the center grill grate for 90 seconds per side to achieve a deep steakhouse-quality crust.

Step 4: Finish cooking on the flat cooktop

1. Move the seared steaks onto the flat cooktop, closer to the center for high heat or further out for lower heat.
2. Cook to the desired doneness, flipping occasionally.
3. Remove the steaks when they are 15°F below the desired internal temperature, as they will continue to cook off the grill.

Step 5: Rest and serve

1. Let the steaks rest for at least 5 minutes to allow the juices to redistribute.
2. Serve with a generous dollop of horseradish cream sauce on top.

Tips

• Use a meat thermometer to ensure precise doneness.
• Resting the steak improves flavor and juiciness.
• Grill vegetables like asparagus and mushrooms on the flat cooktop while the steak finishes cooking.

Variations

1. Garlic Butter Steak: Add minced garlic and chopped parsley to the melted butter before searing for a rich, garlicky flavor.
2. Spicy Cajun Steak: Coat the steaks in a Cajun spice blend before grilling for a bold, smoky taste.
3. Blue Cheese Crusted Steak: Top the steaks with crumbled blue cheese during the last minute of cooking for a creamy, tangy crust.
4. Asian-Inspired Steak: Marinate the steaks in a mixture of soy sauce, sesame oil, and ginger before grilling for a savory umami profile.
5. Balsamic Glazed Steak: Brush a balsamic reduction over the steak while it finishes cooking for a sweet and tangy depth of flavor.

Conclusion

By leveraging the intense heat of the Arteflame grill’s center grate and the precise control of the flat cooktop, this fire-grilled ribeye steak delivers unparalleled flavor and texture. Serve it up for a special occasion or a weekend cookout, and impress your guests with grill-master level results.

Best Pairings

• Grilled asparagus or roasted Brussels sprouts
• Garlic mashed potatoes
• Cabernet Sauvignon or a full-bodied red wine
• Grilled garlic bread