Introduction

This Buckeye Bourbon Ribeye recipe celebrates the bold flavors of Ohio with a sweet and smoky bourbon and brown sugar glaze. Perfectly seared at over 1,000°F on the Arteflame grill’s center grate to lock in juices, and finished low and slow on the flat cooktop, this recipe delivers a steakhouse-quality dining experience right in your backyard. No pots, no pans, just fire, steel, and the unmistakable taste of Ohio bourbon.

Ingredients

• 2 thick-cut ribeye steaks (1.5–2 inches thick)
• 1/2 cup Ohio bourbon
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter (plus extra for grilling)
• Fresh rosemary sprigs (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Wait approximately 20 minutes for the grill to reach optimal cooking temperature, especially the center grate (over 1,000°F).

Step 2: Prepare the Bourbon Marinade

1. In a bowl, mix together the Ohio bourbon, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, pepper, and salt.
2. Add the ribeye steaks to a resealable bag or shallow dish, pour marinade over them, and refrigerate for at least 2 hours (overnight preferred).

Step 3: Sear the Steaks on the Center Grate

1. Remove steaks from marinade and pat lightly dry.
2. Place a bit of butter on the center grill grate and let it melt.
3. Place steaks directly on the center grate to sear for 90 seconds per side, until a dark crust forms.

Step 4: Finish Steaks on the Flat Top

1. After searing both sides, move steaks to the flat top near the center to continue cooking.
2. Rotate steaks toward the outer edge of the cooktop over time to control doneness.
3. Use a meat thermometer and remove steaks when internal temp is 15°F below your desired doneness (e.g., 120°F for medium-rare).

Step 5: Rest and Serve

1. Let steaks rest for 7–10 minutes off the grill before slicing.
2. Top with a tablespoon of butter and garnish with rosemary sprigs if desired.

Tips

• Use real hardwood for the best, clean-flavored fire and heat consistency.
• Never skip resting the steaks – it redistributes the juices perfectly.
• Make extra glaze and simmer on the grill’s flat top to drizzle over the steaks upon serving.
• Adjust the grill zones by moving steaks closer or further from the center as needed.
• Slice against the grain for a more tender bite.

Variations

• Spicy Southwest Bourbon Ribeye: Add chipotle powder and smoked paprika to the marinade for a smoky kick.
• Maple Bourbon Glazed Ribeye: Replace brown sugar with pure Ohio maple syrup for a subtle sweetness.
• Garlic Herb Ribeye: Add chopped fresh thyme, oregano, and rosemary to the marinade for a rustic herbaceous flavor.
• Sweet Heat Ohio Ribeye: Blend in a tablespoon of hot honey and a pinch of cayenne for a sweet & spicy combo.
• Bourbon Balsamic Ribeye: Splash in a tablespoon of balsamic vinegar for tangy depth in the marinade.

Conclusion

Cooking on the Arteflame isn’t just grilling—it's an experience. This Ohio Bourbon Glazed Ribeye bursts with local flavor, made even better by the high-sear performance and multi-zone cooktop on the Arteflame grill. Juicy, crusted, and loaded with rich bourbon umami, it’s the perfect way to bring steakhouse quality to your backyard.

Best pairings

• Grilled asparagus or charred broccolini on the flat cooktop
• Butter-seared fingerling potatoes with herbs
• Smoky corn on the cob, grilled with butter on the outer rim
• Full-bodied Ohio red wine or a neat pour of the same Ohio bourbon used in the glaze
• Rustic sourdough bread toasted on the outer edge of the flat cooktop