Grilled Oregon Ribeye on Arteflame

Introduction

Bring out the bold, juicy flavors of the Pacific Northwest with this Grilled Oregon Ribeye cooked to perfection on the Arteflame Grill. This recipe takes premium locally-raised Oregon ribeye steaks and sears them at over 1,000°F on the Arteflame center grill grate to lock in every drop of flavor. With no lid and a perfectly even griddle-style cooktop, Arteflame’s unique fire-powered design ensures that every bite of steak stays juicy, tender, and full of rich, smoky flavor. Let's make steakhouse-quality ribeye right at home using the reverse sear method and the versatile cooking surface of the Arteflame grill.

Ingredients

• 2 Oregon country ribeye steaks (1.25”–1.5” thick)
• Sea salt, to taste
• Fresh cracked black pepper, to taste
• 2 tbsp unsalted butter
• Fresh thyme sprigs (optional)
• 3 paper napkins
• 2 tbsp vegetable oil (for lighting grill)
• Firewood for cooking

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame grill bowl.
2. Drizzle them with 2 tablespoons of vegetable oil.
3. Stack dry firewood over the oil-soaked napkins.
4. Light the napkins using a long match or lighter.
5. Let the fire burn for about 20 minutes until the cooktop is hot and the center grill grate reaches 1000°F.

Step 2: Season the Ribeye

1. Generously season both sides of the ribeye steaks with sea salt and fresh cracked black pepper.
2. Let the steaks sit at room temperature while the grill heats up.

Step 3: Sear the Ribeye

1. Place the ribeyes directly on the center grill grate once it hits 1000°F.
2. Sear each side for about 1.5–2 minutes until a deep brown crust forms.
3. Do not press or move the steaks during the sear for perfect grill marks and seared flavor.

Step 4: Finish Cooking on the Flat Griddle

1. Move the seared steaks to the flat cooktop griddle near the center where it's hot but not scorching.
2. Place a little butter and optional thyme sprigs on top of each steak to infuse flavor as it cooks.
3. Cook until internal temperature reaches 15°F below your desired doneness—125°F for rare, 135°F for medium-rare, 145°F for medium.

Step 5: Rest and Serve

1. Remove the steaks from the grill and let them rest for 5–10 minutes before slicing.
2. Slice against the grain and serve with your favorite sides.

Tips

• Use an instant-read thermometer to monitor internal temperature for perfect doneness.
• The flat griddle is hotter in the center and cooler toward the edges. Use these zones to rest or finish steaks without overcooking.
• Butter adds flavor and helps with the Maillard reaction for a beautiful crust. Avoid olive oil—it burns faster than butter on the Arteflame.
• Clean-up is minimal—just scrape food residues off the flat grill surface while still warm.
• Always let your meat rest before cutting to retain maximum juices.

Variations

1. Oregon Garlic Herb Ribeye: Add crushed garlic cloves and rosemary to your butter during the flat-top cook for extra herbaceous flavor.
2. Smoky Chipotle Ribeye: Rub the steaks with chipotle powder and smoked paprika before searing for a southwestern kick.
3. Coffee-Crusted Ribeye: Mix coffee grounds, brown sugar, and black pepper for a bold crust that caramelizes beautifully.
4. Balsamic Glazed Ribeye: Brush steaks with balsamic vinegar during the final minutes on the flat cooktop for tangy sweetness.
5. Blue Cheese Butter Ribeye: Top the resting steak with a pat of compound butter made from blue cheese and chives.

Conclusion

There's nothing quite like a juicy, flame-seared Oregon ribeye, especially when grilled on the Arteflame. With its superheated center grate and smooth, even griddle, this grill transforms a simple steak into steakhouse-level excellence. Whether you're new to grilling or a seasoned flame master, this recipe is sure to impress—with taste, tenderness, and technique all in perfect harmony.

Best Pairings

• Grilled vegetables (asparagus, mushrooms, or bell peppers) on the Arteflame flat cooktop
• Garlic herb mashed potatoes or griddle-roasted smashed baby potatoes
• A bold Oregon Pinot Noir or Cabernet Sauvignon
• Griddled garlic toast with compound butter
• Grilled corn on the cob with cilantro-lime butter