Tennessee Whiskey Marinated Ribeye Steak

Introduction

There’s nothing quite like the bold, smoky flavors of a perfectly grilled Tennessee whiskey marinated ribeye steak. This recipe is made to shine on the Arteflame grill – using high-heat searing on the center grill grate and gentle reverse searing on the flat top cooktop. By locking in all the juices first and finishing slowly over indirect heat, you’ll create a restaurant-quality steak that’s juicy, flavorful, and cooked exactly the way you like it. Plus, everything is cooked outside with no need for ovens or pans – just fire, flavor, and amazing results. Let’s fire up the grill!

Ingredients

• 2 Ribeye steaks (1.25 to 1.5 inches thick)
• 1/2 cup Tennessee whiskey
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 2 tablespoons unsalted butter (for grilling)

Instructions

Step 1: Get the Arteflame grill ready

1. Place three paper napkins in the center of the Arteflame grill.
2. Pour some vegetable oil over each napkin.
3. Stack firewood on top of the soaked napkins.
4. Light the napkins and allow the fire to burn for about 20 minutes or until the center grill grate is over 1,000°F and the flat cooktop is hot.

Step 2: Marinate the ribeyes

1. In a medium bowl, combine the Tennessee whiskey, brown sugar, soy sauce, Worcestershire sauce, garlic, black pepper, and smoked paprika.
2. Place the steaks in a resealable bag or shallow dish and pour the marinade over them.
3. Seal and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

Step 3: Sear the steaks on the center grill grate

1. Remove steaks from marinade and pat them dry with paper towels (reserve some marinade if desired for brushing).
2. Place steaks on the searing-hot center grill grate for 90 seconds per side to form a crust. Do not move the steaks around – let the heat do the work.

Step 4: Finish cooking on the flat top cooktop

1. Move the seared steaks to the inner portion of the flat cooktop (close to the center, but not searing zone).
2. Add a pat of butter under each steak.
3. Continue to grill, flipping every 2-3 minutes until the internal temperature reaches 15°F below your desired final temp (remove at 120°F for medium-rare, it will rise to 135°F while resting).

Step 5: Rest and serve

1. Remove the steaks and let them rest for at least 5-10 minutes to allow juices to redistribute.
2. Slice and serve with your favorite sides grilled right on the flat top.

Tips

• Always pat steaks dry before grilling for the best sear.
• Do not overcrowd the Arteflame grill – give steaks space to breathe.
• The closer to the center of the cooktop, the hotter it gets – use different zones to control doneness.
• Use a meat thermometer to ensure precise internal temps.
• Let meat rest before slicing for juicier bites.

Variations

• Maple Bourbon Ribeye: Swap whiskey with maple bourbon and add a splash of apple cider vinegar.
• Spicy Chipotle Whiskey Ribeye: Add 1 tablespoon chipotle in adobo sauce to the marinade for a smoky kick.
• Herbed Whiskey Ribeye: Mix in chopped rosemary, thyme, and oregano into the marinade for added aroma.
• Honey Garlic Tennessee Ribeye: Add 2 tablespoons of honey for a sweet touch paired beautifully with the garlic.
• Tennessee Coffee Rub Ribeye: Skip the marinade and use a dry rub with ground coffee, brown sugar, salt, and pepper before grilling.

Conclusion

This Tennessee whiskey marinated ribeye steak brings bold southern flavor and top-tier grilling technique right to your backyard. With the power of the Arteflame grill, you’ll achieve rich, caramelized crusts and juicy interiors every time – no pots, no pans, no oven. Just you, the fire, and the perfect steak.

Best Pairings

• Grilled asparagus drizzled with melted butter and lemon zest
• Butter-seared baby potatoes with fresh thyme
• Flat-top grilled sweet corn brushed with smoked paprika butter
• A glass of Tennessee whiskey over a large ice cube
• Chargrilled peaches for dessert