Texas Mesquite-Grilled Ribeye Steak on Arteflame

Introduction

There’s nothing more Texan than mesquite-grilled ribeye, and no better way to do it than on the Arteflame grill. The combination of real wood fire and a center grill grate that hits over 1,000°F creates the perfect sear for a juicy, flavorful steak. This method locks in every drop of flavor and gives you that sought-after steakhouse crust. Learn how to reverse sear for the perfect finish, using the Arteflame's unique flat griddle cooktop to control the doneness like a pro.

Ingredients

• 1 thick-cut bone-in ribeye steak (1.5–2 inches thick)
• Kosher salt
• Fresh cracked black pepper
• 2 tablespoons unsalted butter
• 1 garlic clove, smashed
• 1 sprig of rosemary
• Mesquite firewood
• Vegetable oil (for lighting grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill bowl.
2. Pour vegetable oil on the napkins to soak them.
3. Stack dry mesquite firewood over the soaked napkins.
4. Light the napkins and let the fire build for about 20 minutes until the center grate reaches over 1,000°F.

Step 2: Season Your Steak

1. Pat the ribeye steak dry with paper towels.
2. Generously season both sides with kosher salt and cracked black pepper.
3. Let the steak rest at room temperature while the grill heats up (about 20 minutes).

Step 3: Hard Sear Over the Center Grill Grate

1. Place the ribeye on the center grill grate directly over the roaring fire.
2. Sear for 1.5–2 minutes per side to create that deep brown crust.
3. Add a tablespoon of butter, rosemary, and garlic on top during the final minute of searing for flavor infusion.

Step 4: Reverse Sear on the Flat Top

1. Move the ribeye to the flat cooktop griddle closer to the outer edge where it’s cooler (medium heat zone).
2. Continue grilling until it reaches 15°F below your target internal temperature (For medium-rare: pull at 120°F).
3. Let it rest for 10 minutes; the temperature will rise during resting, finishing at the perfect doneness.

Tips

• Use a meat thermometer for precise doneness.
• The Arteflame flat top cooktop provides different heat zones – move your steak as needed to control cook rate.
• Letting the steak rest after removing it ensures juicier results.
• Butter enhances flavor better than oil on flat top cooking.
• Grill your sides (like vegetables, mushrooms, or potatoes) simultaneously on the griddle for easy serving.

Variations

1. Spicy Texas Ribeye: Add a spice rub with cayenne pepper, paprika, and cumin before searing for bold heat.
2. Tex-Mex Ribeye: Rub with chili lime seasoning and top with grilled onions and jalapeños on the flat top.
3. Garlic Herb Ribeye: Mix minced garlic, thyme, and rosemary into melted butter, and baste during flat top grilling.
4. Blue Cheese Crusted Ribeye: After searing, press a mix of blue cheese and breadcrumbs onto the top, and gently melt on the warm griddle.
5. Smoky Coffee-Crusted Ribeye: Apply a coffee-based spice rub before searing—enhances the mesquite flavor beautifully.

Best pairings

• Grilled asparagus or green beans on the flat top
• Cast-iron-style buttery mushrooms and onions (grilled directly on the flat top)
• Sweet corn on the cob with butter and smoked paprika
• Texas baked beans (grilled simmered on the cooler side of Arteflame)
• A robust Texas red blend or a cold glass of craft amber ale

Conclusion

With the Arteflame grill and mesquite wood, you can create a Texas ribeye that rivals your favorite steakhouse. Perfect sear, juicy inside, and flavors enhanced by wood-fired magic. No pots, no pans—just fire, steel, and serious taste.