Vermont Maple Peppercorn Grilled Steak

Introduction

There's nothing like the rich, smoky flavor of a perfectly grilled steak, especially when it's crusted with cracked peppercorn and sweet Vermont maple syrup. Using the Arteflame grill, we're taking this steak to the next level with a sizzling hot sear over 1,000°F and finishing on the even-heated flat top griddle for the perfect reverse sear. Whether you're cooking for guests or treating yourself to a gourmet meal at home, this steak will impress every time.

Ingredients

• 2 ribeye steaks, 1.5” thick
• 2 tablespoons Vermont maple syrup
• 1 tablespoon coarsely cracked black peppercorns
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• Fresh thyme sprigs (optional, for garnish or basting)
• Garlic cloves (optional, for basting)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the base of the Arteflame grill.
2. Stack firewood over the napkins to form a teepee structure.
3. Light the napkins and let the fire build. Wait about 20 minutes for the center grill grate to reach over 1,000°F.

Step 2: Prepare the steaks

1. Pat both sides of the steaks dry with paper towels.
2. Coat each side with Vermont maple syrup.
3. Press cracked peppercorns and salt into each side, forming a generous crust.

Step 3: Sear the steaks

1. Place the steaks directly onto the blazing-hot center grill grate.
2. Sear each side for about 1-1.5 minutes to build a flavorful crust and lock in juices.

Step 4: Reverse sear on the flat top cooktop

1. Move the steaks to the cooler, outer section of the flat cooktop griddle.
2. Add a tablespoon of butter under each steak and optionally a sprig of thyme and smashed garlic for aroma.
3. Cook to desired doneness, flipping once. Use a meat thermometer and remove from the grill when the internal temp is 15°F below your target temperature.

Step 5: Rest and serve

1. Let the steaks rest for at least 5 minutes before slicing to retain juices.
2. Garnish with fresh thyme. Serve and enjoy!

Tips

• Use high-quality Vermont maple syrup for the best flavor.
• Searing first at high temperatures locks in the juices.
• Reverse searing on the flat top ensures even doneness.
• Use butter instead of oil for better flavor during grill-top basting.
• Let meat rest before slicing to keep it juicy.

Variations

1. Smoky Chipotle Maple Steak: Add 1 tsp of chipotle powder to the peppercorn crust for a smoky heat kick.
2. Garlic Herb Crust: Mix garlic powder and chopped rosemary into the crust blend for an herby twist.
3. Sweet & Savory Dijon Glaze: Mix Vermont maple syrup with Dijon mustard before applying to the steak for a tangy glaze.
4. Bourbon Maple Peppercorn: Add a splash of bourbon to the maple syrup for a deeper, smoky-sweet flavor.
5. Espresso Crusted Steak: Add 1 tsp of finely ground espresso beans to the peppercorn mix for a rich, gourmet flavor.

Best pairings

• Grilled asparagus or broccolini on the Arteflame flat top
• Castellane pasta grilled with butter and herbs
• Roasted baby potatoes, smashed and finished on the grill griddle
• Bold red wine like Cabernet Sauvignon or a local Vermont craft beer
• Grilled peaches or pears for a sweet finish

Conclusion

This Vermont maple peppercorn steak brings bold flavor and restaurant-quality grill technique right into your backyard using the Arteflame grill. The searing-hot center grate combined with the controlled heat zones of the flat top griddle lock in flavor and ensure juicy, beautifully caramelized steak every time. With just a few ingredients, you’ll create a dish as visually stunning as it is delicious.