Wyoming Rancher T-Bone on Arteflame Grill

Introduction

Nothing screams steak night like a beautifully seared Wyoming Rancher T-Bone cut, grilled to perfection on the Arteflame. This grill, with its 1,000°F center grate and solid steel flat top cooking surface, delivers steakhouse-quality results every time. You’ll learn how to reverse sear for ideal doneness, lock in flavor and juices, and make your backyard cookout unforgettable—with no pots, pans, or oven needed.

Ingredients

• 2 T-bone steaks, 1.25 to 1.5-inch thick
• Salt (preferably kosher or sea salt)
• Fresh ground black pepper
• 4 tablespoons unsalted butter, divided
• Optional: fresh rosemary or thyme sprigs for extra aroma

Instructions

Step 1: Fire up your Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of your Arteflame.
3. Stack hardwood firewood over the napkins in a teepee shape.
4. Light the napkins and allow the fire to burn for about 20 minutes until the center grate reaches 1,000°F and the flat cooktop is evenly hot.

Step 2: Prepare your T-Bone steaks

1. Let the T-bone steaks rest at room temperature for 30–45 minutes before grilling.
2. Season both sides generously with salt and black pepper.
3. Add a tablespoon of butter to each steak and gently rub it in.

Step 3: Sear the steaks

1. Place each steak directly over the center grill grate.
2. Sear for 90 seconds per side to get a rich, flavorful crust.
3. Flip only once to maintain the juices inside the steak.

Step 4: Reverse sear on the flat top

1. After searing, move the steaks to the flat cooktop griddle towards the outer edge.
2. Use a meat thermometer to monitor temperature.
3. Cook until internal temperature is about 15°F below your desired doneness (carryover cooking will finish the steak).
4. Add remaining butter and optional herbs for an aromatic finish.

Step 5: Rest and serve

1. Remove steaks from heat and let rest for 5-10 minutes.
2. Slice and serve immediately for maximum flavor and tenderness.

Tips

• Don’t skip the resting period—it helps reabsorb juices into the meat.
• The Arteflame grill flat cooktop has temperature zones. Utilize areas closer to the center for more heat.
• Use a digital thermometer for perfect internal temperature results (e.g., 130°F final temp for medium rare).
• Add pats of butter late in cooking for beautiful glaze and flavor.
• Clean up is minimal—just scrape the cooktop and brush off the center grate after cooling.

Variations

1. Garlic Herb T-Bone: Rub the steak with minced garlic, rosemary, and thyme before grilling for added herbal depth.
2. Smoky Chipotle T-Bone: Season with chipotle powder and cumin for a smoky, slightly spicy Southwest twist.
3. Coffee Rubbed T-Bone: Mix finely ground dark roast coffee with salt, pepper, and a sprinkle of brown sugar for a bold crust.
4. Steak au Poivre: Crush mixed peppercorns and press them into the steak for a spicy, French-inspired crust.
5. Balsamic Glazed T-Bone: Drizzle with aged balsamic vinegar and add a touch of honey during the final minute of cooking for caramelized complexity.

Best pairings

• Grilled asparagus or broccolini on the Arteflame griddle
• Crusty artisan bread, toasted on the edge of the cooktop with a swipe of butter
• Skillet mushrooms finished with butter and garlic on the flat top
• Bold red wine such as Cabernet Sauvignon or Malbec
• Grilled potato wedges seasoned with rosemary and sea salt

Conclusion

The Wyoming Rancher T-Bone is more than a steak—it's a showcase of the Arteflame’s unique capabilities. By reverse searing on the flat cooktop, locking in juices with a 1,000°F sear, and letting the robust flavors of salt, pepper, and butter lead the way, you’ll craft a premium, unforgettable steakhouse experience in your backyard.