Perfect Grilled Beef on the Arteflame Grill: Recipe + Top 10 Tips
Grilling beef on the Arteflame grill results in a steakhouse-quality sear with juicy, tender meat. Whether you're grilling ribeye, strip steak, or filet mignon, this recipe and expert tips will help you achieve perfect beef every time.
Ingredients:
- 2 ribeye steaks (1.5-2 inches thick)
- 3 tablespoons melted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions:
1. Fire Up the Arteflame Grill
Prepare your Arteflame grill by soaking three paper napkins in vegetable oil, placing them in the grill, and stacking firewood on top. Light the grill and let it heat for about 20 minutes, ensuring the center grate is extremely hot for searing and the flat cooktop reaches a moderate heat.
2. Season the Steaks
Brush the steaks with olive oil on both sides. Generously season with salt and freshly ground black pepper, and press the seasonings into the meat for better adherence.
3. Sear the Steaks
Place the steaks on the center grill grate for a high-heat sear. Grill each side for 2-3 minutes until a rich brown crust forms. Searing at this high heat locks in the juices and creates a steakhouse-quality crust.
4. Finish Cooking on the Flat Cooktop
Move the steaks to the flat cooktop to finish cooking to your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium). This step allows the steaks to cook evenly without burning.
5. Baste with Garlic Herb Butter
Mix the melted butter with minced garlic, rosemary, and thyme. Baste the steaks with this garlic herb butter during the last few minutes of grilling to add flavor and richness.
6. Rest and Serve
Remove the steaks when they are about 5-10°F below your desired doneness. Let the steaks rest for 5-10 minutes to allow the juices to redistribute. Garnish with fresh parsley and serve with lemon wedges for a bright finish.
Top 10 Tips for Grilling Beef:
1. Choose the Right Cut
Thicker cuts like ribeye, New York strip, and filet mignon work best on the grill, especially when seared on the hot center grate. Thicker steaks allow for a better crust while keeping the inside juicy.
2. Bring the Beef to Room Temperature
Take your steaks out of the fridge 30-60 minutes before grilling. This ensures even cooking and prevents the outside from cooking too quickly while the inside stays cold.
3. Season Generously
Beef benefits from a generous amount of salt and pepper. Salt helps bring out the natural flavors of the beef, and freshly cracked black pepper adds a nice crust when seared.
4. Use High Heat for Searing
The center grate of the Arteflame grill provides high heat perfect for searing. Sear the steak on each side for 2-3 minutes to lock in juices and create a flavorful crust.
5. Don’t Over Flip
Avoid flipping the steak multiple times. Let it cook for a few minutes on one side before flipping once. Constant flipping prevents the steak from developing a good crust.
6. Use a Meat Thermometer
Use a meat thermometer to achieve your preferred level of doneness. For medium-rare, remove the steak at 130°F, and for medium, at 140°F. Remember, steaks will continue to cook while resting.
7. Let the Meat Rest
After grilling, rest the beef for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and juicy steak.
8. Baste for Extra Flavor
Basting the beef with a garlic-herb butter during the final minutes of cooking adds extra flavor and keeps the steak moist. Use a brush or spoon to drizzle the butter over the steaks.
9. Know Your Doneness Levels
Use the following temperatures as a guide:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F and above
10. Cut Against the Grain
When slicing your steak, always cut against the grain for more tender bites. Cutting with the grain can result in chewy, tough pieces of meat.
Variations:
- Pepper-Crusted Steak: Coat the steak with cracked black pepper and coarse salt before grilling for a bold, spicy crust.
- Blue Cheese Butter Steak: Top the steak with a dollop of blue cheese butter right after grilling for a rich, tangy flavor.
- Cajun-Spiced Steak: Season the steak with a Cajun spice blend for a smoky, spicy kick.
- Balsamic Glazed Steak: Brush the steak with a balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.
- Chimichurri Steak: Serve the steak with a fresh chimichurri sauce made of parsley, garlic, olive oil, and vinegar for a vibrant, herbaceous flavor.
Best Pairings:
- Grilled asparagus or Brussels sprouts
- Roasted potatoes or mashed potatoes
- Grilled corn on the cob
- A light salad with vinaigrette
- A full-bodied red wine like Cabernet Sauvignon or Malbec
