Grilled Virginia Black Angus Steak on Arteflame

Introduction

Few things compare to the simplicity and perfection of a premium Virginia Black Angus steak—especially when it's seared at over 1,000°F on the center grate of an Arteflame grill. This unique grill setup gives you a steakhouse-quality crust while locking in all the natural juices. The flat-top griddle that surrounds the center also allows you to perfectly control cooking temperature for maximum flavor and tenderness using the reverse sear method. No lid, no pots or pans, just fire, steel, and flavor.

Ingredients

• 2 Virginia Black Angus ribeye steaks, 1.5-2 inches thick
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• 2 tablespoons unsalted butter
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Hardwood firewood (oak or hickory preferred)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil and place them in the center fire bowl.
2. Stack several pieces of hardwood firewood over the napkins.
3. Light the napkins and allow the fire to build. Let the grill heat up for 20 minutes until the center grate reaches over 1,000°F.

Step 2: Season the Steaks

1. Pat the Virginia Black Angus steaks dry with a paper towel.
2. Generously season both sides with kosher salt and freshly cracked black pepper.
3. Allow steaks to come to room temperature while the grill heats.

Step 3: Sear on the Center Grate

1. Once the center grill grate is sizzling hot (1,000°F+), place the steaks directly over the fire on the grate.
2. Sear each side for 1.5–2 minutes to develop a deep golden-brown crust. Use tongs to hold the steaks and sear the edges as well.

Step 4: Finish on the Flat Griddle

1. Move steaks to the flat cooktop griddle area surrounding the center grill grate. This zone is cooler and ideal for reverse searing.
2. Add a tablespoon of butter under each steak to baste them in rich, buttery flavor as they cook.
3. Monitor internal temperature with a probe thermometer until it reaches 15°F below your target doneness (e.g., 115°F for medium-rare).

Step 5: Rest the Steaks

1. Remove the steaks and let them rest off the heat for 5-10 minutes.
2. The internal temp will continue to rise during this time, locking in juices.
3. Slice or serve whole with your favorite sides.

Tips

• Use the hotter inner zones for searing and cooler outer zones for gentle cooking.
• Don’t skip the resting stage — it makes a big difference!
• Use a digital probe for the most accurate doneness.
• Butter bastes the steak and enhances the flavor beautifully.
• Don’t over-season — with quality meat, salt and pepper are all you need.

Variations

1. Garlic Herb Steak: Add minced garlic and rosemary to the butter during the final griddle cook for an aromatic twist.
2. Smoky Paprika Rub: Add smoked paprika and garlic powder to your salt and pepper mix for a bolder crust.
3. Espresso Crust: Mix in finely ground espresso beans with pepper for a deep, rich flavor.
4. Chili Rubbed Steak: Add cayenne and chipotle flakes to give the steak a smoky, spicy edge.
5. Black Pepper Crusted: Use coarse black pepper for a textural contrast and deep pepper bite.

Best pairings

• Roasted garlic mashed potatoes cooked on the flat-top griddle
• Charred asparagus or grilled broccolini drizzled with butter
• Fresh corn on the cob brushed with herbed butter
• Balsamic-glazed mushrooms cooked alongside the steak
• Glass of Virginia red wine or a smoky bourbon cocktail

Conclusion

Grilling Virginia Black Angus steak on the Arteflame is all about bold flavor and perfect technique. With a sear that only fire and steel can offer, and the reverse technique that finishes each steak to perfection, this is your go-to method for steakhouse-quality results right in your own backyard.