Nebraska Ribeye Steak on Arteflame Grill

Introduction

Experience the ultimate steakhouse-quality ribeye right in your backyard with this perfectly grilled Nebraska-raised ribeye steak. Using the Arteflame grill, we achieve an incredible sear at 1,000F on the center grill grate, locking in the juices and creating an unbeatable crust. Follow this step-by-step method to master the reverse-searing technique and enjoy a perfectly juicy and flavorful steak every time.

Ingredients

• 1 Nebraska-raised ribeye steak (1.5 inches thick)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 2 tbsp unsalted butter
• Firewood for the Arteflame grill

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and let the fire burn for about 20 minutes until the center grill grate reaches 1,000F.

Step 2: Season the Steak

1. Pat the ribeye steak dry with paper towels.
2. Season both sides evenly with kosher salt, black pepper, and garlic powder.
3. Let the steak rest at room temperature while the grill heats.

Step 3: Sear the Steak

1. Place the steak directly on the center grill grate.
2. Sear for 2 minutes on one side without moving it.
3. Flip the steak and sear for another 2 minutes.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the steak to the flat griddle cooktop, closer to the edge where the heat is lower.
2. Add butter and baste the steak as it cooks.
3. Cook until the steak reaches an internal temperature of 15F below your desired doneness.

Step 5: Rest and Serve

1. Remove the steak from the grill and let it rest for 5-10 minutes to allow carryover cooking.
2. Slice and serve immediately.

Tips

• Always use a meat thermometer to check doneness.
• Use high-quality firewood for a rich smoky flavor.
• Let the steak rest before serving to retain juices.

Variations

1. Garlic Butter Ribeye: Top the steak with garlic butter during the reverse-searing step for added richness.
2. Smoky Bourbon Ribeye: Add a bourbon glaze towards the end for a deep, smoky flavor.
3. Herb-Crusted Ribeye: Coat the steak with finely chopped rosemary and thyme before grilling.
4. Spicy Cajun Ribeye: Use a Cajun spice rub for a bold, spicy kick.
5. Blue Cheese Ribeye: Top with crumbled blue cheese after cooking for a creamy, tangy contrast.

Best Pairings

• Grilled asparagus with lemon butter
• Roasted garlic mashed potatoes
• Smoky bourbon-glazed carrots
• Classic Caesar salad
• Rich red wine like Cabernet Sauvignon

Conclusion

By using the Arteflame grill, you can achieve a steakhouse-quality ribeye at home. The center grill grate’s intense heat locks in the juices, while the flat top griddle ensures even cooking. Try out the different variations to find your favorite flavor combination and impress your guests with a perfectly cooked steak every time.