Wyoming Cowboy Cut Ribeye on Arteflame Grill

Introduction

Nothing says bold Western flavor quite like a Cowboy Cut Bone-In Ribeye, especially when it's grilled over wood flames on an Arteflame Grill. Using high heat to sear at over 1,000°F on the center grill grate, then finishing it to tender perfection on the surrounding flat top griddle using the reverse sear method, guarantees steakhouse-quality results right in your backyard. Whether you're cooking for family or impressing guests, this recipe does Wyoming proud with a juicy, flavorful, beautifully seared ribeye steak.

Ingredients

• 1 Cowboy Cut Bone-In Ribeye (2–2.5 inches thick)
• 3 tbsp unsalted butter
• 4 garlic cloves, crushed
• 1 sprig rosemary
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the fire bowl and pour a little vegetable oil on them.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins. Within 20 minutes, the grill will be hot and ready for cooking.

Step 2: Prep the Ribeye

1. Let the ribeye sit at room temperature for 30–45 minutes before grilling.
2. Season steak generously with salt, pepper, and smoked paprika on both sides.

Step 3: Sear the Steak

1. Place the ribeye onto the center Arteflame grate (1,000°F zone).
2. Sear for 2 minutes per side to create a beautiful crust and lock in juices.
3. Sear the edges for 30 seconds if the steak is extra thick.

Step 4: Reverse Sear on the Flat Griddle

1. Move the steak to the cooler part of the flat cooktop griddle to finish cooking.
2. Add a pat of butter and crushed garlic and rosemary directly onto the cooktop next to the steak.
3. Use a metal spatula to baste the steak with the melted garlic butter while monitoring the internal temperature with a meat thermometer.
4. Remove the ribeye from the griddle when it reaches 15°F below desired doneness (e.g., for medium-rare, remove at 120°F—will rise to 135°F).
5. Let rest for 10 minutes before slicing.

Tips

• Use the griddle's heat zones to find the perfect spot to finish your steak slowly and evenly.
• Basting with butter, garlic, and fresh herbs enhances flavor and gives a rich finish.
• Always rest your meat for 10 minutes to redistribute juices.
• Use an instant-read thermometer for precise temperature accuracy.

Variations

1. Smoky Chipotle Cowboy Ribeye: Add chipotle powder and cumin to the seasoning for a smoky, spicy touch.
2. Herb-Crusted Ribeye: Press chopped thyme, oregano, and parsley into the steak before searing for an herby twist.
3. Coffee-Rubbed Ribeye: Rub steak with a mix of ground coffee, brown sugar, and cayenne for a deep, robust flavor.
4. Bourbon Butter Basted Ribeye: Finish the steak with a bourbon-infused garlic butter glaze for richness and depth.
5. Blue Cheese Crusted Ribeye: After reverse searing, top with crumbled blue cheese and finish on the griddle until melted.

Best pairings

• Grilled asparagus spears with garlic butter (on the flat top)
• Thick-cut griddle-seared potatoes
• Cast iron-style grilled mushrooms and onions with rosemary
• Smoky bourbon or a bold Cabernet Sauvignon

Conclusion

This Wyoming Cowboy Cut Bone-In Ribeye recipe showcases the full capability of your Arteflame Grill. From the intense sear at over 1,000°F to the gentle finish on the griddle, it delivers steakhouse results with rich, bold flavor every time. There's no better way to represent the rugged and flavorful spirit of Wyoming grilling.