Arizona Mesquite-Grilled Ribeye Steak

Introduction

There's nothing quite like a perfectly grilled ribeye steak, and when you add the rich, smoky flavors of mesquite wood, you get an authentic Arizona-style delight. Using the Arteflame grill, you’ll achieve a steakhouse-quality sear on the center grill grate at over 1,000°F, then finish cooking on the flat griddle cooktop to ensure perfect doneness. Follow this step-by-step guide to master the art of grilling ribeye steaks in true Arizona style.

Ingredients

• 2 bone-in ribeye steaks (1.5-2 inches thick)
• 2 tbsp unsalted butter, softened
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp mesquite wood chips
• Fresh rosemary sprigs (optional)
• 1 tbsp smoked paprika (optional, for extra flavor)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood over the soaked napkins.
4. Light the paper and allow the fire to establish itself.
5. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Season the Ribeye Steaks

1. Rub the ribeye steaks with unsalted butter.
2. Season generously with coarse sea salt and freshly ground black pepper.
3. Sprinkle minced garlic evenly over the steaks.
4. Let the steaks rest at room temperature for about 15 minutes while the grill heats up.

Step 3: Sear the Steaks on the Center Grill Grate

1. Place the seasoned ribeye steaks on the center grill grate at 1,000°F.
2. Sear for about 2 minutes per side, ensuring a beautifully caramelized crust.
3. Flip once to develop an even sear.

Step 4: Move the Steaks to the Flat Griddle Cooktop

1. Transfer the seared steaks to the flat griddle cooktop, closer to the center for high heat or further out for lower heat.
2. Cook to desired doneness, flipping occasionally (use a meat thermometer for accuracy).
3. Remove the steaks when the internal temperature is about 15°F below the desired final temperature.
4. Let the steaks rest for 5-10 minutes before slicing.

Step 5: Serve and Enjoy

1. Garnish with fresh rosemary sprigs if desired.
2. Serve with your favorite grilled sides such as vegetables or potatoes.

Tips

• Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Let the steaks rest after cooking for juicier results.
• Use mesquite wood chips for extra smoky flavor.
• Butter adds richness and enhances the sear on the grill.
• Grill vegetables alongside the steak for a complete meal.

Variations

1. Garlic Butter Ribeye: Mix melted butter with minced garlic and brush over steaks before serving.
2. Spicy Cajun Ribeye: Add a Cajun spice rub to the steak before grilling.
3. Herbed Ribeye: Coat with a mixture of chopped thyme, rosemary, and basil.
4. Whiskey Glazed Ribeye: Glaze with a mixture of whiskey, brown sugar, and butter.
5. Blue Cheese Ribeye: Top with crumbled blue cheese before serving.

Conclusion

Grilling ribeye steak over mesquite on an Arteflame grill delivers unmatched flavor, texture, and juiciness. The high-heat searing locks in moisture and creates a perfect crust while the flat cooktop ensures precise temperature control. Try different variations and enjoy the best steak you’ve ever made!

Best Pairings

• Grilled asparagus or Brussels sprouts
• Roasted garlic mashed potatoes
• Classic Caesar salad
• Full-bodied red wine such as Cabernet Sauvignon
• Grilled corn on the cob with herb butter