Montana Bison Ribeye – Perfectly Grilled on Arteflame

Introduction

Experience the bold flavors of a Montana Bison Ribeye, expertly seasoned and reverse-seared on the Arteflame grill. This method locks in the juices, delivering a rich, smoky, and tender steak every time. The high-heat center grill grate gives your steak a steakhouse-quality sear, while the flat cooktop ensures even cooking to perfection.

Ingredients

• 1 thick-cut bison ribeye steak (at least 1.5 inches thick)
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins.
3. Light the napkins and let the fire burn for about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Season the Bison Ribeye

1. Pat the steak dry with a paper towel.
2. Season both sides evenly with salt, pepper, and garlic powder.

Step 3: Sear on the Center Grill Grate

1. Place the bison ribeye on the center grill grate at 1,000°F.
2. Sear for 1-2 minutes per side to develop a rich crust.

Step 4: Move to the Flat Cooktop

1. Move the steak to the flat top griddle surrounding the center grill grate.
2. Add the butter on top and let it melt to enhance flavors.
3. Cook the steak until it reaches an internal temperature 15°F below your desired doneness (e.g., 120°F for medium-rare).

Step 5: Rest and Serve

1. Remove the steak from the grill.
2. Let it rest for 5-10 minutes before slicing for maximum juiciness.

Tips

• Use a meat thermometer to ensure precise doneness.
• Always let the steak rest after grilling to retain its juices.
• For added flavor, baste the steak with garlic-infused butter while cooking.

Variations

1. Smoky Bourbon Glaze: Brush the bison ribeye with a mix of bourbon, brown sugar, and smoked paprika before searing.
2. Herb-Crusted: Coat the steak in a mix of fresh rosemary, thyme, and minced garlic before searing.
3. Spicy Chipotle: Add a rub of chipotle powder and cumin for a smoky heat.
4. Butter-Basted Garlic: Melt butter with fresh minced garlic and baste the steak as it cooks.
5. Blue Cheese Topping: Crumble blue cheese over the steak while it rests for a creamy, tangy finish.

Best Pairings

• Grilled asparagus with garlic butter
• Roasted sweet potatoes
• Classic Caesar salad
• Bold red wine like a Cabernet Sauvignon
• Craft IPA beer with caramel malt notes

Conclusion

Grilling a Montana Bison Ribeye on the Arteflame grill ensures a perfect sear, ultimate tenderness, and smoky, rich flavors. With the reverse-searing method, your steak will be juicy and delicious every time.