Introduction

Experience the rich flavors of the Alps with this smoky Austrian Alpine ribeye steak. Grilled to perfection on the Arteflame, this thick-cut ribeye is infused with alpine herbs and seared over an open flame for a mouthwatering crust and juicy interior. Using the reverse searing method, you'll achieve a perfect steakhouse-quality cook with ease. Fire up your Arteflame and get ready for a grilling masterpiece!

Ingredients

• 1 thick-cut ribeye steak (1.5-2 inches thick)
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp smoked sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 cloves garlic, minced

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the firewood ignite.
5. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the steak

1. Pat the ribeye dry with paper towels to ensure a perfect sear.
2. Brush both sides generously with melted butter.
3. Mix rosemary, thyme, smoked sea salt, black pepper, smoked paprika, and garlic.
4. Rub the herb mixture evenly over both sides of the steak.

Step 3: Sear the steak

1. Place the steak on the center grill grate at 1,000°F.
2. Sear each side for about 1-2 minutes until a beautiful brown crust forms.
3. Flip once and repeat for an even sear.

Step 4: Reverse sear on the cooktop

1. Move the steak to the outer flat-top griddle where the heat is lower.
2. Cook gradually, flipping occasionally, until the desired doneness is reached:
3. Rare: 120°F
   Medium-rare: 130°F
   Medium: 140°F
4. Remove the steak 15°F before the target temperature as it will continue cooking after removal.

Step 5: Rest and serve

1. Let the steak rest for 5-10 minutes to allow juices to redistribute.
2. Slice against the grain and serve with your favorite sides.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Adjust cooking zones on the Arteflame cooktop for optimal temperature control.
• Use high-quality wood for a superior smoky flavor.
• Let the steak rest before slicing to retain maximum juiciness.

Variations

• Garlic Butter Ribeye: Add extra garlic butter for a rich, savory finish.
• Spicy Austrian Ribeye: Mix red chili flakes and cayenne pepper into the rub for heat.
• Herb-Crusted Ribeye: Coat steak in a mix of finely chopped parsley, oregano, and rosemary.
• Balsamic-Glazed Ribeye: Drizzle aged balsamic vinegar over the steak before serving.
• Truffle-Infused Ribeye: Finish with truffle butter for an indulgent Alpine twist.

Conclusion

Grilling ribeye steak on the Arteflame grill brings out incredible flavors with its high-temperature searing and even cooking. This Austrian-style preparation highlights bold alpine herbs and a perfect smoky char. Whether you're grilling for a special occasion or just indulging in a steakhouse-quality meal at home, this recipe guarantees an amazing result every time.

Best Pairings

• Grilled asparagus with lemon zest
• Butter-seared potatoes
• Smoky charred carrots
• Rustic sourdough bread
• Austrian red wine (Zweigelt or Blaufränkisch)