Sonoma Valley Wine-Marinated Steaks on the Arteflame Grill

Introduction

Experience the flavors of Sonoma Valley with this wine-marinated steak recipe! Using the Arteflame grill, we achieve a perfect steakhouse-quality sear at 1,000°F, locking in juices before finishing it to perfection on the flat cooktop griddle. This method ensures juicy, flavorful steaks every time with a deep, smoky aroma that complements the rich red wine marinade. Let's fire up the grill and bring California flavors to your table!

Ingredients

• 2 ribeye or New York strip steaks (1.5 inches thick)
• 1 cup Sonoma Valley red wine
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt and black pepper to taste
• 2 tbsp butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Marinate the Steaks

1. In a bowl, mix red wine, minced garlic, Worcestershire sauce, Dijon mustard, brown sugar, rosemary, and thyme.
2. Season the steaks with salt and black pepper.
3. Place the steaks in a shallow dish or resealable bag and pour the marinade over them.
4. Marinate for at least 2 hours or overnight for a deeper flavor.

Step 3: Sear the Steaks

1. Remove the steaks from the marinade and pat them dry.
2. Melt butter on the center grill grate.
3. Place the steaks directly on the center grill grate and sear for about 1-2 minutes per side.

Step 4: Finish on the Flat Cooktop

1. Move the steaks to the flat griddle cooktop, closer to the grill center for higher heat or outward for medium heat.
2. Cook until the internal temperature reaches 15°F below your desired doneness (e.g., 120°F for medium-rare, 130°F for medium).

Step 5: Rest and Serve

1. Remove the steaks from the grill and let them rest for 5-10 minutes to retain juices.
2. Slice and serve with your favorite grilled vegetables or sides.

Tips

• For extra smoky flavor, use oak or hickory firewood.
• Move the steaks around the flat cooktop to control the heat intensity.
• If marinating overnight, keep the steaks refrigerated and bring them to room temperature before grilling.

Variations

1. Bourbon Marinade: Replace the red wine with bourbon for a caramelized, smoky depth.
2. Garlic Butter Basted: Add extra garlic butter while cooking for a rich, indulgent taste.
3. Spicy Chipotle: Add 1 tsp chipotle powder or chili flakes for a southwest kick.
4. Asian Fusion: Use soy sauce instead of Worcestershire and add grated ginger for an umami boost.
5. Balsamic and Honey Glaze: Swap Worcestershire with balsamic vinegar and add 1 tbsp honey for a sweet-savory profile.

Conclusion

This Sonoma Valley wine-marinated steak recipe brings out the best in premium beef cuts, enhanced by the searing power of the Arteflame grill. Cooking on the center grill grate at high heat ensures a perfect crust, while the expandable heat zones allow for precise grilling. This recipe delivers a juicy, flavorful meal that tastes like it came straight from a high-end steakhouse. Fire up your grill and enjoy!

Best Pairings

• Wine: Sonoma Valley Cabernet Sauvignon or Merlot.
• Side Dish: Grilled asparagus and rosemary baby potatoes.
• Sauce: Garlic herb butter or chimichurri.
• Dessert: Grilled peaches with honey and mascarpone.