Perfectly Grilled Steaks on the Arteflame
Achieving steakhouse-quality steaks at home is all about mastering the sear and maintaining the right temperature. The Arteflame grill is perfect for this as it allows you to sear on the ultra-hot center grill grate and finish cooking on the flat-top griddle. Follow this recipe for juicy, flavorful steaks with a mouthwatering crust every time!
Ingredients
- 2 ribeye or strip steaks (about 1.5 inches thick)
- 2 tbsp butter (for searing)
- 1 tbsp coarse sea salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder or minced fresh garlic
- 2 sprigs fresh thyme (optional for garnish)
- Vegetable oil (for lighting the grill)
Instructions
1. Fire Up the Arteflame Grill
Start by lighting the grill. Pour some vegetable oil on three paper napkins, place them in the grill, and stack the firewood on top. Light the grill and let it preheat for about 20 minutes until the center grate reaches around 1,000°F. The flat-top cooktop around the center will also heat up, giving you a variety of cooking zones for perfect steak control.
2. Season the Steaks
While the grill heats up, season your steaks generously on both sides with coarse sea salt, black pepper, and garlic powder. You can also add other seasonings, like paprika or your favorite steak rub, to enhance flavor. Let the steaks rest at room temperature for about 10 minutes to help the seasoning penetrate.
3. Sear the Steaks on the Center Grill Grate
Once the grill is hot, place the steaks directly on the center grill grate. This will create a beautiful sear and crust. Sear each side for 2-3 minutes, or until a deep brown crust forms. Baste the steaks with butter as you sear to add richness and moisture. Rotate the steaks halfway through each side to ensure even browning.
4. Finish Cooking on the Flat-Top Cooktop
After searing both sides, move the steaks to the flat-top cooktop towards the outer edge where the heat is lower. This allows the steaks to finish cooking without burning the crust. For medium-rare steaks, aim for an internal temperature of 130°F, or about 5-7 minutes more, depending on the thickness of the steak. Use a meat thermometer to check the internal temperature. Remove the steaks when they reach 115°F to 120°F, as they will continue cooking while resting.
5. Let the Steaks Rest
After removing the steaks from the grill, let them rest for about 10 minutes. This step is crucial as it allows the juices to redistribute throughout the meat, resulting in a tender, juicy steak.
6. Serve
Slice the steaks against the grain for the best texture. Garnish with fresh thyme or a dollop of herb butter for added flavor.
Tips for the Best Grilled Steaks
- Thickness matters: Steaks around 1.5 inches thick are ideal for grilling, as they allow you to achieve a perfect crust without overcooking the inside.
- Internal temperature guide: Medium-rare is 130°F, medium is 140°F, medium-well is 150°F, and well-done is 160°F.
- Use butter for flavor: Basting the steaks with butter during searing adds a rich, savory flavor to the meat.
- Let it rest: Always let your steaks rest after grilling to lock in the juices.
Conclusion
Cooking steaks on the Arteflame grill allows you to achieve a crispy, caramelized sear while maintaining the juicy tenderness inside. The high heat of the center grate followed by the slower finish on the flat-top ensures a perfect steak every time.
Variations
- Garlic Herb Steak: Add minced garlic and fresh herbs like rosemary or thyme to the butter while basting the steak.
- Peppercorn Crusted Steak: Coat the steaks with freshly cracked peppercorns for a spicy, crunchy crust.
- Chimichurri Steak: Serve the steaks with a fresh chimichurri sauce made from parsley, garlic, olive oil, and vinegar.
- Smoky Paprika Steak: Rub the steaks with smoked paprika and cayenne for a smoky, spicy kick.
- Blue Cheese Butter Steak: Top the steaks with a pat of blue cheese butter while they rest for a creamy, tangy finish.
Best Pairings
- Grilled asparagus or broccoli
- Creamed spinach
- Roasted sweet potatoes
- Grilled corn on the cob
