Nebraska Grilled Omaha Strip Steak

Introduction

Experience the rich, beefy flavor of a perfectly grilled Omaha strip steak, cooked to steakhouse perfection using the reverse-sear method on the Arteflame grill. Sear at intense heat to lock in juices, then finish to perfection on the flat cooktop. This method ensures a beautifully caramelized crust and a juicy, tender bite. The Arteflame grill's high-temperature center searing capability makes this steak a standout dish.

Ingredients

• 2 Omaha strip steaks (1.5 inches thick)
• 2 tbsp unsalted butter, melted
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• Sprigs of fresh rosemary (optional)
• Sprigs of fresh thyme (optional)

Instructions

Step 1: Fire up the Arteflame grill

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

Step 2: Prepare the steaks

1. Pat the steaks dry with a paper towel.
2. Brush them with melted butter on both sides.
3. Season generously with salt, pepper, and garlic powder.

Step 3: Sear the steaks

1. Place the steaks on the center grill grate where the heat reaches 1,000°F.
2. Sear for 60-90 seconds on each side to develop a rich crust.

Step 4: Finish on the flat cooktop

1. Move the steaks to the flat cooktop surrounding the center grate.
2. Cook to your desired doneness, using a meat thermometer:
• Rare: 120°F (remove at 105°F)
• Medium-rare: 130°F (remove at 115°F)
• Medium: 140°F (remove at 125°F)
• Medium-well: 150°F (remove at 135°F)
• Well done: 160°F (remove at 145°F)
3. Allow the steaks to rest for 5-10 minutes before serving.

Tips

• Always let your steaks come to room temperature before grilling for even cooking.
• Use high-quality firewood for optimal flavor.
• Rest the steak before slicing to retain maximum juices.
• Baste with extra melted butter for added richness.
• Use fresh herbs like rosemary or thyme for enhanced aroma and taste.

Variations

• Garlic Butter Steak: Top with a garlic butter sauce made by mixing melted butter, minced garlic, and parsley.
• Spicy Cajun Steak: Add a Cajun spice rub with paprika, cayenne, and onion powder for a bold kick.
• Balsamic Glazed Steak: Drizzle with a balsamic reduction for a sweet and tangy finish.
• Blue Cheese Crusted Steak: Top with crumbled blue cheese and let it melt for a rich, creamy flavor.
• Herb-Crusted Steak: Rub with minced rosemary, thyme, and oregano for a fragrant twist.

Conclusion

Grilling an Omaha strip steak on the Arteflame grill provides the perfect balance of sear and tenderness. The reverse-sear method guarantees a juicy interior with a stunning crust, making every bite unforgettable.

Best Pairings

• Grilled asparagus or Brussels sprouts
• Roasted garlic mashed potatoes
• Caramelized onions and mushrooms
• Classic Caesar salad
• A bold red wine like Cabernet Sauvignon