Alaska Grilled Whale Steaks – Traditional Inuit Style

Introduction

Experience the rich, deep flavors of Alaska with this traditional Inuit-style grilled whale steak recipe. Using the Arteflame grill, we sear the meat at 1,000F to lock in the juices before finishing it to perfection on the flat cooktop. This method ensures a succulent, smoky taste, honoring the heritage of Alaskan coastal cuisine.

Ingredients

• 4 whale steaks (1-inch thick)
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Fresh thyme sprigs (for garnish)
• Lemon wedges (for serving)

Instructions

Step 1: Prepare the Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the napkins inside the center of the Arteflame grill.
3. Stack firewood on top and light the napkins.
4. Wait about 20 minutes until the grill is hot and ready.

Step 2: Season the Whale Steaks

1. Pat the whale steaks dry with a paper towel.
2. Rub each steak with softened butter.
3. Evenly season both sides with sea salt, black pepper, garlic powder, and smoked paprika.

Step 3: Sear the Whale Steaks

1. Place the steaks on the center grill grate where the temperature reaches over 1,000F.
2. Sear for 2 minutes per side to develop a rich, brown crust.

Step 4: Finish Cooking on Flat Cooktop

1. Move the seared whale steaks onto the outer flat cooktop.
2. Continue grilling, flipping occasionally, until they reach your desired doneness.
3. Remove the steaks when the internal temperature is 15F below your target (medium-rare: 115F final temp, medium: 130F final temp).

Step 5: Rest and Serve

1. Let the steaks rest for 10 minutes to allow juices to redistribute.
2. Garnish with fresh thyme sprigs.
3. Serve with lemon wedges for added brightness.

Tips

• Always pat the meat dry before seasoning to ensure a good crust.
• Use a meat thermometer to check internal temperature accurately.
• Let the meat rest after cooking to retain juices.
• Grilling near the center of the cooktop is hotter, moving outward lowers the heat.
• Butter enhances flavor more than olive oil.

Variations

1. Herb-Crusted: Add chopped rosemary and parsley to the seasoning for an aromatic twist.
2. Spicy Inuit Kick: Include crushed red pepper flakes and ground cumin for a fiery taste.
3. Teriyaki Glaze: Brush the steaks with teriyaki sauce while finishing on the flat cooktop.
4. Citrus Zest: Rub with orange and lemon zest before cooking for freshness.
5. Smoky Maple: Drizzle maple syrup and smoked paprika for a deep, sweet-smoky layer.

Conclusion

Grilling whale steaks on the Arteflame grill brings out their full, juicy flavors while providing the perfect sear. With the reverse searing technique, you achieve the best texture and taste that will impress any seafood lover.

Best Pairings

• Grilled root vegetables (potatoes, carrots, turnips)
• Charred asparagus with butter
• Wild rice with cranberries
• A glass of bold red wine or smoky Scotch
• Artisan bread with herb butter