Canadian Peppercorn-Crusted Moose Steak on Arteflame

Introduction

Mastering the reverse sear method on the Arteflame gives you the perfect combination of charred crust and juicy interior. The moose steak absorbs subtle smoky flavors while maintaining its tender bite. Enjoy this unique wild game experience and impress your guests with a restaurant-quality meal—all made on your Arteflame grill!

Ingredients

• 2 thick-cut moose steaks (1.5–2 inches thick)
• 2 tbsp coarse black peppercorns, crushed
• 1 tbsp sea salt
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp fresh thyme, chopped

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over top of the soaked napkins.
3. Light the paper and allow the fire to establish. The grill will be ready in about 20 minutes.

Step 2: Prep the Moose Steak

1. Pat the moose steaks dry with a paper towel.
2. In a small bowl, mix melted butter, garlic, Dijon mustard, Worcestershire sauce, and thyme.
3. Brush the mixture evenly over both sides of the steaks.
4. Generously coat each steak with crushed black peppercorns and sea salt, pressing the seasoning into the meat.

Step 3: Sear the Steak on the Center Grill Grate

1. Place the moose steaks directly on the center grill grate at 1,000°F.
2. Sear each side for about 2 minutes to form a beautiful crust.
3. Once seared, move the steaks to the flat cooktop griddle.

Step 4: Finish on the Flat Griddle Cooktop

1. Position the steaks on the flat griddle cooktop away from the center’s highest heat.
2. Cook gently, flipping occasionally, until they reach about 15°F below the desired doneness.
3. Remove from the grill and let them rest for 10 minutes; they will continue to cook to perfection.

Tips

• Always let the steak rest before slicing to retain juices.
• Use fresh crushed black peppercorns for maximum flavor.
• Adjust the cooktop position based on the heat zones for precise control.

Variations

1. Garlic-Herb Crusted Moose Steak: Replace black pepper with a blend of crushed garlic, rosemary, and oregano for a fragrant crust.
2. Smoky Maple Moose Steak: Add a hint of Canadian maple syrup to the butter mixture for a sweet, smoky contrast.
3. Spicy Cajun Moose Steak: Coat the steaks with Cajun seasoning for a bold, fiery twist.
4. Mustard-Peppercorn Moose Steak: Mix in whole-grain mustard with black pepper for a tangy yet spicy crust.
5. Blue Cheese & Peppercorn Moose Steak: Top the resting steaks with crumbled blue cheese for a rich, creamy element.

Best Pairings

• Grilled asparagus or wild mushrooms on the Arteflame flat top.
• Garlic butter potatoes crisped to perfection on the griddle.
• A bold Canadian red wine or whiskey to complement the robust flavors.
• Freshly baked artisan bread, grilled lightly for a smoky touch.

Conclusion

Mastering the reverse sear method on the Arteflame gives you the perfect combination of charred crust and juicy interior. The moose steak absorbs subtle smoky flavors while maintaining its tender bite. Enjoy this unique wild game experience and impress your guests with a restaurant-quality meal—all made on your Arteflame grill!