Introduction:
Grilling a ribeye steak on the Arteflame grill brings out its rich marbling and bold beefy flavor, creating a steakhouse-quality crust with a juicy and tender interior. The Arteflame’s high-heat center grate ensures a perfect sear, while the flat cooktop allows for precise control over doneness.
Ingredients
- 2 ribeye steaks (1.5 to 2 inches thick)
- 2 tbsp olive oil or melted butter
- 1 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder (optional)
- 2 sprigs fresh rosemary or thyme (optional)
Instructions
Step 1: Prepare the Steaks
- Bring to Room Temperature: Take the ribeye steaks out of the refrigerator 30-60 minutes before grilling. This ensures even cooking.
- Pat Dry: Use paper towels to remove any surface moisture for a better sear.
- Season Generously: Rub the steaks with olive oil or melted butter, then season both sides liberally with coarse sea salt, black pepper, and optional garlic powder.
Step 2: Fire Up the Arteflame Grill
- Light the Grill: Soak three paper napkins in vegetable oil and place them under firewood to light the grill. Allow the Arteflame to heat for about 20 minutes.
- Heat Zones: Ensure the center grill grate is blazing hot (over 1,000°F) for searing, with medium-heat zones on the flat cooktop for finishing the steaks.
Step 3: Sear the Ribeye Steaks
- High-Heat Sear: Place the steaks directly on the center grill grate for 1-2 minutes per side. This creates a deep, caramelized crust.
- Edge Sear: For thicker cuts, hold the steak with tongs and sear the edges for 30-60 seconds to ensure even browning.
Step 4: Finish on the Flat Cooktop
- Move to Medium Heat: Transfer the steaks to the flat cooktop, using the medium-heat zone to finish cooking to your desired doneness.
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Monitor Doneness: Use a meat thermometer to achieve your preferred level:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F+
- Enhance Flavor: Add fresh rosemary or thyme sprigs to the flat cooktop near the steaks for a subtle herbal aroma.
Step 5: Rest and Serve
- Rest the Steaks: Remove the ribeyes from the grill when they are about 5°F below your target temperature. Rest on a cutting board, loosely tented with foil, for 5-10 minutes.
- Slice and Serve: Serve whole or slice against the grain for maximum tenderness.
Tips for Grilling the Perfect Ribeye
- Choose the Right Cut: Look for ribeyes with even marbling for the best flavor and texture.
- Preheat Thoroughly: Ensure the grill is fully heated for the ideal sear.
- Baste for Extra Flavor: During the last minute of cooking, baste with melted garlic butter for a rich finish.
- Flip Only Once: Frequent flipping disrupts crust formation, so flip the steak just once during searing.
Variations
- Spicy Ribeye: Add cayenne pepper or crushed red pepper flakes to the seasoning for heat.
- Herb Butter Ribeye: Top the cooked steak with a dollop of herb-infused butter.
- Dry-Rubbed Ribeye: Use a mix of smoked paprika, cumin, and brown sugar for a flavorful crust.
- Asian-Inspired Ribeye: Marinate the steaks in soy sauce, ginger, and garlic for an umami-packed twist.
- Garlic Lover’s Ribeye: Rub minced garlic into the steak before grilling for bold, savory notes.
Pairings
- Sides: Grilled asparagus, crispy potatoes, or a fresh green salad.
- Sauces: Pair with chimichurri, blue cheese sauce, or a rich red wine reduction.
- Beverages: Serve with a bold red wine like Cabernet Sauvignon or a craft IPA for a balanced pairing.
Conclusion
The Arteflame grill brings out the best in ribeye steaks, creating a perfect sear and juicy interior. This simple yet versatile recipe lets the natural flavor of the steak shine while providing endless options for customization. Enjoy a steakhouse-quality meal in your backyard!
