Idaho Cowboy Butter-Grilled Sirloin on Arteflame

Introduction

A mouthwatering thick-cut sirloin steak basted with rich, flavorful cowboy butter and grilled to perfection on the Arteflame grill. By using the center grill grate at 1,000°F, we lock in the juices with a perfect sear before finishing the steak on the flat cooktop. The result? A steakhouse-quality sirloin bursting with bold, buttery flavor.

Ingredients

• 2 thick-cut sirloin steaks (about 1.5 inches thick)
• 1/2 cup unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood over them.
3. Light the paper and allow the fire to build for about 20 minutes until the grill is hot.

Step 2: Prepare the Cowboy Butter

1. In a small bowl, mix the melted butter, minced garlic, Dijon mustard, lemon juice, smoked paprika, red pepper flakes, parsley, salt, black pepper, and Worcestershire sauce.
2. Set aside for basting.

Step 3: Sear the Sirloin Steaks

1. Pat the steaks dry and season with salt and black pepper.
2. Place the steaks on the center grill grate at 1,000°F and sear for 2 minutes per side.
3. Once the exterior has a deep, golden crust, move the steaks to the flat cooktop to finish cooking.

Step 4: Baste and Finish Cooking

1. Use a brush to baste the steaks generously with cowboy butter as they cook on the flat cooktop.
2. Cook until the internal temperature is 15°F below your target doneness (125°F for medium-rare, 135°F for medium, etc.).
3. Remove steaks and let them rest for 5-10 minutes before slicing.

Tips

• Always remove your steak from the grill 15°F before your desired doneness—it will continue cooking as it rests.
• Use the different heat zones of the flat cooktop to control cooking speed and temperature.
• Basting with cowboy butter throughout the cooking process infuses the meat with incredible flavor.

Variations

1. Spicy Cowboy Butter: Add extra red pepper flakes and a dash of hot sauce for a fiery kick.
2. Herb Butter Infused: Mix in rosemary, thyme, and tarragon for an aromatic boost.
3. Beer-Infused Cowboy Butter: Add a splash of your favorite Idaho craft beer for a malty depth of flavor.
4. Smoky Bourbon Butter: Mix in a shot of bourbon and smoked sea salt for a rich, smoky taste.
5. Garlic Parmesan Butter: Stir in grated Parmesan and roasted garlic for a bold, savory twist.

Conclusion

Grilling sirloin on the Arteflame with homemade cowboy butter creates an unbelievably juicy and flavorful steak. With the perfect sear from the 1,000°F center grill grate and the gentle finishing heat of the flat cooktop, this recipe ensures a steakhouse-quality meal every time.

Best Pairings

• Grilled Idaho potatoes with herbs and butter
• Charred asparagus drizzled with lemon
• Fire-roasted corn on the cob
• Bold red wine, such as Cabernet Sauvignon
• Freshly baked sourdough bread