Smoky Hoosier Ribeye Steak - Indiana Grilled Perfection

Introduction

Savor the bold flavors of Indiana-raised ribeye steak, expertly seasoned and grilled over high heat to lock in the juices. Using the Arteflame grill, this recipe delivers a steakhouse-quality sear with a beautiful smoky crust. Master the reverse sear method and achieve the perfect doneness while grilling all your sides at the same time. Let’s get grilling!

Ingredients

• 2 Indiana-raised ribeye steaks (1.5 inches thick)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter

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 the soaked napkins.
3. Light the napkins and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Season the Ribeye Steaks

1. Pat the ribeyes dry with a paper towel.
2. Generously season both sides of the steak with kosher salt and freshly ground black pepper.
3. Let the steaks rest while the grill heats up.

Step 3: Sear the Steaks on the Center Grill Grate

1. Once the Arteflame grill reaches 1,000°F at the center grate, place the steaks directly on the center grill grate.
2. Sear each side for 2 minutes to develop a perfect crust.
3. Once seared, move the steaks to the flat cooktop.

Step 4: Finish Cooking on the Flat Cooktop

1. Place the steaks on the hotter part of the flat cooktop to continue cooking.
2. Monitor the internal temperature, flipping occasionally.
3. Remove from the grill when the steaks are 15°F below your desired doneness.

Step 5: Rest and Serve

1. Let the steaks rest for 5-10 minutes, allowing the juices to redistribute.
2. Top with a dollop of butter and serve.

Tips

• Use a meat thermometer to ensure perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
• Move the steaks to different heat zones on the griddle to control cooking speed.
• Let the steaks dry in the fridge for 30 minutes before cooking for extra crispiness.

Variations

• Garlic Butter Ribeye: Add minced garlic and fresh herbs to your butter for extra flavor.
• Spicy Cajun Ribeye: Season the steaks with Cajun seasoning and smoked paprika for a spicy twist.
• Herb-Crusted Ribeye: Mix chopped rosemary, thyme, and parsley with salt and press onto the steak before searing.
• Balsamic Glazed Ribeye: Drizzle balsamic reduction over the steak after grilling for a tangy twist.
• Blue Cheese Ribeye: Top with crumbled blue cheese during the resting period for an indulgent touch.

Conclusion

Master the art of grilling Indiana-raised ribeye steak on the Arteflame grill and enjoy a restaurant-quality meal with smoky, juicy perfection. Fire up your grill and savor every bite!

Best Pairings

• Grilled asparagus with sea salt
• Roasted garlic mashed potatoes
• Smoky bourbon-glazed carrots
• A full-bodied Indiana red wine
• Grilled corn on the cob with butter