Nevada Cowboy Ribeye on Arteflame Grill

Introduction

A thick-cut bone-in cowboy ribeye, cooked to perfection using the reverse searing method on the Arteflame grill. With a crust seared at 1,000°F and finished to your perfect doneness on the outer flat top, this Nevada-inspired steak is all about bold flavor, simplicity, and fire-kissed finesse.

Ingredients

• 1 bone-in cowboy ribeye (at least 2 inches thick)
• Coarse kosher salt
• Freshly cracked black pepper
• 2 cloves garlic (minced or crushed)
• 2 tablespoons unsalted butter
• 3 paper napkins
• Vegetable oil (for lighting the grill)
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins in vegetable oil and place them in the grill basin.
2. Stack dry firewood on top of the soaked napkins.
3. Ignite the paper napkins to start the fire.
4. Let the grill heat up for about 20 minutes until the center grate reaches at least 1,000°F.

Step 2: Season the ribeye

1. Pat the steak dry with a paper towel.
2. Rub both sides generously with coarse kosher salt, black pepper, and minced garlic.
3. Let the steak sit at room temperature while the grill heats up.

Step 3: Sear the steak

1. Place the cowboy ribeye directly on the center grill grate for 2-3 minutes per side to create a rich, crusty sear.
2. Add half the butter on top to melt into the meat while searing.

Step 4: Reverse sear on the outer cooktop

1. Move the steak from the center grate to the flat griddle cooktop.
2. Place it closer to the hotter inner ring and let it cook slowly to reach your desired doneness.
3. Add remaining butter in small amounts along the way to baste it as it finishes cooking in its own juices.
4. Use a meat thermometer and remove the steak from the griddle when it reaches 15°F below your target doneness as it will continue to cook after being removed.

Step 5: Rest and serve

1. Let the ribeye rest for 10 minutes before slicing to lock in all the juices.
2. Slice against the grain and serve hot.

Tips

• Make sure to pat the steak completely dry before searing – moisture prevents the proper crust formation.
• The center grill grate reaches over 1,000°F – ideal for that steakhouse-quality sear.
• The Arteflame’s outer griddle is perfect for side vegetables and steaks at the same time – multitasking made easy.
• Use a meat thermometer to pinpoint doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
• For enhanced flavor, add a sprig of rosemary or thyme during the butter basting step.

Variations

1. Peppercorn Crusted Ribeye: Press crushed peppercorns onto the steak before searing for a bold kick.
2. Smoked Paprika Cowboy Ribeye: Add a dusting of smoked paprika for a subtle smoky-sweet flavor.
3. Garlic-Herb Butter Ribeye: Mix softened butter with parsley, thyme, and roasted garlic; melt it over the steak as it rests.
4. Whiskey Marinated Ribeye: Marinate the ribeye in whiskey, soy sauce, and garlic for 4 hours before grilling.
5. Blue Cheese Crusted Ribeye: Top the resting steak with crumbled blue cheese for a tangy creamy finish.

Best pairings

• Grilled asparagus or broccolini (use the outer cooktop)
• Crispy rosemary potatoes (cook in butter on the griddle)
• Grilled corn with chili lime butter
• Rich red wines like Cabernet Sauvignon or Zinfandel
• Fresh sourdough or focaccia, lightly charred on the griddle

Conclusion

The Nevada-Style Cowboy Ribeye on the Arteflame is all about mastering fire and flavor. Using only the grill’s massive surface and varying heat zones, you can cook restaurant-quality meat that locks in juices and achieves that perfect crust. Simple ingredients, bold taste, and no pans required.