New York Strip Steak on the Arteflame Grill

Introduction

Few things rival the simplicity and flavor of a perfectly grilled New York strip steak. With the Arteflame grill’s ultra-high heat center grate and even-heated cooktop, you're able to sear and reverse-sear like the pros. This method ensures a flavorful crust while locking in all those succulent juices. Best of all, the Arteflame makes the grilling process fun, efficient, and mess-free.

Ingredients

• 2 New York strip steaks (1–1.5 inches thick)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp unsalted butter (softened)
• 1 clove garlic, finely minced (optional)
• Fresh herbs for garnishing (rosemary or thyme)

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: Fire up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the oil-soaked napkins into the fire bowl of your Arteflame grill.
3. Stack quality firewood over the napkins.
4. Light the napkins and allow the fire to burn for 20 minutes until the cooktop and center grill grate come up to temperature. The center grate can reach over 1,000°F — perfect for searing!

Step 2: Season the Steaks

1. Pat steaks dry with a paper towel.
2. Season both sides evenly with kosher salt and freshly ground black pepper.
3. Let the steaks rest at room temperature for 15 minutes before cooking.

Step 3: Sear the Steaks

1. Place the steaks directly on the center grill grate for a high-temperature sear.
2. Sear each side for about 1.5–2 minutes to develop a golden crust.

Step 4: Reverse Sear on the Flat Griddle

1. Move the steaks from the center grate to the flat top griddle, slightly away from the center for medium-high heat.
2. Add a dab of butter under each steak to enhance flavor as it cooks.
3. Cook to desired internal temperature (Medium-rare: 130°F, Medium: 140°F, Medium-well: 150°F).
4. Remove steaks from the grill when internal temp is 15°F below the target—carryover cooking will finish them off perfectly.

Step 5: Rest and Serve

1. Let the steaks rest for 5–7 minutes before slicing.
2. Garnish with fresh herbs and a final touch of melted butter if desired. Serve and enjoy!

Tips

• Use a meat thermometer to get exact doneness without overcooking.
• Letting meat rest after grilling helps preserve juices and flavor.
• Grill sliced vegetables like asparagus, zucchini, or portobello mushrooms on the flat cooktop while steaks finish.
• Butter not only adds flavor, but helps build a great crust on the flat cooktop.
• Cooking on the outer edges of the cooktop lets you slow things down without burning.

Variations

1. Garlic Herb Strip Steak: Mix minced garlic and chopped rosemary into your butter before grilling.
2. Spicy Cajun Style: Rub steaks with a Cajun spice blend instead of just salt and pepper.
3. Asian Sesame Strip Steak: Add soy sauce and sesame oil to butter and sear with crushed red pepper flakes.
4. Peppercorn Crusted: Press crushed black and pink peppercorns into the steak before searing.
5. Blue Cheese Finish: Top steak with crumbled blue cheese while resting for a tangy twist.

Best Pairings

• Grilled asparagus with lemon butter
• Smoky roasted potatoes from the flat cooktop
• Charred corn with chili lime butter
• Full-bodied red wine like Cabernet Sauvignon
• Garlic butter mushrooms grilled alongside the steak

Conclusion

Grilling a New York strip steak on the Arteflame brings together precision, flavor, and presentation. By using high heat to sear and following with a gentle finish on the flat cooktop, you’ll ensure the inside stays juicy while the exterior is golden and crusted. Your Arteflame grill is the perfect tool for delivering steakhouse-quality meals right in your backyard.