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2. Choosing the Best Steak

The quality of your steak sets the foundation for success. Here are some tips for selecting the best cut:

• Ribeye or Strip Steak: These cuts have excellent marbling, making them juicy and flavorful.
• Filet Mignon: Ideal for those who prefer a tender, leaner steak.
• Thickness Matters: Opt for steaks at least 1 inch thick for better control over cooking.

Bring the steak to room temperature before grilling to ensure even cooking.

3. Getting the Grill Ready

Prepare the Arteflame Grill using these simple steps:

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the paper, and in about 20 minutes, the center grill grate will reach over 1,000°F, while the flat cooktop achieves different heat zones.

This setup provides the ideal environment for searing and finishing your steak.

4. Seasoning Your Steak

Keep it simple to let the steak’s natural flavors shine:

• Pat the steak dry with a paper towel to remove excess moisture.
• Generously season with kosher salt and freshly ground black pepper.
• For additional flavor, rub a little melted butter or olive oil on the steak before grilling.

5. Searing the Steak

Start by placing the steak on the center grill grate:

• Pat your steak dry. A wet steak will not sear well as the juices first need to burn off before the searing can begin. A dry steak will sear much better and faster, leaving the center of the steak as rare as you like it.
• Sear each side for 2–3 minutes to develop a deep, caramelized crust.
• Avoid pressing down on the steak; let the high heat work its magic.

This step locks in the juices while creating that signature steakhouse char.

6. Finishing the Steak on the Flat Griddle

After searing, move the steak to the flat griddle surrounding the center grate. This zone is cooler and allows for precise control over the steak’s internal temperature:

• Rare: 125°F
• Medium-Rare: 135°F
• Medium: 145°F
• Medium-Well: 155°F
• Well-Done: 165°F

Use a meat thermometer to ensure accuracy. Remove the steak from the grill when it is 15°F below your desired doneness to account for carryover cooking during resting.

7. Resting the Steak

Let the steak rest for 5–10 minutes after grilling. Resting allows the juices to redistribute, ensuring every bite is tender and flavorful. Cover the steak loosely with foil to keep it warm.

Keeping the Juice in:

If you cut into the steak right away, you'll notice lots of juice coming out. You want that juice to stay in the steak! Letting the steak rest will allow the fibers in the steak to absorb these juices so the entire steak will be juicy, not just the first bite.

8. Enhancing Flavor with Compound Butter

While the steak rests, prepare a quick compound butter to elevate its flavor:

• Mix softened butter with garlic, fresh herbs (like parsley or thyme), and a pinch of salt.
• Place a dollop on the hot steak just before serving for a rich, aromatic finish.

Bonus Tips for Perfect Steaks

• Butter, Not Oil: Grilling with butter enhances the steak’s flavor and creates a beautiful crust.
• Heat Zones: Use the hotter center for searing and the cooler edges for gentle cooking or warming sides.
• Toppings: Grill vegetables like asparagus, mushrooms, or onions on the flat griddle while your steak rests.