Boston Lager Marinated Steak on an Arteflame Grill - Massachusetts

Introduction

Experience the rich flavors of Massachusetts with this Boston Lager Marinated Steak grilled to perfection on the Arteflame grill. The unique searing capability of the Arteflame locks in the juices, creating a steakhouse-quality crust while keeping the interior tender and flavorful. Using the reverse searing method, this recipe ensures that every bite is packed with deliciousness. Fire up your grill and impress your guests with this mouthwatering dish!

Ingredients

• 2 ribeye or New York strip steaks (1.5-inch thick)
• 1 cup Boston lager
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons unsalted butter (for grilling)

Instructions

Step 1: Prepare the Marinade

1. In a bowl, whisk together Boston lager, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and salt.
2. Place the steaks in a zip-top bag and pour the marinade over them.
3. Seal the bag and refrigerate for at least 2 hours or overnight for maximum flavor.

Step 2: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Allow the fire to develop for about 20 minutes until the grill is ready for cooking.

Step 3: Sear the Steaks

1. Remove the steaks from the marinade and pat them dry with paper towels.
2. Place them on the center grill grate of the Arteflame where temperatures reach over 1,000°F.
3. Sear each side for about 1-2 minutes until a deep crust forms.

Step 4: Finish Cooking on the Flat Top

1. Move the steaks to the flat cooktop, closer to the outer edges where the heat is lower.
2. Add a tablespoon of butter over each steak and let them cook until they reach an internal temperature of 15°F below your target doneness.
3. Remove from the grill and let rest for 5 minutes before serving.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Let the steaks rest after grilling to allow the juices to redistribute.
• Cook vegetables on the Arteflame cooktop while finishing the steaks to make a complete meal.

Variations

1. Spicy Cajun Steak: Add 1 teaspoon of cayenne pepper and replace soy sauce with hot sauce for a spicy kick.
2. Garlic Herb Steak: Add 1 tablespoon of freshly chopped rosemary and thyme to the marinade to enhance the earthy flavors.
3. Maple Bourbon Steak: Replace brown sugar with maple syrup and add 1 tablespoon of bourbon for a sweet and smoky profile.
4. Asian Fusion Steak: Use hoisin sauce instead of Worcestershire sauce and add a teaspoon of grated ginger.
5. Coffee Rubbed Steak: Add 1 tablespoon of finely ground coffee to the marinade for a bold, smoky flavor.

Best Pairings

• Grilled asparagus with butter
• Roasted baby potatoes with sea salt
• Grilled mushrooms and onions
• A cold glass of Boston lager
• Classic Caesar salad

Conclusion

Grilling a Boston Lager Marinated Steak on an Arteflame grill creates an unforgettable flavor profile and perfect texture every time. The searing method locks in the juices, ensuring every bite is as good as a restaurant-quality steak. Experiment with variations to find your favorite flavor combination. Happy grilling!