Mesquite-Grilled Ribeye Oklahoma Style

Introduction

There’s nothing quite like a perfectly grilled ribeye steak—especially when it’s kissed by mesquite smoke and cooked on the Arteflame grill. In Oklahoma, beef is king, and this mesquite-grilled ribeye puts the bold flavor of juicy, marbled steak front and center. With simple seasoning, the intense sear from the 1,000°F center grill grate, and a perfect reverse sear finish on the flat top cooktop, you’ll achieve steakhouse-quality results right in your backyard.

Ingredients

• 2 bone-in ribeye steaks (1.5–2 inches thick)
• Kosher salt
• Freshly cracked black pepper
• 2 tablespoons unsalted butter
• Mesquite firewood
• 3 paper napkins
• 1 tablespoon vegetable oil (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour 1 tablespoon of vegetable oil on 3 paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack mesquite firewood over the napkins.
4. Light the napkins and allow the fire to establish.
5. Wait about 20 minutes until the grill grate center reaches 1,000°F and the flat cooktop is evenly hot.

Step 2: Prepare the Ribeye Steaks

1. Pat the ribeye steaks dry with paper towels to ensure a great sear.
2. Generously season both sides with kosher salt and freshly cracked black pepper.
3. Let the steaks rest at room temperature while the grill heats up.

Step 3: Sear the Ribeyes on the Center Grill Grate

1. Place the steaks directly on the centerArteflame grill grate.
2. Sear each side for about 90 seconds, or until a beautiful crust forms.
3. Flip once to maintain even crusting without overcooking the exterior.

Step 4: Reverse Sear on the Flat Cooktop

1. Move the seared ribeyes to the hotter inner edge of the flat top griddle.
2. Add 1 tablespoon of butter under each steak for enhanced flavor while grilling.
3. Continue cooking, flipping occasionally, until the internal temperature is about 15°F below your target doneness (e.g., 120°F for medium-rare).

Step 5: Rest and Serve

1. Remove the steaks from the grill and rest them uncovered for 8–10 minutes. The temperature will continue to rise, finishing perfectly.
2. Slice and serve while hot.

Tips

• Use a meat thermometer to monitor internal temperature precisely.
• Butter gives the steaks richness and enhances the sear—better than olive oil for this method.
• Letting the steak rest is crucial to maintaining juiciness.
• The different heat zones of the Arteflame grill allow you to cook side dishes simultaneously.
• Always use thick-cut steaks for optimal results on high heat searing.

Variations

• Garlic-Herb Ribeye: Add a crushed garlic clove and fresh rosemary sprig under each steak during the reverse sear for an aromatic twist.
• Coffee-Rub Ribeye: Season the steaks with a mix of ground coffee, brown sugar, paprika, and black pepper for a bold, smoky crust.
• Spicy Chipotle Ribeye: Add crushed chipotle pepper and cumin to the seasoning for a Southwestern kick.
• Kansas City Ribeye: Use a dry rub of brown sugar, smoked paprika, onion powder, and mustard powder for a BBQ-inspired flavor.
• Butter-Basted Blue Cheese Ribeye: During the final moments on the flat top, baste with butter and crumbled blue cheese until melted.

Conclusion

Oklahoma’s love for beef shines through with this mesquite-grilled ribeye, cooked the Arteflame way. With its easy lighting, powerful searing center, and versatile flat cooktop, the Arteflame grill makes this steak simple and high-end restaurant delicious all at once. Fire up your grill and taste the difference!

Best Pairings

• Grilled asparagus or Brussels sprouts on the flat top cooktop.
• Roasted garlic mashed potatoes cooked in a cast iron skillet on the griddle.
• Texas toast with herbed butter grilled to golden brown.
• Oaky red wines like Cabernet Sauvignon or Zinfandel.
• Grilled corn on the cob with lime-chili butter.