New Mexico Pecan Wood Grilled Steak

Introduction

Few things compare to the rich, subtly nutty flavor of steak grilled over pecan wood. With the Arteflame grill, we harness high-heat searing and finish to perfection on the flat griddle cooktop—all without ever needing a lid. This New Mexico-style pecan wood grilled steak brings together the intense sear of steakhouse-quality meat and the smoky nuance of pecan firewood for a memorable grilling experience.

Ingredients

• 2 thick-cut ribeye steaks (1.5 to 2 inches thick)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tbsp unsalted butter (for griddle cooking)
• Pecan wood for smoking
• 3 paper napkins
• 1-2 tbsp vegetable oil (for lighting the fire)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a tablespoon of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack pecan firewood over the napkins and light them.
4. Allow the fire to build until the center grill grate reaches 1,000°F (about 20 minutes).

Step 2: Season the Steaks

1. Pat the steaks dry with a paper towel to ensure a good crust.
2. Generously season all sides with kosher salt and freshly cracked black pepper.

Step 3: Sear to Lock in Flavor

1. Place steaks on the center grill grate for a hard sear—1½ to 2 minutes per side. This high heat locks in juices and creates a crust.

Step 4: Reverse Sear on the Flat Top

1. After searing, move each steak to the hotter inner edge of the flat cooktop griddle.
2. Place a small pat of butter underneath each steak to enhance flavor.
3. Rotate and flip occasionally until the internal temperature reaches 15°F below your desired doneness.

Step 5: Rest and Serve

1. Remove the steaks from the grill and tent with foil.
2. Let rest for about 10 minutes—the carryover heat will finish the cooking process.

Tips

• For medium rare, remove steaks at 120°F; final temp will be 135°F after resting.
• A meat thermometer ensures perfect doneness every time.
• Use the hotter inner zones of the flat griddle for steaks, and the cooler outer zones for side dishes.
• Use unsalted butter on the cooktop for a rich, savory finish—better flavor than olive oil.

Variations

1. Southwest Chile Rub Steak: Apply a New Mexico red chile dry rub before grilling for a zesty kick.
2. Garlic Herb Butter Steak: Mix minced garlic and fresh herbs into the butter for a flavor boost.
3. Coffee & Cocoa Rub: A light cocoa and coffee rub adds boldness and depth to the pecan flavor.
4. Blue Cheese Crusted Steak: Top steak on the flat griddle with crumbled blue cheese during the last minutes of cooking.
5. Green Chile Compound Butter: Add New Mexico green chile and lime zest to softened butter and rest the steak on it post-grill.

Best pairings

• Grilled corn with lime butter on the outer flat cooktop ring
• Arteflame-grilled asparagus with parmesan
• Cast-iron-style potatoes, seared right on the griddle with rosemary and butter
• Cabernet Sauvignon or a smoky Spanish Rioja
• Flatbread warmed on the griddle with garlic and herbs

Conclusion

Grilling steak with pecan wood on your Arteflame brings the flavors of New Mexico alive. The nutty smoke with a rich seared crust makes this an unforgettable dish—especially when grilled entirely outdoors, flame-side. The Arteflame makes it effortless and cleanup-free.