Wyoming Ribeye Steak on the Arteflame Grill

Introduction

If you're craving a steakhouse-quality sear in the great outdoors, this Wyoming Ribeye Steak recipe grilled on the Arteflame is your ticket to juicy perfection. The open flame, 1,000°F searing center grate, and ultra-versatile flat top griddle deliver an authentic grilling experience using the reverse sear method. No lid, no need for an oven, just real fire, butter, and bold flavor.

Ingredients

• 2 bone-in ribeye steaks (1.5–2 inches thick)
• 2 tbsp coarse kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tbsp garlic powder
• 2 tbsp unsalted butter
• Optional: fresh rosemary or thyme sprigs for added aroma

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the grill and soak them with a small amount of vegetable oil.
2. Stack seasoned firewood over the napkins.
3. Light the napkins and allow the wood to burn until a strong, even flame develops—about 20 minutes.
4. Once the grill surface reaches ideal temperature (the center grate hits over 1,000°F), you're ready to cook.

Step 2: Prepare the Steak

1. Allow steaks to rest at room temperature for 30–40 minutes before grilling.
2. Season both sides with kosher salt, black pepper, and garlic powder.
3. Optionally, press fresh herbs like rosemary or thyme onto the surface for aroma.

Step 3: Sear the Ribeye

1. Place the ribeye steak directly on the center grill grate.
2. Sear each side for 1–2 minutes until a deep golden crust forms.
3. Don't move the steak during searing—let it form that signature crust.

Step 4: Reverse Sear on the Flat Top

1. Transfer the seared steak to the flat top cooktop just outside the center grate area.
2. Add a tablespoon of butter underneath the steak and let it sizzle to perfection.
3. Continue cooking until internal temperature is 15°F below desired doneness (125°F for medium rare; remove at 110°F).
4. Let steaks rest for 10 minutes off the grill—carryover heat brings them to perfect temperature.

Tips

• Use a digital meat thermometer to ensure precise internal temperature.
• Butter enhances flavor and adds a rich sear to the flat top area—never skip it!
• The inner flat top cook zone is hotter; move food closer to outer edge for gentler heat.
• Clean up is minimal—simply scrape off the cooktop with a metal spatula when cool.

Variations

1. Smoky Chipotle Ribeye: Add chipotle chili powder and smoked paprika to the seasoning for bold heat and smoky flavor.
2. Herb-Infused Ribeye: Mix salt, pepper, and garlic with fresh chopped oregano and parsley for a robust herb crust.
3. Butter-Basted Blue Cheese Ribeye: After searing, top steaks with crumbled blue cheese and finish on the flat top with butter for creamy richness.
4. Garlic Rosemary Marinated Ribeye: Marinate steaks in garlic, rosemary, and a splash of balsamic vinegar for 2 hours before grilling for deeper flavor.
5. Sweet Heat BBQ Ribeye: Glaze seared steak with a brown sugar BBQ rub and a touch of cayenne before finishing on the flat top.

Best pairings

• Grilled asparagus or charred Brussels sprouts on the flat top
• Butter-seared mushrooms and onions
• Skillet-griddled baby potatoes with herbs
• Bold red wines like Cabernet Sauvignon or Syrah
• Deep, dark lagers or barrel-aged stout beers

Conclusion

This Wyoming Ribeye Steak recipe proves why the Arteflame grill is the perfect tool for flavor-packed, steakhouse-quality grilling at home or outdoors. Thanks to the high heat searing center and expansive flat top griddle, you can cook any cut of meat, vegetables, or sides with perfect control and incredible taste.