Nevada Style Grilled Vegas Strip Steak

Introduction

Get ready to experience steakhouse flavor right at home with this Nevada Style Grilled Vegas Strip Steak recipe. Using the Arteflame grill, we’ll achieve the perfect reverse sear by locking in savory juices with a blazing 1,000°F center grill grate, followed by gentle finishing on the wide, flat cooktop. It’s all grilled outdoors—no need for ovens, lids, or extra pans. This method delivers a juicy, flavorful, and photogenic steak that’s sure to impress.

Ingredients

• 2 Vegas Strip Steaks (about 1.25” thick)
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter (for searing)
• 2 tablespoons unsalted butter (for finishing)
• Optional: chopped fresh herbs (rosemary, thyme) for butter finishing

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center fire basin of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and allow the firewood to fully ignite.
4. Wait approximately 20 minutes for your Arteflame to reach optimal cooking temperature, especially the center grill grate (over 1,000°F).

Step 2: Season the Steak

1. Pat each Vegas Strip Steak dry with paper towels for better searing.
2. Generously season both sides with kosher salt and freshly ground black pepper.

Step 3: Sear the Steaks

1. Place a tablespoon of butter directly onto the center grill grate.
2. Immediately place the seasoned steaks on top of the sizzling butter.
3. Sear each side for 1-2 minutes until a dark, flavorful crust forms without burning.

Step 4: Reverse Sear on the Flat Griddle

1. Move the seared steaks to the flat cooktop griddle surrounding the grill grate.
2. Cook steaks on the griddle until they reach an internal temperature that is 15°F below your desired doneness (e.g., remove at 120°F for medium-rare, final temp 135°F).
3. Add remaining butter with fresh herbs near the end of grilling so it bubbles around the steak for an herbed finish.
4. Let rest 5-10 minutes before slicing to allow juices to redistribute.

Tips

• Always rest your steaks for at least 5 minutes after grilling.
• Use an instant-read thermometer rather than guessing internal temperature.
• The center of the flat top is hotter than the edges—place your steak there to keep cooking it gently.
• Use high-quality, dry-aged beef for an even deeper flavor experience.
• Butter is ideal over oil—it gives better flavor and that perfect Maillard reaction crust.

Variations

1. Garlic Herb Butter Strip Steak: Sear the steak as usual, then finish it with a spoonful of homemade garlic herb compound butter while it rests.
2. Spicy Cajun Strip Steak: Rub the steaks with Cajun seasoning before grilling for a kick of heat and southern flavor.
3. Balsamic Glazed Strip Steak: Add a balsamic reduction drizzle over the steak just before serving for tangy sweetness.
4. Smoked Paprika & Coffee Steak: Add a rub of smoked paprika and coffee grounds pre-sear for earthy complexity.
5. Chimichurri Strip Steak: Top with freshly made chimichurri salsa for a bright, herbal layer of flavor.

Best Pairings

• Grilled asparagus or baby carrots on the flat cooktop in butter
• Smoky grilled corn with lime and cotija
• Roasted baby potatoes with rosemary on the flat griddle
• Bold red wine like a Napa Cabernet Sauvignon
• Fresh garden salad with vinaigrette to balance richness

Conclusion

With the Arteflame grill, bringing out the best in a Vegas Strip Steak is simple, delicious, and visually stunning. From searing on the 1,000°F grate to gently bringing it to temp on the flat cooktop, you're cooking in full control. No lids. No compromise. Just pure steakhouse vibes—Nevada-style.