North Dakota Grilled Rancher’s Ribeye

Introduction

When you're looking to create steakhouse-quality perfection right in your backyard, the North Dakota Grilled Rancher’s Ribeye is your go-to. Using the Arteflame grill, this recipe captures the best of high-temp center grate searing at over 1,000°F followed by the ideal reverse sear finish on the surrounding flat cooktop. This method locks in juices and develops a delicious crust. This unforgettable steak dinner brings big flavor—and big satisfaction.

Ingredients

• 2 thick-cut ribeye steaks (1.5 – 2 inches thick)
• 2 tbsp coarse kosher salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp unsalted butter (for finishing)
• 1 tbsp unsalted butter (for searing)
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for lighting the grill)
• Seasonal vegetables (optional, for grilling alongside)

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 some vegetable oil on three paper napkins and place them in the center fire pit of the Arteflame grill.
2. Stack firewood on top of the oil-soaked napkins.
3. Light the napkins and let the grill come to temperature – about 20 minutes until the center grate hits over 1,000°F.

Step 2: Prepare the steaks

1. Pat the ribeye steaks dry with paper towels.
2. Generously season both sides of each steak with coarse kosher salt and freshly cracked black pepper.

Step 3: Sear on center grill grate

1. Place a small amount of butter directly on the center grill grate.
2. Sear each steak for about 90 seconds per side on the center grate for a beautifully caramelized crust.

Step 4: Reverse sear on flat cooktop

1. Move the steaks from the center grate onto the surrounding flat griddle, closer to the center heat for medium heat zones.
2. Cook until the internal temperature reaches 15°F below your desired doneness (e.g., for medium-rare at 130°F, remove at 115°F).
3. Add a pat of butter on each steak in the final minutes to enhance rich flavor.

Step 5: Rest and serve

1. Transfer the steaks to a cutting board and let rest for 5–10 minutes.
2. Slice and serve immediately.

Tips

• Always preheat the Arteflame grill for even cooking zones.
• The flat cooktop is hotter near the center—use this for finishing meats, and move veggies outward for slower, even cooking.
• Use an instant-read thermometer to monitor the steak’s temperature closely.
• Let steaks rest to allow juices to redistribute properly.
• Use a seasoned cast iron pan directly on the cooktop if you ever need to hold sauce or butter.

Variations

1. Garlic Herb Ribeye: Rub the steaks with crushed garlic, rosemary, and thyme before grilling for added aromatics and flavor depth.
2. Spicy Cowboy Ribeye: Add a dry rub of chipotle chili powder, cumin, and smoked paprika for a smoky heat kick.
3. Bleu Cheese Ribeye: Top finished steaks with bleu cheese crumbles while resting for a bold and creamy complement.
4. Montreal Style Ribeye: Use Montreal steak seasoning instead of salt and pepper for a classic grilled steakhouse feel.
5. Asian Fusion Ribeye: Marinate steak in a soy-ginger mix before grilling and top with sesame seeds and green onions for an umami punch.

Best pairings

• Grilled asparagus with butter drizzle
• Cast-iron seared fingerling potatoes with herbs
• Roasted corn with chili-lime butter
• Bold red wines (Cabernet Sauvignon or Malbec)
• IPA or hoppy craft beer

Conclusion

Grilling the North Dakota Rancher’s Ribeye on the Arteflame unleashes bold flavors and unmatched searing power. From the dramatic 1,000°F sear to the buttery finish on the flat cooktop, this technique creates next-level steak. Whether you're hosting or treating yourself, this ribeye is likely to become a staple in your grilling lineup.