New Hampshire Maple Glazed Steak on the Arteflame

Introduction

Grilling steak to perfection starts with great ingredients and the right grilling method. This New Hampshire Maple Glazed Steak recipe combines the rich sweetness of locally sourced maple syrup with the robust, savory flavors of garlic and soy sauce. Using the Arteflame grill, we achieve a steakhouse-quality sear at over 1,000°F. With the signature reverse searing method, lock in every juicy bite on the center grate, then finish cooking to perfection on the flat steel cooktop. Get ready for a meal that’s bold, flavorful, and made entirely on your Arteflame grill.

Ingredients

• 2 ribeye or strip steaks (1 to 1.5 inches thick)
• 1/3 cup pure New Hampshire maple syrup
• 2 tablespoons soy sauce
• 3 garlic cloves, minced
• 2 tablespoons unsalted butter (for grilling)
• Salt and freshly ground black pepper
• Optional: Fresh thyme sprigs for garnish

Instructions

Step 1: Prep the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow 20 minutes for the grill to reach optimal cooking temperature (the center grate will reach over 1,000°F).

Step 2: Marinate the Steaks

1. In a small bowl, combine maple syrup, soy sauce, and minced garlic.
2. Place the steaks in a ziplock bag or shallow dish and pour the marinade over them.
3. Seal and refrigerate for at least 2 hours; overnight preferred for deeper flavor.

Step 3: Sear the Steaks

1. Remove steaks from marinade and let them come to room temperature (15–20 minutes).
2. Pat dry with paper towels and lightly season with salt and pepper.
3. Place a pat of butter on the center grill grate.
4. Place steaks directly over the 1,000°F center grate to sear for 2 minutes per side, creating a beautiful crust.

Step 4: Finish on the Flat Cooktop

1. Move steaks to the cooler flat cooktop portion of the Arteflame to finish cooking.
2. Cook to desired internal temperature: use a meat thermometer and remove when steak is 15°F below target temp (e.g., remove at 120°F for medium-rare finish at 135°F).
3. Let steaks rest 5–10 minutes before slicing.

Step 5: Optional Garnish

1. Garnish with fresh thyme sprigs if desired.
2. Serve and enjoy the deep maple-glazed flavor and perfectly cooked interior!

Tips

• Use the heat zones of the Arteflame cooktop: hotter near the center, cooler near the edge.
• Always use a meat thermometer for perfect doneness.
• Let meat rest properly to allow juices to redistribute.
• Avoid flipping steaks too often – let the sear properly develop.
• Use unsalted butter to enhance flavor without oversalting.

Variations

1. Smoky Bourbon Maple Steak: Add 2 tablespoons of bourbon to the marinade for a smoky twist.
2. Spicy Maple Chipotle Steak: Mix in 1 teaspoon chipotle powder or adobo sauce to spice things up.
3. Citrus Maple Glazed Steak: Include a tablespoon of orange juice and orange zest in the marinade for balance.
4. Coffee Maple Crusted Steak: Sprinkle coffee grounds and crushed black pepper for a bitter-sweet flavor coating.
5. Herbed Maple Mustard Steak: Add 1 tablespoon whole grain mustard and chopped rosemary for complexity.

Best Pairings

• Grilled Asparagus with Lemon Butter
• Smashed Potatoes crisped on the flat cooktop
• Charred corn on the cob with maple butter
• New England style IPA or a maple whiskey cocktail
• Warm apple crisp grilled right on the Arteflame flat top

Conclusion

The Arteflame grill truly brings out the best in a steak, locking in flavor with its high-heat searing and versatile cooktop. This New Hampshire Maple Glazed Steak is rich, smoky, and satisfying—perfect for any occasion. By grilling everything directly on the Arteflame, there’s minimal cleanup and maximum flavor. It’s outdoor cooking reimagined.