West Virginia Coal Miner's Ribeye on Arteflame

Introduction

There's nothing quite like the bold flavor of a perfectly grilled ribeye, and West Virginia’s coal mining heritage has inspired this hearty, flavor-packed dish. Using the Arteflame grill elevates this steak to steakhouse quality by achieving an ultra-hot sear at over 1,000°F. With its unique combination of a center grill grate and surrounding flat cooktop, the Arteflame makes it possible to cook your entire meal with no pots, no pans, and no oven—just the flavor of the flame and a bit of butter.

Ingredients

• 1 thick-cut ribeye steak (1.5 to 2 inches thick)
• 1 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 1 tsp garlic powder
• 2 tbsp unsalted butter
• Vegetable oil (for lighting grill)
• 3 paper napkins
• Hardwood firewood

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. Soak 3 paper napkins with vegetable oil.
2. Place them in the center of the grill bowl.
3. Stack dry firewood over the napkins in a criss-cross pattern.
4. Light the paper napkins to get the firewood burning.
5. Allow the fire to build for 20 minutes until the center grate reaches searing temperatures (over 1,000°F).

Step 2: Season the ribeye steak

1. Pat the ribeye dry with paper towels.
2. Season generously on all sides with salt, pepper, and garlic powder.
3. Let it rest at room temperature while the grill heats.

Step 3: Sear the ribeye on the center grate

1. Add 1 tablespoon of butter to the flat cooktop to melt and enhance aroma.
2. Place the steak on the center grill grate and sear for 60-90 seconds per side to develop a deep brown crust.
3. Use tongs to sear the sides for about 30 seconds each.

Step 4: Reverse sear on the flat top

1. Move the steak to the inner ring of the flat cooktop to continue cooking gently.
2. Use an instant-read thermometer to monitor temperature. Remove the steak 15°F before your target doneness (e.g., 120°F for medium-rare).
3. Add remaining butter under the steak and baste as it finishes cooking.
4. Once target temperature is reached, let rest for 5-10 minutes before slicing.

Tips

• Always let your steak rest before slicing to retain juices.
• Use a thermometer—don’t guess internal temperature.
• Butter enhances char without burning; avoid olive oil at these temps.
• Grill side dishes simultaneously on the flat top for easy one-grill meals.
• Searing first preserves moisture—don’t skip this crucial step.

Variations

• Peppercorn Crusted Ribeye: Press crushed black peppercorns into the steak for a bold, spicy exterior.
• Herb Garlic Ribeye: Mix rosemary, thyme, and minced garlic into the butter for a savory herb finish.
• Coffee Rub Ribeye: Add a tablespoon of ground coffee and smoked paprika to your seasoning for rich, earthy depth.
• Blue Cheese Butter Ribeye: Top the finished steak with a slab of blue cheese compound butter while it rests.
• Bourbon Marinated Ribeye: Marinate steak in bourbon, brown sugar, and soy sauce for 2 hours before grilling for a whiskey-kissed profile.

Best pairings

• Grilled asparagus with butter and sea salt
• Smashed baby potatoes on the flat top
• Roasted corn on the cob with garlic butter
• Charred sweet peppers
• Bourbon or a dark stout beer

Conclusion

The West Virginia Coal Miner’s Ribeye is a tribute to the rugged traditions of Appalachian grilling. Thanks to the Arteflame’s design, you achieve unmatched searing, perfect doneness, and unbeatable flavor without ever needing another appliance. Whether you're hosting a backyard feast or treating yourself, this steak is pure grilled perfection.