West Virginia Ramp Butter Steak on the Arteflame

Introduction

Nothing screams spring in West Virginia like ramps – wild leeks bursting with garlicky flavor. This recipe pairs them with thick ribeye or sirloin steaks grilled to perfection on the Arteflame. We’ll sear them at 1,000°F on the center grill grate and then finish them low and slow on the surrounding flat griddle, locking in all the juices. Topped with rich, creamy ramp butter, this is Appalachian grilling at its finest.

Ingredients

• 2 ribeye or sirloin steaks (1.25-1.5 inches thick)
• 1/2 cup unsalted butter, softened
• 1/2 cup chopped ramps (bulbs and leaves)
• 1 tbsp lemon juice
• Salt and freshly cracked black pepper
• 1 tbsp sea salt flakes (for finishing)
• Optional: wood-fired smoked salt for extra flavor

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the base of your Arteflame grill.
2. Pour a bit of vegetable oil on the napkins.
3. Stack firewood over the napkins and light them.
4. Let the grill come to temperature – about 20 minutes until the grate reaches over 1,000°F.

Step 2: Make the Ramp Butter

1. In a bowl, mix softened butter with chopped ramps and lemon juice.
2. Season with a pinch of salt and pepper.
3. Form into a log using parchment paper and chill while you grill the steaks.

Step 3: Season and Sear the Steaks

1. Pat steaks dry and season generously with salt and black pepper on both sides.
2. Place steaks directly on the center grill grate for 1-2 minutes per side for an intense sear.
3. Flip only once to form that perfect steakhouse crust.

Step 4: Reverse Sear to Desired Doneness

1. Move steaks from the center grate to the flat cooktop griddle surrounding the fire.
2. Use the outer-to-inner heat zones to control cooking temperature.
3. Cook until the internal temp is about 15°F below your desired doneness (for medium rare, remove at 120°F).

Step 5: Finish with Ramp Butter

1. Top each steak with a thick slice of ramp butter as soon as it comes off the grill.
2. Let rest 5-10 minutes to allow juices to redistribute and butter to melt luxuriously over the meat.
3. Sprinkle sea salt flakes over the top before serving.

Tips

• Use thick steaks for best grilling and reverse searing results.
• Always let buttered steaks rest before cutting to keep them juicy.
• Ramps are spring season delicacies – so stock up while they’re around!
• For best results, use hardwood like oak for strong, consistent heat.
• Use the flat top griddle to cook side dishes like potatoes or asparagus while the steaks finish.

Variations

1. Blue Cheese Butter Steak: Mix softened butter with blue cheese crumbles and fresh thyme instead of ramps for sharp, tangy bite.
2. Chimichurri Ramp Steak: Top the grilled steak with ramp-infused chimichurri after resting instead of ramp butter.
3. Spicy Ramp Butter Steak: Add a pinch of red chili flakes or hot smoked paprika to the ramp butter.
4. Garlic-Herb Ramp Butter Steak: Combine ramps with roasted garlic, rosemary, and parsley for a robust fusion.
5. Smoked Ramp Butter Steak: Add wood-smoked salt to the ramp butter for a deeper, smoky depth without additional effort.

Best pairings

• Grilled asparagus or mushrooms (cook right on the flat top)
• Charred sourdough slices smeared with leftover ramp butter
• A glass of bold red wine like Cabernet Sauvignon
• A cold Appalachian craft beer
• Stone-ground mustard potato salad

Conclusion

The combination of Appalachian ramps and a perfect sear on the Arteflame makes this Ramp Butter Steak a must-grill dish. Whether you're enjoying a backyard evening or showing off at your next gathering, this steak will steal the show every time.