Ingredients:
- 2-inch thick bone-in ribeye steak (or any meat of your choice: chicken, pork chops, lamb)
- 2 tbsp butter (for cooking)
- 1 tbsp coarse salt
- 1 tbsp cracked black pepper
- 1 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- Optional: Wood chips for smoky flavor (hickory, mesquite, or oak)
Instructions:
1. Prep the Arteflame Grill
The first secret to grilling the perfect meat starts with a well-prepared grill. Pour some vegetable oil on three paper napkins, place them on the grill, and stack firewood over them. Light the grill, and in about 20 minutes, the center grate will reach the ideal high heat (around 1000°F). The flat cooktop surrounding the center will create perfect heat zones for both searing and slow cooking.
If you want a smoky flavor, toss some soaked wood chips (like hickory or mesquite) onto the fire as the grill heats up.
2. Season Your Meat
The next secret to perfect grilling is simple but powerful seasoning. For steaks or other cuts of meat, generously coat the meat with coarse salt, cracked black pepper, and a sprinkle of fresh rosemary. Rub minced garlic into the meat for an extra depth of flavor. Let the meat sit at room temperature for 10-15 minutes, allowing the seasoning to infuse.
3. Sear for the Perfect Crust
The real magic of grilling comes from searing. Once your Arteflame’s center grill grate is searing hot, melt a tablespoon of butter over it. Place your meat directly on the center grate to sear. Cook the meat for about 2-3 minutes on each side, pressing lightly to ensure even contact with the hot surface. You want a beautifully caramelized crust to form, locking in the natural juices.
NOTE: Make sure you pat the meat dry before you sear it. Having the meat dry will give you amuch better, quicker sear.
4. Move to the Flat Griddle for Slow Cooking
Here’s where the Arteflame’s design comes into play. After searing, transfer your meat to the cooler outer flat griddle. Add a little more butter to the surface, allowing the meat to cook slowly and evenly, away from the high direct heat. This slow-cooking zone is the secret to bringing your meat to the perfect doneness without overcooking the exterior.
For a 2-inch thick steak, continue cooking on the flat top for another 5-8 minutes, flipping halfway through. Use a meat thermometer to check the internal temperature. Remove the meat when it’s about 10-15°F below your desired temperature, as it will continue cooking while resting.
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Well Done: 160°F
5. Rest the Meat
The final secret to grilling perfect meat is letting it rest! Once the meat reaches the right internal temperature, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, making the meat tender and flavorful.
6. Slice and Serve
For steaks, slice against the grain to preserve the tenderness. Serve your grilled masterpiece with your favorite sides and enjoy the rich, juicy flavor that only comes from mastering these secrets on the Arteflame grill.
Grilling Tips:
- Butter is Key: Using butter for both the searing and slow-cooking phases enhances the flavor and creates a perfect crust without burning.
- Heat Zones Matter: Use the hot center grate for a quick sear and the outer flat griddle for slow cooking. This combination prevents overcooking and ensures juicy, tender meat.
- Let it Rest: Always let your meat rest after grilling. This step locks in the moisture, preventing the meat from drying out when you slice it.
5 Recipe Variations:
- Garlic Herb Butter Steak: Make a garlic herb compound butter with fresh thyme and parsley to melt over the steak as it rests.
- Smoky BBQ Pork Chops: Use a BBQ dry rub for pork chops, and add applewood chips for a light, smoky flavor.
- Spicy Grilled Lamb Chops: Marinate lamb chops in olive oil, cumin, chili flakes, and lemon juice before searing and slow-cooking on the griddle.
- Lemon Pepper Chicken: Coat chicken breasts in a lemon pepper seasoning, sear on the center grate, and finish on the flat top for juicy chicken with a crispy crust.
- Maple Glazed Pork Tenderloin: Brush pork tenderloin with a mixture of maple syrup, Dijon mustard, and black pepper during cooking for a sweet and savory finish.
Perfect Pairings:
- Grilled asparagus with lemon zest
- Roasted potatoes cooked on the flat top
- Grilled corn with smoked paprika butter
- Charred sweet potatoes with cinnamon butter
Conclusion:
The secret to grilling perfect meats lies in mastering the Arteflame grill’s high heat and slow-cooking capabilities. With these techniques, you’ll get beautifully seared meat on the outside while keeping it tender and juicy on the inside. Whether it’s steak, chicken, pork, or lamb, you can now grill meats like a pro and enjoy BBQ perfection right in your backyard.
