Alabama Iron Bowl Ribeye Steak - Grilled to Perfection

Introduction

This Alabama Iron Bowl Ribeye Steak is packed with bold flavors and a mouthwatering sear. Using the Arteflame grill, we achieve a steakhouse-quality crust by first searing the meat at over 1,000°F on the center grill grate before finishing it to perfection on the flat griddle cooktop. This reverse-sear method locks in all the juices, making your steak incredibly tender and flavorful.

Ingredients

• 2 ribeye steaks (1.5 inches thick)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp garlic butter
• 1 tbsp unsalted butter (for cooking)
• Firewood for the Arteflame grill

Instructions

Step 1: Get the Arteflame grill ready

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the ribeye steaks

1. Pat the ribeye steaks dry with paper towels.
2. Season both sides of the steaks with kosher salt and black pepper.
3. Let the steaks sit at room temperature for 15 minutes while the grill heats up.

Step 3: Sear the steaks

1. Once the center grill grate reaches 1,000°F, place the ribeye steaks directly on the grate.
2. Sear for 1-2 minutes per side to develop a deep crust.
3. Move the steaks to the flat griddle cooktop to finish cooking.

Step 4: Finish cooking on the flat cooktop

1. Place the steaks on a medium-heat zone of the flat griddle cooktop.
2. Cook until the internal temperature is 15°F below your desired doneness (for medium-rare, remove at 120°F).
3. Apply garlic butter to the tops of the steaks and let it melt.

Step 5: Rest and serve

1. Remove the steaks from the grill and let them rest for 10 minutes to allow the juices to redistribute.
2. Slice against the grain and serve with your favorite grilled sides.

Tips

• Always let your steaks come to room temperature before grilling.
• Use a meat thermometer to ensure perfect doneness.
• Butter enhances the flavor better than oil, giving a rich taste to the steak.
• The Arteflame grill’s even heating ensures the crust develops without burning.

Variations

1. Outlaw Ribeye: Add a dash of smoked paprika and cayenne for a smoky, spicy kick.
2. Herb-Infused Ribeye: Rub the steak with a blend of fresh rosemary, thyme, and crushed garlic before grilling.
3. Whiskey Glazed Ribeye: Brush the steak with a bourbon glaze right before removing it from the grill.
4. Blue Cheese Crusted Ribeye: Top the finished steak with melted blue cheese crumbles for a bold flavor.
5. Southern BBQ Ribeye: Marinate in a tangy BBQ sauce for 30 minutes before grilling for a sweet and savory taste.

Conclusion

Grilling ribeye steak on the Arteflame grill delivers unparalleled results. The searing heat of the center grill grate creates a perfect crust, while the flat cooktop ensures even cooking. Try this Alabama Iron Bowl Ribeye Steak for your next cookout and impress your guests with rich, juicy flavors.

Best Pairings

• Grilled asparagus with garlic butter
• Roasted sweet potatoes
• Charred corn on the cob
• A full-bodied red wine like Cabernet Sauvignon
• Classic Southern cornbread