Austrian Smoked Alpine Herb Butter-Basted Steak

Introduction

There's nothing quite like the rich, smoky flavor of a steak basted with Alpine herb butter and grilled over an open fire. With the Arteflame grill, you get an unmatched sear at 1,000°F on the center grill grate, locking in all the juices for a steakhouse-quality experience right in your backyard. This recipe infuses your steak with the fragrant aroma of Alpine herbs while using butter to enhance the flavor to perfection. A perfect combination of smoke, butter, and high heat results in an incredibly tender and flavorful dish.

Ingredients

• 2 bone-in ribeye steaks (1.5 inches thick)
• 1/2 cup unsalted butter, softened
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh oregano, chopped
• 3 garlic cloves, minced
• 1 tbsp sea salt
• 1 tbsp freshly ground black pepper
• Handful of oak or hickory wood chips (for smoking)
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill and stack firewood on top.
3. Light the paper and allow the grill to heat for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the Alpine Herb Butter

1. In a small bowl, mix the softened butter with thyme, rosemary, oregano, and minced garlic.
2. Set aside to allow the flavors to meld while the grill heats.

Step 3: Season the Steak

1. Generously season both sides of the steak with salt and black pepper.

Step 4: Searing the Steak

1. Place the steaks on the center grill grate of the Arteflame grill and sear for 90 seconds per side to create a rich crust.

Step 5: Move to Indirect Heat & Baste

1. Move the steaks to the flat griddle cooktop surrounding the grill grate.
2. Add the oak or hickory wood chips to the fire.
3. Begin basting the steaks with the herb butter, letting it melt and infuse into the meat.
4. Grill to desired doneness, flipping occasionally and continuously basting.

Step 6: Rest and Serve

1. Remove steaks when they reach 15°F below the target internal temperature.
2. Let them rest for 5–10 minutes to allow the juices to redistribute.
3. Slice and enjoy the smoky, buttery richness.

Tips

• Use high-quality, grass-fed beef for the best flavor.
• If you prefer a softer steak crust, sear for a slightly shorter time before moving it to the griddle.
• The residual heat from the griddle will continue cooking the steak, so monitor the internal temperature carefully.

Variations

1. Garlic Butter Variation: Increase garlic to 5 cloves and add smoked paprika for a bold, smoky taste.
2. Truffle Butter Twist: Mix 1 tsp truffle oil into the butter for an upscale, earthy flavor.
3. Spicy Alpine Butter: Add 1/2 tsp red pepper flakes and ground mustard to give your steak a spicy kick.
4. Lemon Herb Infusion: Add lemon zest and juice for a citrusy brightness that enhances the herbs.
5. Blue Cheese Butter: Mix 1 tbsp crumbled blue cheese into the butter for a rich, tangy finish.

Conclusion

Grilling a steak on the Arteflame grill with infused Alpine herb butter and smoky wood chips takes your grilling game to the next level. By searing at 1,000°F and using the reverse searing method, you're guaranteed a juicy and flavorful steak every time.

Best Pairings

• Grilled asparagus with lemon and parmesan
• Roasted baby potatoes with garlic and rosemary
• A bold Austrian red wine, such as Blaufränkisch
• Fresh garden salad with apple cider vinaigrette