Introduction

Nothing beats a perfectly grilled ribeye steak seared at 1,000F on the Arteflame grill and topped with a rich garlic herb butter. The high-heat searing locks in the juices while the flat cooktop ensures an even finish. This reverse-seared ribeye results in a steakhouse-quality bite, cooked to perfection right in your backyard in Illinois.

Ingredients

• 2 ribeye steaks (1.5 inches thick)
• 2 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp coarse salt
• 1/2 tsp black pepper

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Make the Garlic Butter

1. In a small bowl, mix softened butter, minced garlic, parsley, rosemary, and thyme.
2. Set aside for later use.

Step 3: Season and Sear the Steak

1. Season the ribeye steaks with salt and black pepper.
2. Place the steaks on the center grate of the Arteflame grill for a high-temperature sear at 1,000F.
3. Sear each side for 2 minutes to develop a flavorful crust.

Step 4: Finish on the Flat Cooktop

1. Move the steaks to the flat griddle cooktop and cook to desired doneness (medium-rare: 130°F internal temperature).
2. Remove the steak from the grill once it is 15°F below the target temperature to account for carryover cooking.

Step 5: Rest and Serve

1. Let the steaks rest for 5 minutes.
2. Top each steak with a generous dollop of garlic butter and serve.

Tips

• Make sure the grill is fully preheated before searing the steak.
• Adjust the cooking position on the griddle for optimal heat control.
• Use a meat thermometer to ensure perfect doneness.
• Let the steak rest to keep the juices locked in.

Variations

• Spicy Cajun: Add Cajun seasoning and a dash of hot sauce to the garlic butter.
• Blue Cheese Butter: Mix crumbled blue cheese into the garlic butter for a tangy touch.
• Asian Fusion: Marinate the ribeye in soy sauce, ginger, and garlic before grilling.
• Truffle Butter: Add a few drops of truffle oil to the garlic butter for a rich aroma.
• Herb-Crusted: Coat the steak with a mixture of mustard and fresh chopped herbs before searing.

Conclusion

Grilling a ribeye on the Arteflame grill in Illinois ensures steakhouse-quality results with an unbeatable sear and rich flavor. The combination of high-heat grilling and a gentle finish on the flat cooktop creates a juicy, flavorful steak every time. Try one of the variations to put a unique twist on this recipe!

Best pairings

• Grilled asparagus with lemon butter
• Roasted garlic mashed potatoes
• Crispy brussels sprouts
• Cabernet Sauvignon or a bold Zinfandel
• Charred corn on the cob with butter and herbs