Grilled Virginia Black Angus Steak

Introduction

Few dishes rival the simplicity and satisfaction of a perfectly grilled Virginia Black Angus steak. When prepared on the Arteflame grill using the reverse sear method, you achieve steakhouse-level results at home with minimal ingredients and maximum flavor. The searing center grate and surrounding solid steel cooktop allow you to lock in juices, manage heat zones, and cook everything to perfection—no pots, pans, or oven required. Let’s fire up the grill and elevate your steak game!

Ingredients

• 2 Virginia Black Angus Ribeye or NY Strip Steaks (1.25"–1.5" thick)
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter (for cooking)

Instructions

Step 1: Fire Up The Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill.
2. Drizzle vegetable oil onto the napkins to help ignite a steady flame.
3. Stack firewood in a crisscross pattern over the soaked napkins.
4. Light the napkins and allow the fire to establish for about 20 minutes until a solid coal bed and optimal cooking temperature are reached.

Step 2: Season Your Steak

1. Generously season both sides of the Virginia Black Angus steaks with kosher salt and freshly ground black pepper.
2. Allow the steak to rest at room temperature while the grill heats.

Step 3: Sear the Steaks

1. Once the center grill grate reaches over 1,000°F, place the seasoned steaks directly onto the grate.
2. Sear each side for 90 seconds to 2 minutes, creating a flavorful crust. Turn only once.

Step 4: Finish on the Flat Griddle Using Reverse Sear

1. Add a tablespoon of butter to the hot flat-top cooktop.
2. Move the seared steaks from the center grate to the cooktop and rest them in a hot zone near the center for continued cooking.
3. Cook to your desired doneness, flipping occasionally for even results. Use a meat thermometer for accuracy.
4. Remove steaks from heat when internal temperature is 15°F below your target (e.g., 115°F for a final 130°F Medium Rare).

Step 5: Rest and Serve

1. Let the steak rest on a cutting board for at least 5 minutes before slicing to retain juiciness.
2. Serve as-is or top with a pat of butter for added richness.

Tips

• Use thick steaks (1.25–1.5") for best results with the reverse sear method.
• Dry your steak with paper towels before seasoning to enhance sear quality.
• Bring steaks to room temperature before grilling for even cooking.
• Butter creates a richer, golden-brown sear than oils—use it during cooktop grilling.
• A digital thermometer is critical for exact doneness—don't guess!

Variations

1. Garlic Herb Steak: Rub steak with crushed garlic, rosemary, and thyme before grilling for herbaceous depth.
2. Smoky Bourbon Glaze: Baste during cooktop cooking with a mix of butter, brown sugar, and bourbon for a smoky-sweet flavor.
3. Spicy Cajun Steak: Use a bold Cajun spice rub instead of salt and pepper for a Southern kick.
4. Coffee Crusted Steak: Combine finely ground coffee, paprika, and salt to form a dark, caramelized crust.
5. Chimichurri Steak: Serve with a grilled garlic and parsley chimichurri sauce for a Latin-inspired finish.

Conclusion

This Grilled Virginia Black Angus Steak highlights just how incredible simplicity can taste when cooked perfectly. The Arteflame grill makes this achievable for anyone, delivering steakhouse flavor every time without fancy equipment or cleanup. Try it once, and it’ll become your signature dish.

Best pairings

• Grilled asparagus with butter and sea salt
• Arteflame grilled mushrooms and onions
• Charred sweet corn on the cooktop with chili butter
• Red wine: Virginia Cabernet Franc or a bold Zinfandel
• Classic baked potatoes cooked on the outer cooktop zone