Spanish Bone-In Ribeye with Smoked Paprika Butter

Introduction

This Spanish Bone-In Ribeye with Smoked Paprika Butter is grilled to perfection on the Arteflame grill, delivering a rich, smoky flavor. The high-heat center grate sears the steak at 1,000°F, locking in juices, while the flat griddle cooktop brings it to the perfect doneness. Finished with a buttery, paprika-infused topping, this steak is an unforgettable masterpiece.

Ingredients

• 1 bone-in ribeye steak (about 1.5-2 inches thick)
• 2 tbsp unsalted butter, softened
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for grilling)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the fire burn for about 20 minutes to reach optimal cooking temperature.

Step 2: Season the Ribeye

1. Pat the ribeye dry with a paper towel.
2. Season both sides with sea salt, black pepper, and garlic powder.

Step 3: Sear the Steak

1. Place the steak on the center grate of the Arteflame grill to sear at 1,000°F.
2. Sear for about 2 minutes per side to develop a rich crust.

Step 4: Cook to Desired Doneness

1. Move the steak to the outer griddle cooktop to bring it up to the desired internal temperature.
2. Use a meat thermometer and remove the steak when it is 15°F below your target temperature.

Step 5: Make the Smoked Paprika Butter

1. Mix softened butter with smoked paprika in a small bowl.
2. Spread the butter over the hot steak and let it melt.

Step 6: Rest and Serve

1. Let the steak rest for 5 minutes to allow juices to redistribute.
2. Slice and serve immediately.

Tips

• Let the steak come to room temperature before grilling for even cooking.
• Use a meat thermometer to ensure precise doneness.
• Adjust the placement on the cooktop to manage heat levels.

Variations

1. Herb Butter Ribeye: Add chopped rosemary and thyme to the butter mixture.
2. Spicy Chipotle Ribeye: Replace smoked paprika with chipotle powder for extra heat.
3. Garlic Butter Ribeye: Mix roasted garlic puree with butter for a deeper flavor.
4. Lemon Butter Ribeye: Add lemon zest for a citrusy brightness.
5. Blue Cheese Butter Ribeye: Mix crumbled blue cheese into the butter for a bold, tangy finish.

Conclusion

Cooking your ribeye on the Arteflame grill unlocks unparalleled flavor and texture. With the perfect high-heat sear and a luxurious smoked paprika butter finish, this steak is sure to impress.

Best Pairings

• Grilled asparagus with balsamic glaze
• Roasted potatoes cooked on the Arteflame griddle
• A bold Spanish red wine like Tempranillo
• Grilled sourdough bread with garlic butter