Washington Applewood Bison Ribeye on Arteflame

Introduction

If you're looking for a deeply flavorful, perfectly seared steak with subtle smoky sweetness, this Washington Applewood Bison Ribeye recipe will hit the mark. Using the Arteflame Grill, we're combining high-heat searing with applewood smoke for a steakhouse-quality experience right in your backyard.

Ingredients

• 2 Bison ribeye steaks, 1.5 inches thick
• 2 tbsp unsalted butter, room temperature
• Salt and freshly cracked black pepper, to taste
• 2 sprigs fresh thyme
• 2 cloves garlic, smashed
• Applewood chunks (preferably from Washington apples)
• 3 paper napkins
• 1 tbsp vegetable oil (for lighting grill)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Soak 3 paper napkins with vegetable oil and place them at the center of the Arteflame grill.
2. Stack dry applewood chunks over the soaked napkins.
3. Light the napkins and allow the wood to ignite.
4. After about 20 minutes, the grill will be ready for cooking with a hot fire and a clean flat top surface.

Step 2: Prepare the Steaks

1. Pat the bison ribeye steaks dry with a paper towel.
2. Season generously with salt and pepper on both sides.
3. Let the steaks rest at room temperature while the grill heats up.

Step 3: Sear the Bison Steaks

1. Place the steaks directly on the center grill grate of the Arteflame where the temperature reaches over 1,000°F.
2. Sear for about 1.5 to 2 minutes per side to lock in the juices and create a rich, caramelized crust.
3. Flip once for optimal crust development.

Step 4: Finish Cooking on the Flat Top

1. Move the steaks to the flat cooktop griddle just outside the center grate.
2. Add butter, garlic, and thyme beside the ribeyes and spoon over as the steaks cook.
3. Cook until internal temperature reaches 15°F below your target temperature (Target medium-rare = Remove at 120°F).

Step 5: Rest and Serve

1. Transfer steaks to a board and rest for 5–7 minutes. The internal temperature will rise as they rest.
2. Slice against the grain and serve hot with your favorite sides.

Tips

• Use a meat thermometer for precision.
• Thicker steaks respond better to the reverse sear method.
• Keeps grill clean by cooking everything on the flat top—no pots or pans needed.
• Add an applewood chunk every 30 minutes for continuous mild smoke flavor.
• Always rest meat before slicing to retain moisture and flavor.

Variations

1. Garlic-Herb Butter Bison: Mix butter with chopped garlic, parsley, and rosemary and baste during cooking.
2. Bourbon-Marinated Bison: Marinate ribeyes in bourbon, brown sugar, and soy sauce for 4 hours beforehand for a rich glaze.
3. Smoky Coffee-Rubbed Bison: Rub steaks with ground coffee, smoked paprika, salt, and brown sugar before grilling.
4. Montreal Seasoned Bison: Use Montreal steak seasoning and finish with a maple glaze for regional flair.
5. Chili-Lime Bison Ribeye: Create a rub with chili powder, lime zest, cumin, and finish with a squeeze of lime at serve.

Best pairings

• Grilled asparagus and fingerling potatoes on the Arteflame flat top
• Syrah or Cabernet Sauvignon wine
• Smoked gouda mac & cheese
• Crisp arugula salad with lemon vinaigrette
• Washington apple cider reduction sauce

Conclusion

Grilling Washington Applewood Bison Ribeye on the Arteflame brings out the natural sweetness of the smoke and bold richness of the bison. With the searing power of the central grill grate and controlled finish on the flat cooktop, this method ensures juicy, tender results every time.