Georgia Bourbon Marinated Ribeye Steak on Arteflame

Introduction

Experience the bold flavors of Georgia bourbon-marinated ribeye steak, flame-grilled to perfection on the Arteflame. By reverse searing, we achieve a steakhouse-quality crust while keeping the meat juicy and tender. Let's get grilling!

Ingredients

• 2 ribeye steaks (1 to 1.5 inches thick)
• 1/2 cup Georgia bourbon
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp black pepper
• 1/2 tsp salt
• 2 tbsp butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oiled napkins.
3. Light the paper and let the fire build for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Marinate the Ribeye Steaks

1. In a bowl, mix bourbon, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, black pepper, and salt.
2. Place the ribeye steaks in a resealable bag and pour the marinade over them.
3. Seal and refrigerate for at least 2 hours or overnight for more flavor.

Step 3: Sear the Steaks

1. Remove steaks from the marinade and pat dry.
2. Place them directly on the center grill grate and sear for about 1-2 minutes per side to develop a perfect crust.

Step 4: Reverse Sear to Preferred Doneness

1. Move steaks to the flat cooktop, closer to the edge where the heat is lower.
2. Cook to your preferred doneness, flipping occasionally. Use a meat thermometer for accuracy.
3. Remove steaks when the internal temperature is 15°F below the final target temperature.

Step 5: Rest and Serve

1. Let the steaks rest for 5-10 minutes so the juices redistribute.
2. Top with a pat of butter for extra richness.
3. Slice and serve hot.

Tips

• Use high-quality firewood for even heat and optimal flavor.
• Always let the steak rest before slicing to retain its natural juices.
• Don't press the meat while grilling to avoid losing juices.

Variations

1. Spicy Bourbon Ribeye: Add 1 tsp crushed red pepper and 1 tbsp hot sauce to the marinade.
2. Honey-Mustard Ribeye: Replace brown sugar with honey and use 2 tbsp Dijon mustard.
3. Smoky BBQ Ribeye: Add 1/4 cup BBQ sauce to the marinade for a richer, smokier taste.
4. Garlic Herb Ribeye: Mix in 1 tsp chopped rosemary and thyme for a fragrant twist.
5. Maple Bourbon Ribeye: Substitute brown sugar with maple syrup for a subtly sweet flavor.

Conclusion

Grilling Georgia bourbon-marinated ribeye on the Arteflame ensures a steak with a rich, smoky crust and juicy, flavorful center. Whether for a quick family dinner or a backyard cookout, this recipe is sure to impress.

Best Pairings

• Grilled asparagus or Brussels sprouts
• Garlic butter mushrooms
• Sweet potato fries
• Bourbon-glazed peaches
• A glass of Georgia bourbon or bold red wine