Grilled Nevada Buffalo Strip Loin with Whiskey Butter

Introduction

Take your grilling game to the next level with this bold and flavorful Grilled Nevada Buffalo Strip Loin, seared to perfection over the open flame on your Arteflame grill and finished with a rich, smoky whiskey butter. This reverse-seared dish delivers incredible taste and a gorgeous presentation, perfect for any cookout or backyard feast.

Ingredients

• 2 Nevada-raised buffalo strip loins (1 to 1.5 inches thick)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons unsalted butter, plus more for grilling
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon smoked paprika
• 1 tablespoon whiskey (preferably a smoky bourbon or rye)
• 2 garlic cloves, minced
• Vegetable oil (for lighting the grill)
• 3 paper napkins (for starting the fire)
• Firewood (for the Arteflame 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. Pour vegetable oil over 3 paper napkins.
2. Place the napkins in the center of the Arteflame grill’s fire bowl.
3. Stack firewood over the paper napkins and light the napkins.
4. Allow the fire to grow and the grill to heat up for about 20 minutes.

Step 2: Prepare the Whiskey Butter

1. In a small bowl, mix 2 tablespoons unsalted butter with the whiskey, smoked paprika, minced garlic, and chopped parsley until well combined.
2. Set the butter aside at room temperature to maintain its smooth, spreadable texture.

Step 3: Season the Buffalo Strip Loin

1. Pat the buffalo strip loin steaks dry with a paper towel.
2. Generously season all sides of the steaks with kosher salt and freshly ground black pepper.
3. Rub a little butter onto each steak for flavor and searing.

Step 4: Sear the Steaks

1. Place the strip loins directly on the center Arteflame grill grate (over 1,000°F) for a deep, steakhouse-quality sear.
2. Sear each side for about 1 minute to create a caramelized crust, locking in juices.

Step 5: Reverse Sear on the Flat Griddle

1. Move the steaks from the center grate to the Arteflame’s flat cooktop griddle.
2. Grill to medium-rare, using a thermometer to monitor doneness. Target an internal temperature of 120°F (remove from grill at this temp, as it will continue to cook to 135°F).
3. Let the steaks rest on a cutting board for 5-10 minutes.

Step 6: Finish with Whiskey Butter

1. Once rested, top each buffalo strip loin with a generous dollop of the whiskey butter.
2. Allow the butter to melt over the steak, infusing it with smoky, buttery richness.

Tips

• Always let meat rest after cooking to retain juices and improve texture.
• Use a quality meat thermometer to ensure precision cooking.
• Because Arteflame's heat zones vary, use the outer rim of the flat griddle to keep food warm while finishing other dishes.
• Buffalo is leaner than beef, so avoid overcooking to maintain tenderness.
• Use butter over oil for superior flavor while grilling.

Variations

1. Chili-Rubbed Buffalo Strip: Add a dry rub of chili powder, cayenne, and smoked salt before searing for a spicy twist.
2. Garlic-Herb Butter Buffalo Strip: Replace the whiskey in the butter with lemon juice and add rosemary and thyme for a fresh herbaceous profile.
3. Asian-Inspired Buffalo Strip: Marinate the strip loin in soy sauce, sesame oil, ginger, and garlic for bold umami flavors, then grill as directed and top with miso butter.
4. Bacon-Wrapped Buffalo Strip: Wrap each steak in thick bacon before searing for additional fat and smokiness during grilling.
5. Buffalo Strip with Blue Cheese Butter: Mix softened butter with crumbled blue cheese and black pepper instead of whiskey for a tangy, creamy topping.

Best pairings

• Grilled asparagus or charred broccolini on the flat top cooktop
• Roasted garlic mashed potatoes (grilled in a foil pouch)
• Sweet corn with herb butter (grilled on the flat griddle)
• Bold red wine like a Zinfandel or Cabernet Sauvignon
• Smoky bourbon-based cocktail or classic Old Fashioned

Conclusion

This Grilled Nevada Buffalo Strip Loin with Whiskey Butter is the perfect blend of smoke, heat, and richness. Thanks to the Arteflame grill, you’ll create a restaurant-quality meal right in your backyard with minimal cleanup and maximum flavor.