Utah Campfire Ribeye Steaks on the Arteflame Grill

Introduction

There’s something rugged and rewarding about grilling steak under the wide-open skies of the Utah mountains. The High Uintas Campfire Steak is all about bold flavor and proper technique. With the Arteflame grill, we harness the searing heat of the center grate at over 1,000°F to lock in juices, and then finish our ribeyes to perfection on the surrounding flat top cooktop. No oven. No pans. Just fire, steel, expert technique—and incredible steak.

Ingredients

• 2 thick-cut ribeye steaks (1.5–2 inches thick)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Flaky sea salt for finishing

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill base.
3. Stack dry firewood over the napkins and light them.
4. Let the fire build and heat up the grill—after about 20 minutes, the center grate will reach over 1,000°F and the cooktop will create ideal heat zones.

Step 2: Season the Ribeyes

1. Pat the ribeyes dry with paper towels to ensure great sear.
2. Season generously with kosher salt and freshly ground black pepper on all sides.
3. Let the steak rest at room temperature while the grill heats up—this promotes even cooking.

Step 3: Sear the Steaks on the Center Grate

1. Place the steaks directly onto the center Arteflame grill grate.
2. Sear for 2 minutes on each side to develop a flavorful crust—avoid flipping more than once.
3. Once seared, move the steaks to the flat cooktop cookzone to finish cooking.

Step 4: Finish on the Flat Cooktop

1. Move the steaks to the hotter inner cooktop ring.
2. Mix butter, garlic, and rosemary together, and spread it over the top of each steak.
3. Let the steaks cook until the internal temperature is about 15°F below your target doneness.
4. For medium-rare, pull the steaks at ~120°F; the final temp will reach ~135°F as they rest.

Step 5: Rest and Serve

1. Transfer steaks to a chopping board and loosely tent with foil.
2. Let the meat rest for 10 minutes to allow juices to redistribute.
3. Top with flaky sea salt before slicing and serving.

Tips

• Use a meat thermometer for perfect internal temperature accuracy.
• Always let your steak rest—residual heat continues to cook the meat.
• Position sides near the edge of the cooktop to prevent scorching.
• Use real firewood for deep smokey flavor.
• Try compound butter made with herbs for extra finishing richness.

Variations

1. Peppercorn Crusted: Coat ribeyes in crushed peppercorns for a bold, spicy crust.
2. Chimichurri Steak: Serve sliced steaks with fresh chimichurri made on the flat grill using fresh herbs, garlic, and vinegar.
3. Smoky BBQ Ribeye: Rub with BBQ seasoning and brush with sauce after searing, letting it caramelize on the flat top.
4. Utah Honey Glazed: Baste with a blend of butter and local Utah honey during the final minutes of cooking for a sweet finish.
5. Garlic Blue Cheese: Top with crumbled blue cheese and roasted garlic in the last minutes on the griddle.

Conclusion

The combination of intense heat and controlled finishing on the Arteflame Grill makes this Utah Campfire Ribeye Steak unforgettable. With just a few ingredients and quality technique, you’ll create steakhouse-quality results in the great outdoors—or your own backyard.

Best pairings

• Grilled asparagus with butter and garlic
• Cast iron-style mushrooms grilled directly on the cooktop
• Flatbread warmed on the cooktop with garlic-herb butter
• Campfire roasted sweet potatoes
• A smoky Utah red wine or a glass of bourbon