Montana Grilled Cougar Steaks on Arteflame

Introduction

Experience a truly wild and unforgettable grilling adventure with this Montana-inspired grilled cougar steaks recipe. Using the Arteflame Grill for its blazing 1,000F center grate and equally impressive flat top cooktop, you’ll master the reverse searing technique to lock in mouthwatering flavor and juicy texture. With no pots, pans, or ovens needed, you'll prepare your entire meal right on the grill, bringing the steakhouse outdoors under the Big Sky of Montana.

Ingredients

• 2 cougar steaks (6-8 oz each)
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 tbsp unsalted butter (for cooking)
• Fresh rosemary sprigs (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins into the center of the Arteflame Grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and let the fire catch for about 20 minutes until the grill is fully heated.

Step 2: Prepare the marinade

1. In a bowl, mix Worcestershire sauce, soy sauce, Dijon mustard, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
2. Place the cougar steaks in a resealable bag or dish and pour the marinade over.
3. Let the steaks marinate for at least 4 hours, preferably overnight in the refrigerator.

Step 3: Sear the steaks

1. Once the grill’s center grate reaches 1,000F, remove the cougar steaks from the marinade and pat them dry.
2. Place the steaks directly on the center grill grate and sear for about 1-2 minutes per side to lock in the juices.
3. Add a small pat of butter on top for extra flavor during searing.

Step 4: Reverse sear on the Arteflame flat cooktop

1. Move the seared steaks to the flat griddle cooktop near the center where it’s still hot (but not 1,000F).
2. Cook until the internal temperature is 15°F below your desired doneness (e.g., for medium-rare, remove at 120°F so it reaches 135°F while resting).
3. Optionally, grill fresh rosemary alongside for an aromatic infusion.

Step 5: Rest and serve

1. Let the steaks rest for 10 minutes to allow juices to redistribute.
2. Slice across the grain and serve immediately.

Tips

• Always sear hot on the center grate to seal in juices quickly.
• Use butter instead of oil for rich flavor on the griddle.
• Monitor your internal temps carefully with an instant-read thermometer.
• Grill all side dishes on the Arteflame griddle for easy cleanup and perfect timing.
• Rest your meat off the heat; it continues to cook while resting.

Variations

1. Montana Bourbon Glazed Cougar: Add a bourbon glaze made with maple syrup and a splash of whiskey during the final minutes on the griddle.
2. Spicy Flame Cougar Steak: Add crushed red pepper flakes and cayenne to the marinade for a bold kick.
3. Herb-Crusted Cougar: Rub steaks with a mix of thyme, rosemary, and sage before grilling.
4. Garlic Butter Cougar: Baste with a roasted garlic butter compound while on the flat top to create decadent layers of flavor.
5. Citrus-Marinated Cougar: Use orange and lime juice in the marinade for a zesty, bright twist.

Best pairings

• Grilled root vegetables on the Arteflame griddle
• Smoky corn on the cob with chili-lime butter
• Wild rice pilaf with mushrooms and herbs
• Montana Huckleberry BBQ sauce as a side dip
• Pair with a bold Montana red ale or dry cabernet sauvignon

Conclusion

Grilling cougar steaks on the Arteflame is not just about cooking—it’s about adventure. This Montana-inspired dish blends wild game tradition with modern grilling technique, producing beautifully seared, juicy steaks every time. With minimal equipment and maximum flavor, this one’s sure to be a legendary addition to your grill master toolkit.