Oregon Grilled Sturgeon Steaks on Arteflame

Introduction

Grilling sturgeon steaks on the Arteflame grill brings out their natural firmness and delicate flavor with a perfect steakhouse-style sear. By using the reverse sear method, you lock in the sturgeon's juices and create rich layers of flavor. This Oregon-inspired take on grilled sturgeon is as effortless to prepare as it is impressive to serve. The Arteflame grill makes it easy to cook the entire meal outdoors with virtually no cleanup.

Ingredients

• 4 fresh Oregon sturgeon steaks (6-8 oz each)
• 1 tbsp sea salt
• 1 tbsp cracked black pepper
• 2 tsp smoked paprika
• 4 tbsp unsalted butter (room temperature)
• 3 cloves garlic, finely minced
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

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 a small amount of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the grill’s center.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build for roughly 20 minutes until the flat cooktop is hot and the center grill grate reaches over 1,000°F.

Step 2: Marinate the sturgeon steaks

1. Blend the butter, garlic, thyme, lemon juice, paprika, salt, and pepper in a small bowl to make a compound butter.
2. Rub the mixture generously over both sides of each sturgeon steak.
3. Let the steaks marinate for 10–15 minutes while the grill heats up.

Step 3: Sear the sturgeon steaks

1. Place the sturgeon steaks on the center grill grate for 1–2 minutes per side to get a hard, steakhouse-style sear.
2. Use tongs to turn the steaks carefully without tearing the flesh.

Step 4: Move to the cooktop

1. Transfer the seared steaks to the flat cooktop closer to the outer edge to finish cooking gently with radiant heat.
2. Cook until the internal temperature reaches 135°F (for medium; remove them at 120°F to allow carryover cooking).

Step 5: Rest and serve

1. Remove the steaks from the grill and let them rest for 5–7 minutes.
2. Garnish with fresh parsley and serve with lemon wedges.

Tips

• Butter infuses the fish with a richer flavor than olive oil—don’t skip it.
• Use an instant-read thermometer to prevent overcooking.
• Sturgeon is a thick, meaty fish; searing on the center grate ensures maximum flavor.
• Always remove from heat 15°F below your target doneness.
• Grill vegetables like asparagus or broccolini alongside the fish on the cooktop for a full outdoor meal with no pans.

Variations

1. Maple Mustard Glazed: Swap lemon and herbs with a glaze of maple syrup and Dijon mustard for a sweet-savory twist.
2. Asian-Inspired: Replace butter with sesame oil and season with soy sauce, ginger, and garlic for a bold, umami-rich flavor.
3. Blackened Cajun: Coat the steaks in Cajun seasoning and crushed peppercorns for bold, spicy flavor with a crisp char.
4. Herb Crusted: Use a mix of chopped rosemary, oregano, and sage for a Mediterranean touch.
5. Lemon Dill Citrus: Add chopped dill and grapefruit zest to your compound butter for a fresh, bright flavor profile.

Best pairings

• Grilled asparagus with lemon zest
• Roasted baby potatoes finished on the outer cooktop
• Chilled Oregon Chardonnay or light Pinot Gris
• Garlic-grilled mushrooms
• Wild rice pilaf with herbs cooked on the Arteflame

Conclusion

This Oregon-style grilled sturgeon recipe is bold, buttery, and bursting with flavor. Thanks to the Arteflame grill, you get a steakhouse-quality sear right at home with zero fuss and minimal cleanup. Perfect for a summer evening or weekend gathering with friends.