Wisconsin Supper Club Butter-Basted Steak

Introduction

There's something comforting and nostalgic about the classic Wisconsin supper club-style steak. Think deep, rich flavors, buttery basting, and a perfect crust kissed by flame. We’re taking that iconic supper club flavor to the next level by preparing our steak the Arteflame way—searing it on the 1,000°F center grill grate to lock in juices, and finishing it on the outer flat-top cooktop for perfect doneness. All the while, your veggies and sides can be sizzling alongside on the same surface. It’s grilling made easy, with taste that’s anything but ordinary.

Ingredients

• 2 bone-in ribeye steaks (1.5”–2” thick)
• Kosher salt
• Fresh cracked black pepper
• 4 tbsp unsalted butter
• 2 cloves garlic, smashed
• Fresh thyme or rosemary sprigs
• Optional: Steak seasoning blend

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the paper to start your fire.
5. Let the Arteflame grill heat up for about 20 minutes until the cooktop is hot and the center grate reaches over 1,000°F.

Step 2: Prep the steak

1. Remove steak from fridge 30–60 minutes before grilling.
2. Pat dry with paper towels.
3. Season generously with kosher salt and black pepper (or your favorite steak seasoning blend).

Step 3: Sear on the center grill grate

1. Place the steak directly on the center grill grate over the flame.
2. Sear for 2–3 minutes per side to create a crust and seal in juices. Use tongs to flip without piercing the meat.

Step 4: Finish on the flat-top cooktop

1. Move the seared steak to the flat cooktop.
2. Add 2 tbsp of butter near the steak along with smashed garlic and fresh herbs.
3. Baste the steak with the melting butter using a spoon.
4. Continue cooking, flipping and basting occasionally, until internal temperature is 15°F below your desired doneness (e.g., remove at 120°F for medium rare).

Step 5: Rest the steak

1. Transfer the steak to a plate or cutting board and tent with foil.
2. Let it rest for 5–10 minutes before slicing to allow juices to redistribute.

Tips

• Always use a meat thermometer to ensure ideal doneness.
• Butter gives a rich flavor—add it late in the cook to prevent it from burning.
• Use the hotter inner areas of the flat cooktop for searing sides like mushrooms, onions, or asparagus.
• Resting the steak is essential—it keeps your plate juicy, not your cutting board.
• Sear, then finish on the flat top—this reverse sear gives you both crust and control.

Variations

1. Wisconsin Gorgonzola Steak: Add crumbled gorgonzola cheese and a splash of balsamic reduction before serving for a tangy, creamy contrast.
2. Whiskey-Butter Steak: Deglaze your butter with a splash of Wisconsin whiskey for a smoky, boozy punch.
3. Garlic-Parmesan Crusted Steak: Mix grated Parmesan with crushed garlic and press into the steak after searing, letting it brown on the griddle.
4. Black Pepper & Horseradish Steak: Add crushed black pepper and a smear of horseradish butter during the final basting.
5. Smoked Paprika Rubbed Steak: Rub with smoked paprika, brown sugar, and sea salt for a deep, bold outer crust before grilling.

Best pairings

• Grilled asparagus with lemon zest
• Charred mushrooms with garlic butter
• Thick-cut steak fries or smashed baby potatoes
• Creamy coleslaw with Wisconsin cheddar
• Classic Old Fashioned cocktail with a cherry and orange twist

Conclusion

Grilling steak Wisconsin supper-club style on the Arteflame adds live-fire flavor to a timeless classic. By starting with a sear on the 1,000°F center grate and finishing on the precise flat-top griddle with melted butter basting, you'll elevate this cut to steakhouse standards—right in your backyard. Clean-up is a breeze, flames are controlled, and memories are easy. This is tradition, reinvented with fire.