Wyoming Chargrilled Buffalo Ribeye

Introduction

If you're looking to capture the big sky flavor of Wyoming with a tender, juicy steakhouse-quality experience, this Wyoming Chargrilled Buffalo Ribeye cooked on the Arteflame grill delivers every time. Buffalo ribeye is lean, flavorful, and when properly grilled, melts in your mouth with rich, buttery herbaceous notes. Using the Arteflame grill’s 1,000°F center grill grate, we sear the meat to lock in juices, then move it to the flat top griddle for perfect doneness. Sizzling in its own juices under an herb butter baste, this steak is a Western masterpiece.

Ingredients

• 2 buffalo ribeye steaks (1.5” thick, about 12 oz each)
• 6 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• Vegetable oil (for lighting the fire)
• 3 paper napkins or towels

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the oiled napkins in the fire bowl center of the Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the napkins and let the fire build. Wait about 20 minutes until the grill grate reaches 1000°F.

Step 2: Prepare the steaks

1. Bring buffalo ribeyes to room temperature (about 30 minutes outside of the refrigerator).
2. Season generously with salt and pepper on both sides.

Step 3: Make herb butter

1. On the flat cooktop griddle, melt butter near the outer edge where it’s cooler.
2. Add minced garlic, rosemary, and thyme to the butter and stir. Let it infuse slowly while you grill the meat.

Step 4: Sear the steaks

1. Place the steaks directly on the center grill grate for 90 seconds per side to sear and lock in the juices.
2. Make sure to get a deep brown crust on each side.

Step 5: Finish steaks on the flat griddle

1. Move the steaks to the flat top griddle zone closer to the outside where the heat is moderate.
2. Baste steaks repeatedly with the herb butter using a spoon or brush.
3. Continue cooking until internal temperature is 15°F below your desired finished temp (e.g., remove at 120°F for medium-rare).
4. Let rest 8-10 minutes before slicing to allow juices to redistribute.

Tips

• Use a digital instant-read thermometer to track doneness accurately.
• Let your steaks rest before slicing — it’s as important as the cook!
• Always sear first then finish on the griddle for steakhouse-style perfection.
• Basting with butter should be done early and often for maximum flavor.

Variations

1. Smoky Chipotle Buffalo Ribeye: Add chipotle powder and smoked paprika to your seasoning for earthy smoke and heat.
2. Bourbon Butter Buffalo Ribeye: Mix 1 tbsp bourbon into your butter baste for extra depth and Western flair.
3. Garlic Parmesan Buffalo Ribeye: Add grated parmesan and extra roasted garlic into the butter for an Italian-Wyoming fusion.
4. Blackened Buffalo Ribeye: Rub the steak with blackening seasoning before grilling for a bold, spicy crust.
5. Herb-Crusted Buffalo Tenderloin: Swap ribeye for buffalo tenderloin and roll in chopped herbs before searing for a leaner version.

Best Pairings

• Grilled corn with compound butter (made right on the flat top)
• Smashed gold potatoes seared on the griddle in herb butter
• Grilled asparagus or broccolini with sea salt and lemon
• Cabernet Sauvignon, Zinfandel, or a classic Old Fashioned
• Charred sourdough toast with roasted garlic spread

Conclusion

The Wyoming Chargrilled Buffalo Ribeye is more than a meal—it's a celebration of fire, flavor, and finesse on the Arteflame grill. Utilizing reverse sear allows you to take full advantage of the 1000°F grill center and the solid steel flat top that finishes the steak perfectly. The herb butter baste brings it all together into a grilling experience that rivals any steakhouse.