Alaskan Grilled Muskox Steaks with Garlic-Herb Butter

Introduction

Experience the bold, rich flavors of Alaska with perfectly grilled muskox steaks. Using the Arteflame grill, you'll achieve a steakhouse-quality sear that locks in the juices, followed by a reverse sear method for ultimate tenderness. Topped with a luscious garlic-herb butter, this dish delivers an unforgettable dining experience.

Ingredients

• 2 thick-cut muskox steaks (at least 1.5 inches thick)
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over the top.
3. Light the napkins and allow the fire to burn for about 20 minutes until the cooking surface reaches optimal heat.

Step 2: Prepare the Seasoning and Butter

1. Mix the softened butter, garlic, rosemary, thyme, salt, and pepper in a small bowl.
2. Set aside to allow the flavors to combine.

Step 3: Sear the Muskox Steaks

1. Place the muskox steaks on the center grill grate, which reaches over 1,000°F.
2. Sear each side for 1 to 2 minutes until a deep crust forms.

Step 4: Reverse Sear on the Flat Griddle

1. Move the seared steaks to the flat-top cooktop, placing them near the center for medium heat.
2. Cook until the internal temperature reaches about 15°F below your desired doneness (e.g., 120°F for medium-rare).

Step 5: Rest and Serve With Garlic-Herb Butter

1. Remove the steaks from the grill and let them rest for 5 to 10 minutes.
2. Top each steak with a generous amount of garlic-herb butter and let it melt over the meat before serving.

Tips

• Always let the steaks rest before slicing to retain maximum juiciness.
• Use a meat thermometer to ensure your steak reaches the perfect internal temperature.
• Adjust grilling zones on the Arteflame grill as needed – place steaks closer to the edge for slower cooking if necessary.

Variations

1. Smoky Bourbon Muskox: Add a splash of bourbon and smoked paprika to the garlic-herb butter for a deep, smoky flavor.
2. Spicy Cajun Muskox: Rub the steaks with Cajun seasoning and replace butter with spiced compound butter.
3. Honey Garlic Muskox: Mix honey with your garlic-herb butter for a touch of sweetness.
4. Blue Cheese Crusted Muskox: Add crumbled blue cheese over the steaks while they rest for a rich, tangy finish.
5. Asian-Inspired Muskox: Replace butter with sesame oil and top with soy-ginger glaze for an umami-packed twist.

Conclusion

Grilling muskox steaks on the Arteflame grill brings out the best flavors of this incredible Alaskan delicacy. The intense sear combined with a buttery, herbaceous finish makes this dish unforgettable. Enjoy the juiciest, most flavorful steaks with minimal effort and cleanup.

Best Pairings

• A side of grilled asparagus and roasted potatoes.
• A bold red wine, such as Cabernet Sauvignon.
• Grilled mushrooms and onions for a savory side.