Introduction

Get ready to experience the bold flavors of Canada with this smoky Montreal-style steak. Perfectly seasoned and seared at 1,000°F on the Arteflame grill’s center grate, this thick-cut steak locks in its juices before finishing to perfection on the flat cooktop. With rich spiced crust and melt-in-your-mouth tenderness, this steak brings steakhouse quality right into your backyard.

Ingredients

• 2 thick-cut ribeye or striploin steaks (1.5-2 inches thick)
• 2 tbsp Montreal steak spice
• 2 tbsp unsalted butter
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is preheated.

Step 2: Season the Steaks

1. Pat the steaks dry with a paper towel.
2. Generously coat both sides with Montreal steak spice.
3. Let the steaks rest while the grill heats up.

Step 3: Sear the Steaks

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

Step 4: Move to the Flat Cooktop

1. Transfer the steaks to a hotter zone on the flat cooktop.
2. Continue cooking, flipping occasionally, until the internal temperature is 15°F below desired doneness.
3. Add butter on top of the steaks for extra flavor while cooking.

Step 5: Rest and Serve

1. Remove steaks from the grill and let them rest for at least 5 minutes.
2. Slice and serve immediately.

Tips

• Use an instant-read thermometer to ensure perfect doneness. Rare: 120°F, Medium Rare: 130°F, Medium: 140°F, Medium Well: 150°F, Well Done: 160°F.
• Always remove the steak 15°F before the target temperature to allow carryover cooking.
• Opt for thick-cut steaks to maintain juiciness.

Variations

1. Garlic Butter Steak: Add minced garlic and fresh herbs to the butter for a rich, earthy taste.
2. Spicy Cajun Steak: Substitute Montreal steak spice with Cajun seasoning for a fiery kick.
3. Maple-Glazed Steak: Brush the steak with maple syrup before searing for a caramelized sweetness.
4. Smoky Bourbon Steak: Splash a bit of bourbon on the steaks while cooking for a smoky-sweet infusion.
5. Herb-Crusted Steak: Mix Montreal steak spice with crushed rosemary and thyme for enhanced flavor.

Conclusion

Cooking a smoky Canadian Montreal-style steak on the Arteflame grill brings the perfect balance of bold flavors and juicy tenderness. Whether you're searing at 1,000°F for that irresistible crust or slow-finishing on the flat cooktop, this method guarantees professional results every time.

Best pairings

• Grilled asparagus with butter
• Roasted garlic mashed potatoes
• Caramelized onions cooked on the flat cooktop
• A bold red wine like Cabernet Sauvignon
• Crusty artisan bread to sop up the juices