Charcoal-Seared Canadian Striploin Steak on Arteflame

Introduction

Get ready for a bold, smoky crust on this perfectly seared Canadian striploin steak. Using the Arteflame grill, we’ll achieve that iconic steakhouse-quality finish by searing at 1,000°F before bringing it to perfect doneness on the flat cooktop. This method locks in the juices for the most flavorful steak you've ever tasted.

Ingredients

• 2 Canadian striploin steaks, 1.5 inches thick
• 2 tbsp unsalted butter, melted
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the paper napkins.
3. Light the paper and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Season the Steaks

1. Pat the steaks dry with a paper towel.
2. Brush both sides of the steaks with melted butter.
3. Season generously with sea salt, black pepper, garlic powder, and smoked paprika.

Step 3: Sear the Striploin Steaks

1. Once the center grill grate reaches 1,000°F, place the steaks on the grate.
2. Sear each side for 1-2 minutes, or until a rich crust forms.

Step 4: Finish on the Flat Griddle

1. Move the steaks to the flat griddle section of the Arteflame grill to cook to the desired doneness.
2. For medium-rare, cook until the internal temperature reaches about 115°F (it will rise to 130°F after resting).

Step 5: Rest and Serve

1. Remove the steaks from the heat when the internal temperature is 15°F below the target doneness.
2. Let the steaks rest for 5 minutes before slicing.

Tips

• Use a meat thermometer to achieve precision doneness.
• Allow the steaks to come to room temperature before grilling for even cooking.
• Let the meat rest to prevent juices from escaping when slicing.

Variations

1. Garlic Herb Butter: Top the grilled steak with a mixture of melted butter, minced garlic, and fresh thyme.
2. Spicy Cajun: Replace smoked paprika with Cajun seasoning for a flavorful kick.
3. Balsamic Glaze: Drizzle a balsamic reduction over the steak before serving.
4. Blue Cheese Crust: Sprinkle crumbled blue cheese on the cooked steak and let it melt slightly before serving.
5. Teriyaki Glaze: Brush the steak with teriyaki sauce during the final minutes on the flat griddle for an umami-rich flavor.

Best Pairings

• Grilled asparagus and mushrooms on the Arteflame flat cooktop.
• Roasted garlic mashed potatoes cooked on the grill.
• Red wine, such as Cabernet Sauvignon or Malbec.
• A crisp Caesar salad for a fresh contrast.

Conclusion

This Charcoal-Seared Canadian Striploin Steak is the ultimate showstopper, grilled to perfection on the Arteflame. The high-heat sear locks in the juices, while the flat cooktop ensures even cooking for that perfect bite. Enjoy real steakhouse quality in your backyard!