South Dakota Buffalo Ribeye Steak on the Arteflame

Introduction

Buffalo ribeye steak is leaner and richer in flavor than traditional beef, and when grilled South Dakota-style on the Arteflame, it becomes a show-stopping centerpiece. This recipe embraces the bold, wild essence of the ribeye by using a high-heat center grill sear and the steady precision of the flat cooktop using the reverse searing method. With just a few simple ingredients and the power of open-flame wood grilling, you’ll enjoy tender meat bursting with flavor.

Ingredients

• 2 buffalo ribeye steaks (1.5–2 inches thick)
• 1 ½ tsp coarse sea salt
• 1 tsp fresh ground black pepper
• 1 tsp smoked paprika
• 2 tbsp unsalted butter, softened
• Firewood (hardwood preferred)
• Vegetable oil and 3 paper napkins for lighting the grill

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the napkins in the center of the Arteflame fire bowl.
3. Build a teepee of dry hardwood over the napkins.
4. Light the napkins with a match or lighter—the fire will catch fast.
5. Wait about 20 minutes until the center grate is over 1,000°F and the cooktop is fully hot.

Step 2: Season the steaks

1. Bring the buffalo ribeye steaks to room temperature (about 30 minutes before grilling).
2. Pat steaks dry with a paper towel to remove surface moisture.
3. Rub each steak with softened butter.
4. Sprinkle salt, pepper, and smoked paprika evenly over both sides of each steak.

Step 3: Sear the steaks

1. Place the steaks directly onto the center grill grate for a high-heat sear.
2. Sear 2–3 minutes per side for a deep crust—do not move them while searing.
3. Use long tongs to flip and rotate without piercing the meat.

Step 4: Reverse sear to temperature

1. Once seared, move the steaks to the medium-hot inner flat top area.
2. Continue cooking until the internal temp reaches 15°F below your target doneness.
3. Rare: 120°F, Medium Rare: 130°F, Medium: 140°F, Medium Well: 150°F.
4. Remove from grill and rest under foil for 5–10 minutes—temperature will rise.

Tips

• Use a good instant-read thermometer to check the internal temperature.
• Resting the meat is crucial—it redistributes juices and finishes the cook.
• Use unsalted butter over olive oil for a rich, savory crust.
• Season right before grilling to keep the meat juicy.
• Grill all your sides on the Arteflame flat top while the meat rests—no need for pans or ovens.

Variations

1. Southwest Buffalo Ribeye: Rub with chipotle chili powder, cumin, and lime zest before searing.
2. Garlic Herb Buffalo Ribeye: Add minced garlic and chopped rosemary to the butter rub for an aromatic kick.
3. Maple Bourbon Glazed Ribeye: Brush with a glaze of maple syrup and bourbon during the final minutes on the griddle.
4. Hickory Smoked Buffalo Ribeye: Add a chunk of hickory to the firewood for a smoky profile.
5. Blackened Cajun Buffalo Ribeye: Coat with a Cajun spice blend and sear for a spicy crust.

Best pairings

• Grilled sweet corn with butter and smoked sea salt
• Skillet potatoes with rosemary and butter on the Arteflame griddle
• Fresh tomato salad with balsamic glaze
• A glass of South Dakota red wine (such as Frontenac or Marquette)
• Charred sourdough bread brushed with garlic butter

Conclusion

Grilling buffalo ribeye steak over an open flame on your Arteflame grill will elevate any South Dakota cookout into a true gourmet experience. With precision searing and juicy, flame-kissed flavor, this recipe captures the spirit of the plains and the pleasure of wood-fired cooking.