Ingredients
Equipment
Method
- Remove steaks from the refrigerator at least 20 minutes before cooking to temper them to near room temperature. This ensures even cooking from edge to center.
- Light charcoal in a chimney starter and pour into the grill. Preheat the grill for about 15 minutes until it reaches 500 degrees F over the direct heat zone.
- Brush steaks on both sides with a light coat of canola or olive oil to prevent sticking.
- Season liberally with kosher salt and freshly ground black pepper on both sides. Adjust the amount based on steak thickness -- thicker steaks need more seasoning to properly flavor the interior.
- Place steaks directly over high heat and grill for 3-4 minutes per side without moving them. Let the grill do the work -- you want a deep, dark sear.
- At the final minute before pulling, brush 4 Tbsp of Kinder's Gold Label Black Garlic BBQ Sauce evenly over both sides of the steaks. The sauce will caramelize quickly over the high heat -- watch it closely.
- Pull steaks when an instant-read thermometer reads 130 degrees F for medium-rare. Remove from grill.
- Rest steaks for 5 minutes to allow the juices to redistribute.
- Before serving, brush remaining 4 Tbsp of Black Garlic BBQ Sauce over both sides of the rested steaks. Serve immediately alongside Black Garlic Marinated Mushrooms.
Nutrition
Notes
- Temper the steaks — Pull them from the refrigerator at least 20 minutes before cooking. Cold centers mean the outside overcooks before the interior catches up. This is not optional on thick ribeye.
- 500°F is the floor, not the target — Gas will work on its highest setting, but charcoal delivers a sear depth and smoke character that gas simply cannot match. Let the coals fully ash over before the steaks touch the grates.
- Sauce goes on in the last 60 seconds — The sugars in black garlic BBQ sauce caramelize fast over screaming heat. Apply too early and it burns. Apply at the right moment and it glazes. Watch it and pull fast.
- Rest is non-negotiable — Five minutes on a cutting board after pulling. Carryover heat finishes the interior while the juices redistribute. Cut immediately and you lose them to the board.
- Don't skip the post-rest brush — One coat of sauce on the grill caramelizes the base. The second coat after resting builds the gloss and layered finish. Both brushes matter.
- The black garlic marinated mushrooms from Kinder's companion recipe are the right move here. They're earthy, savory, and built on the same flavor profile as the steak — the plate reads as a single dish rather than a steak with a side.
- A simple arugula salad with lemon juice and shaved Parmesan cuts through the richness of the ribeye without competing with the sauce. Keep it underdressed — the acidity does the work.
- Garlic butter smashed potatoes or roasted fingerlings complete the plate. Their crisped edges and soft centers hold up against the weight of a well-seared ribeye better than mash would.
- For a steakhouse-style finish, slice the ribeye against the grain and fan it on the plate before the final sauce brush. The glaze pools into the slices and carries the black garlic flavor all the way through.
- Wrap leftover ribeye tightly and refrigerate for up to 3 days. The sauce glaze holds well under refrigeration — the flavor deepens overnight.
- To reheat without drying the steak out: place on a rack in a 250°F oven for about 20 minutes until warmed through, then sear quickly in a ripping-hot cast iron pan for 30 seconds per side to revive the crust.
- Cold leftover ribeye also works sliced thin for steak tacos, open-faced sandwiches, or a steak-and-egg breakfast bowl. The black garlic glaze reads well at room temperature — no reheating required.