Coat thick ribeye with Ace Kickstart®, char it hard on high heat, then dust again for a blackened crust that actually tastes like something
Ingredients
FOR THE RIBEYE:
- 1 ribeye steak, thick-cut
- Casa M Spice Co® Ace Kickstart®
Method
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01
Season and chill the ribeye
1440 minCoat the steak generously with Ace Kickstart® and let it sit covered in the fridge up to 24 hours—the spice rub penetrates deep and the salt tenderizes the meat from the inside out.
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02
Heat the grill
10 minGet your grill screaming hot on direct heat—you need those grates to sear hard and fast, creating a blackened crust that locks in the juices.
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03
Grill to temperature
12 minLay the ribeye on the hot grates and let it cook without moving—aim for your preferred doneness, flipping once halfway through. Don't crowd the grill or babysit it; high heat and patience build that charred exterior.
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04
Finish with a dust of spice
1 minPull the steak off heat and hit it with a light second coating of Ace Kickstart® while it's still hot—the residual heat blooms the spices and adds another layer of blackened flavor.
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05
Plate and serve
Get it on a plate while the crust is still crackling and the inside is hot. This is prime eating right here.
From Mike's Notebook
That second dust of Ace Kickstart® goes on after the sear, when the steak's still hot enough to toast the spices.
Thick-cut means at least an inch and a half — thinner steaks won't give you time to build crust without overcooking inside.
Pull the steak off heat when it feels like the fleshy part of your palm; carryover cooking finishes it while the crust sets.