The Liberty Kokomo Grill is the ideal appliance for cooking ribeye steak, especially for Singaporean homes seeking steakhouse-quality results. Its Kamado-style ceramic design provides exceptional heat retention and precise temperature control, delivering the intense direct heat needed to create a perfect caramelised crust while keeping the interior juicy and tender.
The Liberty Kokomo Grill offers clean, efficient cooking with superior airflow management that prevents flare-ups and ensures even cooking. The grill’s ability to maintain steady high temperatures (200–230°C) because of its ceramic body triggers the Maillard reaction for rich flavour development, while allowing excess fat to drip away for healthier results.
Grilling ribeye steak on the Liberty Kokomo Grill elevates this premium cut with authentic smoky flavours and restaurant-quality texture. The Kokomo Grill’s precise heat control creates a beautifully seared exterior and perfectly pink centre. Simple seasoning and proper resting produce juicy, flavour-packed steaks ideal for special occasions.
Ingredients
- 2 ribeye steaks (1 to 1.5 inches thick, bone-in or boneless)
- 1 tablespoon olive oil
- 1.5 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon crushed black pepper
- 2 teaspoons salt
- 2 teaspoons onion powder
- Compound butter (optional but recommended): Mix 4 tablespoons softened salted butter, 2 tablespoons finely chopped fresh basil, 1 clove garlic, finely minced. Place back into fridge to harden.
Equipment
- Liberty Kokomo Grill (Kamado-style ceramic grill)
- Natural lump or coconut charcoal
- Chimney starter or fire starters
- Tongs
- Meat thermometer (recommended)
- Aluminium foil
Directions
Starting the Liberty Kokomo Grill
- Fill a chimney starter with natural lump or coconut charcoal and light using fire starters or newspaper at the base of chimney starter.
- Wait 10-15 minutes until coals are covered with light grey ash and glowing.
- Carefully pour hot charcoal into the firebox, creating an even layer.
- Open the bottom vent fully and top vent halfway. Target 200–230°C on the temperature gauge for searing.
- Place grill grate back onto the BBQ, close lid, and preheat for 10 minutes. Oil grates well.
Preparation
- Remove steaks from the fridge 30-45 minutes before cooking to reach room temperature.
- Mix smoked paprika, garlic powder, black pepper, salt, and onion powder in a bowl to create seasoning.
Seasoning
- Rub steaks with olive oil, then coat generously with seasoning mix on all sides.
Grilling on Liberty BBQ Kokomo Grill
- Place steaks on the hottest part of the grill grate. Sear 3-4 minutes per side for medium-rare.
- Close the lid between flips to maintain heat. Check internal temperature: 54°C for medium-rare.
- For compound butter, mix softened butter with basil and garlic. Add a dollop to each steak in the final minute.
Finishing Touch
- Remove steaks from the grill and tent loosely with aluminium foil.
- Rest 5-10 minutes to redistribute juices.
Serving
- Slice against the grain and serve with grilled vegetables and mashed potatoes for a complete meal.
Tips
- Use a chimney starter for clean, even lighting of the charcoal.
- Adjust Liberty Kokomo Grill vents gradually according to the manual: bottom for main heat, top for fine control. This will help you get the desired temperature range.
- Oil grates well before placing steaks on the grill to prevent sticking.
- Resting is crucial—juices redistribute for maximum tenderness. While resting, the internal temperature of the steak will continue to rise slightly.
- Liberty Kokomo Grill’s ceramic insulation maintains heat efficiently, using less charcoal than the standard charcoal kettle grill.