BLACK FORGE NO. 4 RECIPE
Black Forge Charcoal-Crusted Steakhouse Sliders
These steakhouse sliders are rich, savory, and built around that deep charcoal-cooked Black Forge flavor. Thin slices of seared steak get tucked into soft toasted rolls with melted provolone, caramelized onions, and garlic butter brushed over the top for the kind of pull-apart dinner that disappears fast.
Black Forge No. 4 gives the steak a dark steakhouse crust with a charcoal-seared finish, deep savory flavor, and bold seasoning that works beautifully with beef, onions, melted cheese, potatoes, burgers, and cast iron meals.
Ingredients
Steak & Sliders
- 1 1/2 pounds steak, such as sirloin, ribeye, strip steak, or flank steak
- 1 1/2 to 2 teaspoons Black Forge No. 4
- 1 tablespoon olive oil
- 12 slider rolls or Hawaiian-style rolls
- 8 to 10 slices provolone cheese
- 1 large onion, thinly sliced
- 1 tablespoon butter, for the onions
- Optional: 1 teaspoon Worcestershire sauce for the onions
Garlic Butter Topping
- 3 tablespoons butter, melted
- 1 clove garlic, finely minced or grated
- 1/2 teaspoon Black Forge No. 4
- 1 tablespoon grated parmesan, optional
- Optional: light parsley garnish after baking
Optional Sauce
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Black Forge No. 4
- Optional: 1 teaspoon steak sauce or horseradish for extra bite
Directions
Cook the Onions
- Melt butter in a skillet over medium heat.
- Add sliced onions and cook slowly until soft, golden, and caramelized, about 15–20 minutes.
- Add Worcestershire sauce if using, then remove from heat and set aside.
Sear the Steak
- Pat the steak very dry with paper towels so it can build a good crust.
- Rub the steak with olive oil and season all over with Black Forge No. 4.
- Heat a cast iron skillet over medium-high heat until hot.
- Sear the steak for 3–5 minutes per side, depending on thickness, until the outside has a dark charcoal-seared crust and the inside is cooked to your preference.
- Let the steak rest for 8–10 minutes before slicing thinly against the grain.
Build the Sliders
- Preheat oven to 350°F.
- Slice the slider rolls in half horizontally, keeping the rolls connected if possible.
- Place the bottom half of the rolls in a baking dish.
- Spread with the optional sauce if using.
- Layer on provolone, sliced steak, caramelized onions, and another layer of provolone if desired.
- Add the top half of the rolls.
- In a small bowl, stir together melted butter, garlic, Black Forge No. 4, and parmesan if using.
- Brush the garlic butter over the tops of the rolls.
- Cover loosely with foil and bake for 12 minutes.
- Remove foil and bake another 5–8 minutes, until the tops are golden and the cheese is melted.
- Slice into sliders and serve warm.
Salt Spring Tip
The key to the Black Forge crust is a dry steak and a hot pan. Pat the steak dry before seasoning, then let it sear without moving it too much. That gives you the dark, charcoal-style edge without making the steak taste burnt.
Serve With
Serve with roasted potatoes, loaded steakhouse potatoes, chips, pickles, salad, honey herb carrots, or a simple tray of vegetables for an easy dinner, party spread, or game-day meal.
Make It With Black Forge No. 4
Black Forge No. 4 was made for steak, sliders, burgers, potatoes, onions, mushrooms, cast iron dinners, and bold meals that need a deep charcoal-seared steakhouse finish.
Shop Black Forge No. 4