An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Basque Txuleton Steak

Warm, roasted red peppers, garlic and olive oil add classic flavor to this T-bone steak that’s quick and easy to prepare.

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Cooking for 4 people


  • 2 txuleta (T-bone steaks), about 1½-inches thick
  • coarse salt and ground black pepper, to taste
  • 4 tbsp. olive oil
  • 2 red peppers, halved and seeded
  • 2 cloves garlic, thinly sliced

1 Food Prep

About 1–2 hours before cooking, take the steaks out of the refrigerator and allow them to come to room temperature.

30 minutes before cooking, season the steaks well with salt.

Right before grilling, rub the steaks with cracked pepper and some olive oil.

2 Grill Prep

Fuel: We recommend Kingsford® Professional Charcoal Briquets

Method: Two-Zone Method

Temp: 450°F (High Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Rub the red pepper halves with olive oil, and place them on the cool side of the grate. Cook until the skins are blackened, about 8–10 minutes.

  • Cover and let the peppers rest for at least 10 minutes, then scrape off and discard the skins, and cut the peppers into thin strips.

  • Warm any remaining olive oil in a pan over the cooler side of the grate. Add the garlic and peppers, and season with salt and pepper. Cook for about 8–10 minutes, stirring occasionally, until the flavors have come together, then set aside.

  • Place steaks on the grill, directly over the coals, and cook for about 5–7 minutes per side for medium rare/medium — when they reach an internal temperature of 145°F on a digital meat thermometer.
  • Remove the steaks from the heat. Cut the steaks off along the bone, and then cut them into thin strips. 
  • Finish with coarse sea salt and serve with the red peppers.

For safe meat preparation, reference the USDA website.

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