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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Recipes

Blue Cheese & Chili Lime Butter Basted Bone-in Ribeye w/ Roasted Rosemary Onions

This mouth-watering ribeye really sizzles with flavor — thanks to a blue cheese and lime butter base and charcoal grilling.

Cooking for 2 people

Ingredients

  • 2 pieces 12 oz. ribeyes
  • 2 medium sweet white onions
  • 1 bundle of rosemary
  • 1 tbsp. butter, cubed
  • kosher salt
  • fresh ground black pepper

marinade

  • 0.5 cup salted butter
  • 0.5 cup blue cheese
  • 1 fresh lime
  • pinch of cayenne
  • 0.5 tsp. paprika
  • 0.5 tsp. garlic powder

1 Food Prep

  • First, we recommend you dry each ribeye steak well, salt generously on all sides with kosher salt and put on a wire rack. Let them sit in the fridge exposed, for a day or two, to dry out.

  • Next, cut an X along the top of each medium-size sweet onion, going ⅓ of the way down. Stuff the X of each onion with a couple sprigs of rosemary, 1 tbsp. of butter cubed and a healthy pinch of kosher salt and black pepper. Then wrap the onions in aluminum foil.
  • Now, get your marinade ingredients ready, and set aside.
  • When you’re ready to cook, season the ribeye steaks lightly with kosher salt, black pepper, paprika and garlic powder.

2 Grill Prep

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.
  • Toss the foil-wrapped onions on the grill, and turn every 5 to 7 minutes. Cook for about 20 minutes.
  • On the grill, heat the ingredients for the marinade in a medium-size cast iron skillet, and whisk together well.
  • Before grilling the steaks, drizzle each steak on both sides with the marinade.
  • Grill the steaks for 5 minutes on each side, basting with the marinade each time you flip them. Then, discard any remaining marinade.
  • Garnish the steaks with cubed butter, blue cheese crumbles, fresh rosemary and a squeeze of lime. 
  • Remove the caramelized onions from the grill and cut or tear them into hearty chunks, then serve them with the steaks.
Recipe created by Meherwan Irani on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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