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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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.

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Cooking for 2 people


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


  • 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

Fuel: We recommend either Kingsford® Professional Charcoal Briquets or Kingsford® High Heat Briquets for a consistent, hot-searing burn.

Method: Direct-Heat Grilling

Temp: 600°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.

  • 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.

2 Reviews
Rated 5 out of 5 by from Flavorful Rich and tasty marinade, good and flavorful. Highly recommend
Date published: 2023-11-13
Rated 5 out of 5 by from Fantastic Recipe The rosemary & bleu cheese combination is excellent with the steak.
Date published: 2023-08-12
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