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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Build a two-zone fire using Kingsford® Original Charcoal for indirect grilling by situating heated coals on only one side of the grill, leaving the other side empty. Preheat to 450°F. Lightly grease the grates to prevent sticking.
2 To make the au jus sauce, warm the beef stock, garlic and balsamic glaze in a small pot on the stove. Set aside.
3 Season the steaks generously on both sides with salt and pepper. Place directly over the coals and cook for about 8 minutes total, flipping once halfway through, until charred on both sides.
4 Move the steaks to the unheated side of the grill to finish with indirect cooking. Grill until the steaks reach desired doneness, about 125°F for medium rare. For your safety, please reference the USDA safe cooking temperatures. Remove from grill and let rest for 10 minutes.
5 Cut into thin slices, and toss with the au jus.
6 While the steak is cooking, brush the onion slices with oil, season with salt and pepper and grill them, turning a few times until they’re softened and charred.
7 Prepare the rolls by brushing cut sides with oil and grill (cut sides down) until the bread is lightly toasted.
8 To build the sandwiches, divide the meat between the toasted rolls, spooning a little extra jus over the meat and bread. Top with grilled onions and a slice of provolone cheese.

Move the sandwiches back to the grill and cover just until the cheese is melted. Serve hot.

Cooking for 4 people


  • beef stock
    1 cup
  • granulated garlic
    1 tsp.
  • balsamic glaze
    1.5 tsp.
  • 5–6 oz. filet mignon steaks, about 1½ inches thick
  • kosher salt, to taste
  • ground black pepper, to taste
  • sweet onions, sliced into 1/2-inch-thick rounds
  • long and wide baguette (or Italian bread), cut into 4 6-inch sections
  • olive oil, plus more for brushing the bread
    2 tbsp.
  • provolone cheese
    4 slices

For safe meat preparation, reference the USDA website.

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