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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Grilled Buffalo Steaks with Honey Date Butter

A special steak spice, rich honey-date butter and a splash of bourbon turn grilled buffalo steaks into a decadent indulgence.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


Main Ingredients

  • 4 buffalo strip loin steaks (cut 1½ inches thick)
  • 2 tsp. Steak Spice (recipe follows)
  • drizzle of honey
  • 0.5 cup sliced almonds
  • Honey Date Butter (recipe follows)

Steak Spice

  • 0.3 cup coarse sea salt
  • 0.25 cup whole black peppercorns
  • 0.25 cup whole white peppercorns
  • 0.25 cup Szechuan peppercorns
  • 0.25 cup dried onion flakes
  • 3 tbsp. coarse granulated garlic
  • 2 tbsp. mustard seeds
  • 2 tbsp. coriander seeds
  • 1 tbsp. crushed or flaked ancho pepper
  • 1 tbsp. dill seeds

Honey Date Butter

  • 0.25 cup butter (softened)
  • 1 shallot (minced)
  • 0.5 cup pitted honey dates (approx. 6), coarsely chopped
  • 1 tbsp. honey
  • 1 tsp. chopped, fresh sage
  • splash of cognac
  • pinch of nutmeg
  • kosher salt and freshly ground black pepper (to taste)

Additional Tools

  • cast iron frying pan

1 Food Prep

Combine the steak spice ingredients, and fill a pepper grinder with as much of the steak spice as it can hold. Store the remaining steak spice in a cool, dry space away from heat and light.

Next, in a mixing bowl, prepare the honey date butter by mixing the softened butter with the shallot pieces, dates, honey and sage. Add a splash of cognac and season to taste with a pinch of nutmeg, kosher salt and black pepper. Then, mix and set aside.

Finally, season the buffalo steaks with the steak spice, pressing the seasoning into the meat.

2 Grill Prep

Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n

*Compared to Kingsford® Original Charcoal

Method: Direct-Heat Grilling

Temp: 550°–650°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.

  • Toast the sliced almonds over the hot fire in a dry cast iron frying pan, shaking the pan to keep them from sticking and burning. Remove once toasted, set aside and keep warm.
  • Grill the steaks directly over the coals with the lid open, for 3–4 minutes per side for rare to medium-rare doneness. After the flip, spoon a small amount of the honey date butter over the steaks, and brush it onto the meat. 
  • Remove the buffalo steaks from the grill and let them rest for 5 minutes, tented loosely with a sheet of aluminum foil.
  • Slice the steaks on the bias and serve with a little extra dollop of the honey date butter. 
  • Garnish with the toasted, sliced almonds and a drizzle of honey. Enjoy.

Credit: From Gastro Grilling by Ted Reader. Copyright © Ted Reader, 2014. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Mike McCol.

For safe meat preparation, reference the USDA website.

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