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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Reverse-Seared Tri Tip Steak with Merlot-Balsamic Reduction Sauce

A little different cook than most steaks – you’ll want to sear a tri-tip after grilling to better allow the charcoal-grilled aroma. Top it off with a merlot-balsamic reduction sauce for a presentation that’s as elegant as it is delicious.

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Cooking for 6 people


  • 2–3 lb tri-tip roasts

Dry Rub

  • 3 tbsp. coarsely ground kosher salt
  • 2 tbsp. coarsely ground black peppercorn
  • 2 tbsp. roasted granulated garlic

Merlot-Balsamic Reduction Sauce

  • 1 tbsp. olive oil
  • 2 tbsp. unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, finely minced
  • 2 cups merlot wine
  • 1 cup beef stock
  • ½ cup balsamic vinegar
  • 3 tbsp. honey
  • 2 tbsp. Dijon mustard
  • 1 sprig fresh thyme
  • pinch of salt and pepper


  • fresh chives, chopped

1 Food Prep

Begin by chopping the chives and finely mincing the shallot and garlic and set aside. 

Next, remove the tough, chewy “silver skin” from the tri-tip. Using a sharp knife, cut just below the skin and work your way across the meat. Then, trim the excess fat down to about an ⅛” layer. 

Season the tri-tips on all sides with the dry rub.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 250°F (Low Heat) & 450°F (Medium Heat)

3 The Cook

Merlot-Balsamic Reduction Sauce

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

  • Place a deep, grill-proof saucepan directly over the coals to prepare the sauce. Gently sauté the minced shallot and garlic in the oil and butter over medium heat. When golden in color, add the remaining sauce ingredients and whisk briskly to combine. Stirring intermittently, reduce the sauce until it coats the back of a wooden spoon.   

  • Next, puree with an immersion blender and set aside to cool. 

Tri-Tip Steaks

  • Place the seasoned tri-tip steaks on the grill grates over indirect heat, away from the coals, and close the lid. 

  • Flip and rotate the steaks intermittently until they reach an internal temperature of 110°F on a digital meat thermometer. 

  • Then, move the steaks to the hottest section of the grill, directly over the coals, and sear across all sides. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer. 

  • Remove the steaks from the grill and loosely cover them with foil. Let the steaks rest for about 10 minutes. 

Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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