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

Grilled Ribeye

Grilling thick cut ribeye steaks to perfection is simple, fast and fit for every occasion.

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

Ingredients

  • 4 ribeye steaks, cut ¼-thick
  • coarse salt to taste
  • freshly ground pepper to taste

1 Food Prep

First, remove your ribeye steaks from the fridge and let them reach room temperature — this should take around 30 minutes. Next, trim the excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Finally, liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 425°F (Medium Heat)

3 The Cook

  • 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 your ribeye steaks directly above the coals and sear for 2 to 3 minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.

  • Once your ribeye steaks are seared, move them to the cooler side of the grate. This gives the marbled fat in your steaks a chance to properly render as the meat cooks through. Close the lid until done.
  • Using a digital instant-read meat thermometer, check the internal temperature of your steaks while they’re still on the grill. For ribeye steaks, the ideal internal temperature is 135°F for medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that meat will continue to rise a few degrees once it’s off the grill. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.

  • Pull your ribeye steaks from the grill, place them onto a cutting board, loosely cover with aluminum foil and allow them to rest for 5 minutes before serving.

For safe meat preparation, reference the USDA website.

Reviews
4.7
6 Reviews
Rated 5 out of 5 by from Straight Forward Simple, quick, flavorful, juicy, delicious, period. No frills.
Date published: 2023-07-18
Rated 4 out of 5 by from Grilled Ribeye Made this and it’s a tasty steak 🥩 for sure. Perfect marbling and moist throughout
Date published: 2023-07-04
Rated 5 out of 5 by from Great Ribeye's This was an easy-to-follow step by step recipe that I tried and got instant approval from my guests. Thanks Kingsford !
Date published: 2023-06-20
Rated 5 out of 5 by from Yup... Perfect way to do it! I have pellet smoker and I prefer the Kingsford way. I grew up with Kingsford and NOTHING beats a charcoal cooked rib eye..
Date published: 2022-05-08
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