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 Skirt Steak

Enjoy the simplicity of charcoal-grilled goodness when you fire up the perfect skirt steak every time.

Cooking for 4 people


  • 4 skirt steaks
  • coarse salt to taste
  • freshly ground pepper to taste

1 Food Prep

  • First, remove your steaks from the refrigerator and let them reach room temperature — around 30 minutes. 

  • Next, trim excess fat to avoid flare-ups and peel away any tough pieces of membrane. 
  • Finally, liberally apply coarse salt and freshly ground pepper, flip the steaks and repeat.

2 Grill Prep

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.
  • Place your steaks directly above the coals and sear for 2 to 3 minutes total, per side. With skirt steak, we like to break from standard protocol by flipping frequently to achieve a good crust.
  • While your steaks are still on the grill, insert a digital meat thermometer to check the internal temperature.
  • When they’re a few degrees away from your goal temp, remove them from the grill — the temperature will continue to rise after they’re removed from the grill. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
  • Place steaks on a cutting board, loosely cover with aluminum foil and let them rest for 5 minutes before serving. 
  • When slicing your steak, make sure you slice against the grain — the opposite direction of how the muscle fibers run. Serve and enjoy!

For safe meat preparation, reference the USDA website.

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