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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Steak Florentine with Kingsford® Signature Flavors

This traditional Italian grilled steak florentine is lean and protein-rich while still being full of flavor.

Cooking for 4 people


  • 2.5 lb. bone-in ribeye steak, about 2 large steaks
  • 2 cloves garlic, peeled and halved
  • 3 tbsp. olive oil, plus more for greasing the grates
  • kosher salt and ground black pepper, to taste
  • 2 tsp. fresh or 1 teaspoon dried thyme leaves
  • 1 tbsp. fresh or 1 teaspoon dried minced basil
  • lemon wedges, for squeezing on steak
  • fresh basil leaves, for garnish

1 Food Prep

  • Place your steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat. Use 1 half of each clove per side of meat. Repeat with your remaining steaks.

  • Drizzle the 3 tbsp. of olive oil over both sides of every steak, rubbing it into the meat. Season all sides of your steaks generously with salt, pepper, thyme and basil.

2 Grill Prep

3 The Cook

  • If using a charcoal grill, 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.

  • If using a pellet grill, place the thermometer probe into the thickest part of the steak, and position it at the center of your grill. 

  • Place your steaks on the grate and cook, flipping once until done to your liking, about 8–10 minutes for medium.*

  • Remove your steaks from the grill and let them rest for 5–10 minutes. While the steak is still hot, squeeze lemon juice all over the meat. Slice and serve hot, garnished with fresh basil.

For safe meat preparation, reference the USDA website.

review a Recipe FOR A CHANCE TO WIN*  $500! *NO PURCHASE NECESSARY. Ends 10/31/2023. See Official Rules for how to enter & all details. Submit up to one review per day to rack up sweepstakes entries!
5 Reviews
Rated 5 out of 5 by from Yummy I subbed the flavor booster for the briquets and used T-bone. What wonderful flavors
Date published: 2023-06-04
Rated 4 out of 5 by from Mouth watering This looks mouth watering good definitely go make this yummy yummy
Date published: 2023-05-27
Rated 5 out of 5 by from Grilled & sliced I have all I need to make this steak an it is good but for me less garlic more pepper & salt. GET a GOOD Piece of MEAT don't be cheap, Good Cooking & have fun.
Date published: 2023-05-26
Rated 5 out of 5 by from Mouthwatering Food looks and taste great, mouthwatering from the looks of it
Date published: 2023-05-26
Rated 5 out of 5 by from Grilles steak florentine review I made this about 2 months ago for my husband's birthday and it was Devine. Super easy to make and absolutely worth it.
Date published: 2023-05-25
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