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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Reversed Sear Ribeye Tacos with Avocado Salsa

Juicy, perfectly seared ribeye tacos are enhanced by the fresh spicy flavors of avocado salsa.

Cooking for 4 people



  • 2 ribeye steaks
  • 1 tablespoon avocado oil
  • salt
  • black pepper

Toppings and Tortillas:

  • 8 small corn tortillas
  • ½ cup cilantro
  • ½ cup red onion
  • 1 lime

Avocado Salsa:

  • 1 poblano pepper
  • 1 jalapeño pepper
  • 2 tomatillos
  • ¼ medium onion
  • 3 cloves garlic
  • 1 avocado
  • 1 tablespoon white vinegar
  • sea salt
  • black pepper
  • 1 tablespoon avocado oil

1 Food Prep

  • Rub oil on both sides of your steak, then season both sides with sea salt and black pepper.

  • In a bowl, combine together your poblano pepper, tomatillo, jalapeño, onion, garlic cloves and oil. Season your mixture with sea salt and black pepper.

2 Grill Prep

3 The Cook

  • Ribeye Steaks
  • 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 on the cooler side of the grate, and let them cook for about 10 minutes on each side. Remove your steaks from the grill once they reach an internal temperature between 110–115°F and cover them with foil.
  • Turn your grill up to 600ºF (High Heat), and once your grill reaches temp, place your steaks directly above the coals, on the hotter side of the grate.
  • Sear your steaks for 2–3 minutes per side, or until they reach your desired doneness. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
  • Remove your steaks from the grill, cover them with foil and let them rest for at least 3 minutes before slicing against the grain.
  • Serve your steak in a warm tortilla, topped with cilantro, onion and avocado salsa. 
  • Avocado Salsa
  • Preheat your grill or oven to 375°F then cook your peppers until they’re blistered. Let your peppers cool completely before removing the seeds and coring them. 
  • In a blender, blend together your cored peppers, tomatillo, jalapeño, onion and garlic cloves. Then, add in your peeled avocado and vinegar and blend until smooth. Give your salsa a taste and add sea salt and black pepper as needed. Once your salsa is juuust right, place it into the refrigerator to cool before serving.
Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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1 Reviews
Rated 5 out of 5 by from Reversed sear ribeye tacos with avocado salsa I can't wait to try it tonight . My family loves tacos and this looks amazing!
Date published: 2023-05-26
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