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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Combine all marinade ingredients in an immersion blender or food processor. Marinate your steak for as long as possible before cooking to get the most flavor in the meat.
2 Load Kingsford® Charcoal with Mesquite in your Masterbuilt Gravity Series 800 Griddle and set temp to 400°F.
3 Add olive oil to griddle surface. Once the oil gets hot, add the onion and peppers to sauté.
4 Warm tortillas on Gravity Series 800 Griddle warming rack.
5 Add ribeye to griddle, cook for 3–4 minutes per side, or until the internal temp reaches 125°F (for doneness of Medium). Please note the USDA recommended temperature for beef is 145°F.
6 Once ribeye is done, rest for 10 minutes.
7 Once the onions are translucent, the veggies are ready to be taken off the grill.
8 Slice the ribeye against the grain and place in a large platter along with the grilled onions and peppers and tortillas and let your guests make their own fajitas with preferred toppings.
Cooking for 4 people



  • fresh lime juice
    4 tbsp.
  • olive oil
    4 tbsp.
  • chipotle peppers in adobo sauce, chopped
  • fresh cilantro
    2 tbsp.
  • lime zest
    2 tbsp.
  • garlic
    4 cloves


  • olive oil, for pan
  • ribeye steaks
    2–3 large
  • onion, sliced in thin strips
  • bell peppers, red/green/yellow or orange, sliced in strips
    2 large
  • flour tortillas


  • avocado
  • queso fresco (white Mexican cheese), crumbled
    1 package
  • limes, grilled
  • tomato
  • sour cream
    ½ cup
  • chopped cilantro
    1 cup
  • jalapeño

Credit: Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and — on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

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