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 Preheat grill to 450°F.
2 Place cilantro, parsley, red onion, garlic, red wine vinegar, lime juice, red pepper flake, and a pinch of salt & pepper into a food processor.
3 Coarse chop for 15 seconds while drizzling in oil. Transfer into a small bowl.
4 Place ribeye onto a small pan, season with salt and pepper, and drizzle oil on each side of it.
5 Place ribeye onto grill, and cook for 5–7 minutes on each side until an internal temperature of 145°F is achieved (medium).
6 Remove ribeye from grill, and place onto cutting board to rest.
7 Place summer squash and zucchini onto a cutting board, and cut ½” thick coins. Place into a medium mixing bowl.
8 Drizzle in oil, salt, pepper, and toss vegetables until evenly coated. Place squash and zucchini onto skewers.
9 Place skewers onto grill, and cook 4–5 minutes on each side.
10 Remove from grill.

To Assemble:

1 Place squash skewers onto a plate.
2 Slice ribeye, and shingle meat onto plate. Sprinkle a touch of salt over the ribeye.
3 Spoon chimichurri generously over ribeye.
4 Serve and enjoy!

Grill Tips:

Always pull out steaks from refrigeration 15–20 minutes before you grill. This allows the protein to come to room temp which will cook more evenly.

Season steaks with salt before & after grilling to ensure the steak is perfectly seasoned and tender! Pre salting your steak draws out moisture out of the steak during the grilling process, which then creates this savory brine which will be reabsorbed back into the steak. This breaks down lean stands of protein in the steak, making it more tender and juicier!
Cooking for 2 people


  • cilantro
    1 cup
  • parsley
    1 cup
  • red onion, diced
    0.5 cup
  • garlic, peeled
    1 tbsp.
  • red wine vinegar
    2 tbsp.
  • juice of 1 lime
  • red pepper flakes
    1 tsp.
  • ribeye, average 1 pound
  • summer squash, cut into coins
  • zucchini, cut into coins
  • kosher salt & black pepper as needed
  • vegetable oil as needed

Credit: Recipe created by Brandon Frohne on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

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