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 About 1–2 hours before you’re ready to cook the steaks, take them out of the refrigerator and allow them to come to room temperature. Season well with salt and about 30 minutes before cooking, and rub with cracked pepper and some of the olive oil right before you put it on the grill.
2 Build a charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Close the grill lid and preheat to 450°F. Brush grill grate with oil.
3 Rub the red pepper halves with olive oil, place on the grill and cook until the skins are blackened, about 8-10 minutes. Cover and let rest for at least 10 minutes, then scrape off and discard skins. Cut peppers into thin strips. Warm any remaining olive oil in a pan, over the indirect side of the grill. Add garlic and peppers and season with salt and pepper. Cook for about 8–10 minutes, stirring occasionally, until the flavors have come together. Set aside.
4 Place steak directly on the grill and cook over direct heat for about 5–7 minutes per side for medium rare/medium, or until done to your liking. Remove from heat. Cut the steak off along the bond and then cut into thin strips. Finish with coarse sea salt and serve with the red peppers. Enjoy!
Cooking for 4 people


  • txuleta (T-bone steaks), about 1½-inches thick
  • coarse salt and ground black pepper, to taste
  • olive oil
    4 tbsp.
  • red peppers, halved and seeded
  • garlic, thinly sliced
    2 cloves

For safe meat preparation, reference the USDA website.

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