Garlic, Onion & Paprika-Infused Strip Steak with Kingsford® Signature Flavors

Remove steaks from the fridge 20 minutes before cooking.

Prepare a grill for two zone cooking using Kingsford® Signature Flavors Briquets with Garlic, Onion and Paprika. Wait for about 15 minutes and look for ash on top layer of briquets. Pile the hot coals into one side of your grill, leaving a hot and cool zone (direct and indirect). Replace grill grate and heat grill to 375° F.

Season the steaks well on both sides with either the Kingsford Original seasoning or kosher salt.

Place the steaks onto the indirect or cool side of the grill, and close the lid to allow maximum absorption of the Flavor Boosters. Cook the steak over indirect heat for about 20-25 minutes, or until the internal temperature reaches 145° F for medium*

To finish and add grill marks, lift the grate and use a poker or tongs to stoke the coals and increase the heat. Replace the grill grate and place the steaks directly over the coal side of the grill for one minute, then make a quarter turn (45 degrees) and cook for one more minute to create the cross grill marks. Allow the steak to rest for 5-10 minutes before serving.

Remove steaks from the fridge 20 minutes before cooking.

Prepare a grill for two zone cooking using Kingsford® Original Charcoal (sold separately). Wait for about 15 minutes and look for ash on top layer of briquets. Pile the hot coals into one side of your grill, leaving a hot and cool zone (direct and indirect). Add 6 or more Kingsford® Signature Flavors Flavor Boosters with Garlic, Onion and Paprika. Replace grill grate and heat grill to 375° F.

Season the steaks well on both sides with either the Kingsford Original seasoning or kosher salt.

Place the steaks onto the indirect or cool side of the grill, and close the lid to allow maximum absorption of the Flavor Boosters. Cook the steak over indirect heat for about 20-25 minutes, or until the internal temperature reaches 145° F for medium*.

To finish and add grill marks, lift the grate and use a poker or tongs to stoke the coals and increase the heat. Replace the grill grate and place the steaks directly over the coal side of the grill for one minute, then make a quarter turn

(45 degrees) and cook for one more minute to create the cross grill marks. Allow the steak to rest for 5-10 minutes before serving.

Remove steaks from the fridge 20 minutes before cooking.

Prepare a pellet grill by loading the hopper with Kingsford® Signature Flavors Pellets with Garlic, Onion and Paprika. Set to 275° F for maximum flavor absorption.

Season the steaks well on both sides with either the Kingsford Original seasoning or kosher salt.

Place the steaks into the pellet grill, and prepare for a 45-60 minute cooking time, depending on the thickness of your steaks. Smoke the steaks until the internal temperature reaches145° F for medium.

To add grill marks to your steak: remove the steaks once at correct temperature, and rest under foil. Place aluminum grill grates into the grill, and increase the temperature of the pellet grill to 500° F. Once at temperature, Place the steaks onto the hot grates for 2 minutes, then make a quarter turn (45 degrees) and cook 2 minutes longer to create the cross grill marks.