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

If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat (about 450°F) using Kingsford® Basil Sage Thyme Charcoal and Flavor. Grease the grates with oil.

2

If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Basil Sage Thyme hardwood pellets by heating to 400°F. Grease the grates with oil.

3

Place the steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat. Use 1 half of each clove per side of meat. Repeat with second steak.

4

Drizzle the 3 tablespoons olive oil over both sides of each steak, rubbing it into the meat. Season generously with salt and pepper, thyme and basil.

5

Place the steaks on the grill, and cook, flipping once, until done to your liking, about 8–10 minutes for medium. Remove from grill and let rest for 5–10 minutes. While the steak is still hot, squeeze lemon juice all over the meat. Slice and serve hot, garnished with fresh basil.

Cooking for 4 people

Ingredients


  • bone-in ribeye steak, about 2 large steaks
    2.5 lb.
  • garlic, peeled and halved
    2 cloves
  • olive oil, plus more for greasing the grates
    3 tbsp.
  • kosher salt and ground black pepper, to taste
  • fresh or 1 teaspoon dried thyme leaves
    2 tsp.
  • fresh or 1 teaspoon dried minced basil
    1 tbsp.
  • lemon wedges, for squeezing on steak
  • fresh basil leaves, for garnish

For safe meat preparation, reference the USDA website.


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Adventurous Eats


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