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

For Ribeye:

1

Preheat grill to 200°F.

2

Oil both steaks by rubbing the oil on the entire surface of the steak.

3

Season both sides of the steak with sea salt and black pepper.

4

Place steaks on the cooler side of the grill, the left side.

5

Cook steaks for 10 minutes on each side.

6

Remove the steaks when an internal temperature hits between 110–115°F.

7

Cover with foil, turn grill up to 600°F. 

8

Place steaks back on the grill.

9

Cook each side for 2–3 minutes, or until desired doneness. Remove from the grill.

10

Cover with foil and let the steaks rest for a few minutes before slicing against the grain.

For Avocado Salsa:

1

In a bowl, combine the poblano pepper, tomatillo, jalapeño, onion, garlic cloves and oil. Season mixture with sea salt and black pepper.

2

Preheat your grill, or oven, to 375°F.

3

Cook in oven until the peppers are blistered. Remove from oven and cool completely.

4

Once cool, remove seeds and core the peppers.

5

Place all ingredients into a blender. Then add the peeled avocado and vinegar. Blend until smooth.

6

Taste and add sea salt and black pepper, as needed.

7

Place in refrigerator to completely cool before serving.

To Serve:

1

Serve right away several slices of steak in a warm tortilla. Top with cilantro, onion and avocado salsa. 2 tacos per serving.

Cooking for 4 people

Ingredients


Ribeye:

  • ribeye steaks
    2
  • avocado oil
    1 tablespoon
  • salt
  • black pepper

Toppings and Tortillas:

  • small corn tortillas
    8
  • cilantro
    ½ cup
  • red onion
    ½ cup
  • lime
    1

Avocado Salsa:

  • poblano pepper
    1
  • jalapeño pepper
    1
  • tomatillos
    2
  • medium onion
    ¼
  • garlic
    3 cloves
  • avocado
    1
  • white vinegar
    1 tablespoon
  • sea salt
  • black pepper
  • avocado oil
    1 tablespoon

Recipe created by Chef Ronaldo Linares, on behalf of Kingsford

For safe meat preparation, reference the USDA website.


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