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.

Read More

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.

Read More

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.

Read More
Recipes

Smoked and Grilled Bone-In Ribeyes

Take a step above the steakhouse with this decadent tomahawk steak recipe that you can make in your own backyard.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
  • Previous
  • Next
Cooking for 4 people

Ingredients

Ingredients

  • 2 tomahawk ribeyes (approximately 2.5 lb each)
  • 0.25 cup extra-virgin olive oil
  • 1 shallot minced
  • 1 stick unsalted butter softened
  • 3 cloves of garlic minced
  • basic steak dry rub (recipe follows)
  • special tools: one extension rack

Basic Steak Dry Rub

  • 2 tbsp. hot smoked paprika
  • 2 tbsp. light brown sugar
  • 3 tbsp. kosher salt
  • 3 tsp. cracked black pepper
  • 2 tsp. ground thyme
  • 1 tsp. ground rosemary
  • 1 tsp. chili powder

1 Food Prep

  • First, in a small bowl, thoroughly mix your basic steak dry rub ingredients.

  • Next, in a small sauté pan, add the olive oil and heat until smoking. Add 1 minced shallot and 3 cloves of minced garlic and cook over low heat, allowing the garlic and shallots to cook in the hot oil until fragrant. Place 2 (approximately 2 ½ lb. each) tomahawk ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks.
  • Then, In a small bowl, blend together 1 stick of unsalted butter softened, shallots and garlic and set aside.
  • Finally, rub the steaks with the flavored oil and season liberally with basic steak dry rub seasoning.

2 Grill Prep

3 The Cook

  • Place the grate on the grill and add an extension rack to the grill, and cover until ready to use.
  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8 to 10 minutes. 
  • Remove the steaks and the extension rack from the grill. 
  • Return the steaks to the grill over high heat and grill 3 to 4 minutes per side for medium rare. 
  • Once the steaks have reached doneness, remove, plate, and top with the garlic-shallot butter. Rest the steaks 10 minutes before serving.

For safe meat preparation, reference the USDA website.

Reviews
5.0
2 Reviews
Rated 5 out of 5 by from Excellent Flavor These ribeyes are excellent when smoking first then grillling.
Date published: 2023-06-14
Rated 5 out of 5 by from Love it When I made it the whole family loved it, thanks so much for the ingredients!
Date published: 2022-01-18
  • y_2024, m_4, d_11, h_3
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.41
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_KF_RECIPE_2095, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_grillingcom
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 70.3ms
  • REVIEWS, PRODUCT
Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.