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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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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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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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.

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Cooking for 4 people



  • 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

Fuel: We recommend Kingsford® Original Charcoal Briquets and 3 or 4 Kingsford® BBQ Smoking Chunks on top of the ashed-over briquets for a deep, smoky flavor.

Method: Two-Zone Method

Temp: 350°F to 375°F

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.

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
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