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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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 Combine all ingredients of Basic Steak Dry Rub in a small bowl and blend well.
2 Prepare a chimney of Kingsford® Original Charcoal briquets. Once the charcoal has started to ash over and is glowing red, pour the coals on to one side of the grill bottom for two-zone cooking, creating one cool zone for smoking and one zone for high heat cooking. Add 6–7 Kingsford® Smokehouse Briquets to the ashed over charcoal briquets for a deep, smoky flavor and place the main grill grate on to the grill. Add an extension rack to the grill and cover until ready to use.
3 In a small sauté pan, add the olive oil and heat until smoking. Add the shallots and garlic and move the pan to the cool zone, allowing the shallots and garlic to cook in the hot oil until fragrant. Place ribeyes into a large baking dish. Using a mesh strainer, pour the garlic shallot olive oil over the steaks. In a small bowl, blend together the butter, shallots and garlic and set aside. Rub the steaks with the flavored oil and season liberally with Basic Steak Dry Rub seasoning. Place steaks on the extension rack as far away from the heat as possible, cover and allow to smoke for 8–10 minutes. Remove the steaks and the extension rack from the grill. Return the steaks to the grill over high heat and grill 3–4 minutes per side for medium rare (130°F). Remove, plate, and top with the garlic-shallot butter. Allow the steaks to rest for 10 minutes before serving.
4 A bold steak needs a bold wood.
Cooking for 4 people



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

Basic Steak Dry Rub

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

For safe meat preparation, reference the USDA website.

Our Reviews

5 /5
1 Reviews
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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