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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Smoky Ribeye with Squash Kebabs and Chimichurri Sauce

Nothing compares to the smoky seared flavor of ribeye cooked over charcoal. Tie your meal together with squash kabobs and a fresh chimichurri sauce.

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Cooking for 2 people


  • 2 ribeye, average 1 pound
  • 1 summer squash, cut into coins
  • 1 zucchini, cut into coins
  • vegetable oil as needed


  • 1 cup cilantro
  • 1 cup parsley
  • 0.5 cup red onion, diced
  • 1 tbsp. garlic, peeled
  • 2 tbsp. red wine vinegar
  • juice of 1 lime
  • 1 tsp. red pepper flakes
  • kosher salt & black pepper as needed

1 Food Prep

Place your chimichurri ingredients into a food processor. Coarse chop for 15 seconds while drizzling in oil, then transfer your chimichurri into a small bowl and set aside until needed.

Place your ribeye onto a small pan, drizzle oil onto both sides of it, then season it with salt and pepper across both sides. Give your steaks 15–20 minutes to reach room temperature before grilling. This helps you get a more even cook.

If you’re using bamboo skewers, soak them in water for at least 1 hour to prevent them from burning.

Place your summer squash and zucchini onto a cutting board and cut them into ½” thick coins. Place your cut summer squash and zucchini into a medium mixing bowl and drizzle them in oil, salt and pepper. Toss the squash and zucchini until evenly coated, then place them onto skewers.”

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

3 The Cook

  • 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 your ribeye on the grate and cook for 5–7 minutes on each side until it reaches an internal temperature of 145°F.

  • When the internal temp is reached, remove your ribeye from the grill and place it onto the cutting board to rest while you prepare your vegetables.

  • Place your squash and zucchini skewers on the grate and cook them for 4–5 minutes on each side.

  • Remove your skewers from the grill and place them onto a plate.Slice your ribeye and arrange onto a plate, sprinkling with a touch of salt.
  • Spoon your chimichurri generously over your ribeye to serve.

Recipe created by Brandon Frohne on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 4 out of 5 by from Good Dinner The chimichurri makes the star, the ribeye, shine brightly. Fairly easy recipe, great flavor. I could take or leave the squash.
Date published: 2023-08-04
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