There are a lot of ways you can cook a massive steak like our King Cuts, but one of the best methods out there relies on only one thing: smoke!
If you’ve never smoked a steak before, here’s your chance to try it — trust us, the results are delicious!
(Get the full recipe for our Smoked King Cut T-Bone, here, including how to do it on your grill.)
Thaw your 48 oz. King Cut T-Bone in the refrigerator for 48 to 72 hours.
18 to 24 hours in advance of your smoking session, dry brine the T-Bone by rubbing it down with 3 Tablespoons of the seasoning of your choice. (We recommend combining 1 T of our Omaha Steaks Signature Steak Rub with 2 T of Kosher Salt.)
Arrange hot coals evenly on the bottom of your smoker grate. Add wood chunks to the coals and allow to the smoke to start for 10 minutes. Next, place a drip pan with water under the rack. Then, place the cooking grate over the coals and place the T-Bone on the cooking grate, centered over the drip pan or empty space. Cover the smoker with the lid. Adjust your air vents to get the smoker to maintain 250 degrees.
For a medium rare 48 oz. T-Bone, the smoking process should take 1 hour to 1 hour and 15 minutes depending on your smoker temperature maintenance. Verify temperature using your kitchen thermometer. You can finish the exterior of the steak over direct heat for 1 to 2 minutes per side. Allow the steak to rest for 15 minutes after cooking before cutting and serving.
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Our biggest steaks ever. By far.
You’ve never seen a steak like this!