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How to Grill a King Cut T-Bone

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If you’re looking for a classic cut worthy of your grill, look no further: Omaha Steaks King Cut 48 oz. T-Bone Steak is more than up to the challenge. This massive steak is double the size of even the largest standard cuts and is sure to wow the whole table and satisfy even the mightiest of appetites! But don’t let the colossal size intimidate you – simply follow our chef’s easy grilling instructions and you’ll be cutting into steak perfection before you know it!

What is a King Cut T-Bone?

The King Cut T-Bone is the best of both worlds: half bold and beefy New York strip and half melt-in-your-mouth, buttery-tender filet mignon. Hand-carved by Omaha Steaks master butchers, this three-pound beauty is aged at least 28 days to maximize its natural tenderness and bring out even more epic flavors. It’s perfect for a special celebration or to feed a hungry family of six mouthwatering 8 oz. slices.  

How to Grill a King Cut T-Bone

T-bone steaks are easy to grill on your gas or charcoal grill using both direct and indirect heat for ideal doneness and that perfectly seared crust you crave. Follow the easy steps below for a dry-rubbed and grilled King Cut T-Bone you’ll never forget.

1. Thaw, Season, and Refrigerate

First thing’s first: prep the steak. Remove it from its packaging and pat dry with paper towels, which will allow the seasoning to stick to it better. Season generously with two tablespoons of Omaha Steaks Signature Salt and Pepper or your favorite steak seasoning on all its surfaces. This small step will have a major effect on your steak. The seasoning acts as a dry rub to pull the flavor to the surface and dry it out for the perfect crust.

Next, place the steak on a wire rack over a baking sheet in the refrigerator for 12-24 hours. To achieve the most even cooking possible, it’s important to remove the steak from the refrigerator one hour prior to grilling so it can come to room temperature both inside and out. This extra hour will be well worth it when it comes time for you to take your first bite!

How to Grill a King Cut T-Bone

2. Prep Grill for Indirect and Direct Heat

The key to grilling the perfect King Cut T-Bone is a two-step direct and indirect heat process. If you’re not familiar with the indirect grilling method, it involves placing food next to, instead of directly over, the flames. Ideal for thicker cuts of meat, this technique decreases the risk of burning the steak, which could occur if grilled directly. By initially cooking over indirect heat and then searing over direct heat, your steak will cook evenly throughout for perfect doneness, with a juicy center and a sublime crust. Before you begin, remember to clean and lightly oil your grill grates.

Indirect grilling with gas grills

For indirect grilling with gas grills, you will only light one burner. For grills with three or more burners, light only one of the side burners, never the middle burner. Adjust the side burners until the thermometer reads 400 degrees F. If using a two burner grill, turn one side on and the other side off.

Indirect grilling with charcoal grills

While this is a more manual process to set up than for gas grills, it’s just as easy. Arrange the hot coals evenly on either side of the charcoal grate and place a drip pan with water in the center to collect drippings and keep them from burning. Then adjust your air vents to get the grill to 400 degrees F.

3. Grill Over Indirect Heat

Place your beautifully seasoned steak on the oiled grate over either the burner that is off or the center part of the grill. Grill, turning frequently, for 20 minutes, or until the steak has reached 125°F for rare or 135°F for medium. Not sure what that looks like on a King Cut? Refer to this helpful King Cut Cooking Chart.

4. Finish By Searing Over Direct Heat

Now you’re ready for the finishing move and the step that will help you achieve that coveted crust. Move your steak over to the high heat area of grill and sear all sides for about 90 seconds per side, or until you see the crust form – that’s it!

5. Rest for 10 Minutes

Now that you’re done cooking, it’s time for the hardest part: not eating it yet! It’s vital that you let your steak rest under tented foil for 10 minutes after cooking. Resting meat allows the wonderful, flavor-packed juices to redistribute and results in a perfectly tender, juicy bite.

6. Carve and Serve

To cut your King Cut T-Bone, separate the two sides of the steak by cutting along the bone on each side. Then locate the grain and cut against it to achieve perfect slices. Bon appétit!

 

Dry-Rubbed and Grilled King Cut T-Bone

How to grill a 48 oz. Omaha Steaks King Cut T-Bone.
Course: Main Course
Cuisine: American
Keyword: Grilled T-Bone
Author: Omaha Steaks

Ingredients

Dry-Rubbed and Grilled King Cut T-Bone

Instructions

Dry-Rubbed and Grilled King Cut T-Bone

  • Remove steak from packaging and pat dry with paper towels. Season generously on all surfaces. Place steak on a wire rack over a baking sheet in refrigerator for 12-24 hours.
  • Remove steak from refrigerator 1 hour prior to grilling.
  • Clean and lightly oil grill grates. Set up grill for indirect grilling. If using a gas grill with 3 or more burners, turn on the side burners and leave the middle burners off. Adjust the side burners until the thermometer reads 400 degrees. If using a 2 burner, turn one side on and the other side off. If using a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. Place a drip pan with water in the center to collect drippings and keep them from burning. Adjust your air vents to get the grill to 400 degrees.
  • Place steak on the grate over the burner that is off or the center part of the grill. Grill, turning frequently, for 20minutes, or until steak has reached 125°F for rare or 135°F for medium.
  • Move steak over to high heat area of grill and sear all sides.
  • Remove from grill and let rest for 10 minutes, then carve and serve.

How to Grill a King Cut T-Bone

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