Jerky-Encrusted T-Bone Steak
- by Omaha Steaks
- Last updated Nov 21, 2022
(Don’t worry, we’ll give you a minute to wipe away the drool.)
Check out our craziest (and BEST) recipe for your next celebration, featuring our massive T-Bone Steak.
PREP
22 MIN
COOK
SERVES
Ingredients
-
2.75 oz. package of Omaha Steaks Original Beef Jerky
-
3 Tbsp. Kosher Salt
Cooking Instructions
Note: Thaw steak for 24- 48 hours in refrigerator.
Step #1
Step #2
Step #3
Pat steaks dry on both sides and season with 1 to 1 ½ T. of jerky salt. Allow the seasoned steaks sit for 45 minutes to 1 hour uncovered at room temperature — this process will aid in color, flavor, and retaining juices.
Step #4
Step #5
Always rest the steak for 5 minutes before enjoying. Garnish finished steak with remaining jerky salt and then EAT.
Enjoy!
Watch the Video:
Jerky-Encrusted T-Bone Steak
Ingredients
- 1 2.75 oz. package of Omaha Steaks Original Beef Jerky
- 3 tablespoons Kosher Salt
- 1 Omaha Steaks T-Bone or Cowboy Ribeye
Instructions
- Finely shred enough beef jerky on a Microplane or box grater to yield 2 Tbsp. of shredded jerky.
- Mix shredded jerky with kosher salt. (You can enjoy the rest of the Omaha Steaks Beef Jerky as you wait for the grill to heat up!)
- Pat steaks dry on both sides and season with 1 to 1 ½ Tbsp. of jerky salt. Allow the seasoned steaks sit for 45 minutes to 1 hour uncovered at room temperature — this process will aid in color, flavor, and retaining juices.
- Preheat gas or charcoal grill to 450°F and season grates with oil to prevent sticking. When ready to grill, follow the Omaha Steaks cooking chart or set a steak cooking timer on the Omaha Steaks App for your desired doneness.
- Always rest the steak for 5 minutes before enjoying. Garnish finished steak with remaining jerky salt and then EAT.
Try this T-Bone!
This plate-busting T-bone steak is perfect for hungry steak lovers! Our butchers have outdone themselves carving nearly two pounds of perfectly aged premium Omaha Steaks beef into a majestic T-bone with more NY strip and filet than most diner’s can even eat (but trust us, as flavorful as this is, they’ll surely try!).
