Salt-Encrusted King Cut Ribeye
- by Omaha Steaks
- Last updated Aug 1, 2023
Whoa. You’ve never had a steak like this. Salt crusting takes a big, beautiful piece of beef and makes it juicier and richer than you ever imagined – this recipe makes it simple and makes great use of Omaha Steaks giant King Cut Ribeye on the Bone.
If you’re craving an extra-large helping of savory, beefy perfection, you’ve come to the right place. This salt-encrusted king cut ribeye recipe is the stuff steak legends are made of, and it couldn’t be easier to prepare! Pair this mouthwatering, oh-so-tender, flavor-packed entrée with any delectable Omaha Steaks side and you’re in for an unforgettable evening.
Why We Love This Omaha Steaks King Cut Ribeye Recipe
This recipe is quite literally all about the steak, so you want to make sure you’re getting the very best (and biggest) available. That’s why the only way to truly make this a meal to remember is by preparing it with an Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone. Deeply marbled for a rich, beefy flavor – with the bone left in for an additional layer of flavor – hand-carved by master butchers straight from the beef rib and aged at least 28 days to maximize its melt-in-your-mouth buttery tenderness, this steak Is guaranteed to satisfy any carnivore. This massive, flavor-packed beauty is best enjoyed at either medium-rare or medium perfection, based on your doneness preference. Not sure what that looks like? The Omaha Steaks King Cut Cooking Chart will ensure your gargantuan feast is prepared exactly how you want it!
Before You Start
Safely thaw your rich, buttery, scale-busting Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone in the refrigerator for at least 16 hours. Due to the size of this magnificent steak, we don’t recommend the quick-thaw method – but we promise it will be worth the wait!
Tools You will Need Before You Start
- 1 Shallow Roasting Pan
- Heavy-Duty Aluminum Foil
- Basting Brush
- Ovenproof Meat Thermometer
- 1 Cooling Rack
Omaha Steaks Products Featured in This Recipe
Salt-Encrusted King Cut Ribeye
King Cut Ribeye
- 1 Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone
- 1 tablespoons vegetable oil
- 2-3 teaspoons cracked black pepper
- 3 lbs. coarse kosher salt
- 1 ¼ cup water
- Heat oven to 425 degrees Fahrenheit. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients and mix well. Chef’s Note: Mixture may appear dry, but do not add additional water.
- In roasting pan, pat 1 1/2 cups salt crust into a rectangular shape about 1/2-1inch larger than the size of the steak.
- Brush steak with oil and press pepper evenly into surface. Insert oven proof-meat thermometer into thickest part of steak, but not in fat, and center steak on salt layer.
- Starting at base of steak, pack remaining salt crust onto sides and top to encase entirely in salt. Chef’s Note: Some salt mixture may fall off, exposing small areas of steak. This will not affect cooking.
- Cook for approximately 1 hour 10 minutes to 1 hour 15 minutes for medium-rare, or 1 hour and 30 minutes to 1 hours for 45 minutes for medium. Use thermometer to verify doneness.
- Transfer pan with steak to cooling rack; let rest uncovered for 15 minutes.
- Remove and discard salt crust from steak, brushing off any remaining salt. Slice and serve.
More King Cut Recipes and Tips
Omaha Steaks KING CUTS™
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