{"id":1353,"date":"2017-06-07T00:00:00","date_gmt":"2017-06-07T00:00:00","guid":{"rendered":"http:\/\/www.omahasteaks.com\/how-to-cook-a-giant-steak\/"},"modified":"2025-08-08T18:51:32","modified_gmt":"2025-08-08T18:51:32","slug":"how-to-cook-a-giant-steak","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/how-to-cook-a-giant-steak\/","title":{"rendered":"How to Actually Cook a Giant Steak"},"content":{"rendered":"

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So, you got a classic and iconic T-bone or Porterhouse<\/a> for yourself or as a gift? Or an Omaha Steaks KING CUT<\/a>\u00ae steak? Lucky you. Now what? You want to know how to cook a giant steak?<\/p>\n

How to cook big steaks is a question we get asked a lot, but it\u2019s actually not difficult at all! The reason people get nervous is because traditional grilling is no good \u2014 over direct heat, the outside of the steak will badly burn before the inside even gets close to temperature. There are many different ways to solve that.<\/p>\n

A Note About \u201cReverse Sear\u201d<\/em><\/span>
It\u2019s a buzzword, but it\u2019s also exactly what to do. Grilling experts, internet forums, and food bloggers are all excited about \u201creverse searing\u201d a steak<\/a>. All reverse sear just means bringing your steak up to temperature via indirect heat first, then sear the outside second. It was always the best idea, now it just has a name. <\/em><\/p>\n

Big Steak Thawing Time<\/h2>\n

A big piece of meat takes a long time to thaw\u2026 there\u2019s no way around it. Move your giant steak from the freezer to the fridge at least 24 hours before you need it. Plan to place your thawed steak on the counter to let it come to room temperature an hour or two before cooking.<\/p>\n

Oven & Stove<\/h3>\n

Salt and season your steak while it comes to room temperature. Preheat your oven to 250F. Place the steak in an elevated roasting pan and place it in the oven. Roast the steak until a digital thermometer reads about 10-15 degrees below<\/em> your goal temperature (pull at 115F or 120F if your goal is 130F for medium rare). View our steak doneness and temperature guide<\/a> for your perfect cook.<\/p>\n

When your steak is getting close to temperature, preheat your cast iron pan on the stovetop. After it comes out of the oven, sear your steak for a few minutes on all sides to create a beautiful crust on the outside and finish bringing it to your goal temperature.<\/p>\n

Note<\/u>:<\/strong> The more traditional method is to sear in the pan first, then transfer to the oven\u2026 this works just fine!<\/p>\n

Grill<\/h3>\n

Cooking a giant steak in the backyard is pretty much the same process, but with your grill. The first step is to set up two cooking zones \u2014 indirect and direct. If you\u2019re using a charcoal grill, that means moving all your coals to one side of the grill and leaving the other empty. On a gas grill, turn on half your burners so that one side of the grill has fire and the other does not.<\/p>\n

Salt and season your steak while it comes to room temperature. Place the steak on the indirect<\/em> heating side of your grill. Try to keep your grill temperature as low as 250-300, though it can be difficult. Roast the steak until a digital thermometer reads about 10-15 degrees below<\/em> your goal temperature (pull at 115F or 120F if your goal is 130F for medium rare). Then, move your steak over the hottest part of the grill and sear all sides to create a beautiful crust and finish bringing it to your goal temperature.<\/p>\n

Note:<\/strong><\/span> If your steak is SUPER thick, like an Omaha Steaks KING CUT\u00ae Ribeye<\/a>, searing probably means more than top and bottom. Don\u2019t be afraid to set your huge steak on its side for maximum Maillard reaction.\u00a0<\/strong><\/p>\n

Smoker<\/h3>\n

It\u2019s usually difficult to smoke a steak without drying it out, but it\u2019s actually a great way to add flavor to a big cut of beef. Without getting into the details of your smoker, here\u2019s what you’re going to do: reverse sear<\/a>. Use your dedicated smoker or kettle charcoal grill to create a low-temperature, high-moisture smoky environment and slowly bring your steak up to flavorful temperature, just below your target temp. Then, transfer the steak to your grill or a hot cast iron pan and sear all sides to finish bringing it to temperature and create a delicious crust.\u00a0<\/strong><\/p>\n

Sous Vide<\/h3>\n

Sous vide is almost as trendy as \u201creverse sear,\u201d but it\u2019s actually an incredible way to make a steak exactly <\/em>as you like it. This cooking method gives your total control over temperature, promising edge-to-edge even doneness in your steak in a way you could never get with traditional methods. Here\u2019s how to get those picture-perfect results:<\/p>\n