{"id":7941,"date":"2020-06-13T12:06:52","date_gmt":"2020-06-13T12:06:52","guid":{"rendered":"https:\/\/www.omahasteaks.com\/king-cut-cooking-chart\/"},"modified":"2024-08-15T21:00:35","modified_gmt":"2024-08-15T21:00:35","slug":"king-cut-cooking-chart","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/king-cut-cooking-chart\/","title":{"rendered":"King Cut Cooking Chart"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”]Omaha Steaks thick steak cooking chart will help you achieve the perfect doneness when cooking large cut steaks, like\u00a0the Omaha Steaks King Cut.<\/p>\n

The cooking times below are in minutes and based on using fully thawed steaks.<\/em>
\n<\/br><\/p>\n

Fully Thawed King Cut<\/h3>\n

[\/et_pb_text][et_pb_accordion admin_label=”Accordeon Table” _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][et_pb_accordion_item title=”New York Strip, 36 oz.” open=”on” _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nCook Side<\/strong><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0- 130\u00b0F<\/td>\n50 min \u2013 55 min<\/td>\n<\/tr>\n
Med. Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n55 min \u2013 1 hr, 10 min<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n1 hr, 10 min \u2013 1 hr, 30 mins<\/td>\n<\/tr>\n
Med. Well<\/td>\n150\u00b0 – 160\u00b0 F<\/td>\n1 hr, 30 min \u2013 1 hr, 40 mins<\/td>\n<\/tr>\n
Well<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n1 hr, 40 min \u2013 1 hr, 50 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”T-Bone Steak, 48 oz.” _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nCook Side<\/strong><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0- 130\u00b0F<\/td>\n50 min \u2013 1 hr min<\/td>\n<\/tr>\n
Med. Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n1 hr \u2013 1 hr, 15 min<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n1 hr, 15 min \u2013 1 hr, 30 min<\/td>\n<\/tr>\n
Med. Well<\/td>\n150\u00b0 – 160\u00b0 F<\/td>\n1 hr, 30 min \u2013 2 hrs<\/td>\n<\/tr>\n
Well<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 hrs \u2013 2 hrs, 10 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Ribeye on the Bone, 48 oz.” _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nCook Side<\/strong><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0- 130\u00b0F<\/td>\n1 hr, 10 min \u2013 \u00a01 hr, 20 min<\/td>\n<\/tr>\n
Med. Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n1 hr, 20 min \u2013 \u00a01 hr, 40 min<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n1 hr, 40 min \u2013 \u00a02 hrs<\/td>\n<\/tr>\n
Med. Well<\/td>\n150\u00b0 – 160\u00b0 F<\/td>\n2 hrs min \u2013 2 hrs, 20 min<\/td>\n<\/tr>\n
Well<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 hrs, 20 min \u2013 2 hrs, 20 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Top Sirloin, 72 oz.” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nCook Side<\/strong><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0- 130\u00b0F<\/td>\n1 hr, 40 min \u2013 2 hrs<\/td>\n<\/tr>\n
Med. Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 hr \u2013 2hrs, 20 min<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 hrs, 20 min \u2013 2 hrs, 40 min<\/td>\n<\/tr>\n
Med. Well<\/td>\n150\u00b0 – 160\u00b0 F<\/td>\n2 hrs, 40 min \u2013 3 hrs<\/td>\n<\/tr>\n
Well<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n3 hrs \u2013 3 hrs, 20 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Pork Chop, 1 lb.” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nCook Side<\/strong><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0- 130\u00b0F<\/td>\n–<\/td>\n<\/tr>\n
Med. Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n–<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n1 hr \u2013 1 hr, 10 min<\/td>\n<\/tr>\n
Med. Well<\/td>\n150\u00b0 – 160\u00b0 F<\/td>\n1 hr, 10 min \u2013 1 hr, 15 min<\/td>\n<\/tr>\n
Well<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n1 hr, 15 min \u2013 1 hr, 20 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Searing and Slow Roasting Instructions<\/h2>\n
    \n
  1. Preheat the oven to 250\u00b0F and remove steaks or chops from vacuum packaging.<\/li>\n
  2. Lightly oil and generously season all sides of steak or chop.<\/li>\n
  3. Heat 1 Tbsp. olive oil over medium heat in a large saucepan. When oil is hot, add steak to the pan and sear on all sides until well browned (or 2-3 minutes per side on hot grill).<\/li>\n
  4. Place the steak or chop on an elevated rack in a roasting pan.<\/li>\n
  5. Refer to approximate cooking times above. Allow 10-15 minutes before serving.<\/li>\n<\/ol>\n

    Smoking Instructions<\/h2>\n
      \n
    1. If smoking your King Cuts, cook at 250\u00b0F following chart above.<\/li>\n
    2. Then sear all sides.<\/li>\n<\/ol>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Omaha Steaks thick steak cooking chart will help you achieve the perfect doneness when cooking large cut steaks, like\u00a0the Omaha[…..]<\/p>\n","protected":false},"author":53,"featured_media":7942,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.9.7\" _module_preset=\"default\"][et_pb_row _builder_version=\"4.9.7\" _module_preset=\"default\"][et_pb_column type=\"4_4\" _builder_version=\"4.9.7\" _module_preset=\"default\"][et_pb_text _builder_version=\"4.9.7\" _module_preset=\"default\" hover_enabled=\"0\" sticky_enabled=\"0\"]\r\n\r\nOmaha Steaks thick steak cooking chart will help you achieve the perfect doneness when cooking large cut steaks, like\u00a0the Omaha Steaks King Cut.\r\n\r\nSear and Slow Roast<\/b>\r\n

        \r\n \t
      • Preheat the oven to 250\u00b0F and remove steaks or chops from vacuum packaging.<\/li>\r\n \t
      • Lightly oil and generously season all sides of steak or chop.<\/li>\r\n \t
      • Heat 1 Tbsp. olive oil over medium heat in a large saucepan. When oil is hot, add steak to the pan and sear on all sides until well browned (or 2-3 minutes per side on hot grill).<\/li>\r\n \t
      • Place the steak or chop on an elevated rack in a roasting pan.<\/li>\r\n \t
      • Refer to approximate cooking times below. Allow 10-15 minutes before serving.<\/li>\r\n<\/ul>\r\n\u00a0\r\n
        Smoking:<\/b>\u00a0If smoking your King Cuts, cook at 250\u00b0F following chart. Then sear all sides.<\/div>\r\n[\/et_pb_text][et_pb_text _builder_version=\"4.9.7\" _module_preset=\"default\"]\r\n
        \r\n<\/colgroup> <\/colgroup> <\/colgroup> <\/colgroup> <\/colgroup> <\/colgroup> <\/colgroup> <\/colgroup>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
        Fully Thawed King Cut<\/th>\r\nRare<\/th>\r\nMed. Rare<\/th>\r\nMed.<\/th>\r\nMed. Well<\/th>\r\nWell<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
        <\/td>\r\n120\u00b0- 130\u00b0F<\/td>\r\n130\u00b0-140\u00b0F<\/td>\r\n140\u00b0-150\u00b0F<\/td>\r\n150\u00b0-160\u00b0F<\/td>\r\n160\u00b0-170\u00b0F<\/td>\r\n<\/tr>\r\n
        New York Strip, 36 oz.<\/td>\r\n1 hr, 15 min - 1 hr, 30 min<\/td>\r\n1 hr, 30 min - 1 hr, 45 min<\/td>\r\n1 hr, 45 min - 2 hrs<\/td>\r\n2 hrs - 2 hrs, 10 min<\/td>\r\n2 hrs, 10 min - 2 hrs, 20 min<\/td>\r\n<\/tr>\r\n
        T-Bone Steak, 48 oz.<\/td>\r\n1 hr, 30 min - 1 hr, 45 min<\/td>\r\n1 hr, 45 min - 2 hrs<\/td>\r\n2 hrs - 2 hrs, 15 min<\/td>\r\n2 hrs, 15 min - 2 hrs, 30 min<\/td>\r\n2 hrs, 30 min - 2 hrs, 45 min<\/td>\r\n<\/tr>\r\n
        Ribeye on the Bone, 48 oz.<\/td>\r\n1 hr, 45 min - 2 hrs<\/td>\r\n2 hrs - 2 hrs, 15 min<\/td>\r\n2 hrs, 15 min - 2 hrs, 30 min<\/td>\r\n2 hrs, 30 min - 2 hrs, 45 min<\/td>\r\n2 hrs, 45 min - 3 hrs<\/td>\r\n<\/tr>\r\n
        Top Sirloin, 72 oz.<\/td>\r\n1 hr, 40 min - 2 hrs<\/td>\r\n2 hr - 2hrs, 20 min<\/td>\r\n2 hrs, 20 min - 2 hrs, 40 min<\/td>\r\n2 hrs, 40 min - 3 hrs<\/td>\r\n3 hrs - 3 hrs, 20 min<\/td>\r\n<\/tr>\r\n
        Pork Chop, 1 lb.<\/td>\r\n<\/td>\r\n<\/td>\r\n1 hr - 1 hr, 10 min<\/td>\r\n1 hr, 10 min - 1 hr, 15 min<\/td>\r\n1 hr, 15 min - 1 hr, 20 min<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n*Verify degrees of doneness by using a kitchen thermometer. Above times are approximate.\r\n\r\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5468,5470,5469,5507],"tags":[],"ppma_author":[8165],"class_list":["post-7941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-charts","category-cooking-tips","category-cooking-methods","category-oven"],"acf":[],"yoast_head":"\nThick Steak Cooking Chart | Cooking Times & Temperatures<\/title>\n<meta name=\"description\" content=\"Learn the cooking times and temps to cook your extra thick steak or pork to perfection with the Omaha Steaks thick cut steak cooking chart.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.omahasteaks.com\/blog\/king-cut-cooking-chart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"King Cut Cooking Chart\" \/>\n<meta property=\"og:description\" content=\"Learn the cooking times and temps to cook your extra thick steak or pork to perfection with the Omaha Steaks thick cut steak cooking chart.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.omahasteaks.com\/blog\/king-cut-cooking-chart\/\" \/>\n<meta property=\"og:site_name\" content=\"Omaha Steaks\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/omahasteaks\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-13T12:06:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-08-15T21:00:35+00:00\" \/>\n<meta property=\"og:image\" 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