{"id":8185,"date":"2022-07-28T18:57:59","date_gmt":"2022-07-28T18:57:59","guid":{"rendered":"https:\/\/www.omahasteaks.com\/blog\/?p=8185"},"modified":"2024-06-05T18:24:53","modified_gmt":"2024-06-05T18:24:53","slug":"how-to-grill-a-king-cut-t-bone","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/how-to-grill-a-king-cut-t-bone\/","title":{"rendered":"How to Grill a King Cut T-Bone"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ z_index=”9″ custom_padding=”|-30px||-30px” custom_padding_tablet=”|-30px||-30px” custom_padding_phone=”|-30px||-30px” background_color_gradient_direction_tablet=”180deg” background_color_gradient_direction_phone=”180deg” background_color_gradient_stops_tablet=”#2b87da 0%|#29c4a9 100%” background_color_gradient_stops_phone=”#2b87da 0%|#29c4a9 100%” background_color_gradient_start_position_tablet=”0%” background_color_gradient_start_position_phone=”0%” background_color_gradient_end_position_tablet=”100%” background_color_gradient_end_position_phone=”100%” z_index_tablet=”9″ z_index_phone=”9″ filter_hue_rotate_tablet=”0deg” filter_hue_rotate_phone=”0deg” filter_saturate_tablet=”100%” filter_saturate_phone=”100%” filter_brightness_tablet=”100%” filter_brightness_phone=”100%” filter_contrast_tablet=”100%” filter_contrast_phone=”100%” filter_invert_tablet=”0%” filter_invert_phone=”0%” filter_sepia_tablet=”0%” filter_sepia_phone=”0%” filter_opacity_tablet=”100%” filter_opacity_phone=”100%” filter_blur_tablet=”0px” filter_blur_phone=”0px” animation_duration_tablet=”1000ms” animation_duration_phone=”1000ms” animation_delay_tablet=”0ms” animation_delay_phone=”0ms” animation_intensity_slide_tablet=”50%” animation_intensity_slide_phone=”50%” animation_intensity_zoom_tablet=”50%” animation_intensity_zoom_phone=”50%” animation_intensity_flip_tablet=”50%” animation_intensity_flip_phone=”50%” animation_intensity_fold_tablet=”50%” animation_intensity_fold_phone=”50%” animation_intensity_roll_tablet=”50%” animation_intensity_roll_phone=”50%” animation_starting_opacity_tablet=”0%” animation_starting_opacity_phone=”0%” hover_transition_duration_tablet=”300ms” hover_transition_duration_phone=”300ms” hover_transition_delay_tablet=”0ms” hover_transition_delay_phone=”0ms” box_shadow_horizontal_tablet=”0px” box_shadow_horizontal_phone=”0px” box_shadow_vertical_tablet=”0px” box_shadow_vertical_phone=”0px” box_shadow_blur_tablet=”40px” box_shadow_blur_phone=”40px” box_shadow_spread_tablet=”0px” box_shadow_spread_phone=”0px” disabled=”%91object HTMLInputElement%93″ global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.25.1″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” hover_enabled=”0″ z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

If you\u2019re looking for a classic cut worthy of your grill, look no further: Omaha Steaks King Cut 48 oz. T-Bone Steak<\/a> 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\u2019t let the colossal size intimidate you \u2013 simply follow our chef\u2019s easy grilling instructions and you\u2019ll be cutting into steak perfection before you know it!<\/p>\n

What is a King Cut T-Bone?<\/strong><\/h3>\n

The King Cut T-Bone<\/a> 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\u2019s perfect for a special celebration or to feed a hungry family of six mouthwatering 8 oz. slices.<\/p>\n

\t\"Omaha<\/div>
\t
Omaha Steaks KING CUT: 48 oz. T-Bone Steak 1 Piece 48 oz<\/div>\t
\t\t
\u00a0\u00a0\t\t\t#2525WCV<\/span>\t\t<\/div>\t<\/div><\/div>
\t
\t\t
<\/div>\t\t
\t\t\t$119.99\u00a0|\u00a0<\/span>save 50% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>
\t
\t\t
<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div><\/div>\n

How to Grill a King Cut T-Bone<\/strong><\/h2>\n

T-bones<\/a> 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\u2019ll never forget.<\/p>\n

1. Thaw, Season, and Refrigerate <\/strong><\/h3>\n

First thing\u2019s 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.<\/p>\n

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\u2019s 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!<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/07\/How-to-grill-a-giant-king-cut-tbone-steak.jpg” alt=”Seasoning a giant cut tbone steak” title_text=”How to grill a giant king cut tbone steak” align=”center” _builder_version=”4.17.3″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

2. Prep Grill for Indirect and Direct Heat<\/strong><\/h3>\n

The key to grilling the perfect King Cut T-Bone is a two-step direct and indirect heat process. If you\u2019re 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.<\/p>\n

Indirect grilling with gas grills<\/strong><\/h3>\n

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.<\/p>\n

Indirect grilling with charcoal grills<\/strong><\/h3>\n

While this is a more manual process to set up than for gas grills, it\u2019s 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.<\/p>\n

3. Grill Over Indirect Heat<\/strong><\/h3>\n

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\u00b0F for rare or 135\u00b0F for medium. Not sure what that looks like on a King Cut? Refer to this helpful King Cut Cooking Chart<\/a>.<\/p>\n

4. Finish By Searing Over Direct Heat<\/strong><\/h3>\n

Now you\u2019re 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 \u2013 that\u2019s it!<\/p>\n

5. Rest for 10 Minutes<\/strong><\/h3>\n

Now that you\u2019re done cooking, it\u2019s time for the hardest part: not eating it yet! It\u2019s 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.<\/p>\n

6. Carve and Serve<\/strong><\/h3>\n

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 app\u00e9tit!<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

 <\/p>\n

<\/div>
\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Dry-Rubbed and Grilled King Cut T-Bone<\/h2>\n
<\/div>\n
How to grill a 48 oz. Omaha Steaks King Cut T-Bone.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Grilled T-Bone<\/span><\/div><\/div>\n\n\n
Author: <\/span>Omaha Steaks<\/span><\/div>\n\n\n

Ingredients<\/h3>

Dry-Rubbed and Grilled King Cut T-Bone<\/strong><\/h4>