Name: KING CUT: 48 oz. T-Bone Steak
Brand: Omaha Steaks
SKU: 2525
Price: 139.99 USD
Availability: InStock

Details

Overview

This 48 oz. T-Bone is double the size of our biggest, which means more of everything. More on the strip steak side, moderately tender with big beefy flavor. More on the filet side, melt-in-your mouth buttery and tender. More to look at, more to enjoy... this is the T-Bone you've always dreamed about!

Massive size (3 pounds)
Fork-tender Filet Mignon on one side, bold New York Strip on the other
Aged at least 28 days to maximize tenderness
Hand-carved by master butchers
The bone adds another layer of flavor
Chef's Note: For best results cook to Medium Rare (130-140 degrees)

Description

It's time to question everything you think you know about the T-Bone. This one's a giant (three pounds) and expertly carved by our butchers into a steak that you won't believe until you actually see it. Double the size of our biggest T-Bone, this steak is packed with bold, grain-fed beef flavor on the strip side and mild, tender flavor on the filet side… it's truly the best of two worlds combined into one.

When you need to celebrate a special occasion, give your family or person-of-honor the royal treatment with a steak of EPIC proportions: the KING CUT T-Bone! It's truly the most visually impressive T-Bone you'll ever experience.

Perfect for smoking. Simply pan sear and follow smoking instructions specific to your smoker to bring out all the amazing flavor of this King Cut T-Bone. It's also great on the grill or in the oven. No matter how you choose to cook your King Cut, make no mistake - this will be the best steak of your life. Guaranteed.

Video

Preparation & Recipes

Preparation

Preparation: Thaw in refrigerator for 48 to 72 hours.

Oven - Sear and Slow Roast: Preheat the oven to 250°F and remove steaks from vacuum packaging. Lightly oil and generously season both sides of steak. Heat 1 Tbsp. olive oil over medium heat in a large saucepan. When oil is hot, add steak to the pan and sear on both sides until well browned (or 2-3 minutes per side on hot grill). Place the steak on an elevated rack in a roasting pan. For a medium rare 48 oz. T-Bone Steak , roast for 1 hr 30 min to 1 hr 45 min. Verify using kitchen thermometer. Allow 10-15 minutes resting time before serving.

Oven - Quick Roast Preheat the oven to 400°F and remove steaks from vacuum packaging. Lightly oil and generously season both sides of steak. Place the steak on an elevated rack in a roasting pan. For a medium rare 48 oz. T-Bone Steak, roast for 55-60 minutes. Verify using kitchen thermometer. Allow 10-15 minutes resting time before serving.

Indirect Grilling: Indirect grilling is a technique for grilling larger, thicker foods that might burn if grilled directly. When using this technique, place food next to, instead of directly, over the fire. To grill by Indirect Method using a gas grill with 3 or more burners, turn on the side burners and leave the middle burners off. Adjust the side burners until the thermometer in the lid reads 400 degrees. If using a 2 burner, turn one side on, and the other side off. Adjust the burner that is on until the thermometer in the lid reads 400 degrees. Remove steak from vacuum packaging. Lightly oil and generously season both sides of steak. Place the 48 oz. T-Bone Steak on the grate over the burner(s) that is off. Keep grill covered and keep temperature at 400 degrees. For a medium rare 48 oz. T-Bone Steak, indirect grill for 1 hr 5 min to 1 hr 10 min. Flip the steak one time, half way through the cooking time. Verify using kitchen thermometer. Allow to rest 15 minutes after cooking before cutting and serving. To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. Place a drip pan in the center and add water to the drip pan to keep drippings from burning. Remove steak from vacuum packaging. Lightly oil and generously season both sides of steak. Place the cooking grate over the coals and place the 48 oz. T-Bone Steak, on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill. Adjust your air vents to get the grill to 400 degrees. For a medium rare 48 oz. T-Bone Steak, indirect grill for 1 hr 5 min to 1 hr 10 min. Flip the steak one time, half way through the cooking time. Verify using kitchen thermometer. Allow to rest 15 minutes after cooking before cutting and serving.

Smoking: These cuts are perfect for smoking. Simply pan sear and follow smoking instructions specific to your smoker.

Recommended Recipes

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Smoked King Cut T-Bone

Nutrition & Info

Information

Menu	Steaks & Chops
Protein	Beef
Meal Course	Entrees
Meal Time	Dinner
Preparation	Raw
Cooking Method	Grill, Sear Roast, Smoke
Specialty	BBQ, Bone-in, King Cut
Dietary Need	Made Without Gluten, Ketogenic Diet, Low Sodium, Paleo Diet
Steak Cut	Specialty Steak, T-Bone & Porterhouse
Tenderness	Firm, Very Tender
Marbling	Moderate
Count	1 steak
Weight	steaks
People Serving	serves 1

Nutrition

Ingredients: Beef

These products are processed in our plants in Nebraska, USA after undergoing a strict series of quality checks and under the supervision of the United States Department of Agriculture.