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Smoked King Cut T-Bone

Recipe Categories: All Recipes  |  King Cuts  |  T-Bone Steak  |  Steaks  |  Smoking  |  Father's Day
  • 18-24 hrs
     Marinade Time
Cook time: 40-55 min
Serves: 4
Smoked King Cut T-Bone
What's the best way to treat an absolutely massive Omaha Steaks KING CUT steak? Smoke it! These easy steps will teach you how to use the slow-and-low techniques associated with great barbeque to turn an amazing piece of beef into a totally unique smoked steak. We'll teach you how to prepare, season, smoke, and rest a KING CUT steak for easy perfect results.

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Prep and Cooking for your Epic Eating Experience
Meat Prep:
Thaw in refrigerator for 48 to 72 hours

Dry Brine 18-24 hours in advance. Rub the steak down with 3 T of seasoning. We recommend using our Omaha Steaks Steak Seasoning.

  • 1 T Omaha Steaks Steak Seasoning
  • 2 T Kosher Salt
Remove steak from vacuum packaging. Mix salt and season well, season meat on both sides. Place on a wire rack uncovered in the refrigerator overnight. If you don't have time for overnight and want to get cooking allow it to sit at room temperature for 1 hour with rub on rack.
Indirect Grilling with Smoke:
Gas Indirect grilling with smoke (400°F) 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 grilling with smoke by Indirect Method using a gas grill with 3 or more burners, turn one of the side burners and leave the others 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. You will need to place a smoking box or foil pouch of wood chips over the burner that is ignited. Follow the above Meat prep for steak before cooking. 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. Face the side with the Filet Mignon away from the hottest portion, the larger side should be toward the heat source. For a medium rare 48 oz. T-Bone Steak, indirect grill with smoke for 40 to 55 minutes. Flip the steak one time, half way through the cooking time. Verify using kitchen thermometer. You can finish the exterior of the steak over the direct heat for 1 to 2 minutes preside. Allow to rest 15 minutes after cooking before cutting and serving.

Charcoal grill with smoke (400°F) by the Indirect Method, arrange hot coals evenly on one side of the charcoal grate. Add wood chunks to the coals and allow to the smoke to start for 10 minutes. Place a drip pan in the center and add water to the drip pan to keep drippings from burning. Follow the above Meat prep for steak before cooking. 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. Face the side with the Filet Mignon away from the hottest portion, the larger side should be toward the heat source. For a medium rare 48 oz. T-Bone Steak, indirect grill with smoke for 40 min to 55 minutes. Flip the steak one time, half way through the cooking time. Verify using kitchen thermometer. You can finish the exterior of the steak over the direct heat for 1 to 2 minutes preside. Allow to rest 15 minutes after cooking before cutting and serving.

Kettle or Bullet Smoker (250°F) arrange hot coals evenly on one bottom of the smoker grate. Add wood chunks to the coals and allow to the smoke to start for 10 minutes. Place a drip pan with water under rack. Follow the above Meat prep for steak before cooking. 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 Smoker. Adjust your air vents to get the smoker to maintain 250 degrees. For a medium rare 48 oz. T-Bone Steak, that was rested at room temperature for an hour should take 1 hour to 1 hour 15 minutes depending on smoker temperature maintenance. Verify temperature using kitchen thermometer. You can finish the exterior of the steak over the direct heat for 1 to 2 minutes preside. Allow to rest 15 minutes after cooking before cutting and serving.
Nutrition Facts
Calories570
Total Fat41g
Saturated Fat16g
Cholesterol150mg
Sodium2300mg
Carbohydrates0g
Fiber0g
Protein46g
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