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King Cut Cooking Chart

Sear and Slow Roast

Preheat the oven to 250°F and remove steaks or chops from vacuum packaging.
Lightly oil and generously season all sides of steak or chop.
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).
Place the steak or chop on an elevated rack in a roasting pan.
Refer to approximate cooking times below. Allow 10-15 minutes before serving.

Smoking: If smoking your King Cuts, cook at 250°F following chart. Then sear all sides.

Fully Thawed King Cut	Rare	Med. Rare	Med.	Med. Well	Well
	120°- 130°F	130°-140°F	140°-150°F	150°-160°F	160°-170°F
New York Strip, 36 oz.	1 hr, 15 min - 1 hr, 30 min	1 hr, 30 min - 1 hr, 45 min	1 hr, 45 min - 2 hrs	2 hrs - 2 hrs, 10 min	2 hrs, 10 min - 2 hrs, 20 min
T-Bone Steak, 48 oz.	1 hr, 30 min - 1 hr, 45 min	1 hr, 45 min - 2 hrs	2 hrs - 2 hrs, 15 min	2 hrs, 15 min - 2 hrs, 30 min	2 hrs, 30 min - 2 hrs, 45 min
Ribeye on the Bone, 48 oz.	1 hr, 45 min - 2 hrs	2 hrs - 2 hrs, 15 min	2 hrs, 15 min - 2 hrs, 30 min	2 hrs, 30 min - 2 hrs, 45 min	2 hrs, 45 min - 3 hrs
Top Sirloin, 72 oz.	1 hr, 40 min - 2 hrs	2 hr - 2hrs, 20 min	2 hrs, 20 min - 2 hrs, 40 min	2 hrs, 40 min - 3 hrs	3 hrs - 3 hrs, 20 min
Pork Chop, 1 lb.			1 hr - 1 hr, 10 min	1 hr, 10 min - 1 hr, 15 min	1 hr, 15 min - 1 hr, 20 min