King Cut T-bone (48 oz)

I'm not aware of any difference in outcome if the plan is executed properly.

Here are the potential pitfalls/challenges/issues:

1) It is easy to heat up the egg, but harder to cool it down.  That's why many here prefer the reverse sear.

2) It is easy to overshoot your target temp with the reverse sear.  That's why some prefer to sear first.  For example, if you pull it at 125 and it rises a few more degrees while it sits, and then it rises some more while you sear it (trust me, I am often tempted to sear it "just 30 more seconds each side to get a better crust")... you can end up with an internal temp of 140...


That's why I now often use 2 grills.  I sear first on the hot one then put the steaks in the one that is at 225-250 until they hit about 120 and pull them.

Ultimately, you should do several thick cuts like this over time and figure out what you like best.

Good luck - take pics and show them here.

And most importantly welcome aboard and enjoy the journey.

kindaquick14 said:

Got a pretty cool gift around Christmas time with a King Cut T-bone from Omaha Steaks.  It is a 48 oz monster.  I was thinking that I would do this like a prime rib where I start it at a 225 - 250 smoke until 125 internal then pull and reset the egg (medium) to 650 - 700 degrees for a reverse sear. 

The question is this - should I go with a sear up front and smoke at 250 thereafter?  Or should I go with my original plan of a smoke followed by a reverse sear?  All opinions welcome as this is the first time I have done a monster steak like this

Reverse sear.  Easy to increase the temp for a sear, but impossible to get it back down in a timely manner.

I think either way works fine (forward sear, reverse sear).  It takes longer to lower the temperature of the egg than it does to raise it, so I vote for reverse sear.  

kindaquick14 said:

That's a good point on the temperatures with the reverse sear.  I'll have to watch it and not shoot internal over 117 or so when smoking it.  I'll probably do around 100 seconds each side for the sear.  Shooting for no higher than 130-132 internal when I'm done.  Just over medium-rare.

If you let the steaks rest 15-20 minutes on a wire rack you will not have to worry about increasing your internal temp with the sear.

Reverse sear for sure!  Can't wait to see it!

You could also SV it for about 4hrs, if you have one.

Look at the fillet on the thing!!!!! Wow 

^^^^^^^€

I'm not sure which side in the strip and which is the filet????? I think the side closest to the camera is the filet, but I wouldn't bet my house on it.. Either way, you're gonna eat great tonight.  Just don't "eff" it up.  
NO PRESSURE!!!!!

YES!!!!  Hell Yessssss!!!!!!!