How to cook big steaks is a question we get asked a lot, but it’s actually not difficult at all! The reason people get nervous is because traditional grilling is no good — over direct heat, the outside of the steak will badly burn before the inside even gets close to temperature. There are many different ways to solve that.

Big Steak Thawing Time

A big piece of meat takes a long time to thaw… there’s no way around it. Move your giant steak from the freezer to the fridge at least 24 hours before you need it. Plan to place your thawed steak on the counter to let it come to room temperature an hour or two before cooking.

Oven & Stove

Salt and season your steak while it comes to room temperature. Preheat your oven to 250F. Place the steak in an elevated roasting pan and place it in the oven. Roast the steak until a digital thermometer reads about 10-15 degrees below your goal temperature (pull at 115F or 120F if your goal is 130F for medium rare).

When your steak is getting close to temperature, preheat your cast iron pan on the stovetop. After it comes out of the oven, sear your steak for a few minutes on all sides to create a beautiful crust on the outside and finish bringing it to your goal temperature.

Note: The more traditional method is to sear in the pan first, then transfer to the oven… this works just fine!

Grill

Cooking a giant steak in the backyard is pretty much the same process, but with your grill. The first step is to set up two cooking zones — indirect and direct. If you’re using a charcoal grill, that means moving all your coals to one side of the grill and leaving the other empty. On a gas grill, turn on half your burners so that one side of the grill has fire and the other does not.

Salt and season your steak while it comes to room temperature. Place the steak on the indirect heating side of your grill. Try to keep your grill temperature as low as 250-300, though it can be difficult. Roast the steak until a digital thermometer reads about 10-15 degrees below your goal temperature (pull at 115F or 120F if your goal is 130F for medium rare). Then, move your steak over the hottest part of the grill and sear all sides to create a beautiful crust and finish bringing it to your goal temperature.

Smoker

It’s usually difficult to smoke a steak without drying it out, but it’s actually a great way to add flavor to a big cut of beef. Without getting into the details of your smoker, here’s what your going to do: reverse sear. Use your dedicated smoker or kettle charcoal grill to create a low-temperature, high-moisture smoky environment and slowly bring your steak up to flavorful temperature, just below your target temp. Then, transfer the steak to your grill or a hot cast iron pan and sear all sides to finish bringing it to temperature and create a delicious crust.

Sous Vide

Sous vide is almost as trendy as “reverse sear,” but it’s actually an incredible way to make a steak exactly as you like it. This cooking method gives your total control over temperature, promising edge-to-edge even doneness in your steak in a way you could never get with traditional methods. Here’s how to get those picture-perfect results:

• Set your sous vide cooker to 130F
• Season your giant steak with salt and pepper or your favorite rub and seal it in your sous vide cooker’s vacuum bag
• Put it in the 130F water bath for 2 hours or more
• Remove steak from the water bath and bag
• Quickly sear the outside in a hot cast iron skillet. Very quickly! Like 30 seconds a side, so you don’t change the inside temperature. 

DIPPING SAUCE:

Nonstick cooking spray
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced

SHRIMP:

1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
Salt and freshly ground black pepper

Instructions:

Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.

To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Nutritional Information:

(Per Serving) Calories: 280; Fat: 9 grams; Saturated Fat: 8 grams; Sodium: 191 milligrams; Carbs: 25 grams; Fiber: 4 grams; Sugar: 10 grams; Protein: 26 grams

Servings: 6
Prep Time: 20 min
Cook Time: 15 min
Difficulty: Moderate