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. Ribeye on the Bone Steak , roast for 1 hr 45 min – 2 hours. 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. Ribeye on the Bone Steak, roast for 1 hr 10 min to 1 hr 15 min. 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. Ribeye on the 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. Ribeye on the Bone Steak, indirect grill for 1 hr 30 min to 1 hr 35 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. Ribeye on the Bone 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. Ribeye on the Bone Steak, indirect grill for 1 hr 30 min to 1 hr 35 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.
