How to Cook an 80-Ounce Steak

Do not grill an 80-oz. steak over direct heat or it will burn.

Cooking a great steak is not as simple as setting it down on a grill or into an oven and letting it sizzle. Because steaks vary greatly in cut and thickness, the time it takes to cook a steak properly can also vary. An 80-oz. steak is equivalent to 5 lbs., which could feed many people for one meal. Though not the typical size, you may want to cook a rib eye, rib roast, sirloin or even half tenderloin that is 80 oz.. With the proper tools and technique, you can cook a steak this size at home on your grill or oven. Does this Spark an idea?

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Grill or oven
Salt
Pepper
Spice rub (optional)
Roasting pan
Meat thermometer

Instructions

- 1
  
  Preheat your oven to 450 degrees Fahrenheit or your gas or charcoal grill to medium-high heat.
- 2
  
  Season your steak with salt and pepper or a steak rub of your choice.
- 3
  
  Pour 1 tbsp. of vegetable oil into a heavy-bottomed skillet and bring to medium heat. You will use this skillet to sear meat before you put it in the oven. If you will grill the steak, proceed to Step 5.
- 4
  
  Sear the steak in the skillet for four minutes per side. Do not move the meat once you place it into the skillet until the four minutes have passed. If you are cooking a tenderloin or roast, sear all four sides. If you are cooking a rib eye you will just have two sides to sear.
- 5
  
  Put the steak onto the grill but avoid putting it in the center. Because you will need to cook it for a longer time than a smaller steak, indirect heat is best. If you are cooking the steak in the oven, first place it on a roast rack, then put it into the oven.
- 6
  
  Flip the steak every 10 minutes if you are cooking it on the grill. After an hour, check the internal temperature with a meat thermometer. Depending on how you like your steak cooked, it may need to be on the grill between 90 minutes and two hours. If you are cooking the steak in the oven, it will cook more quickly than on the grill. Check the temperature after 30 minutes with a meat thermometer. According to the USDA Food Safety and Inspection Service, beef should come to an internal temperature of 160 degrees Fahrenheit, which is well-done, but many people prefer to cook steak to medium (140 degrees Fahrenheit) or medium-rare (130 degrees Fahrenheit).
- 7
  
  Remove the steak from the grill or oven when it is five degrees below the desired temperature and cover it with aluminum foil for 10 minutes. As it rests, the temperature will raise at least another five degrees, in addition to sealing in its flavor and juices.