72-ounce Steak Recipe

Bring steak to room temperature

Remove the 72-ounce steak from the refrigerator and place it on a rimmed sheet pan. Pat dry thoroughly with paper towels. Let rest at room temperature for 30 minutes; this short rest reduces chill and helps cook more evenly for the quick 1-hour finish.

Preheat equipment

Preheat oven to 375°F (190°C). Heat a very large heavy skillet (cast-iron or two skillets if needed) over high heat until shimmering. If using a grill, preheat to medium-high and set up a two-zone fire (hot for searing, cooler for finishing).

Season the steak

Brush both sides and the exposed bone with the neutral oil. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl and liberally season both sides and edges of the steak (pressing the rub into the meat). Use most of the salt/pepper mix on the meat; reserve a pinch for potatoes.

Sear the steak

Working quickly, place the steak on the hot skillet. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Using tongs, rotate steak to sear each of the major flat faces and the edges — total searing time should be about 8–10 minutes to get a good crust all around. If the steak doesn't fit in one pan, sear in sections or use a second pan; keep seam intact and handle carefully.

Finish in the oven (or cooler side of grill)

Transfer the seared steak on the sheet pan to the preheated oven (or move to the cooler side of the grill). Insert an instant-read thermometer into the thickest part of the meat away from bone. Roast until the internal temperature reaches 120–125°F (49–52°C) for medium-rare, about 18–28 minutes depending on thickness. Because of the size, check after 15 minutes and then every 5 minutes.

Rest and carve

Remove steak from the oven and tent loosely with foil. Rest 10 minutes (carryover will raise temperature a few degrees). During the rest, cut compound butter into pats. After resting, transfer to a cutting board, slice against the grain into generous servings (this cut should yield about 6 large portions). Top slices with compound butter pats and let melt before serving.

While the steak comes to room temperature or during oven preheat, make the compound butter: combine softened butter, chopped parsley, minced garlic, lemon zest, salt, and pepper in a bowl. Mix until uniform. Place on plastic wrap, roll into a log, chill briefly in refrigerator if time allows, then slice into 6 pats to serve on finished steak.

Roast potatoes

Toss the Yukon Gold potatoes with olive oil, rosemary or thyme sprigs, and a pinch of the reserved sea salt and pepper. Spread in a single layer on a rimmed sheet pan. Roast in the 375°F (190°C) oven alongside the steak for 25–35 minutes, shaking once, until golden and tender. Potatoes will be done about the same time as the steak; if they finish earlier, keep warm covered with foil.

Prepare salad

Toss mixed greens with vinaigrette just before serving. Hold at room temperature while steak rests.

Plate and serve

Slice the rested steak and arrange portions on plates with roasted potatoes and a small salad. Spoon any resting juices over slices. Top each steak portion with a pat of compound butter. Serve immediately.