Omaha Steaks are perfectly aged cuts of premium, grain-fed beef, flash-frozen at the peak of flavor. Our natural aging process imparts a distinct flavor and exceptional tenderness to every cut of beef we create. Here are a few tips on how to ensure the best Omaha Steaks experience when you have meat delivered.
Storing
All Omaha Steaks are vacuum sealed at the peak of tenderness. Fret not, your mouthwatering, flash-frozen Omaha Steaks beef will be safe to eat indefinitely. But to truly get the world-famous Omaha Steaks experience, we recommend you fire up those uncooked steaks, roasts, or chops within four to 12 months, uncooked ground beef within four months, and cooked beef within two to three months to ensure you’re enjoying your gourmet faves at their very best quality!
Thawing
Traditional
Do not thaw your Omaha Steaks at room temperature. For the best and safest results, thaw in the refrigerator. This allows the meat to retain more of its natural juices. To begin, remove the meat from the box in which it was received, and place in a single layer on a tray in the refrigerator. Always leave the vacuum seal on the steak while thawing. Defrosting a 1-inch or thicker steak in the refrigerator at a temperature between 36-40°F will take between 12 and 24 hours.
Quick
For quick, safe thawing, you can thaw steaks under cold running water while still in their vacuum-sealed package. This method is ideal for small to medium cuts. For large items, especially those with bones, we recommend the traditional method of thawing. Defrosting a 1-inch or less thick steak in cold running water will take between 30 and 40 minutes.
Cooking
When cooking your steaks, follow our Steak Cooking Chart included in the box or download the Omaha Steaks app – It has an easy-to-use cooking timer built in!
Grill
Gas Grill: Preheat your grill to 450°F, reduce to medium heat before cooking.
Charcoal Grill: Sear both sides over red hot coals. For steaks over 1 1/4″ thick, finish over indirect heat.
Tip: Download our easy Steak Cooking App!
Grilling Techniques: Although there are many shapes and sizes of outdoor grills (gas and charcoal), there are some general tips that apply to almost all outdoor cooking. A grill lid regulates temperature. Keeping the lid on will speed up cooking time and reduce flare-ups. Raising the lid lowers the temperature.
Always preheat a grill or let the charcoal acquire a thin coating of gray ash and red glow. The Steak Cooking Chart can serve as a basis for grilling or oven broiling; however, keep in mind that cooking times will vary with weather, fire, placement on the grill, and degree of doneness desired – so check your food carefully. And remember, bone-in cuts will also take longer to cook than boneless cuts.
Pan Sear:
Thaw steaks in the refrigerator overnight. One hour before cooking, place the steaks on a platter at room temperature. This allows the meat to cook more evenly. Preheat a cast iron skillet, griddle pan, or nonstick skillet to medium-high. Season steaks liberally and place in the skillet. Follow cooking times on the Omaha Steaks Cooking Chart or app.
Remove steaks from the heat when they are 5-10 degrees from your ideal doneness temperature. Residual heat will cause the temperature of your steak to continue to rise while resting, so remove the steaks from the pan and allow them to rest for 5-10 minutes before serving.
Sear Roasting:
Preheat your oven to 300°F. Heat a small amount of oil in a large oven-proof pan (we love cast iron) over high heat on your stovetop. Sear the meat for 2-3 minutes on the first side or until well browned. Flip the meat and then place the pan in the preheated oven until cooked to your desired doneness (see the Omaha Steaks Cooking Chart).
