Omaha Steaks - Cooking Charts

Private Reserve Cooking Chart

For best results, remove the vacuum-sealed steaks from the box and thaw overnight in your refrigerator. You can also thaw the sealed steaks in cold water for 30-45 minutes. After cooking, allow the steaks to rest 3-5 minutes before serving. Verify the degree of doneness by using your kitchen thermometer. The cooking times below are in minutes and based on fully thawed steaks.
Gas Grill: Preheat grill to 450°F, reduce to medium heat prior to cooking.

Charcoal Grill: Sear over red hot coals, for steaks over 1 1/4" finish over indirect heat.

Tip: Download our easy Steak Cooking App!
  • 1/2" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2 2
    Medium Rare 130 - 140 3 2
    Medium 140 - 150 4 2
    Well 160 - 170 5 3
  • 3/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 4 2
    Medium Rare 130 - 140 4 3
    Medium 140 - 150 5 3
    Well 160 - 170 7 5
  • 1" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 5 3
    Medium Rare 130 - 140 5 4-5
    Medium 140 - 150 6 4-5
    Well 160 - 170 8 6-7
  • 1 1/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 5 4
    Medium Rare 130 - 140 6 5-6
    Medium 140 - 150 7 5-6
    Well 160 - 170 9 7-8
  • 1 1/2" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 6 4
    Medium Rare 130 - 140 7 5-6
    Medium 140 - 150 7 6-7
    Well 160 - 170 10 8-9
  • 1 3/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 7 5
    Medium Rare 130 - 140 8 6-7
    Medium 140 - 150 8 7-8
    Well 160 - 170 11 9-10
  • 2" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 8 6
    Medium Rare 130 - 140 9 7-8
    Medium 140 - 150 10 8-9
    Well 160 - 170 13 11-12
  • 2 1/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 8 7-8
    Medium Rare 130 - 140 10 8-9
    Medium 140 - 150 11 9-10
    Well 160 - 170 14 12-13
Sear Roasting: Preheat oven to 300°F. Heat a small amount of oil in a large oven-proof pan over high heat on your stovetop. Sear meat for 2-3 minutes on first side or until well browned. Flip meat; then place pan in preheated oven.
  • 1" Thick Roast
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 3-4
    Medium Rare 130 - 140 2-3 5-6
    Medium 140 - 150 2-3 8-10
    Well 160 - 170 2-3 12-15
  • 1 1/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 5-7
    Medium Rare 130 - 140 2-3 9-11
    Medium 140 - 150 2-3 12-15
    Well 160 - 170 2-3 16-19
  • 1 1/2" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 9-11
    Medium Rare 130 - 140 2-3 13-16
    Medium 140 - 150 2-3 16-19
    Well 160 - 170 2-3 20-24
  • 1 3/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 14-15
    Medium Rare 130 - 140 2-3 18-19
    Medium 140 - 150 2-3 23-24
    Well 160 - 170 2-3 28-30
  • 2" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 16-17
    Medium Rare 130 - 140 2-3 20-22
    Medium 140 - 150 2-3 24-26
    Well 160 - 170 2-3 30-32
  • 2 1/4" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)
    Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 18-20
    Medium Rare 130 - 140 2-3 22-24
    Medium 140 - 150 2-3 27-30
    Well 160 - 170 2-3 32-34

Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.
Sear Roast Method
  • Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan on high heat.
  • If desired, lightly oil and season* meat prior to cooking.
  • Carefully place meat in pan and sear for 2-3 minutes on first side or until well browned. Flip meat and place pan on lower oven rack.
  • For roasts, sear all sides, then place on rack in roasting pan. Use caution when removing pan from oven. Handle will be very hot; use oven mitts.
  • Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.
  • Apply finishing sauce or butter, if desired.
Grill Method
  • Preheat grill on high, then reduce heat to medium. Lightly oil and season* meat prior to cooking or grilling.
  • Keep a spray bottle of water handy to tame any unexpected flare-ups. Highly marbled meats are subject to flare ups.
  • Test doneness of meat by using a kitchen thermometer or refer to the cooking guide on page 14 for beef.
  • Allow to rest 3-5 minutes for steaks & chops and 15-20 minutes for roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take into account for doneness.
  • Apply finishing sauce or butter, if desired.
* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.
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