Use Omaha Steaks Private Reserve cooking chart to help ensure your premium steak is cooked to perfection every time.
The cooking times below are in minutes and based on fully thawed steaks.
GRILL
1/2” Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 2 | 2 |
| Medium Rare | 130° – 140° F | 3 | 2 |
| Medium | 140° – 150° F | 4 | 2 |
| Well Done | 160° – 170° F | 5 | 3 |
3/4″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 4 | 2 |
| Medium Rare | 130° – 140° F | 4 | 3 |
| Medium | 140° – 150° F | 5 | 3 |
| Well Done | 160° – 170° F | 7 | 5 |
1″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 5 | 3 |
| Medium Rare | 130° – 140° F | 5 | 4-5 |
| Medium | 140° – 150° F | 6 | 4-5 |
| Well Done | 160° – 170° F | 8 | 6-7 |
1 1/4″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 5 | 4 |
| Medium Rare | 130° – 140° F | 6 | 5-6 |
| Medium | 140° – 150° F | 7 | 5-6 |
| Well Done | 160° – 170° F | 9 | 7-8 |
1 1/2″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 6 | 4 |
| Medium Rare | 130° – 140° F | 7 | 5-6 |
| Medium | 140° – 150° F | 7 | 6-7 |
| Well Done | 160° – 170° F | 10 | 8-9 |
1 3/4″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 7 | 5 |
| Medium Rare | 130° – 140° F | 8 | 6-7 |
| Medium | 140° – 150° F | 8 | 7-8 |
| Well Done | 160° – 170° F | 11 | 9-10 |
2″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 8 | 6 |
| Medium Rare | 130° – 140° F | 9 | 7-8 |
| Medium | 140° – 150° F | 10 | 8-9 |
| Well Done | 160° – 170° F | 13 | 11-12 |
2 1/4″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 8 | 7-8 |
| Medium Rare | 130° – 140° F | 10 | 8-9 |
| Medium | 140° – 150° F | 11 | 9-10 |
| Well Done | 160° – 170° F | 14 | 12-13 |
Grilling Instructions
- Preheat grill on high, then reduce heat to medium. Lightly oil and season* meat prior to cooking or grilling. 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.
- 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.
- 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.
SEAR ROAST
1” Thick Steak
| Doneness | Internal |
Side One (stove) (time in minutes) |
Side Two (oven) (time in minutes) |
| Rare | 120° – 130° F | 2-3 | 3-4 |
| Medium Rare | 130° – 140° F | 2-3 | 5-6 |
| Medium | 140° – 150° F | 2-3 | 8-10 |
| Well Done | 160° – 170° F | 2-3 | 12-15 |
1 1/4″ Thick Steak
| Doneness | Internal |
Side One (stove) (time in minutes) |
Side Two (oven) (time in minutes) |
| Rare | 120° – 130° F | 2-3 | 5-7 |
| Medium Rare | 130° – 140° F | 2-3 | 9-11 |
| Medium | 140° – 150° F | 2-3 | 12-15 |
| Well Done | 160° – 170° F | 2-3 | 16-19 |
1 1/2″ Thick Steak
| Doneness | Internal |
Side One (stove) (time in minutes) |
Side Two (oven) (time in minutes) |
| Rare | 120° – 130° F | 2-3 | 9-11 |
| Medium Rare | 130° – 140° F | 2-3 | 13-16 |
| Medium | 140° – 150° F | 2-3 | 16-19 |
| Well Done | 160° – 170° F | 2-3 | 20-24 |
1 3/4″ Thick Steak
| Doneness | Internal |
Side One (stove) (time in minutes) |
Side Two (oven) (time in minutes) |
| Rare | 120° – 130° F | 2-3 | 14-15 |
| Medium Rare | 130° – 140° F | 2-3 | 18-19 |
| Medium | 140° – 150° F | 2-3 | 23-24 |
| Well Done | 160° – 170° F | 2-3 | 28-30 |
2″ Thick Steak
| Doneness | Internal |
Side One (stove) (time in minutes) |
Side Two (oven) (time in minutes) |
| Rare | 120° – 130° F | 2-3 | 16-17 |
| Medium Rare | 130° – 140° F | 2-3 | 20-22 |
| Medium | 140° – 150° F | 2-3 | 24-26 |
| Well Done | 160° – 170° F | 2-3 | 30-32 |
2 1/4″ Thick Steak
| Doneness | Internal |
Side One (stove) (time in minutes) |
Side Two (oven) (time in minutes) |
| Rare | 120° – 130° F | 2-3 | 18-20 |
| Medium Rare | 130° – 140° F | 2-3 | 22-24 |
| Medium | 140° – 150° F | 2-3 | 27-30 |
| Well Done | 160° – 170° F | 2-3 | 32-34 |
Sear Roasting Instructions
- 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.
