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Steak & Chop Cooking Chart


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The cooking times below are in minutes and based on fully thawed steaks or chops.
Gas Grill - Preheat grill to high, reduce to medium heat prior to cooking.
Charcoal Grill - Sear over red hot coals, finish over indirect heat.

  Thickness 1" 1 1/4" 1 1/2" 1 3/4" 2" 2 1/4" 2 1/2"
Rare
120°- 130°F
First Side
After Turning
6
3-4
6
4-5
7
5-6
9
6-7
11
7-8
13
8-9
14
10-12
Medium Rare
130°-140°F
First Side
After Turning
6
4-5
7
5-6
8
6-7
11
8-9
13
9-10
14
10-12
16
11-14
Medium
140°-150°F
First Side
After Turning
7
5-6
8
6-7
9
7-8
12
9-10
14
11-12
16
12-14
17
14-16
Well Done
160°-170°F
First Side
After Turning
9
7-8
10
8-9
12
9-11
14
12-14
18
14-16
19
16-18
20
21-23

Sear Roasting - Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan over high heat.
Sear meat for 2-3 minutes on first side or until well browned. Flip meat; then place in preheated oven.

  Thickness 1" 1 1/4" 1 1/2" 1 3/4" 2" 2 1/4" 2 1/2"
Rare
120°- 130°F
First Side
After Turning
2-3
3-4
2-3
5-7
2-3
9-11
2-3
14-15
2-3
16-17
2-3
18-21
2-3
22-25
Medium Rare
130°-140°F
First Side
After Turning
2-3
5-6
2-3
9-11
2-3
13-16
2-3
18-19
2-3
20-22
2-3
22-25
2-3
26-30
Medium
140°-150°F
First Side
After Turning
2-3
8-10
2-3
12-15
2-3
16-19
2-3
23-24
2-3
24-26
2-3
26-30
2-3
32-38
Well Done
160°-170°F
First Side
After Turning
2-3
12-15
2-3
16-19
2-3
20-24
2-3
28-32
2-3
32-36
2-3
36-42
2-3
42-50

Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced.
Verify degree of doneness by using a kitchen thermometer.

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