1″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (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 |
First Side (time in minutes) |
After Turning (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 |
First Side (time in minutes) |
After Turning (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 |
First Side (time in minutes) |
After Turning (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 – 32 |
2″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (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 | 32 – 36 |
2 1/4″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (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 |
2 1/2″ Thick Steak
| Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
| Rare | 120° – 130° F | 2 – 3 | 20 – 22 |
| Medium Rare | 130° – 140° F | 2 – 3 | 24 – 26 |
| Medium | 140° – 150° F | 2 – 3 | 30 – 33 |
| Well Done | 160° – 170° F | 2 – 3 | 35 – 39 |
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.
* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.
