Pan Searing Cooking Chart

The cooking times below are in minutes and based on using fully thawed steaks.

Pan Searing – Preheat pan over medium heat with small amounts of cooking oil.

1-2″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 4 3
Medium Rare 130° – 140° F 5 4
Medium 140° – 150° F 6 4
Well Done 160° – 170° F 9 7
3/4″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 5 4
Medium Rare 130° – 140° F 6 5
Medium 140° – 150° F 7 5
Well Done 160° – 170° F 10 8
1″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 6 5
Medium Rare 130° – 140° F 7 6
Medium 140° – 150° F 8 6
Well Done 160° – 170° F 11 9
1 1/4″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 7 5
Medium Rare 130° – 140° F 8 6
Medium 140° – 150° F 8 7
Well Done 160° – 170° F 12 10
1 1/2″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 7 6
Medium Rare 130° – 140° F 8 7
Medium 140° – 150° F 9 7
Well Done 160° – 170° F 13 11
1 3/4″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 8 7
Medium Rare 130° – 140° F 9 7
Medium 140° – 150° F 9 8
Well Done 160° – 170° F 14 12
2″ Thick Steak
Doneness Internal Temp. First Side
(time in minutes)
After Turning
(time in minutes)
Rare 120° – 130° F 10 8
Medium Rare 130° – 140° F 11 9
Medium 140° – 150° F 12 10
Well Done 160° – 170° F 15 13
Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using your kitchen thermometer.

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