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.

GRILL

1/2” Thick Steak
Doneness Internal Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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

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!

SEAR ROAST

1” Thick Steak
Doneness Internal Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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: 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.

 

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.

* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.

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.

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