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 |
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 |
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 |
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: 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
* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub. |
Grill Method
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