Roast Cooking Chart

Sear and Slow Roast Method: Thaw roasts 24-48 hours in refrigerator. Preheat the oven to 250°F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to cooking times below and use a kitchen thermometer. Allow 15-20 minutes resting time before serving.

The cooking times in this roast cooking chart are in minutes and based on fully thawed roasts.

Weight Rare
120°-130°F
Med Rare
130°-140°F
Medium
140°-150°F
Well
160°-170°F
Filet Mignon Roast 2 lb. 1-1 hr 5 min 1 hr 5 min –
1 hr 15 min
1 hr 15 min –
1 hr 25 min
1 hr 35 min –
1 hr 45 min
Filet Mignon Roast 3 lb. 1-1 hr 10 min 1 hr 10 min –
1 hr 20 min
1 hr 20 min –
1 hr 30 min
1 hr 45 min –
1 hr 55 min
Filet Mignon Roast 4 lb. 1-1 hr 10 min –
1 hr 20 min
1 hr 20 min –
1 hr 30 min
1 hr 30 min –
1 hr 40 min
1 hr 50 min –
2 hrs
Prime Rib Roast 4 lb. 2 hrs 15 min –
2 hrs 30 min
2 hrs 30 min –
2 hrs 45 min
2 hrs 45 min –
3 hrs
3 hrs 30 min –
4 hrs
Prime Rib Roast 6 lb. 2 hrs 45 min –
3 hrs
3 hrs 30 min –
4 hrs
4 hrs –
4 hrs 30 min
5 hrs –
5 hrs – 30 min
Prime Rib Roast 8 lb. 3 hrs 15 min –
3 hrs 45 min
4 hrs –
4 hrs 30 min
4 hrs 30 min –
5 hrs
5 hrs 30 min –
6 hrs
Tri-Tip Sirloin Roast 1.5 lb. 40-45 min 55-60 min 1 hr 15 min 1 hr 35 min –
1 hr 45 min
Ribeye Crown Roast 1.5 lb. 8-10 min 10-12 min 12-14 min 14-20 min
Chuck Roast 2 lb. 1 hr 20 min –
1 hr 30 min
1 hr 30 min-
1 hr 45 min
1 hr 50 min –
2 hrs
2 hrs +
Eye of Round Roast 5 lb. 3 hrs –
3 hrs 15 min
3 hrs 15 min –
3 hrs 20 min
3 hrs 20 min –
3 hrs 25 min
3 hrs 25 min –
3 hrs 30 min
Pork Loin Roast 2.5 lb. 1 hr 20 min –
1 hr 25 min
1 hr 25 min –
1 hr 30 min

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