The cooking times below are in minutes and based on fully thawed steaks or chops.
Sear Roasting – Preheat oven to 300°F. Heat small amount of oil in a large ovenproof pan over high heat. Sear for 2-3 minutes on the first side or until well browned. Flip meat; place in preheated oven.
* For the best steak experience, we recommend the sear-roasting method for steaks at least 1 inch thick
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 – 21 |
Medium Rare | 130° – 140° F | 2 – 3 | 22 – 25 |
Medium | 140° – 150° F | 2 – 3 | 26 – 30 |
Well Done | 160° – 170° F | 2 – 3 | 36 – 42 |
2 1/2″ Thick Steak
Doneness | Internal |
First Side (time in minutes) |
After Turning (time in minutes) |
Rare | 120° – 130° F | 2 – 3 | 22 – 25 |
Medium Rare | 130° – 140° F | 2 – 3 | 26 – 30 |
Medium | 140° – 150° F | 2 – 3 | 32 – 38 |
Well Done | 160° – 170° F | 2 – 3 | 42 – 50 |
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. |