Sear Roasting Cooking Chart

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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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 Temp. 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

  • 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.

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