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

  Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F
First Side
After Turning
2-3
3-4
2-3
5-7
2-3
9-11
2-3
14-15
2-3
16-17
2-3
18-21
2-3
22-25
Medium Rare
130°-140°F
First Side
After Turning
2-3
5-6
2-3
9-11
2-3
13-16
2-3
18-19
2-3
20-22
2-3
22-25
2-3
26-30
Medium
140°-150°F
First Side
After Turning
2-3
8-10
2-3
12-15
2-3
16-19
2-3
23-24
2-3
24-26
2-3
26-30
2-3
32-38
Well Done
160°-170°F
First Side
After Turning
2-3
12-15
2-3
16-19
2-3
20-24
2-3
28-32
2-3
32-36
2-3
36-42
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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