Use Omaha Steaks sear roasting cooking chart to help make sure your steak is perfect every time.
The cooking times below are in minutes and based on fully thawed steaks or chops. 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 |
Sear Roasting Instructions
- 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.
