Steak Cooking Chart

Grill

1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 2 2
Medium Rare 130° – 140° F 3 2
Medium 140° – 150° F 4 2
Well Done 160° – 170° F 5 3
3/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 4 2
Medium Rare 130° – 140° F 4 3
Medium 140° – 150° F 5 3
Well Done 160° – 170° F 7 5
1” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 5 3
Medium Rare 130° – 140° F 5 4-5
Medium 140° – 150° F 6 4-5
Well Done 160° – 170° F 8 6-7
1 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 5 4
Medium Rare 130° – 140° F 6 5-6
Medium 140° – 150° F 7 5-6
Well Done 160° – 170° F 9 7-8
1 1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 6 4
Medium Rare 130° – 140° F 7 5-6
Medium 140° – 150° F 7 6-7
Well Done 160° – 170° F 10 8-9
2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 8 6
Medium Rare 130° – 140° F 9 7-8
Medium 140° – 150° F 10 8-9
Well Done 160° – 170° F 13 11-12
2 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 8 7-8
Medium Rare 130° – 140° F 10 8-9
Medium 140° – 150° F 11 9-10
Well Done 160° – 170° F 14 12-13

Gas Grill: Preheat grill to 450°F, reduce to medium heat prior to cooking.

Charcoal Grill: Sear over red hot coals, for steaks over 1 1/4″ finish over indirect heat.

Tips: See our summer grilling packages with the best steaks & burgers for your cookout. Don’t forget to download our easy Steak Cooking App with cooking guides and timers!

Sear Roast

1” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(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 28-30
2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(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 30-32
2 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° 2-3 18-20
Medium Rare 130° – 140° 2-3 22-24
Medium 140° – 150° 2-3 27-30
Well Done 160° – 170° 2-3 32-34

Sear Roasting: Preheat oven to 300°F. Heat a small amount of oil in a large oven-proof pan over high heat on your stovetop. Sear meat for 2-3 minutes on first side or until well browned. Flip meat; then place pan in preheated oven.

Wagyu Steaks Pan Sear

Thaw steaks in refrigerator overnight. One hour prior to cooking steak place on a platter at room temperature. This allows the meat to cook more evenly.
Preheat a cast iron skillet, griddle pan or skillet to medium high. Season steaks liberally and place in skillet. Follow cooking times below.
Remove steaks from heat when they are 5-10 degrees from your ideal done temperature. Residual heat will cause the temperature of your steak to rise while resting. Remove the steaks from the pan and allow them to rest for 5-10 minutes.

1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 2 2
Medium Rare 130° – 140° F 3 2
Medium 140° – 150° F 5 3
3/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 4 2
Medium Rare 130° – 140° F 4 3
Medium 140° – 150° F 5 3
1” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 5 3
Medium Rare 130° – 140° F 5 4
Medium 140° – 150° F 6 4
1 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 5 4
Medium Rare 130° – 140° F 6 5
Medium 140° – 150° F 7 5
1 1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 6 4
Medium Rare 130° – 140° F 7 5
Medium 140° – 150° F 7 6
1 3/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 7 5
Medium Rare 130° – 140° F 8 6
Medium 140° – 150° F 8 7
2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 8 6
Medium Rare 130° – 140° F 9 7
Medium 140° – 150° F 10 8

Lamb Chops

Grill or Broil: – When charcoal broiling or oven broiling your chops, it’s best to begin grilling or broiling lamb chops about 4″ from the source of heat. Use a meat thermometer. Rare chops will register 120° to 130°; medium-rare 130° to 140°. Prepare one or two chops per serving.

1” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 6 3-4
Medium Rare 130° – 140° F 6 4-5
Medium 140° – 150° F 7 5-6
Well Done 160° – 170° F 9 7-8
1 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 6 4-5
Medium Rare 130° – 140° F 7 5-6
Medium 140° – 150° F 8 6-7
Well Done 160° – 170° F 10 8-9
1 1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 7 5-6
Medium Rare 130° – 140° F 8 6-7
Medium 140° – 150° F 9 7-8
Well Done 160° – 170° F 12 9-11
1 3/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 9 6-7
Medium Rare 130° – 140° F 11 8-9
Medium 140° – 150° F 12 9-10
Well Done 160° – 170° F 14 12-14
2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 11 7-11
Medium Rare 130° – 140° F 13 9-10
Medium 140° – 150° F 14 24-26
Well Done 160° – 170° F 2-3 30-32
2 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° 13 8-9
Medium Rare 130° – 140° 14 10-12
Medium 140° – 150° 16 12-14
Well Done 160° – 170° 19 16-18
2 1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° 14 10-12
Medium Rare 130° – 140° 16 11-14
Medium 140° – 150° 17 14-16
Well Done 160° – 170° 20 21-23

Sear Roasting: – Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan over high heat. Sear meat for 2-3 minutes on first side or until well browned. Flip meat; then place in preheated oven.

1” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(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. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° F 2-3 16-17
Medium Rare 130° – 140° F 2-3 20-22
edium 140° – 150° F 2-3 24-26
Well Done 160° – 170° F 2-3 32-36
2 1/4” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° 2-3 18-21
Medium Rare 130° – 140° 2-3 22-25
Medium 140° – 150° 2-3 26-30
Well Done 160° – 170° 2-3 36-42
2 1/2” Thick Steak
Doneness Internal Temp. Cook Side 1
(time in minutes)
Cook Side 2
(time in minutes)
Rare 120° – 130° 2-3 22-25
Medium Rare 130° – 140° 2-3 26-30
Medium 140° – 150° 2-3 32-38
Well Done 160° – 170° 2-3 42-50

AIR FRYER (1500 WATT) for Bacon-Wrapped Steaks: Preheat air fryer to 400°F. Remove steaks from packaging. Pat dry with paper towels and season as desired. Lightly spray basket with nonstick cooking spray. Place desired number of servings in air fryer, leaving 1″ between pieces. Cook for 6 minutes, flip and cook for an additional 6 minutes for medium rare, or until desired temperature is reached. Remove steaks from air fryer, let stand 5 minutes, remove metal skewer and serve.

Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced.
Verify degree of doneness by using your kitchen thermometer.

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