{"id":7943,"date":"2020-06-13T12:06:52","date_gmt":"2020-06-13T12:06:52","guid":{"rendered":"https:\/\/www.omahasteaks.com\/sear-roasting-cooking-chart\/"},"modified":"2024-03-28T21:11:48","modified_gmt":"2024-03-28T21:11:48","slug":"sear-roasting-cooking-chart","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/sear-roasting-cooking-chart\/","title":{"rendered":"Sear Roasting Cooking Chart"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Use Omaha Steaks sear roasting cooking chart to help make sure your steaks<\/a> are perfect every time.<\/p>\n

The cooking times below are in minutes and based on fully thawed steaks or chops. For the best steak<\/a> experience, we recommend the sear-roasting method for steaks at least 1 inch thick<\/em><\/p>\n

[\/et_pb_text][et_pb_accordion admin_label=”Accordion Table Grid” _builder_version=”4.24.2″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][et_pb_accordion_item title=”1\u2033 Thick Steak” open=”on” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n3 – 4<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n5 – 6<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n8 – 10<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n12 – 15<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”1 1\/4\u2033 Thick Steak” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n5 – 7<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n9 – 11<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n12 – 15<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n16 – 19<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”1 1\/2\u2033 Thick Steak” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n9 – 11<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n13 – 16<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n16 – 19<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n20 – 24<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”1 3\/4\u2033 Thick Steak” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n14 – 15<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n18 – 19<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n23 – 24<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n28 – 32<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”2\u2033 Thick Steak” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n16 – 17<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n20 – 22<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n24 – 26<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n32 – 36<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”2 1\/4\u2033 Thick Steak” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n18 – 20<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n22 – 24<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n27 – 30<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n32 – 34<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”2 1\/2\u2033 Thick Steak” _builder_version=”4.24.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” open=”off” sticky_enabled=”0″]<\/p>\n\n\n\n\n\n\n\n
Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nFirst Side<\/strong>
(time in minutes)<\/span><\/td>\n		After Turning<\/strong>
(time in minutes)<\/span><\/td>\n<\/tr>\n
Rare<\/td>\n120\u00b0 – 130\u00b0 F<\/td>\n2 – 3<\/td>\n20 – 22<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n2 – 3<\/td>\n24 – 26<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n2 – 3<\/td>\n30 – 33<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n2 – 3<\/td>\n35 – 39<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

Sear Roasting Instructions<\/h2>\n
    \n
  1. Preheat oven to 300\u00b0F. Heat a small amount of oil in a large ovenproof pan on high heat.<\/li>\n
  2. If desired, lightly oil and season* meat prior to cooking.<\/li>\n
  3. 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.<\/li>\n
  4. 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.<\/li>\n
  5. Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.<\/li>\n
  6. Apply finishing sauce or butter, if desired.<\/li>\n<\/ol>\n

    * If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.<\/i><\/p>\n

    [\/et_pb_text][et_pb_text disabled_on=”on|on|on” _builder_version=”4.19.0″ _module_preset=”default” disabled=”on” global_colors_info=”{}”]<\/p>\n

    Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.<\/p>\n\n\n\n
    \n

    Sear Roast Method<\/b><\/p>\n

      \n
    • Preheat oven to 300\u00b0F. Heat a small amount of oil in a large ovenproof pan on high heat.<\/li>\n
    • If desired, lightly oil and season* meat prior to cooking.<\/li>\n
    • 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.<\/li>\n
    • 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.<\/li>\n
    • Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.<\/li>\n
    • Apply finishing sauce or butter, if desired.<\/li>\n<\/ul>\n

      * If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.<\/i><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

      Use Omaha Steaks sear roasting cooking chart to help make sure your steaks are perfect every time. The cooking times[…..]<\/p>\n","protected":false},"author":53,"featured_media":6809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.9.7\" _module_preset=\"default\"][et_pb_row _builder_version=\"4.9.7\" _module_preset=\"default\"][et_pb_column type=\"4_4\" _builder_version=\"4.9.7\" _module_preset=\"default\"][et_pb_text _builder_version=\"4.9.7\" _module_preset=\"default\" hover_enabled=\"0\" sticky_enabled=\"0\"]

      The cooking times below are in minutes and based on fully thawed steaks or chops.<\/p>\r\n

      Sear Roasting<\/b>\u00a0- Preheat oven to 300\u00b0F. 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.<\/p>\r\n

      * For the best steak experience, we recommend the sear-roasting method for steaks at least 1 inch thick<\/p>\r\n

      \r\n\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n<\/colgroup>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
      \u00a0<\/td>\r\nThickness<\/th>\r\n1\"<\/th>\r\n1 1\/4\"<\/th>\r\n1 1\/2\"<\/th>\r\n1 3\/4\"<\/th>\r\n2\"<\/th>\r\n2 1\/4\"<\/th>\r\n2 1\/2\"<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
      Rare
      120\u00b0- 130\u00b0F<\/td>\r\n      		First Side
      After Turning<\/td>\r\n      		2-3
      3-4<\/td>\r\n      		2-3
      5-7<\/td>\r\n      		2-3
      9-11<\/td>\r\n      		2-3
      14-15<\/td>\r\n      		2-3
      16-17<\/td>\r\n      		2-3
      18-21<\/td>\r\n      		2-3
      22-25<\/td>\r\n<\/tr>\r\n
      Medium Rare
      130\u00b0-140\u00b0F<\/td>\r\n      		First Side
      After Turning<\/td>\r\n      		2-3
      5-6<\/td>\r\n      		2-3
      9-11<\/td>\r\n      		2-3
      13-16<\/td>\r\n      		2-3
      18-19<\/td>\r\n      		2-3
      20-22<\/td>\r\n      		2-3
      22-25<\/td>\r\n      		2-3
      26-30<\/td>\r\n<\/tr>\r\n
      Medium
      140\u00b0-150\u00b0F<\/td>\r\n      		First Side
      After Turning<\/td>\r\n      		2-3
      8-10<\/td>\r\n      		2-3
      12-15<\/td>\r\n      		2-3
      16-19<\/td>\r\n      		2-3
      23-24<\/td>\r\n      		2-3
      24-26<\/td>\r\n      		2-3
      26-30<\/td>\r\n      		2-3
      32-38<\/td>\r\n<\/tr>\r\n
      Well Done
      160\u00b0-170\u00b0F<\/td>\r\n      		First Side
      After Turning<\/td>\r\n      		2-3
      12-15<\/td>\r\n      		2-3
      16-19<\/td>\r\n      		2-3
      20-24<\/td>\r\n      		2-3
      28-32<\/td>\r\n      		2-3
      32-36<\/td>\r\n      		2-3
      36-42<\/td>\r\n      		2-3
      42-50<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n

      Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.<\/p>\r\n\r\n\r\n\r\n
      \r\n

      Sear Roast Method<\/b><\/p>\r\n

        \r\n
      • Preheat oven to 300\u00b0F. Heat a small amount of oil in a large ovenproof pan on high heat.<\/li>\r\n
      • If desired, lightly oil and season* meat prior to cooking.<\/li>\r\n
      • 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.<\/li>\r\n
      • 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.<\/li>\r\n
      • Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.<\/li>\r\n
      • Apply finishing sauce or butter, if desired.<\/li>\r\n<\/ul>\r\n

        * If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.<\/i><\/p>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5468,5470,5469,5507,5494],"tags":[],"ppma_author":[8165],"class_list":["post-7943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-charts","category-cooking-tips","category-cooking-methods","category-oven","category-sear-roast"],"acf":[],"yoast_head":"\nSear Roasting Cooking Chart | Cooking Times & Temperatures<\/title>\n<meta name=\"description\" content=\"Use this sear roasting cooking chart to find the perfect time & temperature to sear roast your steak 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