{"id":7945,"date":"2020-06-13T12:06:52","date_gmt":"2020-06-13T12:06:52","guid":{"rendered":"https:\/\/www.omahasteaks.com\/private-reserve-cooking-chart\/"},"modified":"2024-03-22T22:01:12","modified_gmt":"2024-03-22T22:01:12","slug":"private-reserve-cooking-chart","status":"publish","type":"post","link":"https:\/\/www.omahasteaks.com\/blog\/private-reserve-cooking-chart\/","title":{"rendered":"Private Reserve 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 Private Reserve cooking chart to help ensure your premium steak<\/a> is cooked to perfection every time.<\/p>\n

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

[\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

GRILL<\/h2>\n

[\/et_pb_text][et_pb_accordion admin_label=”Accordion Table Grid” _builder_version=”4.19.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_accordion_item title=”1\/2\u201d 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<\/td>\n2<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n3<\/td>\n2<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n4<\/td>\n2<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n5<\/td>\n3<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”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>\n4<\/td>\n2<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n4<\/td>\n3<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n5<\/td>\n3<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n7<\/td>\n5<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”1\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>\n5<\/td>\n3<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n5<\/td>\n4-5<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n6<\/td>\n4-5<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n8<\/td>\n6-7<\/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>\n5<\/td>\n4<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n6<\/td>\n5-6<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n7<\/td>\n5-6<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n9<\/td>\n7-8<\/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>\n6<\/td>\n4<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n7<\/td>\n5-6<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n7<\/td>\n6-7<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n10<\/td>\n8-9<\/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>\n7<\/td>\n5<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n8<\/td>\n6-7<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n8<\/td>\n7-8<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n11<\/td>\n9-10<\/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>\n8<\/td>\n6<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n9<\/td>\n7-8<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n10<\/td>\n8-9<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n13<\/td>\n11-12<\/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=”4.19.0″ _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>\n8<\/td>\n7-8<\/td>\n<\/tr>\n
Medium Rare<\/td>\n130\u00b0 – 140\u00b0 F<\/td>\n10<\/td>\n8-9<\/td>\n<\/tr>\n
Medium<\/td>\n140\u00b0 – 150\u00b0 F<\/td>\n11<\/td>\n9-10<\/td>\n<\/tr>\n
Well Done<\/td>\n160\u00b0 – 170\u00b0 F<\/td>\n14<\/td>\n12-13<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

[\/et_pb_accordion_item][\/et_pb_accordion][et_pb_text admin_label=”grilling” _builder_version=”4.24.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Grilling Instructions<\/h2>\n
    \n
  1. Preheat grill on high, then reduce heat to medium. Lightly oil and season* meat prior to cooking or grilling. Gas Grill:<\/strong> Preheat grill to 450\u00b0F, reduce to medium heat prior to cooking. Charcoal Grill:<\/strong> Sear over red hot coals, for steaks over 1 1\/4\u2033 finish over indirect heat.<\/li>\n
  2. Keep a spray bottle of water handy to tame any unexpected flare-ups. Highly marbled meats are subject to flare ups.<\/li>\n
  3. Test doneness of meat by using a kitchen thermometer.<\/li>\n
  4. Allow to rest 3-5 minutes for steaks &; chops and 15-20 minutes for roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take into account for doneness.<\/li>\n
  5. 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

    Gas Grill:<\/b>\u00a0Preheat grill to 450\u00b0F, reduce to medium heat prior to cooking.<\/p>\n

    Charcoal Grill:<\/b>\u00a0Sear over red hot coals, for steaks over 1 1\/4″ finish over indirect heat.<\/p>\n

    Tip: Download our easy Steak Cooking App!<\/p>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

    SEAR ROAST<\/h2>\n

    [\/et_pb_text][et_pb_accordion admin_label=”Accordion Table Sear Roast” _builder_version=”4.19.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_accordion_item title=”1\u201d 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>\nSide One (stove)<\/strong>
    (time in minutes)<\/span><\/td>\n    		Side Two (oven)<\/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>\nSide One (stove)<\/strong>
    (time in minutes)<\/span><\/td>\n    		Side Two (oven)<\/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>\nSide One (stove)<\/strong>
    (time in minutes)<\/span><\/td>\n    		Side Two (oven)<\/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>\nSide One (stove)<\/strong>
    (time in minutes)<\/span><\/td>\n    		Side Two (oven)<\/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>\n28-30<\/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>\nSide One (stove)<\/strong>
    (time in minutes)<\/span><\/td>\n    		Side Two (oven)<\/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>\n30-32<\/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=”4.19.0″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n\n\n\n\n\n\n\n
    Doneness<\/strong><\/td>\nInternal Temp.<\/strong><\/td>\nSide One (stove)<\/strong>
    (time in minutes)<\/span><\/td>\n    		Side Two (oven)<\/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][et_pb_text admin_label=”sear roasting” _builder_version=”4.24.2″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/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

      [\/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

      Sear Roasting:<\/b>\u00a0Preheat oven to 300\u00b0F. 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.<\/p>\n

      \u00a0<\/div>\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
      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><\/td>\n

      		Grill Method<\/b><\/p>\n
        \n
      • Preheat grill on high, then reduce heat to medium. Lightly oil and season* meat prior to cooking or grilling.<\/li>\n
      • Keep a spray bottle of water handy to tame any unexpected flare-ups. Highly marbled meats are subject to flare ups.<\/li>\n
      • Test doneness of meat by using a kitchen thermometer or refer to the cooking guide on page 14 for beef.<\/li>\n
      • Allow to rest 3-5 minutes for steaks &; chops and 15-20 minutes for roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take into account for doneness.<\/li>\n
      • Apply finishing sauce or butter, if desired.<\/li>\n<\/ul>\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 Private Reserve cooking chart to help ensure your premium steak is cooked to perfection every time. The[…..]<\/p>\n","protected":false},"author":53,"featured_media":123929,"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\"]

        For best results, remove the vacuum-sealed steaks from the box and thaw overnight in your refrigerator. You can also thaw the sealed steaks in cold water for 30-45 minutes. After cooking, allow the steaks to rest 3-5 minutes before serving. Verify the degree of doneness by using your kitchen thermometer. The cooking times below are in minutes and based on fully thawed steaks.<\/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<\/colgroup>\r\n<\/colgroup>\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
        GRILL<\/b><\/td>\r\n<\/tr>\r\n
        \u00a0<\/td>\r\nThickness<\/th>\r\n1\/2\"<\/th>\r\n3\/4\"<\/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\n<\/tr>\r\n<\/thead>\r\n
        Rare
        120\u00b0- 130\u00b0F<\/td>\r\n        		First Side
        After Turning<\/td>\r\n        		2
        2<\/td>\r\n        		4
        2<\/td>\r\n        		5
        3<\/td>\r\n        		5
        4<\/td>\r\n        		6
        4<\/td>\r\n        		7
        5<\/td>\r\n        		8
        6<\/td>\r\n        		8
        7-8<\/td>\r\n<\/tr>\r\n
        Medium Rare
        130\u00b0-140\u00b0F<\/td>\r\n        		First Side
        After Turning<\/td>\r\n        		3
        2<\/td>\r\n        		4
        3<\/td>\r\n        		5
        4-5<\/td>\r\n        		6
        5-6<\/td>\r\n        		7
        5-6<\/td>\r\n        		8
        6-7<\/td>\r\n        		9
        7-8<\/td>\r\n        		10
        8-9<\/td>\r\n<\/tr>\r\n
        Medium
        140\u00b0-150\u00b0F<\/td>\r\n        		First Side
        After Turning<\/td>\r\n        		4
        2<\/td>\r\n        		5
        3<\/td>\r\n        		6
        4-5<\/td>\r\n        		7
        5-6<\/td>\r\n        		7
        6-7<\/td>\r\n        		8
        7-8<\/td>\r\n        		10
        8-9<\/td>\r\n        		11
        9-10<\/td>\r\n<\/tr>\r\n
        Well Done
        160\u00b0-170\u00b0F<\/td>\r\n        		First Side
        After Turning<\/td>\r\n        		5
        3<\/td>\r\n        		7
        5<\/td>\r\n        		8
        6-7<\/td>\r\n        		9
        7-8<\/td>\r\n        		10
        8-9<\/td>\r\n        		11
        9-10<\/td>\r\n        		13
        11-12<\/td>\r\n        		14
        12-13<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n

        Gas Grill:<\/b>\u00a0Preheat grill to 450\u00b0F, reduce to medium heat prior to cooking.<\/p>\r\n

        Charcoal Grill:<\/b>\u00a0Sear over red hot coals, for steaks over 1 1\/4\" finish over indirect heat.<\/p>\r\n

        Tip: Download our easy Steak Cooking App!<\/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\r\n
        SEAR ROAST<\/b><\/td>\r\n<\/tr>\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\n<\/tr>\r\n<\/thead>\r\n
        Rare
        120\u00b0- 130\u00b0F<\/td>\r\n        		Side One (stove)
        Side Two (oven)<\/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
        18-20<\/td>\r\n<\/tr>\r\n
        Medium Rare
        130\u00b0-140\u00b0F<\/td>\r\n        		Side One (stove)
        Side Two (oven)<\/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
        22-24<\/td>\r\n<\/tr>\r\n
        Medium
        140\u00b0-150\u00b0F<\/td>\r\n        		Side One (stove)
        Side Two (oven)<\/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
        27-30<\/td>\r\n<\/tr>\r\n
        Well Done
        160\u00b0-170\u00b0F<\/td>\r\n        		Side One (stove)
        Side Two (oven)<\/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
        28-30<\/td>\r\n        		2-3
        30-32<\/td>\r\n        		2-3
        32-34<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n

        Sear Roasting:<\/b>\u00a0Preheat oven to 300\u00b0F. 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.<\/p>\r\n

        \u00a0<\/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
        Sear Roast Method<\/b>
        \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><\/td>\r\n

        		Grill Method<\/b>
        \r\n
          \r\n
        • Preheat grill on high, then reduce heat to medium. Lightly oil and season* meat prior to cooking or grilling.<\/li>\r\n
        • Keep a spray bottle of water handy to tame any unexpected flare-ups. Highly marbled meats are subject to flare ups.<\/li>\r\n
        • Test doneness of meat by using a kitchen thermometer or refer to the cooking guide on page 14 for beef.<\/li>\r\n
        • Allow to rest 3-5 minutes for steaks &; chops and 15-20 minutes for roasts. This lets the juices flow back from the center of the meat to the exterior, resulting in a moister, juicier cut of meat. During this resting period, the internal temperature will increase a few degrees, so take into account for doneness.<\/li>\r\n
        • Apply finishing sauce or butter, if desired.<\/li>\r\n<\/ul>\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,"footnotes":"","_ppma_block_editor_authors":""},"categories":[5468,5470,5469,5507],"tags":[],"ppma_author":[8165],"class_list":["post-7945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-charts","category-cooking-tips","category-cooking-methods","category-oven"],"acf":[],"yoast_head":"\nPrivate Reserve Cooking Chart | Cooking Times & Temperatures<\/title>\n<meta name=\"description\" content=\"Cook your Omaha Steaks Private Reserve steak perfectly with this cooking chart. 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