Omaha Steaks are hand carved from the best in grass-fed, grain-finished beef and then carefully aged at least 28+ days to maximize tenderness. We’ll show you how to choose a steak, how to cook it, and how to use it in your favorite recipes.
Picking the perfect steak starts with the eye test: high quality meat should have good color like deep red (it should never appear brown). The surface should be moist and, depending on the cut, firm to the touch. Next, check the marbling (those tiny white lines that criss-cross the meat). The more white lines, the more marbling and flavor the steak has.
What are the different types of steak?
The most popular cuts are filet mignon, New York strip, ribeye, top sirloin, T-bone, and porterhouse.
How do you buy good, quality steak?
Start with a reputable purveyor or butcher shop that specializes in steak and beef. Talk with the owner and ask where they get their beef. Is it grass-fed? Is it grain-finished? Most importantly, do they guarantee their steaks with a 100% money-back satisfaction?
What is the tastiest steak?
It all depends on what you love! Some steaks like the filet mignon have a mild taste but are exquisitely tender. Others like a ribeye are deeply marbled and deliver a rich, buttery like taste that’s second to none. Or, if you want an intense, beefy flavor you could opt for the New York strip.
How do you season steak?
When cooking a great steak, simplicity is usually best. High-end steakhouses like to use lots of salt and pepper for seasoning, and we couldn’t agree more!
What is a good topping on steak?
The sky is the limit! You could top with a tablespoon of compound butter, dried herbs, blue cheese crumbles, sauteed mushrooms, or even lobster!
How cooked should steak be?
With over 100 years of steak experience, we've mastered the art of cooking steak, and you can too! The perfect steak doneness is a matter of opinion and can vary from person to person. Here are the different levels of steak doneness so you can have the perfect steak.
Rare (120°F): Cool to warm red center, soft, and tender texture.
Medium-Rare (130°F / preferred) : Warm red center, perfect steak texture.
Medium (140°F): Hot pink center, slightly firmer texture.
Medium-Well (150°F): Mostly brown center, firm texture.
Well-Done (160°F +): No color, very firm, and much drier.
To test for doneness, insert a meat thermometer through the side of the thickest part of the steak to make sure your steak is at your level of preferred doneness. Remember to let your steak rest for 3-5 minutes.
Several factors affect steak cooking time, such as thickness, cooking method, and desired steak doneness. To cook steak for the correct length of time, here's some general guidelines:
Pan-Seared Steak - For a 1-inch-thick steak, sear it for:
Rare: First side for 2-3 minutes; flip and cook the second side for 3-4 minutes.
Medium-Rare: First side for 2-3 minutes; flip and cook the second side for 5-6 minutes.
Medium: First side for 2-3 minutes; flip and cook the second side for 5-6 minutes.
Well-Done: First side for 2-3 minutes; flip and cook the second side for 12-15 minutes.
Grilled Steak - For a 1-inch-thick steak, grill it for:
Rare: First side for 5 minutes; flip and cook the second side for 3 minutes.
Medium-Rare: First side for 5 minutes; flip and cook for 4-5 minutes.
Medium: First side for 5 minutes; flip and cook for 4-5 minutes.
Well-Done: First side for 8 minutes; flip and cook for 6-7 minutes.
Oven-Baked Steak - For a 1-inch-thick steak:
Rare: First side for 6 minutes; flip and cook the second side for 5 minutes.
Medium-Rare: First side for 7 minutes; flip and cook the second side for 6 minutes.
Medium: First side for 8 minutes; flip and cook the second side for 6 minutes.
Well-Done: First side for 11 minutes; flip and cook the second side for 9 minutes.
There are several other ways to cook a mouthwatering steak, each offering unique flavors and textures:
Sous Vide Steak:
In sous vide cooking, the steak is sealed in a sealable bag, cooked in a water bath, and attached to an immersion cooker for 1-3 hours, depending on your desired doneness. Immediately sear the steak in a pot pan and let it rest for 5-10 minutes.
Reverse Sear Steak:
A reverse-seared steak is slowly cooked in the oven at 250°F (120°C) until desired doneness is reached and finished by searing on the stove or grill.
Smoked Steak:
Smoking adds a unique flavor profile to steaks. Prepare your smoker for 230°F and smoke until it reaches the desired internal temperature.
Steak in a Cast Iron Skillet with Butter and Basting:
Heat a cast iron skillet, add butter and herbs, and continuously baste the steak as it cooks. As you cook, the time will vary based on the degree of doneness you prefer, but basting enhances the flavor and juiciness of the meat.
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So very tender.\"","date":"Apr 17, 2023","internalName":"Steaks Dept - Testimonial - sku 3141 Butchers Cut Filet Mignons","sku":"3141","starRating":"5"},"id":"nextGenTestimonialSpotlight","name":"NextGen Testimonial Spotlight"}],"title":"What Our Customers Are Saying ","variation":"testimonial_collection_module"},"id":"nextGenTestimonialCollection","name":"NextGen Testimonial Collection"},{"description":"","fields":{"components":[{"description":"","fields":{"backgroundColor":"gray-lt","image":{"description":"","fields":{"bynderImageId":"13e2b100-be19-450e-b30e-0c7231b7255a/m_os_045a","internalName":"NextGen - Entrees & Packages - Beef Entrees "},"id":"nextGenImage","name":"NextGen Image"},"internalName":"NextGen - Steaks - Entrees & Packages - Beef Entrees ","linkText":"Beef Entrees ","linkUrl":"/buy/Meats/Beef-Entrees","shopSrc":"DepartmentPageSteaks|SubCategory|BeefEntrees|5"},"id":"nextGenSpotlight","name":"NextGen Spotlight"},{"description":"","fields":{"backgroundColor":"gray-lt","image":{"description":"","fields":{"bynderImageId":"231aad52-0b35-4bf9-82d5-c3ebdd982e74/cate_steakpackages","internalName":"NextGen - Entrees & Packages - Steak Packages "},"id":"nextGenImage","name":"NextGen Image"},"internalName":"NextGen - Steaks - Entrees & Packages - Steak Packages","linkText":"Steak Packages","linkUrl":"/buy/Steaks/Steak-Packages","shopSrc":"DepartmentPageSteaks|Category1|SteakPackages|6"},"id":"nextGenSpotlight","name":"NextGen Spotlight"},{"description":"","fields":{"backgroundColor":"gray-lt","image":{"description":"","fields":{"bynderImageId":"00c27acf-b5e2-41fb-af2a-62d85262639b/cate_valentinesday","internalName":"NextGen - Entrees & Packages - Surf & Turf Packages "},"id":"nextGenImage","name":"NextGen Image"},"internalName":"NextGen - Steaks - Entrees & Packages - Surf & Turf Packages ","linkText":"Surf & Turf Packages ","linkUrl":"/buy/Seafood/Steak-and-Seafood-Packages","shopSrc":"DepartmentPageSteaks|SubCategory|SurfTurfPackages|7"},"id":"nextGenSpotlight","name":"NextGen Spotlight"},{"description":"","fields":{"backgroundColor":"gray-lt","image":{"description":"","fields":{"bynderImageId":"d0988a3a-0554-4e3e-a51c-aabe8b65eecd/cat_createyourownpackage","internalName":"NextGen - Entrees & Packages - Create Your Own Packages"},"id":"nextGenImage","name":"NextGen Image"},"internalName":"NextGen - Steaks - Entrees & Packages - Create Your Own Packages ","linkText":"Create Your Own Packages ","linkUrl":"/shop/Custom-Packages","shopSrc":"DepartmentPageSteaks|SubCategory|CreateYourOwnPackage|8"},"id":"nextGenSpotlight","name":"NextGen Spotlight"}],"internalName":"NextGen - Steaks Department - Entrees & Packages","title":"Entrees & Packages","variation":"collection_dept"},"id":"collectionModule","name":"Collection Module"},{"description":"","fields":{"components":[{"description":"","fields":{"description":"[__Picking the perfect steak__](https://www.omahasteaks.com/blog/steak-basics/ \"Steak Basics for Beginners \u2013 How to Pick a Perfect Steak\") starts with the eye test: high quality meat should have good color like deep red (it should never appear brown). The surface should be moist and, depending on the cut, firm to the touch. Next, check the marbling (those tiny white lines that criss-cross the meat). The more white lines, the more marbling and flavor the steak has. ","includeAccordion":false,"internalName":"NextGen - Steaks - How do you pick a good steak? ","title":"How do you pick a good steak? "},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":true,"description":"The most popular cuts are filet mignon, New York strip, ribeye, top sirloin, T-bone, and porterhouse. ","includeAccordion":true,"internalName":"NextGen - Steaks - Steak Basics for Beginners \u2013 What are the different types of steak? ","title":"What are the different types of steak? "},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":false,"description":"Start with a reputable purveyor or [__butcher shop__](https://www.omahasteaks.com/info/Stores \"Store Locations \") that specializes in steak and beef. Talk with the owner and ask where they get their beef. Is it grass-fed? Is it grain-finished? Most importantly, do they guarantee their steaks with a 100% money-back satisfaction? ","includeAccordion":true,"internalName":"NextGen - Steaks - How do you buy good, quality steak? ","title":"How do you buy good, quality steak? "},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":false,"description":"It all depends on what you love! Some steaks like the [__filet mignon__](https://www.omahasteaks.com/blog/what-is-filet-mignon/ \"The Butcher\u2019s Guide: What is Filet a Mignon?\") have a mild taste but are exquisitely tender. Others like a [__ribeye__](https://www.omahasteaks.com/blog/what-is-a-ribeye/ \"The Butcher\u2019s Guide: What is a Ribeye?\") are deeply marbled and deliver a rich, buttery like taste that\u2019s second to none. Or, if you want an intense, beefy flavor you could opt for the [__New York strip__](https://www.omahasteaks.com/blog/steakology-101-new-york-strip/ \"The Butcher\u2019s Guide: What is a New York Strip?\"). ","includeAccordion":true,"internalName":"NextGen - Steaks - What is the tastiest steak? ","title":"What is the tastiest steak? "},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":false,"description":"When cooking a great steak, simplicity is usually best. High-end steakhouses like to use lots of salt and pepper for [__seasoning__](https://www.omahasteaks.com/blog/how-to-season-steak/ \"How to Season a Steak\"), and we couldn\u2019t agree more! ","includeAccordion":true,"internalName":"NextGen - Steaks - How do you season steak? ","title":"How do you season steak? "},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":false,"description":"The sky is the limit! You could top with a tablespoon of compound butter, dried herbs, blue cheese crumbles, sauteed mushrooms, or even lobster! ","includeAccordion":true,"internalName":"NextGen - Steaks - What is a good topping on steak? ","title":"What is a good topping on steak? "},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":false,"description":"With over 100 years of steak experience, we've mastered the art of cooking steak, and you can too! The perfect steak doneness is a matter of opinion and can vary from person to person. Here are the different levels of steak doneness so you can have the perfect steak.\n\n1. Rare (120°F): Cool to warm red center, soft, and tender texture.\n2. Medium-Rare (130°F / preferred) : Warm red center, perfect steak texture. \n3. Medium (140°F): Hot pink center, slightly firmer texture. \n4. Medium-Well (150°F): Mostly brown center, firm texture. \n5. Well-Done (160°F +): No color, very firm, and much drier.\n\nTo test for doneness, insert a meat thermometer through the side of the thickest part of the steak to make sure your steak is at your level of preferred doneness. Remember to let your steak rest for 3-5 minutes. \n\nCheck out our blog, __[Steak Doneness Guide & Temperature Charts](https://www.omahasteaks.com/blog/steak-doneness-guide/)__, to learn more about steak doneness.","includeAccordion":true,"internalName":"NextGen - Steaks - How Cooked Should Steak Be?","title":"How cooked should steak be?"},"id":"textSpotlight","name":"Text Spotlight"},{"description":"","fields":{"accordionOpen":false,"description":"Several factors affect steak cooking time, such as thickness, cooking method, and desired steak doneness. To cook steak for the correct length of time, here's some general guidelines:\n\n### Pan-Seared Steak - For a 1-inch-thick steak, sear it for:\n- Rare: First side for 2-3 minutes; flip and cook the second side for 3-4 minutes. \n- Medium-Rare: First side for 2-3 minutes; flip and cook the second side for 5-6 minutes. \n- Medium: First side for 2-3 minutes; flip and cook the second side for 5-6 minutes. \n- Well-Done: First side for 2-3 minutes; flip and cook the second side for 12-15 minutes. \n\n### Grilled Steak - For a 1-inch-thick steak, grill it for:\n- Rare: First side for 5 minutes; flip and cook the second side for 3 minutes.\n- Medium-Rare: First side for 5 minutes; flip and cook for 4-5 minutes. \n- Medium: First side for 5 minutes; flip and cook for 4-5 minutes. \n- Well-Done: First side for 8 minutes; flip and cook for 6-7 minutes.\n\n### Oven-Baked Steak - For a 1-inch-thick steak:\n- Rare: First side for 6 minutes; flip and cook the second side for 5 minutes.\n- Medium-Rare: First side for 7 minutes; flip and cook the second side for 6 minutes. \n- Medium: First side for 8 minutes; flip and cook the second side for 6 minutes.\n- Well-Done: First side for 11 minutes; flip and cook the second side for 9 minutes. \n\nThere are several other ways to cook a mouthwatering steak, each offering unique flavors and textures:\n\n### Sous Vide Steak:\n- In sous vide cooking, the steak is sealed in a sealable bag, cooked in a water bath, and attached to an immersion cooker for 1-3 hours, depending on your desired doneness. Immediately sear the steak in a pot pan and let it rest for 5-10 minutes. \n\n### Reverse Sear Steak:\n- A reverse-seared steak is slowly cooked in the oven at 250°F (120°C) until desired doneness is reached and finished by searing on the stove or grill. \n\n### Smoked Steak:\n- Smoking adds a unique flavor profile to steaks. Prepare your smoker for 230°F and smoke until it reaches the desired internal temperature.\n\n### Steak in a Cast Iron Skillet with Butter and Basting:\n- Heat a cast iron skillet, add butter and herbs, and continuously baste the steak as it cooks. As you cook, the time will vary based on the degree of doneness you prefer, but basting enhances the flavor and juiciness of the meat. \n","includeAccordion":true,"internalName":"NextGen - Steaks - How Long Should Steak Be Cooked?","title":"How long should steak be cooked?"},"id":"textSpotlight","name":"Text Spotlight"}],"internalName":"Steaks - Category Content ","variation":"text_collection"},"id":"collectionModule","name":"Collection Module"}],"seo":{"description":"","fields":{"description":"Get the best steak! Shop online to have perfectly aged steaks delivered today. 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