Choose Omaha Steaks Beef
Not all steaks are created equal. For best grilling results, start with premium-quality Omaha Steaks. Here's why our beef is better:
Every Omaha Steak is aged at least 28 days, a careful process that creates the most tender steak possible. Then...they're flash frozen and vacuum-sealed to stay that way.
The best grain-finished beef - hand selected for quality and marbling - our aging process and flash freezing guarantee great beef flavor in every single Omaha Steak. And, every Omaha Steak is backed by our 100% money-back guarantee.
Guaranteed 100%. That's not found anywhere else. Omaha Steaks are handled in the cleanest, safest conditions anywhere, and we stand by our work.
Aging steaks at least 28 days isn't a marketing idea - it's a proven method, like aging a fine wine. Our beef experts have a lifetime of experience, and they oversee the process of patiently allowing every Omaha Steak to reach its peak of tenderness and flavor.
Freezing beef at home will damage its integrity and make it less juicy. However, flash freezing is proven to preserve the flavor and texture of your steak perfectly...until the moment you're ready to cook it.
The best steaks - every single time. Our master butchers cut steaks...and that's all they do. In fact, our more than 80 master butchers have over 900 years of combined experience cutting steaks. That individual attention means less exterior fat, zero imperfections, and guaranteed steak quality.
Five Steps to Great Steak
If you're ever lucky enough to eat one of Chef David Rose's steaks, you'll taste why he's the Omaha Steaks Executive Chef. But, as he'll tell you, grilling great steaks isn't rocket science. Follow Chef Rose's "Five Steps to Grilling Great Steak" for steakhouse-worthy results at home.
1. Proper Preparation
Clean and pre-heat your grill on high. Make sure to oil the grill grates after cleaning. Prepare your steaks by patting them dry and seasoning before grilling. Use sea salt and freshly cracked pepper or a complete Omaha Steaks seasoning or rub. Wash your hands after seasoning the raw steaks. Then, determine your desired doneness before placing the steaks on the grill. (Steak Cooking Chart)
Sear the outside of your steaks over high heat and avoid moving them before they are ready. The steaks will release from the grate once the crust has developed. This helps with the flavor, texture and juiciness of the steaks. When handling steaks on the grill, use tongs or a spatula to turn your meat on the grill, as poking with a fork can damage the meat. Always wash utensils used on raw meat before touching cooked meat, or keep separate utensils for your cooked steaks.
3. Controlling Your Cook
Close your grill cover as much as possible while cooking to maintain a temperature around 450°F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill for 40% of the time after you turn over the steaks. This will give you an evenly cooked steak (Steak Cooking Chart)
After grilling, place your finished steaks on a clean plate. Never put cooked steaks on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to rest for at least 3 to 5 minutes. This will help the juices redistribute for the best-tasting and juiciest steaks. Garnish your steaks and serve with style...a little effort goes a long way. Add colors, textures, and flavors to make your perfectly grilled steak even more memorable.
5. Eat, order more Omaha Steaks, and repeat!