Omaha Steaks - Cooking Charts

Steak Cooking Charts

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.

Grill

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

Sear Roast

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.
  • 1" Thick Steak
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-2 3-4
    Medium Rare 130 - 140 2-3 5-6
    Medium 140 - 150 2-3 8-10
    Well Done 160 - 170 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 2-3 5-7
    Medium Rare 130 - 140 2-3 9-11
    Medium 140 - 150 2-3 12-15
    Well Done 160 - 170 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 2-3 9-11
    Medium Rare 130 - 140 2-3 13-16
    Medium 140 - 150 2-3 18-19
    Well Done 160 - 170 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 2-3 14-15
    Medium Rare 130 - 140 2-3 18-19
    Medium 140 - 150 2-3 23-24
    Well Done 160 - 170 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 2-3 16-17
    Medium Rare 130 - 140 2-3 20-22
    Medium 140 - 150 2-3 24-26
    Well Done 160 - 170 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

Wagyu Steaks Pan Searing Chart

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

Lamb Chops Cooking Charts

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 Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 6 3-4
    Medium Rare 130 - 140 6 4-5
    Medium 140 - 150 7 5-6
    Well Done 160-170 9 7-8
  • 1 1/4" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 6 4-5
    Medium Rare 130 - 140 7 5-6
    Medium 140 - 150 8 6-7
    Well Done 160-170 10 8-9
  • 1 1/2" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 7 5-6
    Medium Rare 130 - 140 8 6-7
    Medium 140 - 150 9 7-8
    Well Done 160-170 12 9-11
  • 1 3/4" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 9 6-7
    Medium Rare 130 - 140 11 8-9
    Medium 140 - 150 12 9-10
    Well Done 160-170 14 12-14
  • 2" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 11 7-11
    Medium Rare 130 - 140 13 9-10
    Medium 140 - 150 14 11-12
    Well Done 160-170 18 14-16
  • 2 1/4" Thick Chop
    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 Chop
    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 Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 3-4
    Medium Rare 130 - 140 2-3 5-6
    Medium 140 - 150 2-3 8-10
    Well Done 160-170 2-3 12-15
  • 1 1/4" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 5-7
    Medium Rare 130 - 140 2-3 9-11
    Medium 140 - 150 2-3 12-15
    Well Done 160-170 2-3 16-19
  • 1 1/2" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 9-11
    Medium Rare 130 - 140 2-3 13-16
    Medium 140 - 150 2-3 16-19
    Well Done 160-170 2-3 20-24
  • 1 3/4" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 14-15
    Medium Rare 130 - 140 2-3 18-19
    Medium 140 - 150 2-3 23-24
    Well Done 160-170 2-3 28-32
  • 2" Thick Chop
    Doneness Internal Temp. Cook Side 1
    (time in minutes)    		 Cook Side 2
    (time in minutes)
    Rare 120 - 130 2-3 16-17
    Medium Rare 130 - 140 2-3 20-22
    Medium 140 - 150 2-3 24-26
    Well Done 160-170 2-3 32-36
  • 2 1/4" Thick Chop
    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 Chop
    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.
Omaha Steaks is committed to being the best in the business.
Before any product earns the name "Omaha Steaks" it must pass a series of very rigid quality and safety checks. You must be thrilled... we guarantee it.
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