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Private Reserve Cooking Chart

Previous Page The cooking times below are in minutes and based on fully thawed steaks or chops.

Gas Grill - Preheat grill to high, reduce to medium heat prior to cooking. Charcoal Grill - Sear over red hot coals, finish over indirect heat.

Thickness 1" 1 1/4" 1 1/2" 1 3/4" 2" 2 1/4" 2 1/2"
Rare
120°- 130°F
First Side
After Turning
6
3-4
6
4-5
7
5-6
9
6-7
11
7-8
13
8-9
14
10-12
Medium Rare
130°-140°F
First Side
After Turning
6
4-5
7
5-6
8
6-7
11
8-9
13
9-10
14
10-12
16
12-14
Medium
140°-150°F
First Side
After Turning
7
5-6
8
6-7
9
7-8
12
9-10
14
11-12
16
12-14
17
14-16
Well Done
160°-170°F
First Side
After Turning
9
7-8
10
8-9
12
9-11
14
12-14
18
14-16
19
16-18
20
21-23


Sear Roasting - Preheat oven to 300°F. 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.

Thickness 1" 1 1/4" 1 1/2" 1 3/4" 2" 2 1/4" 2 1/2"
Rare
120°- 130°F
First Side
After Turning
2-3
3-4
2-3
5-7
2-3
9-11
2-3
14-15
2-3
16-17
2-3
18-21
2-3
22-25
Medium Rare
130°-140°F
First Side
After Turning
2-3
5-6
2-3
9-11
2-3
13-16
2-3
18-19
2-3
20-22
2-3
22-25
2-3
26-30
Medium
140°-150°F
First Side
After Turning
2-3
8-10
2-3
12-15
2-3
16-19
2-3
23-24
2-3
24-26
2-3
26-30
2-3
32-38
Well Done
160°-170°F
First Side
After Turning
2-3
12-15
2-3
16-19
2-3
20-24
2-3
28-32
2-3
32-36
2-3
36-42
2-3
42-50


Omaha Steaks test kitchen equipment may vary from yours in the amount of heat produced. Verify degree of doneness by using a kitchen thermometer.

Sear Roast Method
  • Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan on high heat.
  • If desired, lightly oil and season* meat prior to cooking.
  • 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.
  • 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.
  • Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.
  • Apply finishing sauce or butter, if desired.
* If desired, we recommend using Omaha Steaks Private Reserve American Steak Rub.
Grill Method
  • Preheat grill on high, then reduce heat to medium. Lightly oil and season* meat prior to cooking or grilling.
  • Keep a spray bottle of water handy to tame any unexpected flare-ups. Highly marbled meats are subject to flare ups.
  • Test doneness of meat by using a kitchen thermometer or refer to the cooking guide on page 14 for beef.
  • 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.
  • Apply finishing sauce or butter, if desired.
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