Private Reserve Cooking Chart

Previous Page 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
Thickness 1/2" 3/4" 1" 1 1/4" 1 1/2" 1 3/4" 2" 2 1/4"
Rare
120°- 130°F
First Side
After Turning
2
2
4
2
5
3
5
4
6
4
7
5
8
6
8
7-8
Medium Rare
130°-140°F
First Side
After Turning
3
2
4
3
5
4-5
6
5-6
7
5-6
8
6-7
9
7-8
10
8-9
Medium
140°-150°F
First Side
After Turning
4
2
5
3
6
4-5
7
5-6
7
6-7
8
7-8
10
8-9
11
9-10
Well Done
160°-170°F
First Side
After Turning
5
3
7
5
8
6-7
9
7-8
10
8-9
11
9-10
13
11-12
14
12-13

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.

Tip: Download our easy Steak Cooking App!

SEAR ROAST
Thickness 1" 1 1/4" 1 1/2" 1 3/4" 2" 2 1/4"
Rare
120°- 130°F
Side One (stove)
Side Two (oven)
2-3
3-4
2-3
5-7
2-3
9-11
2-3
14-15
2-3
16-17
2-3
18-20
Medium Rare
130°-140°F
Side One (stove)
Side Two (oven)
2-3
5-6
2-3
9-11
2-3
13-16
2-3
18-19
2-3
20-22
2-3
22-24
Medium
140°-150°F
Side One (stove)
Side Two (oven)
2-3
8-10
2-3
12-15
2-3
16-19
2-3
23-24
2-3
24-26
2-3
27-30
Well Done
160°-170°F
Side One (stove)
Side Two (oven)
2-3
12-15
2-3
16-19
2-3
20-24
2-3
28-30
2-3
30-32
2-3
32-34
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.

 


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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