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Private Reserve Cooking Chart

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 |
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
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Grill Method
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