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.


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 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.