Omaha Steaks 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.


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.

Thickness 1/2" 3/4" 1" 1 1/4" 1 1/2" 1 3/4" 2"
Rare
120°- 130°F
First Side
After Turning
2
2
4
2
5
3
5
4
6
4
7
5
8
6
Medium Rare
130°-140°F
First Side
After Turning
3
2
4
3
5
4
6
5
7
5
8
6
9
7
Medium
140°-150°F
First Side
After Turning
5
3
5
3
6
4
7
5
7
6
8
7
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.

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
7-11
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
11-14
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 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.
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 your kitchen thermometer.

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