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Omaha Steaks Cooking Chart

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

Gas or Red Hot Charcoal Grill - Preheat the grill on high. Lightly oil and season steaks. Refer to cooking
times below. Allow 3-5 minutes resting time before serving. Apply finishing sauce or glaze if desired.

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
8
Medium
140°-150°F
First Side
After Turning
4
2
5
3
6
4
7
5
7
6
8
7
10
8
Well Done
160°-170°F
First Side
After Turning
5
3
7
5
8
6
9
7
10
8
11
9
13
11


Preheated Oven Broiler - place pan 2-3 inches away from the broiler heat source.

Thickness 1/2" 3/4" 1" 1 1/4" 1 1/2" 1 3/4" 2"
Rare
120°- 130°F
First Side
After Turning
4
3
5
4
6
5
7
5
7
6
8
7
10
8
Medium Rare
130°-140°F
First Side
After Turning
5
4
6
5
7
6
8
6
8
7
9
7
11
9
Medium
140°-150°F
First Side
After Turning
6
4
7
5
8
6
8
7
9
7
9
8
12
10
Well Done
160°-170°F
First Side
After Turning
9
7
10
8
11
9
12
10
13
11
14
12
15
13


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.

Omaha Steaks is committed to being the best in the business.
Before any product earns the name "Omaha Steaks" it must pass a series of very rigid
quality and safety checks. You must be thrilled... we guarantee it.
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