The cooking times below are in minutes and based on fully thawed steaks or chops.
Gas Grill - Preheat grill to high, reduce to medium heat prior to cooking.
Charcoal Grill - Sear over red hot coals, finish over indirect heat.

	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 7-8	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 a kitchen thermometer.