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Sear-Roast Cooking Chart

Sear Roasting - Preheat oven to 300°F. Heat small amount of oil in a large ovenproof pan over high heat. Sear for 2-3 minutes on the first side or until well browned. Flip meat; 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.
Sear Roast Method
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