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Sear-Roast Cooking Chart

The cooking times below are in minutes and based on fully thawed steaks or chops.

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.

* For the best steak experience, we recommend the sear-roasting method for steaks at least 1 inch thick

	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

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.