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Omaha Steaks Cooking Chart

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 |
Charcoal Grill: Sear over red hot coals, for steaks over 1 1/4" finish over indirect heat.
Tips: See our summer grilling packages with the best steaks & burgers for your cookout. Don't forget to download our easy Steak Cooking App with cooking guides and timers!
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 |
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 |
AIR FRYER (1500 WATT) for Bacon-Wrapped Steaks: Preheat air fryer to 400°F. Remove steaks from packaging. Pat dry with paper towels and season as desired. Lightly spray basket with nonstick cooking spray. Place desired number of servings in air fryer, leaving 1" between pieces. Cook for 6 minutes, flip and cook for an additional 6 minutes for medium rare, or until desired temperature is reached. Remove steaks from air fryer, let stand 5 minutes, remove metal skewer and serve.
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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Before any product earns the name "Omaha Steaks" it must pass a series of very rigid
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