Years ago, we received some oh-my-word-were-they-delicious Omaha Steaks as a "thank you" from a friend with whom we also had a business relationship. They were worth every dollar he spent on them, and although we didn’t know it at the time, this gift would last a lot longer than dinner that night.
Accompanied with our filets was a cooking guide for grilling or broiling steaks; cooking times were determined based on thickness and desired doneness. We used it when we grilled the Omaha steaks and they were perfect–seared and sizzlin’ with a hot pink center that makes my mouth water just thinking about it!
Nearly seven years later, we still have that little 4"x6" card, and although time-tattered and steak-seasoning stained, it continues to serve us well. I couldn’t begin to estimate the number of rib eyes and filets and strips it has helped navigate us to culinary quintessence.
Chas and Steph called tonight to find out how long to grill their steaks; we’ve had the pleasure of cooking out with their family, so they’re well acquainted with our foolproof cooking chart. Wouldn’t you know it though? We weren’t home to return Chas’ call, he had to fend for himself, and I have no idea how they turned out….
I’d bet they were good…but there’s a whale of difference between "good" and per-fect-shee-own;).
Anyway, I’m posting this for him because it’s the easiest way for him to always have a copy nearby…and I thought since some of you may be grilling out with family or friends over the long weekend, I’d offer a simple cheat sheet that might make you (in)famous in your own right.
Lemme know if you try it…I’ll be eager to hear your tales of carnivore-ravaging success. There should definitely be no soul-crushing, tear-gushing Hell’s Kitchen nightmares in your future!
I will definitely try this. We BBQ lots. I would probably have underestimated all those cooking times. My husband would over estimate, because he is more concerned with getting nice grill marks on the steak than cooking them right.
Dear robin. I’ll TRY to share with you what someone once told me. It’s not as foolproof as your chart, but good in a spot of bother. Thought hard to explain without pictures.
With your right hand, touch your right index finger tip to your right thumb tip. With your left hand, feel the fleshy bit of skin at the base of your thumb. The level of firmness you feel is how a rare steak should feel.
Then your middle finger to the tip of your thumb – that’s medium rare.
Then your ring finger to the tip of your thumb – medium.
Then your little finger / pinky – that’s well done.
Am I the only weird person who doesn’t like steaks?
note to self, do not let hubby see this post, he will drool all over the screen =))
TOB, let me know if you do.
LMM, I’ve heard kinda sorta what you described.
Nikki, yes.
Okay, probably not ;).
Laurel, you must not let that happen!! The last thing you need is for your computer to short out!!!
Oh thank you, thank you, thank you. I’d lost my Omaha steak chart a few years ago.
mmmmm…thank you. This will definitely come in handy. I love the internet!
Karen, 🙂 Cool jewel–happy to have been of service!
Sue, your welcome! ditto Karen’s comment ;).
no nikki… I don’t eat red meat at all.
I’m ALMOST a vegetarian.
But, the hubby loves his steak so I”m copying off that chart pronto
“per-fect-shee-own?” Ok there, Doug Heffernan.
Thank you SOOO much for posting this chart. I was out in TN at my girlfriend’s house and needed my Omaha Steaks Cooking Chart! Luckily google found your wonderful, wonderful post. Bless you and I hope you realize you helped me get lucky tonight because the steaks turned out perfectly.
Just ruined 2 steaks trying to cook 1 inch steaks medium….for 6 min one side then 4 on the other “on a a red hot grill” (500 degrees)! Times should be cut in half and “red hot grill” should be more specific!! Thanks for nothing!!
Well, Greg…you DO sound ticked. I hate that you had that experience because that little chart has never failed us. I'm sure in the beginning we checked the steaks and didn't just rely on time, but the times have held perfectly true for us. Hopefully, your comment will prompt others to check to make sure their grilling is consistent with the chart, so that will mean your ruined steaks serve a greater good for others.