STEAK LOVER’S

COMPANIONYOUR OMAHA STEAKS GUIDE

8170

From Our Family to YoursWe’re the fifth generation of Omaha Steaks family owners. The first generation started this business to share the special beef and steaks from Omaha, and each of our forefathers since have shared that experience with more and more Americans –all backed by our unconditional guarantee. To read the full history of the Simon family and Omaha Steaks please visit OmahaSteaks.com/History. We hope you’ll find the information in this booklet helpful, and use it as a reference every time you’re preparing Omaha Steaks.

Sincerely,Todd Simon & Bruce Simon

www.OmahaSteaks.com/customerservice | 1.800.228.9872 3

THE WORLD’S BEST STEAK

THE FILETMIGNON

by Omaha Steaks

The filet mignon is naturally the most tender steak in the world. The Omaha Steaks Filet Mignon elevates the experience to another level entirely.

• Careful Selection means only the best beef• Aging naturally maximizes tenderness• Hand-Trimming creates flawless bites

Choose Your FILET MIGNON

TRIM AGING

Bacon-Wrapped Single 21+ Days

Butcher’s Cut Double 21+ Days

Triple-Trimmed® Triple 21+ Days

Private Reserve® Triple 28+ Days

www.OmahaSteaks.com/customerservice | 1.800.228.9872 5

I. CutEvery cut of beef has a unique flavor, texture, size, and shape. Don’t be afraid to try something new – there’s a lot more to steak than “steak.”

THE BUTCHER’S OPTIONS

CHOOSING YOUR STEAK

2. Marbling The little white flecks and lines of fat inside a steak are called marbling. When marbling melts as a steak cooks, it creates rich flavor and juiciness.

TheTomahawk

Ribeye

FILET MIGNON (4-14 oz.)Tenderness ● ● ● ● ● Flavor MILD

FOUR MAIN

THINGS TO

LOOK FOR

3. AgingAging beef naturally maximizes tenderness. That’s why all Omaha Steaks beef is aged a minimum of 21 days – and our Private Reserve collection is aged at least 28 days.

4. FlavorSteak flavor is complex, like fine wine. Depending on the cut, marbling, and age, a steak might be rich, mild, savory, bold, and so much more.

The Perfect Steak Starting with the best beef, choosing your favorite is easy.

Mark, Omaha Steaks Butcher 42 years

RIBEYE (8-36 oz.)Tenderness ● ● ● ● ●Flavor RICH

NEW YORK STRIP (8-16 oz.)Tenderness ● ● ● ● ●Flavor BOLD

TOP SIRLOIN (4-8 oz.)Tenderness ● ● ● ● ●Flavor FULL-BODIED

Signature Seasoning

Garlic & Herb Rub

Private Reserve Rub

www.OmahaSteaks.com/customerservice | 1.800.228.9872 7

Smoky Applewood Rub

--- HOW TO MAKE STEAK ---

THAWINGAND PREP

OUR FAVORITE SEASONINGS & RUBS

Thawing SteaksThawing frozen steaks overnight in the refrigerator is best. But if you’re in a hurry, submerge vacuum-sealed steaks in a bowl of cold water for about 30 minutes.

Seasoning Pat steaks dry and season liberally 30 minutes before cooking for a flavorful crust.- Season all sides of your steak- Coarse salt & black pepper are the basics- Seasoning blends add flavor and texture

Let it SnowWhen seasoning your

steaks, sprinkle from 6-8 inches above for even

distribution.

From The ButcherFrozen is better! We flash freeze and vacuum seal all of our steaks, which preserves the quality, flavor, and age of the beef until it’s delivered to you. Once you thaw it, an Omaha Steak is exactly like it was when we carved it.

- Mick, Omaha Steaks Master Butcher, 37 years

TemperatureYou can cook your thawed steaks right away! Or, you can season them and let your steaks come up to room temperature for 30 minutesfor an easier, even cook. The choice is yours.

Grill Steak OutdoorsGas Grill: Preheat grill to 450°F, then reduce to medium heat prior to cooking. Use chart for cooking times (in minutes).

Charcoal Grill: Sear over red hot coals; finish steaks over 1-1/4” thick over indirect heat. Use chart for cooking times (in minutes).

Thickness 1” 1 1/4” 1 1/2” 1 3/4” 2” 2 1/4”

Rare120˚- 130˚F

Side 1 (stove)Side 2 (oven)

2-33-4

2-35-7

2-39-11

2-314-15

2-316-17

2-318-20

Med. Rare130˚-140˚F

Side 1 (stove)Side 2 (oven)

2-35-6

2-39-11

2-313-16

2-318-19

2-320-22

2-322-24

Medium140˚-150˚F

Side 1 (stove)Side 2 (oven)

2-38-10

2-312-15

2-316-19

2-323-24

2-324-26

2-327-30

Well Done160˚-170˚F

Side 1 (stove)Side 2 (oven)

2-312-15

2-316-19

2-320-24

2-328-30

2-330-32

2-332-34

Cook Steak IndoorsSear & Roast:1. Preheat oven to 300°F. 2. Heat a small amount of oil in a

large oven-proof pan over high heat on your stovetop. Sear thawed steak for 2-3 minutes on the first side.

3. Flip steaks over, then place pan in the preheated oven. Use chart for cooking times (in minutes). Remove from oven. Rest steaks 3-5 minutes before serving.

--- HOW TO MAKE STEAK ---

GRILLING &SEAR ROAST

Cooking Tips- Chef Stacie, Omaha Steaks

------- THERMOMETERS -------Use a quick-read digital meat thermometer. It’s the only way

to really know your steak’s internal temperature.

-------------- LET IT REST ---------------Always rest steaks under a

foil tent for 3-5 minutes after cooking. The juices will re-distribute for a juicier steak.

----- OMAHA STEAKS APP -----Download the FREE official mobile app. Customized

steak timer, recipes, cookinginstructions, and more.

Thickness 1/2” 3/4” 1” 1 1/4” 1 1/2” 1 3/4” 2” 2 1/4”

Rare120˚- 130˚F

First SideAfter Turning

22

42

53-4

54-5

64-5

75-6

86-7

87-8

Med. Rare130˚-140˚F

First SideAfter Turning

32

43

54-5

65-6

75-6

86-7

97-8

108-9

Medium140˚-150˚F

First SideAfter Turning

42

53

64-5

75-6

76-7

87-8

108-9

119-10

Well Done160˚-170˚F

First SideAfter Turning

53

75

86-7

97-8

108-9

119-10

1311-12

1412-13

Sear & Roast: Get a beautiful sear in a hot oven-proof pan

Flip and place steak inpreheated 300°F oven

After cooking, let steak rest before slicing. For more visit

www.OmahaSteaks.com/blog

www.OmahaSteaks.com/customerservice | 1.800.228.9872 9 All cooking times are in minutes and are based on fully thawed steaks

All cooking times are in minutes and are based on fully thawed steaks

Download Today on the App Store orAndroid Google Play.

Across the GrainIt’s not just the cut that determines how tender your steak will be; it’s also about how you cut the meat. You want to slice across the grain to ensure a tender bite every time.

- Carmen, Master Butcher, 17 years

--- HOW TO MAKE STEAK --- THE PERFECT

FINISHPRO-TIPS DIRECTLY FROM THE EXPERTS!

THE STEAK DONENESSGUIDE All steaks – regardless of doneness – should be seared to a delicious crust on the outside. Measure temperature at the center of the steak, away from the bone, using a quick-read digital meat thermometer.

LEARN THE TECHNIQUEWhether you’ve made a compound butter or not, finishing pan-seared steaks with butter is THE way to get gorgeous, super-rich results. The technique is called arrosér (pronounced a-rosay), and it’s easier than it sounds.

1. When pan-searing steaks (when they’re nearly done), add a hefty spoonful of butter to the pan.

2. Tilt the pan about 30 degrees, keeping it over the heat, as the butter melts and bubbles.

3. Spoon the melted butter over the steak repeatedly for the last couple minutes of your cook.

Add even more flavor by tossing garlic cloves or fresh herbs in with your butter.

Learn more on our blog atwww.OmahaSteaks.com/blog

MAKING SIMPLE COMPOUND BUTTERFinishing your steaks is the best way to get that gorgeous steakhouse crust, the flavorful exterior that makes the juiciness inside even better. For the tastiest results, make a compound butter beforehand to add huge flavor and richness to pan-seared steaks.

Roasted Garlic Compound Butter• 2 heads garlic• 2 tsp. olive oil• 1/2 tsp. kosher salt• 1 stick unsalted butter, room

temperature

Preheat oven to 350°F. Peel garlic cloves, drizzle with oil, and wrap in foil. Roast for 40-60 minutes until soft. Squeeze and mash garlic cloves (remove paper) and mix with soft butter and salt. Roll compound butter in parchment paper and refrigerate.

www.OmahaSteaks.com/customerservice | 1.800.228.9872 11

RARE - 120°FCool to warm red center,

soft and tender texture.

MEDIUM-RARE (Preferred) - 130°FWarm red center, perfect steak texture.

MEDIUM - 140°FHot pink center, slightly firmer texture.

MEDIUM-WELL - 150°FMostly brown center, firm texture.

WELL-DONE - 160°F+No color, very firm and much drier.

OmahaSteaks.com/blog

Butcher’s Tips

Recipes & Guides

What’s New!

THE HOSTWITH THE ROAST

A SLICE FOR EVERYONE

Cooking Your Roasts & King CutsSear & Slow Roast MethodThe cooking times in this chart are based on fully thawed roasts or king cuts.

1. Preheat oven to 250°F.2. Lightly oil & season the

roast or king cut steak. 3. Sear roast or king cut in

1 Tbsp. oil until browned, 2-3 minutes per side.

4. Place roast or king cut on rack in roasting pan.

5. Refer to cooking times on these charts.

6. Rest roast for at least 15-20 minutes before slicing. Rest king cuts for at least 10-15 minutes before slicing.

Smoking King CutsKing Cuts are excellent in the smoker. Smoke at 250°F following the chart - then sear on ALL sides.

Filet Mignon Roast Often referred to as a

chateaubriand. It’s the most tender roast anyone can get.

- Oscar, Master Butcher, 21 years

Thawed Roasts LB. Rare Med. Rare Medium Well Done

120˚- 130˚F 130˚- 140˚F 140˚- 150˚F 160˚- 170˚F

Filet Mignon Roast 2 lb. 1 - 1:05hr 1:05 - 1:15hr 1:15 - 1:25hr 1:35 - 1:45hr

Filet Mignon Roast 3 lb. 1 - 1:10hr 1:10 - 1:20hr 1:20 - 1:30hr 1:45 - 1:55hr

Filet Mignon Roast 4 lb. 1:10 - 1:20hr 1:20 - 1:30hr 1:30 - 1:40hr 1:50 - 2hr

Prime Rib Roast 4 lb. 2:15 - 2:30hr 2:30 -2:45hr 2:45 - 3hr 3:30 - 4hr

Prime Rib Roast 6 lb. 2:45 - 3:15hr 3:15 - 4hr 4 - 4:30hr 5 - 5:30hr

Prime Rib Roast 8 lb. 3:15 -3:45hr 3:45 - 4:30hr 4:30 - 5hr 5:30 - 6hr

Tri-Tip Sirloin Roast 1.5 lb. 40-45min 45-60min 1hr - 1:15hr 1:35 - 1:45hr

Ribeye Crown Roast 1.5 lb. 8-10min 10-12min 12-14min 14-20min

Chuck Roast 2 lb. 1:20 -1:30hr 1:30 - 1:45hr 1:45 - 2hr 2hr +

Eye of Round Roast 5 lb. 3hrs - 3:15hr 3:15 - 3:20hr 3:20 - 3:25hr 3:25 - 3:30hr

Pork Loin Roast 2.5 lb. ------ ------ 1:20 - 1:25hr 1:25 - 1:30hr

King Cuts Rare Med. Rare Medium Med. Well Well Done

Thawed 120˚- 130˚F 130˚- 140˚F 140˚- 150˚F 150˚- 160˚F 160˚- 170˚F

NY Strip, 36 oz. 1:15 - 1:30hr 1:30 - 1:45hr 1:45 - 2hr 2 - 2:10hr 2:10 - 2:20hr

T-Bone, 48 oz. 1:30 - 1:45hr 1:45 - 2hr 2 - 2:15hr 2:15 - 2:30hr 2:30 - 2:45hr

Ribeye, 48 oz. 1:45 - 2hr 2 - 2:15hr 2:15 - 2:30hr 2:30 - 2:45hr 2:45 - 3:00hr

Top Sirloin, 72 oz. 1:40 - 2hr 2 - 2:20hr 2:20 - 2:40hr 2:40 - 3hr 3 - 3:20hr

Pork Chop, 1 lb. ------ ------ 1 - 1:10hr 1:10 - 1:15hr 1:15 - 1:20hr

www.OmahaSteaks.com/customerservice | 1.800.228.9872 13

Roasting Your King CutsThe biggest steaks we have ever cut. Omaha Steaks butchers hand-craft each steak so big, they’re practically roasts.

• 48 oz. Ribeye• 48 oz. T-Bone• 36 oz. New York Strip• 72 oz. Top Sirloin

Bone-In Roasts: add 2-3 minutes per pound to your cooking times.

www.OmahaSteaks.com/customerservice | 1.800.228.9872 15

For best results, thaw in the refrigerator before cooking. Remove vacuum-sealed packaging, cover seafood, and refrigerate below 38°F. Once thawed, cook and consume within two

days. All times are approximate – cook until opaque and internal temp. has reached 145˚F. Cooking times below are in MINUTES and based on fully thawed seafood.

PREPARATIONThaw your fillets in the refrigerator overnight (see above). Or quick-thaw by placing vacuum-sealed filets in cold water.

- FLAVORFUL & FLAWLESS -

SEAFOODMADE SIMPLE

How to cook fish, shellfish and

more with confidence.

SEAFOOD COOKING CHART

THAWED Pan Saute Grill Broil Poach Bake

med heat, covered

med-low, in foil

low heat, uncovered

med-low heat

med-highheat

Side 1 / Side 2

Side 1 / Side 2

Side 1 / Side 2

160°F-180°F 400°F

Cobia, 6oz. 4-5 / 4-5 4-5 / 4-5 4-5 / 4-5 8-10 15-17

Faroe Salmon, 6oz. 4-5 / 4-5 4-5 / 3-4 4-5 / 3-4 7-10 15-17

Grouper, 6oz. 4-5 / 4-5 4-5 / 4-5 4-5 / 4-5 8-10 15-17

Halibut, 5oz. 5-6 / 4-5 5-6 / 4-5 4-5 / 4-5 6-8 12-14

Icelandic Cod, 6oz. 4-5 / 4-5 4-5 / 4-5 4-5 / 4-5 8-10 12-14

Mahi Mahi, 6oz. 4-5 / 4-5 5-6 / 5-6 5-6 / 5-6 6-8 10-12

Sea Bass, 5oz. 4-5 / 4-5 4-5 / 4-5 4-5 / 4-5 8-10 12-14

Snapper, 6oz. 4-5 / 3-4 4-5 / 3-4 4-5 / 3-4 8-10 15-17

Scallops, Colossal 2-3 / 2-3 3-4 / 3-4 2-3 / 2-3 5-6 12-14

Swordfish, 6oz. 4-5 / 4-5 4-5 / 3-4 4-5 / 4-5 8-10 15-17

Wild Red Shrimp 2-3 / 2-3 2-3 / 2-3 2-3 / 2-3 3-4 6-8

Wild Salmon, 6oz. 4-5 / 4-5 4-5 / 3-4 4-5 / 3-4 7-10 12-14

Yellowfin Tuna, 6oz. 4-5 / 4-5 4-5 / 3-4 3-4 / 3-4 5-7 10-12

SEASONING & COOKINGPat dry to remove moisture and season liberally. When pan-searing, use high-temp oils like grape seed oil and don't overcook. Finish with a squeeze of lemon.

Seafood Cooking Tips from Omaha Steaks Chef Stacie

Explore Seafood Favorites

FILLETS:SalmonHalibutMahi MahiCod

SHRIMP:CoconutWild RedBatteredBlackened

SHELLFISH:LobsterCrab ClawsCrab Cakes Scallops

IcelandicCod

Frozen is FresherBetter Quality: World-class sustainable sources and precise flash freezing delivers the highest seafood quality to your door.

More Nutritious: Seafood flash frozen keeps nutrients longer.

No Seasonality: Fishing is traditionally limited to seasons… not here! Eat what you want, when you want.

Wild Salmon

YellowfinTuna

SwordfishSteaks

Calories Total Fat(g)

Saturated Fat (g)

Trans Fat (g)

Choles-terol (mg)

Sodium(mg)

Protein(g)

Iron(%DV)

Calcium(%DV)

BEEF (3 oz. raw, uncooked serving)

Brisket 240 19 8 0 70 50 15 8 2Chuck Flat Iron Steak 160 10 3.5 0 55 65 16 10 0Flank Steak 110 5 2 0 45 40 16 6 2Ribeye Crown Steak 150 9 3.5 0 55 75 17 2 5Ribeye, Omaha-Cut 204 15.5 6.6 0 57 42 16.2 10 2Porterhouse Steak 220 17 7 0 60 45 15 10 0Ribeye Steak, Filet of Prime Rib 230 19 8 0 60 50 15 8 0Strip Loin Steak 200 14 5 0 50 45 18 8 2Tenderloin, Butcher's Cut Filet 270 12 4.5 0 120 95 38 15 4Tenderloin, Triple Trim Filet 130 6 2 0 60 50 19 8 2Top Sirloin Steak 180 12 5 0 45 45 17 6 2Top Sirloin (Sirloin Supreme) 110 3 1 0 30 50 19 8 2T-Bone Steak 200 14 6 0 55 45 16 10 0Roast, Prime Rib Roast 230 19 8 0 60 50 15 8 0Roast, Sirloin Tri-Tip Roast 170 11 4.5 0 55 50 17 10 0Steak, Tri-Tip 140 7 3 0 45 50 18 10 0Roast, Tenderloin 210 15 6 0 55 45 17 6 0Skirt Steak 130 6 2.5 0 55 55 18 8 0Bistro Steak 150 9 4 0 60 65 16 10 2Beef Short Ribs 330 30 13 0 65 40 12 8 0POULTRY (3 oz. raw, uncooked serving)

Chicken Breasts, Boneless 100 1 0 0 55 100 18 2 0

BISON (3 oz. raw, uncooked serving)

Bison Boneless Strip Steak 110 4.5 1.5 0 35 40 19 30 0Bison Filet Mignon 90 1.5 0 0 40 35 19 15 0Bison Burger 190 13.5 5.5 0 60 55 16 12 0Bison Ribeye Steak 150 8 4 0 60 45 19 30 0PORK (3 oz. raw, uncooked serving)

Center Chop, Loin 140 8 2.5 0 60 45 18 2 2Loin, Tenderloin Roast 100 3 1 0 55 45 18 4 0Rib Chop 190 14 5 0 60 75 16 4 2Pork T-Bone 110 3 1 0 60 50 19 0 0St. Louis Style Spare Ribs 190 13.5 5 0 60 75 16 3 0Pork, Back Ribs 190 14 5 0 60 65 16 10 2LAMB (3 oz. raw, uncooked serving)

Leg, Whole 180 12 5 0 60 50 16 8 0Loin Chop 210 18 8 0 50 40 11 6 2Rib Chop, Frenched 140 8 3 0 55 60 17 8 2Roast, Lamb Rack 290 26 11 0 65 50 13 6 2VEAL (3 oz. raw, uncooked serving)

Veal Rib Chop 140 8 3 0 70 75 16 4 2Veal T-Bone 140 8 3.5 0 65 70 16 0 0

OMAHA STEAKS® NUTRITION FACTS

ReUse & RecycleOur durable, energy-efficient coolers are perfect for many practical

and innovative reuses. If you have a great reuse, please e-mail Omaha Steaks at recycle@omahasteaks.com so we can share it.

Find a local recycling center: epspackaging.org | earth911.com

TODAY When you enjoy your Omaha Steaks, you’re

tasting 100+ years of family experience. There’s no other butcher shop that offers the knowledge,

craft, and quality of Omaha Steaks.

1917 The original butcher shop, Omaha NE

1929 Omaha Steaks founders, B.A. & Lester Simon

CONNECT 20M0401 ©2020 Omaha Steaks International, Inc. 8

170