Nothing, absolutely nothing, beats a great steak!
Where’s the beef?
I’ve eaten in some of the best steakhouses in the world.
I don’t think I have ever eaten any better than Omaha Steaks!
Here’s what you get when you order here
- 2 (5 oz.) Filet Mignons
2 (9 oz.) Boneless New York Strips, 4 (5 oz.) Top Sirloins
4 (6 oz.) Icelandic Cod Fillets, 4 (3 oz.) Polynesian Pork Chops
4 (4.5 oz.) Chicken Fried Steaks, 4 (4 oz.) Omaha Steaks Burgers
4 (3 oz.) Gourmet Jumbo Franks, 16 oz. pkg. Omaha Steakhouse Fries
Here’s how you get it
- Your order comes in a special cooler with special ice that stays frozen for days.
- You simply unpack the cooler and transfer the contents directly to your freezer
- No standing in line at the check out
What to do next
The most common — and most recommended — method for thawing frozen steaks is in the refrigerator. It couldn’t be easier, but it requires some forethought. A day before you’re going to cook your steaks, just move them to the fridge, still in their vacuum-sealed packaging. When you’re ready to cook, so are your steaks.
Here’s how Omaha Steaks tells you to prepare your steak indoors, which is a great way:
Cooking Steak in a Pan
Cooking steaks in a pan is actually rather elegant — you don’t need any special equipment, any hidden knowledge, or any fancy ingredients. Just a steak, a good pan, a little oil, and seasoning. The most important thing to do when pan-searing a steak is to pay attention to what’s happening, make adjustments, and be patient. Here’s the breakdown:
1. Season your steaks.
- Season steaks simply with good salt and pepper or use a complete steak seasoning blend. But if you go blend, choose one without sugar — your steak will be sitting in the pan long enough that sugar will burn and blacken.
2. Preheat your pan to medium high.
- Start your steak with a good and hot pan, even if you may turn it down after. A hot pan is the key to getting a good, crispy sear.
3. Add a little oil.
- Just enough cooking oil to coat the pan will help keep steak from sticking. Don’t let it be a puddle… you’re not frying your steak!
4. Add steaks directly to the pan.
- Just put it in! Start on one side and let that side cook. If your steak is thick (one inch or more), it’s going to be on this side for a while, so reduce your heat to medium or medium-low for this part of the cook.
5. Flip your steak.
- Heat the pan back up to medium-high, and turn your steak over once, when it’s about 60% done. You can do this by the clock using a cooking chart, or you can watch the edges of the steak if it’s thick enough – just watch the line of browned meat as it travels upward.
6. Remove steak and let it rest.
- When your timer goes off or when a high-quality digital meat temperature confirms a few degrees below your target temperature, take your steak out of the pan with tongs and place it on a plate to rest. Don’t do anything at all for about 5 minutes.
Find out here.
Uncork your favorite wine, sit down and enjoy the greatest steak you will ever eat!