SRF BLOG

Wagyu vs. Kobe: What’s the Difference? In the world of premium beef, the terms Wagyu and Kobe cause excitement and confusion. Both types of beef are synonymous with luxurious marbling, distinct flavor and buttery tenderness. Although these two names are sometimes used interchangeably, they are not the same. In fact, all Kobe is Wagyu, but not all Wagyu is Kobe. What exactly makes each different? Here’s a breakdown. Table of Contents  What is Wagyu Beef? What is Kobe Beef?  How are Wagyu and Kobe Beef Similar?  What are the Key Differences Between Wagyu and Kobe? Is Kobe the Best Wagyu in Japan? What are the Different Types of Wagyu Beef? Can You Get Real Kobe Beef in the U.S.? What is American Wagyu Beef?  American Wagyu vs. Japanese Wagyu Is American Wagyu Real Wagyu? Final Thoughts   What is Wagyu Beef? Wagyu is a famous breed of cattle from Japan. Wagyu translates to “Japanese cow” (wa = Japanese, gyu = cow) a term that refers to all Japanese beef cattle. Wagyu cattle were used for farm and agricultural work because of their high level of endurance. This ability to work hard was due to Wagyu’s high level of intramuscular fat cells, the same characteristic that produced rich and tender beef.   What is Kobe Beef? Kobe beef is a specific type of Wagyu born, raised and processed in the Hyōgo prefecture in Japan, near the city of Kobe. The Kobe standards require the cattle is from the Tajima bloodline and is raised under strict methods that impart a unique flavor. Only about 3,000 head of cattle per year qualify as true Kobe beef. So, by definition, all Kobe beef is Wagyu, but not all Wagyu beef is Kobe.   How are Wagyu and Kobe Beef Similar? Wagyu and Kobe are types of Japanese beef that are derived from a specific breed of Japanese cattle. Both are known for extremely high amount of marbling, distinctive flavor and melt-in-the-mouth texture. This all starts with the proper genetics, but the finished quality of the beef is fostered though careful care and feeding. Authentic Wagyu and Kobe are raised carefully in low-stress conditions by specialty breeders. Each animal receives individualized attention and is fed a carefully planned diet. Young cows start with organic rice straw and move to nutrient rich grains such as corn, barley, rice bran and gluten feed to develop marbling and flavor.      What are the Key Differences between Wagyu and Kobe? The primary difference between these two types of beef is location. Kobe beef cattle must be born, raised, fed and slaughtered within the Hyogo prefecture near Kobe. Kobe beef is sourced from a Tajima or Tajiri strain of Wagyu. Hypothetically, start with two Wagyu animals with identical Tajima bloodlines. Raise one in Hyogo and the other in Montana using the same precise techniques and protocols required by the Kobe Beef Association. After the animals mature and are processed, the beef from Hyogo prefecture is called Kobe and the beef in Montana is Wagyu. Here’s a comparison: FEATURE WAGYU KOBE  Origin Japan, USA, Australia  Hyogo Prefecture, Japan  Breed  Any of the 4 Wagyu Breeds Purebred Tajima (Black) Availability  Widely Available  Rare and limited supply  Price  Premium Ultra-premium  Regulation  Less regulated outside Japan Strictly monitored and verified      Is Kobe the Best Wagyu in Japan? Kobe is arguably the most recognized breed of Wagyu but there are other legendary breeds of Wagyu throughout Japan. These include Matsusaka beef from the Mie prefecture and Ohmi beef from the Shiga prefecture. Each strain of Wagyu possesses unique characteristics which influence their flavor profiles. The location is thought to impact the quality and flavor of the beef, much like terroir is said to influence the finished quality of a wine. Each type of Wagyu has a distinct flavor and ultimately the “best beef” is based on personal taste and preference.   What are the Different Types of Wagyu Beef? Within the broad category of Wagyu beef there are four different breeds, each with its own unique qualities. Japanese Black (Kuroge): Possesses the most marbling of the four breeds. The beef is rich, butter with deep umami flavor and aroma. About 90% of all Wagyu comes from Japanese Black animals including all Kobe, Matsusaka and Ohmi beef. Japanese Brown (Akage): Produces beef that is leaner with a milder flavor profile. The result is an eating experience that is lighter than other Wagyu.  Also known as Kumamoto or Red Wagyu. Japanese Shorthorn (Nihon Tankaku): A leaner breed with a distinct flavor that is described as savory and slightly nutty. Primarily raised in Northern Japan. Japanese Polled (Mukaku): The least common of the four breeds, Japanese Polled Wagyu is lean with a rich umami flavor and firmer texture.   Can You Get Real Kobe Beef in the U.S.? It is possible to purchase authentic Kobe beef in the United States, but the quantity of genuine Kobe is very limited. Since the total production of Kobe is so low, very little is available for import. True Kobe beef can be purchased from select high end retail shops, online retailers and exclusive restaurants. Real Kobe beef comes with documentation, so request the paperwork to ensure you’re purchasing bona fide Kobe. What is American Wagyu Beef? When purebred Wagyu are crossbred with other non-Wagyu cattle breeds, it yields American Wagyu which features rich marbling and the traditional beef flavor preferred by American palates. "It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this and I'll choose Snake River Farms every time."  - Chef Wolfgang Puck    Want to Try American Wagyu for yourself? Shop Snake River Farms American Wagyu beef and discover bold flavor with rich, buttery marbling.  American Wagyu vs. Japanese Wagyu The difference between American Wagyu and Japanese Wagyu is the amount of marbling and flavor profiles. Japanese Wagyu beef has extremely high levels of fat marbling, leading to a very rich flavor best enjoyed in small portions. Japanese Wagyu is often thinly sliced and served in yakiniku (grilled) or shabu-shabu (hot pot) dishes for this reason. American Wagyu beef is the result of crossbreeding traditional beef cattle with purebred Wagyu. The result is a perfect blend of Wagyu’s buttery marbling and the robust beef flavor that American beef is known for. World class chefs consider it is the best of both worlds.   Is American Wagyu Real Wagyu? American Wagyu is real form of Wagyu but is the result of crossbreeding purebred Japanese Wagyu with other Continental cattle breeds. It is not 100% pure Wagyu but provides a higher level of marbling than USDA Prime (the highest level of marbling recognized on the U.S. scale) as well as the buttery, umami flavor and aroma associated with purebred Wagyu.   Final Thoughts The difference between Wagyu and Kobe comes down to specificity and standards. The analogy of Champagne and sparkling wine is often used. Think of Wagyu as the broader category—like sparkling wine—and Kobe as a prestigious subcategory, akin to Champagne. Both are good quality, but Champagne is more highly regarded and carries a premium price. Whether you’re a steak connoisseur or simply a curious carnivore, understanding the Wagyu vs. Kobe distinction helps you shop smarter, order wiser, and fully appreciate the work behind every delicious bite. Ready to Taste the Difference? Explore our full selection of American Wagyu beef — from buttery-smooth steaks to richly marbled roasts — and experience the best of both worlds.     Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

The Best Cuts of Steak for Grilling: A Complete Guide Outdoor cooking is one of the best things about summer, but it’s not easy choosing the best steak to throw on the grill. There are so many different cuts to choose from, how do you know which steak will deliver the most flavor, tenderness and make the biggest impression? Here’s a guide to the world of steaks so you can choose the best cuts for grilling.Any steak can be cooked on a grill, but here are two factors that make some cuts perform better than others. 1. Marbling Choose a steak with generous marbling. Marbling, or intramuscular fat, provides flavor, creates a juicier steak, adds tenderness and promotes even cooking on the grill. Learn more about marbling → 2. Thickness A thicker steak distributes the heat and cooks more evenly. A thin steak may cook too fast on a hot grill. Choose steaks that are at least 1 inch thick. For best results use steaks that are 1½ inches thick. Why steak thickness matters → Table of Contents  What Makes a Great Grilling Steak Which Cut of Steak is Best for Grilling What are the Best Butcher’s Cuts for Grilling What's the Most Tender Steak to Grill Quick Decision Guide  Tips for Grilling the Perfect Steak  Which Cut of Steak is Best for Grilling? The best steak cut for grilling is a personal choice. What do you want the most from a steak? Factors to consider are tenderness, flavor and value. Your steak choice will vary based on the occasion or desired dining experience. The steak for an impromptu Tuesday night cookout will be much different than the one for your dad’s birthday celebration. Here are five top contenders for steaks to grill. Each of these are well-known cuts and perform well on a charcoal or gas grill. Ribeye – Ranked the number one steak by beef aficionados due to its intense marbling and rich beefy flavor. The high amount of intramuscular fat creates a tender, juicy and savory steak. New York Strip – Well marbled, but leaner than a ribeye. A firm, moderately tender texture and deep beef flavor. It is easy to trim and slice since it does not have large pockets of fat. Filet Mignon – The most tender of all steaks with a buttery texture. Lightly marbled with a mild flavor. Porterhouse  – Two steaks in one:  a tender filet mignon and a robust New York strip separated by a T-shaped bone. Sirloin – A lean steak with satisfying beef flavor and a pleasing firm bite. A popular cut that represents excellent value. Pro Tip: For a bold, juicy grill favorite, start with a well-marbled American Wagyu Ribeye. Want a recipe to match? Try our Cowboy Steak with Blistered Corn and Tomatoes. Grill-Ready Idea: Fire up a New York Strip and turn it into a show-stopping sandwich with this Grilled NY Strip with Goat Cheese & Pesto.   What are the Best Butcher’s Cuts for Grilling? Butcher’s cuts are the steaks without the pedigree of the popular, and higher priced, steakhouse favorites. These cuts are sourced from multiple locations and possess unique flavors and textures that are enhanced when cooked on a grill. Outside Skirt Steak – This steak is the diaphragm muscle, which receives a lot of exercise and creates deep flavor. A surprisingly marbled cut that is exceptionally rich and buttery. It has a thick, strong grain, so cutting against the grain is critical for a tender bite. Bavette – A cut from the bottom sirloin, it’s also known as the “flap meat”. It has a thick grain with a loose texture which crisps up beautifully on the grill. The flavor is very beefy with a hint of minerality. Picanha – The foundation of Brazilian style, this triangular shaped cut is juicy, flavorful with a firm texture. Also known as the sirloin cap and the coulotte, this is a large cut that can be cut into steaks or grilled as one piece. Hanger Steak – A long, coarse grained cut from the plate primal. Moderate marbling adds juiciness while the overall flavor profile is intensely beef-forward with a subtle mineral edge. Flank Steak – A favorite steak with moderate marbling, bold beef essence and a tender bite when cut against the grain.   Pro Tip: Curious about lesser-known cuts? Explore our guide to Underrated Butcher’s Cuts and try something new on the grill.Try This: Grilled Hanger Steak shines with a punchy chimichurri recipe, or make your next taco night legendary with our Flank Steak with Confetti Corn.   What's the Most Tender Steak to Grill If your top priority is melt-in-your-mouth texture, filet mignon is the most tender steak you can grill. Cut from the psoas major, a non-weight-bearing muscle, it’s naturally soft and buttery even without extensive marbling. Take one bite of filet mignon and you’ll know immediately this is a very tender steak. It’s not just your senses, but it is scientifically proven to be the most tender of all steaks using the shear force test. Using this objective method, here is a list of the most tender steaks as identified by meat scientists: Filet Mignon – The most tender steak you can grill, filet mignon delivers a smooth, buttery bite with subtle flavor and an elegant finish. Flat Iron – Well marbled and juicy with excellent beefiness, this steak is best served medium rare to medium, but remains flavorful when cooked to higher temperatures. Cap of Ribeye Steak – Sometimes called “the tastiest cut on the cow” this legendary cut is beautifully marbled, juicy and delicious. Zabuton – A richly marbled cut from the chuck (shoulder) with a buttery texture and robust flavor. It’s also known as the Denver steak. Teres Major – Another gem from the chuck, this is also known as the shoulder tender. Shaped like a small tenderloin, it is packed with deep, savory richness. Tenderness Tip: Filet Mignon is the king of tenderness—but flat iron and Zabuton offer amazing texture at a great value.Try This: Go beyond classic with these Kalbi-Style Tenderloin Kebabs. Quick Decision Guide Can’t decide? Here’s a quick reference to help you pick the perfect steak based on what matters most to you.   Beef Flavor vs. Tenderness If You Want...  Choose...  Bold Beef Flavor  Ribeye, Skirt, Hanger  Maximum Tenderness Filet Mignon, Flat Iron  Cooking Style Cooking Method Best Cut   Quick Sear Ribeye, Strip, Skirt Reverse Sear Thick Ribeye, Porterhouse Marinate & Slice Flank, Skirt, Hanger, Sirloin  Budget Price Point Recommended Cuts   Premium Picks  Filet Mignon, Ribeye, Porterhouse  Great Value Flat Iron, Sirloin, Denver    Pro Tip: Can’t decide? Try multiple cuts with one of our SRF Boxes. They’re curated for variety, value, and unforgettable grill nights.   Tips for Grilling the Perfect Steak Let it Rest Before and After — Bring steak to room temp before grilling. After grilling, rest it 5-10 minutes to retain juices. Season Simply — Salt and pepper go a long way. Let the beef shine. Use High Heat — Get your grill hot (450°F+) to sear and lock in flavor. Don’t Overcook — Use a meat thermometer: Rare: 120-125°F  |  Medium-rare: 130-135°F  |  Medium: 140-145°F Slice Against the Grain — Especially important for flank, skirt, and hanger cuts. Slicing against the grain shortens muscle fibers, making the bite more tender.   More Ways to Master the Grill: Get step-by-step techniques and recipes in our Cooking Guides. Final Thoughts  Whether you're grilling up a celebration-worthy porterhouse or slicing marinated skirt steak for tacos, the right cut makes all the difference. Ribeye, filet mignon, and strip steaks consistently top the charts for their flavor and grill-worthiness, while lesser-known options like flat iron and Denver steak offer surprising tenderness at a great value. The key is to match the cut to your taste preferences, cooking method, and budget. With this complete guide in hand, you’re ready to light the fire and grill the perfect steak every time.       Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

Cowboy Steak vs Tomahawk: What's the Real Difference The cowboy and tomahawk are two impressive steaks. Deciding which one to bring home doesn’t have to be confusing. Both are thick cut, bone-in ribeye steaks but the primary difference is the length of the rib bone. Either one is a frontrunner to win any steakhouse showdown. We get questions about these cuts almost every day. What is the real difference? Is it easier to cook the cowboy? Is the Tomahawk’s long bone just for show – or is there more to it? At Snake River Farms, we have decades of experience cutting and cooking both cowboy and tomahawk steaks. Whether you're deciding what to throw on the grill or what to send as a gift, we’ll walk you through the key differences so you can feel confident choosing the one that fits your moment.   "I have been a long time supporter of SRF. Their product is really unmatched when it comes to the three things I really look for in quality meat; taste, texture and marbling. SRF always hits those markers, creating the perfect balance and bite every time." - Chef Tim Hollingsworth   Table of Contents  What Is a Cowboy Steak?  What Is a Tomahawk Steak?  Cowboy and Tomahawk: Same Cut, Different Style  Which Steak Should You Choose? Our Expert Perspective   FAQs About Cowboy Steak vs Tomahawk  How to Choose the Right Steak for You        What Is a Cowboy Steak? The cowboy is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. This gives the cowboy steak a hearty, eye-catching appearance.  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come.   What Makes a Cowboy Steak a Cowboy Steak? This steak is defined by its size and structure. Unlike a boneless ribeye, the cowboy includes a portion of the rib bone, adding weight, visual impact, and flavor during cooking. SRF Cowboy Steaks are generously cut to the full width of the rib bone, and include two signature muscles: the tender longissimus dorsi (eye of ribeye) and the flavorful spinalis (ribeye cap), separated by rich kernel fat that renders beautifully when seared or grilled. Want to dive deeper into this bold, bone-in classic? Check out our full Cowboy Steak Guide for expert tips, cooking methods, and why it’s one of our most impressive cuts. Understanding the Cowboy Steak   Frenched bone length: About 2 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine grained center eye surrounded by the succulent cap.    “This Wagyu cowboy ribeye and the thickness was amazing. Tender, juicy and great taste! I’m a SRF customer for life! I’ve tried other meat companies. SRF has great products, well packaged, and fair price.” - Vincente G., Verified Buyer    How to Cook a Cowboy Steak for Maximum Flavor  The Cowboy Steak is a large, thick-cut bone-in ribeye with bold flavor and an eye-catching presentation. Averaging 2.5 pounds, it features a signature Frenched bone and the kind of marbling that delivers both richness and tenderness in every bite. Its impressive size and shape make it a natural centerpiece for any special occasion. To bring out the best in this steak, cook to medium-rare or medium to allow the marbling to fully render. The reverse sear method is ideal—it ensures even doneness throughout and finishes with a beautifully caramelized crust.   Here is step by step guide to reverse sear a cowboy steak using an oven and stove top: Season - Heat oven to 250°F to 275°F degrees. Season steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan. Cook - Place the pan and steak in the oven. Bake until the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 20 minutes.  Rest - Remove steak from oven, loosely cover with foil and allow it to rest for 10 to 15 minutes.  Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on both sides and the edges for 60 to 90 seconds to form a beautiful crust. Serve. This method also works outdoors on a gas or charcoal grill. Set up the grill with two cooking zones, a hot side and a cool side. Place all the coals on one side of the grill for the hot side and leave the other side open for the cool side. On a gas grill turn the burner on one side and leave the other burner off.  The steak can be moved to control temperature and avoid charring. Since the cowboy is a richly marbled steak the fat dripping on the coals can cause flare-ups on the hot side. When this happens, move to the cool side.  Ready to try it yourself? Follow our step-by-step Reverse Seared Cowboy Steaks with Chimichurri recipe for a flavorful finish—and don’t forget to stock up on the star of the show. Shop our Cowboy Steaks to bring this impressive cut to your table.       What Is a Tomahawk Steak? Like the cowboy, the tomahawk is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. The primary difference is the length of the rib bone. It extends about 12 inches beyond the steak which gives the tomahawk a striking, jaw-dropping appearance.  The steak is called a tomahawk because of its resemblance to the Native American tool of the same name. A tomahawk is a single-handed axe that was made with a wooden handle and stone head attached with a leather cord.   What Makes a Tomahawk a Tomahawk? The tomahawk steak is a thick-cut ribeye steak with the rib bone left in place. This sounds like the description of a cowboy steak, but the tomahawk has a frenched rib bone that is about 10 to 12 inches in length. Although the primary portion of both steaks is almost identical, the long rib bones give the tomahawk a distinctive appearance.  SRF tomahawk steaks are cut the full width of the rib bone which equates to a  thickness of about 3-inches. The tomahawk is cut from the rib primal and contains at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis or outer section. These two muscles are separated by an unctuous layer of kernel fat. The entire steak contains an intense amount of rich intramuscular fat (or marbling) which gives the ribeye its hearty beef flavor and juiciness.  Ready to find your perfect tomahawk? Explore our full guide to choosing the ideal cut and shop our premium American Wagyu tomahawk steaks to bring it home.   Understanding the Tomahawk Steak Frenched bone length: about 10 to 12 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine-grained center eye surrounded by the succulent cap. Flavor and tenderness on par with cowboy, but the long bone puts an emphasis on presentation.   “Finally ordered the Wagyu tomahawk ribeye and was so happy when the box arrived. I salted it once it thawed and dry brined it in the fridge for a few days. Then, the real stuff happened! Placed it in the pellet smoker till it hit my desired temp then used some of the fat off the steak and rendered it so I can sear it in a pan in its own fat for the ultimate crust. Tasted it on its own and tasted it with my compound butter with bone marrow. Excellent steak! Excellent quality and marbling. Thank you Snake River Farms for such an excellent product and such a beautiful cut. I’ll be back for more soon!” - Bobby, Verified Buyer     How to Cook a Tomahawk Steak Like a Pro The tomahawk a large steak weighs in about 2 ½ lbs., because it has a high amount of marbling, cooking to medium rare or medium allows the marbling to fully render and produces the best flavor and texture.  The reverse sear is an excellent method for a cut of this size since it cooks the entire steak consistently. The steak is then seared to create a crisp, flavorful crust. You can cook a tomahawk steak outdoors using a charcoal or gas grill. Start the steak at a low temperature of about 250°F to 275°F to evenly cook it from edge to edge, then finish it on a hot grill. For a charcoal grill with a lid (like a Big Green Egg or Weber kettle) light a full chimney of charcoal. When fully lit, arrange the coals on one side of the grill and leave the other side open with no coals. Close the lid and adjust the vents so the temperature is 250°F to 275°F. (If using a Big Green Egg, you can also set up indirect cooking with a ceramic convEGGtor.) For gas grills, light one burner and leave one off. Close the lid and adjust the burners so the temperature is 250°F to 275°F. Season the tomahawk generously with kosher salt or your favorite steak rub.  Place steak on the cool side so the indirect heat. Close the lid and cook until the internal temperature of the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 15 minutes. When you check the temperature, inspect the steak to see how it is cooking. Flipping the steak helps maintain a consistent cook. When the steak comes to your desired temperature, remove and put on a platter. Open all the vents or turn the burners on high. Sear the tomahawk on all sides to achieve a golden brown exterior.  Use tongs and sear the thick sides to crisp up the fat cap.  Let rest for 5 to 10 minutes and serve. Indoors start in the oven at 250°F to 275°F to bring the steak to temperature and finish on a hot skillet. See the “How to Cook a Cowboy Steak for Maximum Flavor” section above for a full guide.   Want to see the reverse sear in action? Try our chef-tested tomahawk recipes like the Reverse-Seared Tomahawk with Lemon and Herb Butter or the Coffee Crusted Tomahawk with Charred Scallion Chimichurri to bring out the best in this epic cut.   Cowboy and Tomahawk: Same Cut, Different Style The cowboy and tomahawk are both large, bone-in ribeye steaks packed with rich marbling, full flavor and tender texture. They both have a fine-grained center eye surrounded by a layer of fat and the luxurious exterior cap. For practical purposes, they are the same cut but in the world of culinary theatrics, the tomahawk is the more photogenic and provides the greatest impact. Here is a side-by-side comparison.   FEATURE COWBOY STEAK TOMAHAWK STEAK  CUT TYPE Thick-cut ribeye Thick-cut ribeye BONE-IN Yes Yes BONE LENGTH About 2 inches  About 12 inches  MARBLING Intense marbling Intense marbling  FLAVOR  Tender, juicy, bold beef flavor  Tender, juicy, bold beef flavor  COOKING METHOD  Reverse sear, grill Reverse sear, grill  COOKING NOTES  Smaller bone length fits 10 or 12" skillet  Long bone requires a flat surface for pan searing  PRICE POINT SRF Gold®: $158 SRF Gold®: $189 BEST FOR  High-quality casual meals. To elevate a weekend grilling session. Higher end gifting.  Special occasions. Maximum visual appeal. Wow-factor dinners. Gift giving for high impact.          Which Steak Should You Choose? Our Expert Perspective Honestly, you can’t go wrong with either of these impressive steaks. Each thick-cut bone-in ribeye is tender, rich and packed with juicy flavor. Any steak lover will jump at the opportunity to dig into these feast-worthy cuts. Here are some factors to consider: Flavor Comes from the Cut, Not the Bone Length The length of the bone doesn’t impact the taste; instead, it’s all about how the steak is cooked to ensure the fat melts perfectly throughout the cut. Both the cowboy and tomahawk steak come from the rib primal, the specific source of high-quality ribeye cuts. This section contains rich marbling that creates tenderness and exceptional beef flavor. Steaks cut to 3 inches are rare and offer a robust dining experience.   Why We Offer Both Cowboy and Tomahawk Steaks Choosing a steak is based on personal preference and the dining occasion. For the more practical home cook, the additional cost of a tomahawk doesn’t pencil out. The shorter frenched rib bone makes the cowboy steak easier to cook in a standard sized skillet and to fit on smaller grills.  For fans of the tomahawk steak, the chorus of oohs and aahs that fill the air when a tomahawk is placed on the table is a priceless experience. This is the steak that is a show-stopping centerpiece, where the dramatic presentation of a tomahawk takes center stage. Gifting: Both cuts make amazing gifts. Whether you're celebrating Father's Day or sending a gift box for a special occasion, you can’t go wrong with either steak. A single steak makes a great gift or choose a curated SRF box for a greater impression.   Tomahawk TreasuresA gift box with two SRF Gold® tomahawk steaks is one of our most spectacular gifts.  The Great GiftA SRF Gold® cowboy steak is accompanied by SRF Black® ribeyes and 2 SRF Gold® NY strips to create a steakhouse experience in a box.  Steak SubscriptionsA Snake River Farms steak subscription lets you send high-quality steaks like these directly to your door, making both cuts available for every type of occasion.   Still deciding between a cowboy steak and a tomahawk? Here are answers to some common questions to help you choose with confidence. Frequently Asked Questions about Cowboy Steak vs. Tomahawk Are Cowboy and Tomahawk Steaks the Same Cut?  Yes, both steaks are sourced from the rib primal and except for the length of the rib bone are the same steak. Key Points/Details: Both steaks are thick-cut bone-in ribeye steaks. Cut the full width of the rib bone making them a hefty 3-inches thick. Made up of at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis, also known as the cap of ribeye. Intensely marbled with generous intramuscular fat which provides hearty beef flavor and juiciness. Which One is Easier to Cook?  While both steaks are simple to prepare, the cowboy steak’s shorter rib bone makes it easier to cook in most cast iron skillets, grills and smokers. The cowboy has a shorter frenched bone that fits in standard size skillets and smaller grills. The tomahawk’s longer bone does not fit in smaller or deeper skillets, but preparing it is still straightforward. Why is it Called a Cowboy Steak?  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come. How to Choose the Right Steak for You There is no right or wrong when it comes to comparing the cowboy to the tomahawk steak. Both are savory bone-in ribeye steaks, but here are some things to keep in mind: Think About Your Grill or Oven Size Key Point: If you have a smaller grill or pan, the tomahawk may be a challenge to fit, so the cowboy steak could be the better choice.Curious why thickness matters more than weight? Learn how we cut our steaks for ideal cooking results—no matter the cut—in our guide to SRF steak thickness. Read the article.    Choose Based on the Occasion Cowboy Steak: Best for weekday indulgences or casual get-togethers where you want to elevate the dining experience. Perfect for grilling up a delicious meal with ease. Tomahawk Steak: Ideal for big occasions—think special dinners, celebrations, or gifting as a showpiece. Hosting a dinner party? Whether it’s a girls’ night or a guys’ night in, you can easily swap in a cowboy or tomahawk steak to elevate the menu and make your gathering unforgettable.   Still Can’t Decide? Try Both! Key Point: If you’re still on the fence, consider ordering both cuts for a steak-tasting night or a side-by-side cooking experiment. Gift Solution: E-gift cards are a perfect option for those who want to let someone choose their steak based on personal preferences.   Whether you lean toward the rugged cowboy or the dramatic tomahawk, both cuts deliver rich flavor and striking presentation. Thanks to the incredible marbling of our American Wagyu, you can’t go wrong either way—just pick the one that fits your occasion.     Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

How to Cook Wagyu Steak Want to know how to cook Wagyu steak like the pros? With its rich marbling and luxurious texture, Wagyu deserves special attention—and the right technique makes all the difference. Whether you're preparing a steakhouse-style dinner at home or trying this prized cut for the first time, a few pro tips will help you get it just right.Learn how to cook Wagyu steak to perfection with the best techniques and tips to enjoy a tender, juicy, and flavorful dining experience. Table of Contents  Choosing the Right Cut  Preparing Wagyu Steak  Cooking Methods for Wagyu Steak  Resting and Serving Wagyu Steak   Common Mistakes to Avoid  Go Forth and Grill    Choosing the Right Cut As anyone who has surveyed a meat counter knows, there are many different steak cuts. Steak is defined as “a thick cut of beef” which doesn’t narrow down your choices. The most popular cuts are the ones featured on steakhouse menus, and all come from the rib and loin sections of beef cattle. These include: Ribeye - The ribeye is intensely marbled with a bold beefy flavor and tender texture. The ribeye has a center eye and an outer cap of ribeye separated by a swath of fat. Look for thick cut steaks with abundant flecks and streaks of marbling. Strip – A strip steak is highly marbled with excellent flavor and a slightly firm texture. Each steak has an external fat cap on one side and a large uniform section that is easy to slice and yields very little waste. Filet Mignon – Prized for its incredible tenderness and mild flavor, the filet mignon has a fine buttery texture that melts in your mouth. A boneless cut without a fat cap and light marbling, this steak has a mild beef flavor. Sirloin – Lean, flavorful, and a bit on the chewier side, sirloin is one of the most popular cuts for good reason. It’s more budget-friendly than the steaks listed above, making it a smart pick when you're serving a crowd.   Explore our full lineup of American Wagyu     Preparing Wagyu Steak Preparing American Wagyu steak starts well before it hits the heat. In the section below, we’ll walk through essential steps like thawing, seasoning, and bringing your steak to room temperature. Each one is designed to help you get the most out of your investment.   How to Properly Thaw Wagyu Frozen steaks retain their quality when slowly thawed in a refrigerator. Set frozen steaks on a plate or rimmed pan to catch any drips and place in the refrigerator. Thin steaks will thaw overnight, and larger steaks may take 48 hours. Plan ahead and thaw slowly to maximize the quality of Wagyu steaks. Meat scientists at Texas A&M have found that quickly freezing and slowly thawing beef has little to no impact on quality. At Snake River Farms, we use a blast freezer set to -20°F to reduce freezing time and minimize the formation of ice crystals, helping preserve the steak’s texture and flavor. Want a step-by-step guide? Check out our full article on how to thaw a Wagyu steak to make sure your steak is perfectly prepped every time. Should you Season Wagyu? Wagyu beef possesses a rich flavor which is enhanced by simply seasoning with kosher salt. If preparing Wagyu for the first time, this is an excellent way to discover its unique flavor profile. Even with its rich, beefy flavor, don’t hesitate to use your favorite seasonings and rubs. Personal preference plays a big role in finding the best way to season your Wagyu steak. Looking for the perfect finishing touch? Explore our full selection of gourmet salts to enhance the flavor of your Wagyu steak. Bringing the Steak to Room Temperature Many chefs and grill masters recommend letting a steak sit at room temperature so it will cook quickly and evenly. This is a tip that you’ll also find in many books and websites. J. Kenji Lopez-Alt, James Beard award winning author of The Food Lab took the time to put this to the test and found resting at room temperature has little impact on the finished quality of a steak. If you decide to let your steak sit at room temperature prior to cooking, do not let it sit longer than 2 hours – the maximum amount of time the USDA recommends for food safety. Cooking Methods for Wagyu Steak Cooking Wagyu steak requires a thoughtful approach to highlight its exceptional marbling and flavor. Below, you'll find three proven methods: pan searing, grilling, and sous vide. Each technique offers a unique way to bring out the best in your steak.   Pan-Seared Wagyu This simple method sets an even, golden brown crust on a steak’s exterior and allows the option of adding flavor through the use of aromatics and butter-basting. This simple method sets an even, golden brown crust on a steak’s exterior and allows the option of adding flavor through the use of aromatics and butter-basting. Best Pan to Use – A cast iron pan is the ideal tool for pan-searing steaks. A thick heavy pan holds heat for a long period of time and sears a steak quickly so the interior does not overcook. Best Oil or Cooking Medium – A neutral vegetable oil is a good choice for pan-searing steaks. There are many sources that cite the benefits of Wagyu tallow which has a high smoke point and imparts additional flavor to the steak. It’s an excellent option if you have it on hand. Pan-Searing Guide SeasonHeat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of steak with salt and pepper. SearPlace steak, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. FlipTurn steak over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. Serve.   Want to see the pan-searing method in action? Watch our quick how-to video to learn how to achieve a perfect crust, use aromatics like a pro, and finish your steak with a rich butter baste:            Grilling Wagyu Grilling steak is a time-honored method, especially popular during the warmer months. Charcoal grilling, in particular, adds distinctive flavor and texture. While any cut can be grilled, thick steaks (at least 1 ½") with more marbling such as ribeye or strip steak are preferred. Use a 2-zone set-up with your grill. For charcoal, put all the hot coals on one side and leave the other side empty. This creates a hot side for searing and a cool side for bringing the steak to your preferred temperature. This also gives you a side to move the steak as melted fat hits the coals and flares.   Grilling Guide Generously season steak with kosher salt. Set up your grill with 2 cooking zones, leaving the vents open all the way. Place steaks on the cool side of the grill and close the lid. Flip the steaks and check their temperature every 3-4 minutes. The targets are 110°F for medium-rare or 120°F for medium. When the desired temperature is reached, move the steaks to the hot side of the grill to do a final sear. About 1 minute per side. It’s fine to flip the steaks again if you desire a deeper char. Remove the steaks and place on a cutting board. Rest 5 to 10 minutes. Serve.   Want to level up your grilling game? Check out these expert tips and guides to help you get the most out of your grill set-up: Grilling Essentials The Ultimate Grill Guide Gas, Charcoal, or Wood? Here's How Each Impacts Flavor   Ready to see it in action  Watch this quick video for a step-by-step look at the 2-zone grilling method and tips to get that perfect sear every time:             Sous Vide Wagyu Sous vide is a surefire method to cook a Wagyu steak with an interior that is evenly pink and juicy from edge to edge. It’s the ideal method for anyone who wants total control and consistent, even results every time. Sous vide temperatures differ from conventional methods. Since the steak is cooked in a moist environment, it’s best to use higher temperatures. Set your immersion circulator (the sous vide device) to these temperatures: Rare - 115°F Medium-rare - 125°F Medium - 135°F The time to cook a steak using sous vide varies depending on its size and thickness. In general, the minimum cook time is 1 hour. While it’s technically possible to sous vide a steak for several hours due to the precise temperature control, cooking it too long can result in a steak with an overly soft texture. Filet mignon should be cooked for less time since this cut has less marbling and can dry out more easily. Rare - 1 to 2 hours Medium-rare – 1 to 3 hours Medium – 1 to 4 hours   For food safety reasons, do not cook steaks for more than 3 hours when the  temperatures is set at less than 130°F.   Sous Vide Guide   Set up a water bath and select the desired temperature on the immersion circulator. Generously season steak with kosher salt. Place steak in a vacuum seal or ziplock bag. Add aromatics like garlic, rosemary, etc. if desired. Seal bag. Set the sealed bag in the water bath and cook using the recommended times. When ready, pull the bag from the water bath. Open the bag and remove the steak. Place on a plate and pat dry with paper towels. Coat a cast iron pan with a layer of neutral vegetable oil and heat over high heat. When the oil begins to smoke, place the steak in the pan and sear for about 1 minute. Flip and sear the other side. The steak is fully cooked, so sear just long enough to set a golden crust. If preparing a thick steak, use tongs to hold the steak on edge and sear the sides. There’s no need to rest a sous vide cooked steak. Serve immediately.   Curious how sous vide works with American Wagyu? Watch this step-by-step video to see how sous vide delivers edge-to-edge perfection—and how to finish with a sizzling sear that locks in flavor.         Resting and Serving Wagyu Steak Once you’ve cooked a beautiful steak, it’s important to properly rest and serve it. In the preparation instructions above, there is a note to rest your Wagyu steak. After the steak has reached your desired temperature, place it on a cutting board and let it rest for 5 to 10 minutes. Resting allows the temperature to equalize throughout the entire steak and gives time for the muscle fibers to reabsorb the natural juices. If you cut a steak open when it comes directly off the grill or skillet, it will release the juices onto the cutting board. This is a simple step that makes a big difference. Steaks are the most tender when sliced against the grain. The muscle fibers of a steak run in a specific direction which is with the grain. Cutting the steak perpendicular to the grain shortens the muscle fibers and makes the steak more tender.   Common Mistakes to Avoid Overcooking your Wagyu steakCooking to high temperatures causes the muscle fibers to contract and displace the moisture and fat making a steak tough and dry. Using too much (or not enough) seasoningWagyu steaks are naturally flavorful, but seasoning with kosher salt is a fundamental enhancer and helps beef’s inherent qualities blossom. Using your favorite rub with aromatics and seasonings adds additional flavor components. Conversely, using too much salt or rub overpowers the natural Wagyu flavor and has a negative effect on a steak’s natural goodness. Not resting properlyResting your steak allows the temperature to equalize throughout the entire cut and the natural juices are reabsorbed. Skipping this crucial step results in a loss of the juices.   Avoid the most common steak mistakes—Wagyu deserves better. Take your technique to the next level with these tools and tips designed to help you cook with confidence: The #1 Tip for Cooking Steak Perfectly Every Time Explore Our Collection of Salt & Gear Shop the Superfast Thermometer   Go Forth and Grill Here’s a quick recap of key tips to help you cook American Wagyu like a pro: Choose the cut that suits your taste and occasion. Thaw your steak slowly in the fridge for the best texture. Season simply with kosher salt—or use your favorite rub to layer on flavor. Pick a cooking method that fits your style and gear: grill, pan-sear, or sous vide. Use a meat thermometer for precision—don’t rely on guesswork. Let your steak rest for 5 to 10 minutes before slicing and serving. American Wagyu is more than a meal—it’s an experience. With just a little preparation and the right technique, you’ll serve up a steak that’s rich, tender, and unforgettable. Now fire up that grill (or cast iron) and enjoy the delicious difference.    

Zest Up Your Grill Game: Citrus Marinade for Steak & More Have you ever cooked a beautiful steak, only to feel like something’s missing? You nailed the temperature. The crust looks perfect. But maybe you’re craving a little extra dimension — something to lift and highlight the natural richness of the meat. At Snake River Farms, we know our American Wagyu and Kurobuta pork don’t need a marinade to taste incredible. These cuts are richly marbled and packed with flavor straight out of the package. But when you want to add a fresh twist or a seasonal spin, citrus is one of our favorite ways to enhance what’s already there — not mask it. A splash of lemon juice, a spoonful of zest, even grilled citrus slices can bring unexpected brightness that complements the deep, savory profile of our meats. To help you bring this technique into your own kitchen, we teamed up with our go-to grill masters Adam McKenzie and Chad Montano to share expert tips, recipes, and pairings that’ll give your steak night a fresh upgrade.   Why Use Citrus in Steak Marinades? Citrus has long been a secret weapon in kitchens around the world. Its acidity adds balance and brightness, while the zest and juice infuse dishes with layered flavor. From lemons to blood oranges, each fruit brings its own personality to the plate.   "We’ve started using citrus juice in compound butter or mixing it with Japanese barbecue sauce for a glaze," says Adam McKenzie, cookbook author and grill expert. "It brings a balance that enhances without overpowering."   Ready to try it? Marinate our Kurobuta Pork Tenderloin and fire up the grill.    Adam McKenzie @ThisJewCanQue Adam lives in Denver, Colorado, where he grills year-round on his Traeger's. He’s a dad to 3-year-old twins, a K-8 STEM teacher and a cookbook author who’s all about making approachable meals. His backyard is his test kitchen where citrus plays a starring role.     Selecting the Right Citrus Not all citrus is created equal. Some varieties bring intense acidity, while others offer floral sweetness or a splash of color that elevates your presentation. "Meyer lemons have that perfect mix of tart and sweet, which is great in a compound butter," Adam explains. "Blood oranges add color and depth to sauces and glazes, and they look amazing in photos." Here are a few of our favorite citrus options for steak marinades: Lemon: Classic and versatile, adds sharp acidity Lime: Punchy and bold, perfect for carne asada or tacos Orange: Slightly sweet, pairs beautifully with pork and beef Grapefruit: Bittersweet and complex Meyer lemon: Milder and floral Blood orange: Visually stunning with deep, rich flavor   When shopping for citrus, Adam recommends choosing fruit that feels heavy for its size. That usually means it’s juicy. Bright, smooth skin is another good indicator of freshness. Chad suggests visiting farmers markets or local shops where produce turnover is high and quality is top-notch. How Citrus Tenderizes Steak So how exactly does citrus interact with steak? It’s all about the acid. The natural acidity in citrus juice can help break down muscle fibers, which is useful when working with tougher cuts. But with our tender American Wagyu, citrus is less about tenderizing and more about balance. How long should you marinate steak in citrus? Thin cuts like skirt or flank steak: 30 minutes to 2 hours Thicker cuts like ribeye or NY strip: 2 to 4 hours Marinating too long can actually toughen the surface or start to "cook" the meat with acid. We recommend using citrus juice as part of a balanced marinade that includes fat (like olive oil) and seasoning (like herbs, spices, and salt). For our more luxurious cuts, try a quick citrus glaze or compound butter right before serving instead of a full marinade. Pro Tips from Team SRF We turned to two of our favorite flavor experts for real-life ways to use citrus in your grill game. Chad Montano and Adam McKenzie are long-time friends of SRF, and they’ve got citrus tricks that are easy to try and big on flavor. To turn up the flavor on this guide, we called in two of our favorite culinary pros. Chad Montano and Adam McKenzie — longtime SRF collaborators — shared their go-to ways to make citrus the star of your next grilling session. Their tips are simple, bold, and built for big flavor.   Start Simple  If you’re new to cooking with citrus, keep it easy. "Keep a few lemons and limes in the fridge and add a little at a time," Adam says. "You’ll find your groove fast."Start by adding lemon juice to your marinade or squeezing lime over steak tacos. A touch of orange zest in a vinaigrette goes a long way.   Grill the Citrus  Here’s a game-changer from Chad Montano, professional food photographer and grill fanatic: "Cut a lemon in half, season with olive oil and salt, then sear it on a hot grill. It breaks down the fruit, brings out the sweetness, and adds a smoky note." Use the grilled juice in marinades, salsas, and glazes. It adds an extra layer of flavor you can’t get from raw juice alone. Use the Whole Fruit  Juice is great, but don’t stop there. Zest brings concentrated oils and intense aroma. Even grilled slices can be served alongside for visual appeal and added punch.   "I’m half Mexican so limes are a big part of my cooking," Chad shares. "For a good Mexican marinade, I like to incorporate lime juice and zest."   Whether you’re grilling flank steak for tacos or searing a thick-cut filet, citrus provides the contrast that makes bold beef flavors pop.   Chad Montano @BrieWilly Chad is a professional food and lifestyle photographer from San Diego, California. He’s been cooking since he was a kid inspired by his grandma’s home-cooked meals. He combines his two passions to create high-quality content for restaurants and brands in the food industry.       Pair It with Premium Cuts  Our American Wagyu and Kurobuta pork are rich and buttery. A citrus marinade or glaze complements that richness perfectly without taking anything away.   "A family favorite is SRF Kurobuta pork tenderloin marinated with pureed local peaches, orange juice and zest, and a little Japanese BBQ sauce," Adam says. "Serve it with grilled peach salsa, lime juice, red onion and cilantro. Start the pork low and slow, then do a quick sear on high heat."   Try these recipes for more inspiration:   Grilled NY Strip Steak with Citrus Caper Herb Sauce Tequila Lime Flank Steak Tacos How to Make the Best Carne Asada Crispy Smoked Kurobuta Pork Belly Tacos with Serrano-Orange Glaze Grilled Pork Belly Skewers with Chili Lime Salt          Brighten Up Your Grill Routine Citrus isn’t about covering up flavors. It’s about adding brightness, depth, and a touch of surprise to what’s already excellent. At Snake River Farms, we believe in making every meal extraordinary. Adding citrus to your culinary toolkit is one of the easiest ways to elevate the experience — whether you’re grilling for the family or hosting a summer dinner party. So go ahead. Grab a few lemons, fire up the grill, and let your steak soak up the sunshine. Simple Steak Marinade  This quick, citrus-forward marinade adds bright, aromatic depth to SRF beef. Try swapping in ½ tablespoon of dried rosemary if fresh isn’t on hand. For an extra pop of flavor and presentation, add thin lemon slices to the marinade—and save a few to garnish the finished steak.   INGREDIENTS ½ cup extra virgin olive oil 4 cloves garlic, thinly sliced 1 tablespoon fresh rosemary 3 tablespoons fresh lemon juice 1½ tablespoons kosher salt 2 teaspoons black pepper   INSTRUCTIONS Combine all ingredients thoroughly in a bowl. Transfer to a plastic bag or shallow container and marinate steaks. Marinate for at least 30 minutes and up to 12 hours, then cook using your favorite method.   Ready to try it? Marinate our American Wagyu Outside Skirt Steak and fire up the grill.     Ready to Taste the Difference? Explore our selection of American Wagyu steaks and Kurobuta pork, then try your own spin on a citrus glaze or marinade. Whether you’re looking to impress guests or just treat yourself, it’s the kind of upgrade you’ll taste in every bite.   Need help picking the perfect cut? Our team is always here to help. Reach out or check out our full recipe library for more ideas.    

Girls Night Dinner Ideas: A Skewer Party with Bold Summer Flavors Summer is the perfect time to gather your friends, open a bottle of wine, and enjoy a vibrant, unfussy dinner outdoors. If you’re looking for girls night dinner ideas that feel elevated but effortless, this is one of our favorites: grilled Wagyu skewers, fresh herbs, seasonal vegetables, and mezze-style sides that are as pretty as they are delicious. We teamed up with Chef Sarah Kelly—owner of White Rabbit in Boise and a regular contributor to the SRF recipe collection—to build a colorful summer menu ideal for a relaxed evening with friends. Think herb-marinated American Wagyu, easy-prep sauces, and grilled flatbread that turns into the perfect edible utensil. This is girls night done right.   The Vibe: Laid-Back, Colorful, and Wine-Friendly This isn’t a formal dinner party—it’s a flavorful, free-flowing spread that lends itself to grazing and good conversation. Here’s how to set the mood: A casual outdoor setup with string lights or candles Mezze-style serving platters for easy sharing Crisp rosé, sparkling water, and fresh herbs as garnish Music that sets the tone—think upbeat, relaxed, and summery   Want to elevate the wine experience? Check out our guides on how to select the best wine with steak and how to pair salami and wine for tips that pair beautifully with this girls night menu. A skewer party brings color and variety to the table without a lot of prep. Let guests build their plates, pour a glass, and enjoy the moment.   Summer Skewer Party Menu for Girls Night This menu serves 6–8 and focuses on variety, fresh herbs, and high-quality ingredients. Use it as a full dinner party plan or a flexible foundation you can modify based on what’s in season.Here’s what’s on the menu: Main: SRF Beef Tenderloin and Veggie Kebabs with an Herby Marinade Sides: Marinated Feta | Grilled Caesar Salad Dessert: Cornmeal Blueberry Shortcake with Whipped Cream and Blueberry Compote Herb-Marinated American Wagyu Tenderloin and Veggie Skewers Other countries and cultures refer to meat on a stick as kabobs, kebabs, brochettes, souvlaki, or skewers, but I just call it “delicious.” Snake River Farms tenderloin pieces are the featured beef here. The marinade contains fresh herbs and a wealth of spices to add Mediterranean flavors to the tender American Wagyu beef. Choose vegetables that are in season. Red onion, poblano peppers, pineapple, summer squash and heirloom tomatoes are good choices, along with pretty peaches and plums for color and sweetness. Why it works: Tenderloin tips are buttery-soft and cook quickly on the grill. A bright, herb-packed marinade adds bold flavor and complements grilled vegetables beautifully. KEY INGREDIENTS: 1–2 packs SRF American Wagyu Tenderloin Pieces 2 poblano peppers, sliced 1 red onion, quartered 2 yellow squash, sliced 1 cup cherry tomatoes 1 cup pineapple chunks Skewers (wooden or metal)   FOR THE MARINADE: 1 bunch cilantro 1 bunch parsley ½ cup olive oil 2 tablespoons lemon juice 1 garlic clove 1 teaspoon cumin ½ teaspoon cardamom Salt to taste   INSTRUCTIONS: Blend marinade ingredients until smooth. Reserve ¼ cup for serving. Toss tenderloin pieces in remaining marinade. Cover and chill at least 1 hour. Thread beef and veggies onto separate skewers. Grill beef skewers over medium-high heat, about 2–3 minutes per side. Grill veggie skewers until tender and lightly charred. Serve with extra sauce for dipping.   Get the full recipe here   Pro Tip: Separate skewers for beef and veggies prevent overcooking and let you manage doneness easily.   Herby marinade & dipping Sauce This marinade is inspired by zhoug, a spicy Mediterranean condiment. It also doubles as a dipping sauce for the skewers. Make this first. Shortcut: Purchase chili garlic crunch and mix with olive oil for a quick marinade. Why it works: Zhoug brings zesty heat and herbal depth to any grilled dish. It’s great as both a marinade and a dipping sauce.   KEY INGREDIENTS: 2 bunches cilantro 1 bunch parsley 1 bunch basil 1 bunch chive 2 jalapeños, seeds removed 1 teaspoon ground cloves 1 teaspoon ground cardamom 1½ teaspoons ground cumin 1½ teaspoons ground coriander 2 teaspoons salt 2 teaspoons crushed red pepper flakes ½ cup fresh lemon juice (3 to 4 lemons) 2 cups extra virgin olive oil, divided   INSTRUCTIONS: Place all ingredients and 1 cup of the olive oil in a food blender. Reserve a few sprigs of basil and cilantro for garnish. Blend on medium and work your blender up to high speed. Stop and push herbs down to mix all ingredients. Continue the blend/push cycle until all ingredients are incorporated for a pesto-like consistency. Don’t over mix. Remove half of the blended sauce from the blender and place in a serving bowl. This is your finished sauce. Add the remaining cup of olive oil to the sauce in the blender. Blend on high until incorporated. This is your marinade for the vegetables and the meat.   Pro Tip: Use leftovers on eggs, sandwiches, or grilled fish—it’s endlessly versatile.       Marinated Feta Aromatics are quickly roasted to bring out their flavor and added to olive oil to create a rich marinade for salty feta cheese. Use a good quality extra virgin olive oil for the best results. Why it works: Feta soaks up aromatic oil like a sponge. It’s creamy, salty, and the easiest make-ahead snack for any party board.   KEY INGREDIENTS: 1 pound block feta, cut into large cubes 4 cloves garlic, thinly sliced 1 lemon, zested into strips using a peeler 3 bay leaves 1 tablespoon crushed red chili flakes 1 cup extra virgin olive oil    INSTRUCTIONS:  Place a small pan on high on the stove top. When hot, add the garlic to the dry pan and let it slightly char. Turn heat to low. Add the lemon strips and bay leaves and let cook for 30 seconds or so to release some flavor. Turn the heat off and add the chili flakes and olive oil. Cube the feta block and place in a container. Pour the oil mixture on top of the feta. Let sit for at least 1 hour or in the fridge overnight. When ready to use, pull from the fridge 1 hour prior to serving so the oil comes to room temperature.  Pro Tip: Serve with warm flatbread or crusty sourdough to soak up the infused oil.   Grilled Caesar Salad Quickly searing the half heads of romaine on the grill adds a hint of char and bitterness to this salad. For the grilled lettuce, I suggest romaine but substitute any hearty green such as kale, treviso or escarole.   Why it works: Grilling romaine adds smoky depth. The creamy, anchovy-forward Caesar dressing and pistachios make it rich, salty, and unforgettable.   KEY INGREDIENTS:  4 to 6 heads baby romaine, halved with root piece intact ¼ cup shelled pistachios, chopped  DRESSING INGREDIENTS: ¾ cup grated parmesan, divided 1 cup mayonnaise ½ cup pitted Castelvetrano olives 2 tablespoons Dijon mustard  3 anchovy filets, rinsed  ¼ cup lemon juice  1 teaspoon salt  1 teaspoon black pepper  3 cloves garlic, coarsely chopped 1 cup extra virgin olive oil  1 bunch parsley, divided   INSTRUCTIONS:  Reserve ¼ cup parmesan and a few parsley sprigs for garnish. Place the remaining ingredients, except the olive oil, in a blender. Blend on medium and slowly add the oil. Do not blend too long or the mayonnaise will separate. This will take about 1 minute. The dressing should be creamy and coat the back of a spoon. If it is too thick, add a bit more lemon juice or a few tablespoons of water. This will be more dressing than needed for the salad. Serve the remaining dressing as a sauce on your skewer platter. Rub the halved romaine pieces with a small amount of olive oil and season with salt and pepper. Grill flat side down on a medium-to-high grill just long enough to get a slight char. Do not cook too long or the greens will wilt and turn soft. Arrange the grilled lettuce on a platter. Drizzle dressing on top and garnish with parmesan, pistachio and fresh parsley. Pro Tip: Grill lemons alongside the romaine and squeeze them over before serving for extra zing.   Cornmeal Blueberry Shortcake with Whipped Cream There are three components to this shortcake — the cake, blueberry compote and whipped cream. Make the compote and whip the cream the day before to save time. You’ll be ready to finish the dessert quickly when it’s time to serve. Use a 10 inch cast iron pan for a shortcake with nice crispy edges. Why it works: This rustic shortcake balances the crunch of cornmeal with juicy summer blueberries. It’s unfussy and perfect with a dollop of fresh whipped cream.   KEY INGREDIENTS: 1¼ cup all-purpose flour, plus 1 tablespoon  ¾ cup granulated sugar, plus 2 tablespoons for sprinkling  ½ cup cornmeal  1½ teaspoons kosher salt  1 teaspoon baking powder  10 tablespoons melted unsalted butter  1 cup sour cream  1 lemon, zested  2 eggs 1 teaspoon vanilla extract 2 cups blueberries, divided INSTRUCTIONS:  Heat the oven to 350°F.  Place the cast iron skillet in the oven.  You can make the dough in a mixer or stir by hand. Place all the dry ingredients in a mixing bowl.  In a separate container, add the wet ingredients (except the melted butter) and stir.  Add the wet ingredients to the dry and stir until semi incorporated. Reserve 1 tablespoon butter to coat the skillet. Add the remaining melted butter to the batter. Mix until all ingredients are just incorporated. Do not over mix.  In a separate bowl, mix the blueberries with the tablespoon of reserved flour.  Remove the skillet from the oven and place the reserved tablespoon of butter in the hot pan, moving it around to coat the bottom and sides.  Add ⅔ of the dough to the hot buttered skillet. Scatter 1 cup of the blueberries on top. 9. Dollop the rest of the dough over the skillet ingredients, then finish with the remaining blueberries.  Sprinkle with the reserved 2 tablespoons sugar.  Put the filled skillet back in the oven and bake for 25 to 30 minutes.  Let cool slightly. Top with the compote and serve with whipped cream.   Whipped Cream  This cream can be made in advance, up to two days in the fridge without falling if done properly. The secret is using a chilled mixing bowl, keeping the cream cold and whipping to stiff peaks. KEY INGREDIENTS: 1½ cups cold heavy cream  2 teaspoons vanilla extract  1½ tablespoons powdered sugar, plus extra for dusting the cake   INSTRUCTIONS:  Chill a mixing bowl and mixer attachments in the freezer for 10 minutes. Place all ingredients in the cold bowl and whisk until stiff peaks form.     Blueberry Compote    KEY INGREDIENTS:  2 cups blueberries  1 lemon, zested and juiced  ½ cup sugar   INSTRUCTIONS:  Place all ingredients in a small sauce pot and let simmer for 15 to 20 minutes. Remove from heat and let cool completely before serving. This is best made the day before and will thicken as it cools.  Pro Tip: Make the compote and whipped cream a day ahead to keep things stress-free. Ready to Host Your Own Girls Night? Now’s the time to plan something special. Whether you’re setting the table under the stars or laying out a graze board by candlelight, these girls night dinner ideas are all about making moments together more meaningful—and more delicious. Stock up on Snake River Farms American Wagyu Tenderloin for your next gathering, and explore more warm-weather inspiration below: Take It Outside: 3 Perfect Backyard Party MenusCasual, creative, and crowd-pleasing, these seasonal menus make outdoor entertaining simple and stylish. Backwoods Bar: A Portable, Packable Cocktail SetupFor your friends who love a well-crafted drink in the wild. Perfect for cabins, patios, or anywhere in between. How to Select the Best Wine With SteakWhether you’re pouring red, rosé, or sparkling, this guide takes the guesswork out of pairing wine with Wagyu. How to Pair Salami and WineAn easy, elevated pairing guide for your charcuterie board or aperitivo hour.  

Summer Dinner Party: Guys Night In with Snake River Farms There’s something special about calling the guys over, firing up the grill, and making an evening out of great food, good bourbon, and better company. This is my go-to way to host a no-fuss, high-reward summer dinner party—and with Snake River Farms American Wagyu on the grill, it always turns into something epic. If you’ve ever wondered what to serve for a solid Guys Night In, this is it: Cowboy Steaks reverse-seared to perfection, bold sides, and a dessert that hits the spot without being fussy. Everything’s easy to prep and even easier to devour.   The Vibe: Laid-Back, Full-Flavored, All Fire When I’m hosting the guys, I keep the setup simple: Cold drinks in a cooler, not a bar cart Classic rock or country on the playlist Everything served family-style right off the grill or skillet One unforgettable main course: thick, juicy, show-stopping Cowboy Steaks The secret weapon? High-quality American Wagyu beef from Snake River Farms. It does 90% of the work—rich flavor, beautiful marbling, and that wow factor that always gets a “Dude, where did you get this?” reaction. If you want to elevate the drink setup, check out our Backwoods Bar ideas—a laid-back, rugged way to serve drinks without overthinking it.     Guys Night In Menu for a Summer Dinner Party This dinner party menu serves 6–8 and balances crowd-pleasing flavors with minimal prep. It’s built around Cowboy Steaks, with sides that hold their own and a cast iron dessert that brings it all home.   "For the person who has everything on your gift list.. SRF  Wagyu Cowboy Steak will delight and impress. My friend was absolutely delighted! Thank you!" - Debi P., verified buyer   Reverse Seared Cowboy Steaks with Chimichurri Why it works: The SRF Gold® Cowboy Steak is thick, juicy, and dramatic—in the best way. Reverse searing delivers consistent doneness and a steakhouse-style crust.   KEY INGREDIENTS: 2 SRF Gold® Cowboy Steaks (2.5 lbs each) Kosher salt Fresh ground pepper Finishing salt   INSTRUCTIONS: Salt generously. Let rest for 1 hour or overnight. Preheat oven or set up a two-zone grill at 250°F. Cook low and slow to internal temp (e.g., 120°F for medium-rare). Rest 15–20 minutes. Sear hot and fast for crust. Slice, season, and top with chimichurri. Get the full recipe here Pro Tip: The reverse sear method is ideal for thick cuts like the Cowboy Steak. Read our full Reverse Sear Guide to dial it in. Chimichurri Sauce for Steak This sauce is a blend of five key elements: fresh herbs (parsley, cilantro, oregano), aromatics (garlic, shallots), spice (fresh or dried chilis), acid (vinegar) and olive oil. For those who don’t like cilantro, feel free to substitute more parsley.KEY INGREDIENTS:  1 bunch flat leaf (Italian) parsley, finely chopped  ½ bunch cilantro, finely chopped 2 tablespoons chopped fresh oregano (can sub 1 teaspoon dried oregano) 1 small shallot, finely chopped 1 teaspoon dried red chili flakes (can sub a chopped fresh Fresno or jalapeño chili) 2 to 3 cloves garlic, finely chopped 1 cup (approximately) olive oil 2 to 3 tablespoons red wine vinegar 1 teaspoon kosher salt   INSTRUCTIONS:  Put everything but the oil and vinegar in a bowl and mix to combine. Add about ½ the olive oil to the mixture and stir. You want all the dry ingredients to be lightly suspended in oil and the overall consistency to be sauce-like. Add more oil as needed. Add 1 to 2 tablespoons of the red wine vinegar, then taste. You’re looking for a good balance of herbal and tart. Adjust to suit your taste. Taste and do a final adjustment of the salt, chili and vinegar levels. Optional: You can put everything in a blender and pulse lightly to chop and combine.    Pro tip: You can make this the day before your dinner. Store in the refrigerator and let it sit at room temperature about an hour before you serve. Pan-Roasted Brussels Sprouts with Bacon Why it works: Rich, salty bacon with crispy sprouts delivers a savory punch. The lime finish adds balance.   KEY INGREDIENTS:  1 lb Brussels sprouts 4 slices SRF Apple Brined Uncured Bacon Olive oil 1 lime INSTRUCTIONS:  Crisp the bacon. Set aside. Sear sprouts in bacon fat until golden. Chop and toss with bacon. Finish with fresh lime juice. View full recipe   Smashed Tallow Potatoes with Spicy Aioli Why it works: Crispy and rich thanks to SRF Beef Tallow, these potatoes are a crowd favorite with a spicy finish.   KEY INGREDIENTS:  2 lbs Yukon Gold potatoes 2 cups SRF Beef Tallow Kosher salt, parsley Spicy aioli (mayo + hot sauce) INSTRUCTIONS:  Boil potatoes until tender. Smash flat. Brush with tallow and roast at 350°F until crispy (about 25 minutes). Finish with salt, parsley, and aioli. Get the recipe Cast Iron Berry Cobbler This dessert is impressive and is amazingly easy to make. You can bake this the day before or have the ingredients ready to go and pop it in the oven at the start of dinner to serve the cobbler warm. Peaches and blueberries are great in this recipe, but use any fruit you have on hand.  Why it works: Sweet, rustic, and simple. Serve with ice cream and a second round of bourbon. KEY INGREDIENTS:  1 cup all purpose flour ⅔ cup granulated sugar 2 teaspoons baking powder 2 teaspoons vanilla extract 1 cup buttermilk   2 cups of your favorite in season berries and fruit, washed ½  stick salted butter 1 pint vanilla bean ice cream    INSTRUCTIONS:  Heat the oven to 350°F. Place a 10 inch cast iron skillet over medium low heat and add butter. Allow to gently brown, then remove from heat. I do this while I’m mixing the batter and it’s usually ready just as I finish. Sift flour, sugar and baking powder together in a mixing bowl. Add vanilla extract and buttermilk. Mix until the batter is smooth. Pour batter into the cast iron skillet with the brown butter. Top the batter with your fruit, spread evenly. Sprinkle a tablespoon or so of sugar over the top. Place into the oven and bake for 45 minutes or until the top is brown and the edges along the cast iron skillet are crisp. Serve with a scoop of vanilla bean ice cream.  Bonus Tip: Want to pair your Cowboy Steaks with something that holds its own? We rounded up our favorite bourbon, wine, and cocktail pairings for American Wagyu—because a great steak deserves a great drink.   What to Order for Guys Night In Make it easy—stock up on these Snake River Farms essentials ahead of your summer dinner party: SRF Gold® Cowboy Steaks: The centerpiece of your menu SRF Apple Brined Uncured Bacon: Adds depth and flavor to your sides SRF Beef Tallow: For ultra-crispy potatoes or next-level skillet cooking   Want to perfect the cooking method? Use our Reverse Sear Cooking Guide for flawless results.   Planning Ahead? Make It a Gift If your Guys Night doubles as a Father’s Day celebration—or you're thinking ahead for birthdays or host gifts—Snake River Farms makes it easy to send something unforgettable. Top Father’s Day Food Gifts Food Gifts for Men   Both guides are packed with standout picks that deliver big flavor and even better memories.   "I bought a tomahawk steak for each of my 3 sons as a small gift for their traveling to see us after my wife experienced some medical problems. I just got a message from one son saying the steak was one of the best he has ever had. Our grandkids loved it too. I'll be buying again." - Breton L., verified buyer   Your Guys Night Starts Here Great food. Good bourbon. Even better company. That’s what it’s all about. With American Wagyu from Snake River Farms, you’ll pull off a dinner that’s big on flavor and low on fuss—just the way it should be. So grab the steaks, fire up the grill, and get the guys over. You bring the fire—we’ll bring the beef.     Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

Best Grilling Recipes for Summer: Mandy Tanner’s Backyard Menu There’s nothing better than summer evenings spent outdoors with the people you love, surrounded by incredible food, cold drinks and good vibes. Whether you're hosting a casual backyard get-together or planning a more polished patio dinner, Snake River Farms makes it easy to serve a delicious and unforgettable grilled meal. Below, I’ve curated three of the best grilling recipes for summer—a colorful heirloom tomato salad with bacon vinaigrette, a show-stopping reverse-seared tomahawk steak and juicy grilled Gulf shrimp skewers with chili-lime butter. Everything can be prepped ahead of time so you can relax and enjoy the party right alongside your guests.     How to Plan the Ultimate Summer Grill Menu Summer entertaining should feel effortless. Here’s my go-to strategy: Choose three recipes: something fresh (salad), something hearty (steak), and something light (seafood). Prep ahead: Make vinaigrettes, compound butters and salads in advance. Grill to order: Time the steak and shrimp so they’re hot and ready when your guests are hungry. Keep it simple: Add a seasonal side, chill a few bottles of wine or beer and decorate with herbs or flowers from your garden. This menu gives you balance, flavor and flexibility—and it’s anchored by premium ingredients from Snake River Farms.         Heirloom Caprese Salad with Bacon-Basil Vinaigrette Caprese salad is a summer staple, but we’re giving it an upgrade with SRF Apple Brined Uncured Bacon. The bacon drippings go straight into a smoky-sweet vinaigrette made with honey and fresh basil. Layered with vibrant heirloom tomatoes and creamy mozzarella, this dish is as beautiful as it is delicious.     Make-Ahead Tip: Arrange the salad on a platter and refrigerate until ready to serve. Cook the bacon and make the vinaigrette with the drippings just before guests arrive. Get the Caprese Salad Recipe           Reverse-Seared SRF Gold® Tomahawk with Lemon-Herb Butter This is the centerpiece of your summer grilling menu. The SRF Gold® Tomahawk Steak is deeply marbled, rich and guaranteed to impress. Reverse-searing involves slowly cooking the steak at 225°F until the internal temp reaches 110°F, then searing over high heat (450°–500°F) to create a crust. Finish it with a lemon-herb compound butter that complements the richness of the beef. Rest for 10 minutes before slicing and serving family-style.   Why Reverse Searing Works: Even doneness from edge to edge Delicious crust without overcooking Precise temperature control on the grill   Get the Tomahawk Steak Recipe   Want to see this technique in action? Watch our step-by-step Reverse Sear Cook Guide                      Grilled Gulf Shrimp Skewers with Chili-Lime Butter These skewers bring just the right amount of heat. Wild-caught Gulf shrimp are brushed with Fresno chili butter infused with garlic and lime, then grilled until just cooked through. Skewering helps prevent them from falling through the grates and makes flipping easier. They hold well at room temperature, so you can serve them hot off the grill or as a warm appetizer alongside drinks.   Serving Suggestion: Pair with fresh lime wedges, a citrusy cocktail, or a crisp glass of white wine. Get the Shrimp Skewer Recipe     Make It a Summer Meal to Remember The best summer meals are about more than just the food—they’re about the full experience. With Snake River Farms ingredients and a few simple prep tricks, you’ll spend less time in the kitchen and more time enjoying every moment. Whether you're grilling for a crowd or hosting a cozy evening for two, these best grilling recipes for summer will set the table for unforgettable memories     Ready to Elevate Your Summer Grilling? Now that you’ve got the recipes and game plan, it’s time to fire up the grill. Stock up on American Wagyu steaks, Kurobuta pork, and sustainably caught seafood from Snake River Farms, and let your summer menu shine—from the first sizzle to the final bite. Here’s what to do next: Shop Snake River Farms steaks, bacon and seafood. Try one—or all three—of these summer grilling favorites. Bookmark this menu and come back to it for your next cookout.   Explore How to Level Up Your Grill Game — Grilling Essentials for Serious Flavor.       Author Bio Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

Level Up Your Grill Game: Grilling Essentials for Serious Flavor You’ve got top-tier steaks and a fired-up grill- but without the right tools and techniques, even the best beef can fall flat. We’ve seen it happen, and we’re here to help you avoid it. As pioneers of American Wagyu, we know what it takes to deliver next-level flavor. These are the grilling essentials we trust to turn a good meal into a great one.   Table of Contents  What Are Grilling Essentials and Why Do They Matter?  Grilling Gear That Works as Hard as You Do  Showstoppers for the Grill: Steaks, Lobster, and Bacon  Flavor That Does the Heavy Lifting   Pro Moves: Tips for Better Grilling  Don’t Miss a Beat: Subscriptions and Accessories  What Are Grilling Essentials and Why Do They Matter? Grilling essentials are the tools, ingredients, and techniques that give you total control over your cooking. No guesswork, no shortcuts, just serious results. Think ultra-sharp knives, long-lasting gear, pro-level seasoning and meat that’s worthy of the spotlight. These aren’t extras. They’re the foundation of every successful cookout. At Snake River Farms, we think of essentials as everything you need to prep, grill, and serve like an expert. Whether you’re searing American Wagyu ribeyes or making smash burgers for a crowd, the right setup makes all the difference.     Grilling Gear That Works as Hard as You Do When you’re working with premium cuts like our American Wagyu, your tools should be just as refined. The right gear not only makes cooking easier; it’s essential for getting professional results at home. Here are two of our go-to grilling essentials that never let us down.   The Knife That Does It All We rely on the Shun Premier 8” Kiritsuke Knife for everything from prepping vegetables to slicing perfectly rested steaks. This handcrafted blade blends two traditional Japanese knife styles into one versatile tool, giving you precision and power in every cut. A sharp, quality knife isn’t just safer—it ensures clean, even slices that enhance both presentation and flavor. Pro Tip: Always slice your steak against the grain to preserve tenderness.   Need a refresher on slicing and serving? Here’s how we cook and carve the perfect steak.   The Spatula That Goes Beyond Smash Burgers The Smithey Mighty Spatula is a staple in our grilling lineup—and not just for burgers. Its wide 4.25" blade with chiseled edges slides under food effortlessly, whether you're flipping pancakes on a griddle or cutting into a bubbling casserole. On the grill, it's our go-to tool for pressing the perfect smash burger or turning delicate items without tearing. Pro Tip: For smash burgers with crisp edges, preheat your griddle or cast iron pan until it’s smoking hot before pressing down. Ready to test your spatula skills? Grab our Smash Burger Bundle for everything you need to make golden, crispy-edge burgers at home.   “I love my new smash burger kit. The patties are the perfect size and packed with flavor. I recommend using a medium heat on the griddle because they cook fast! The truffle salt on them is top tier! The Smithey Spatula is amazing. Such great quality from everything in the kit.” -Rosalie, Verified Buyer    Want to see how it's done? Watch ‘The Ultimate Smash Burger’ video for step-by-step tips from the pros.           Showstoppers for the Grill: Steaks, Lobster, and Bacon You don’t need a dozen gadgets to make a memorable meal—just the right grilling essentials. These are the proteins we reach for when we want maximum flavor with minimal fuss. From weeknight indulgence to weekend celebration, these standout selections always deliver. Filet Mignon Worth Its Weight in Gold Our SRF Gold® Wagyu Filet Mignon is one of the most refined cuts we offer. With its tender texture and unmatched marbling, this filet is the ultimate expression of American Wagyu quality. It’s rich, buttery, and incredibly flavorful—perfect for special occasions or any night you want to impress. Need help getting that perfect sear? Here’s how we cook a Filet Mignon, step by step. Cowgirl Up with a Bone-In Ribeye Filet  The USDA Choice Bone-In Ribeye Filet is our go-to when we’re grilling for a crowd or gifting to someone who knows their way around a steak. It’s similar to our cowboy steak but with the cap removed, giving it a slightly leaner profile while still delivering big, beefy flavor. Shopping for a serious griller? This cut is also featured in our Gifts for Grillers guide.     “Date night at home was perfect. I have been cooking on the Big Green Egg for a long time. A beautiful charr revealing a perfect medium rare on this showpiece was the topper of the evening. We like the bone-in version so our dog, Maggie, gets to join in.” - Paul H., Verified Buyer    Feast Mode: Lobster Tails on the Grill Grilled lobster feels like a splurge but takes just minutes to prepare—and the results are unforgettable. It’s one of our favorite grilling essentials for turning up the wow factor with minimal effort.   How to Grill Lobster Tails: Thaw tails overnight in the fridge or quick-thaw under cold running water. Use kitchen shears to cut the bottom center of the shell lengthwise. Gently pull the meat away from the shell and slice down the center about an inch. Baste with melted butter. Grill over medium heat (350°F to 400°F): Place split-side down and cook for 4 minutes. Flip, loosely cover with foil, and cook for another 3 to 4 minutes until the meat is opaque and the internal temp reaches 140°F.   Pro Tip: Planning surf and turf? Grill your steak first, then cook the lobster tails while it rests. Ready to fire up the flavor? Shop our Maine Lobster Tails or explore our full lobster tail prep guide.       Knock on Wood with Maple Bacon This isn't your average bacon. Ours is handcrafted by Journeyman Meat Co. using Snake River Farms Kurobuta pork, smoked over real hickory wood and finished with a touch of maple syrup. It’s bold, balanced, and ready to elevate everything from weekend breakfasts to burgers hot off the grill. Pro Tip: Use a strip (or three) to crown your next smash burger for the ultimate bite. Shop SRF Hickory Smoked Uncured Maple Bacon.   A Turn for the Wurst Meet the sausage that earns its spot on the grill. Our Uncured Bacon Bratwurst combines bold SRF Kurobuta pork with apple-brined bacon for a flavor-packed bite that holds its own next to steaks and ribs. Whether you’re firing up the grill or building a next-level skillet dish, this brat brings serious depth.   Curious what makes Kurobuta pork so special? Here is what sets it apart. Shop Uncured Bacon Bratwurst       Flavor That Does the Heavy Lifting The right seasoning doesn’t just complement your meat — it elevates every bite. At Snake River Farms, we believe flavor is one of the most powerful grilling essentials. From bold blends to the perfect pinch of finishing salt, here’s how we bring out the best in every cut.   Chimi in a Hurry Our SRF x Just a Taste Chimichurri Seasoning delivers vibrant flavor in seconds — no chopping, mixing, or cleanup required. It’s one of our go-to grilling essentials for beef, pork, and seafood, and it makes a great add-on for gift boxes and bundles. Add bold flavor in seconds with our Chimichurri Seasoning.     “Bought this to try on some SRF flank steaks and it was stellar. Great chimichurri flavor and perfect balance of citrus and salt. Will buy again when back in stock!” - J.J., Verified Buyer   Take It with a Grain of Salt Great seasoning starts with the right salt — and not all salts are created equal. Here's a quick guide to when and why we use each type in our kitchen and on the grill:   Types of Salt For Cooking What It's Best For Why We Use It Table Salt  Baking, general cooking Fine and uniform grains make it easy yo measure, but it's more concentrated than other salts  Kosher Salt  Steaks, roasts adjusting seasoning by hand  Easy to grip and control, with larger flakes for more precision Flake Salt   Finishing steaks, veggies, desserts Adds texture and a burst of flavor - our pick is Jacobsen Salt Co.    We’re big fans of Jacobsen Salt Co. Flake Salt — it’s clean, crisp, and the perfect finishing touch for grilled meats. See why we call it the ultimate power couple. Pro Moves: Tips for Better Grilling Grilling isn't just about fire and meat — it's about control, precision, and understanding how to make the most of every detail. These pro-level tips are part of our essential toolkit for consistently exceptional results. Mastering the basics can take your grill game from solid to standout.    Embrace the Thaw When it comes to grilling essentials, your thawing method matters more than you think. We blast-freeze our beef at –20°F to lock in marbling and flavor — but it’s your job to protect that quality on the way to the grill. Thawing slowly in the fridge is the key to even cooking and a perfect sear. How to Thaw SRF Steaks the Right Way: Set steaks on a tray or plate to catch any drips Allow 24 hours for cuts up to 1½ inches thick Allow 48 hours for larger or bone-in steaks Once thawed, steaks stay fresh in the fridge for up to 7 days   Planning ahead ensures you're not rushing the most important part of the prep process.   Want more tips on proper thawing?Check out our guides:   How to Thaw a Wagyu Steak  Thawing Large Cuts, Roasts, and Hams   Need to Vent Charcoal grills can feel a little unpredictable—until you understand the role of the vents. Mastering airflow is one of the most overlooked grilling essentials, and it’s the key to dialing in consistent heat whether you’re searing steaks, slow-cooking ribs, or smoking roasts. How Grill Vents Work: Open the vents to increase airflow and raise the temperature. Close the vents to limit oxygen and lower the heat.   Each charcoal grill is a little different, but this technique gives you more control with every cook. Want to go deeper?   Learn more about the flavor differences between gas, charcoal, and wood pellet grilling or check out our Grill Guide to find the setup that suits your style.     Don’t Miss a Beat: Subscriptions and Accessories From everyday essentials to exclusive gear, we've got everything you need to keep your kitchen (and your closet) stocked.   Subscribe to Delicious Our subscription boxes are the easiest way to make sure your grill is always stocked with the best. Choose your favorite cuts, set your schedule, and we’ll handle the rest. It's a simple way to stay ready for anything, from weeknight dinners to spontaneous backyard cookouts. Keep the Flavor Coming – Launching soon.    Forge Your Own Way The SRF Pioneer Hat isn’t just a nod to our roots—it’s a badge of honor for those who live the brand and love the lifestyle. Whether you’re manning the grill or hitting the road, this hat is built to go wherever great beef is served. Top Off Your Grill Game – Shop the Pioneer Hat.      

Porterhouse vs. Ribeye: Key Differences, Best Uses & Which Steak to Choose You’re scrolling through our collection of steaks, trying to decide between two standout options: the ribeye and the porterhouse. They look incredible and promise big flavor—but how do you know which one is right for your meal? These two cuts are among the most popular choices for steak lovers, and while they share some similarities, they’re very different in taste, texture, and the way they cook. Choosing the right cut makes a great steak experience even better. At Snake River Farms, we’ve spent decades raising and perfecting the world’s highest quality beef. In this guide, we’ll break down the similarities, differences, and best uses for the ribeye and porterhouse so you can choose the perfect steak for your next meal. Curious about more steak options? Explore our guide to different types of steak.   Table of Contents  What is a Ribeye? What is a Porterhouse? Porterhouse vs. Ribeye: Key Differences Ribeye vs. Porterhouse: Which Steak Should You Choose?   What is a Ribeye? Ribeye is one of the most recognizable and best-loved steak cuts out there. Known for its rich marbling and full-bodied flavor, it’s a favorite for steak lovers who want a tender, juicy experience every time. Whether you're cooking at home or ordering at a restaurant, the ribeye delivers bold beefy flavor and a buttery texture that’s hard to beat. If you're deciding between ribeye vs porterhouse, here’s what makes ribeye stand out. Where it Comes From A classic ribeye steak includes several muscles that each contribute to its flavor and texture: Longissimus dorsi is the large central portion, also called the “eye” of the ribeye. It’s known for its tenderness and smooth texture. Spinalis dorsi is the outer cap, sometimes called the ribeye cap or deckle. It’s prized for its intense marbling and deep flavor. Complexus is a smaller, more delicate muscle that may be present in some cuts depending on where the steak is trimmed.   These muscles are held together by sinew and intramuscular fat, which melts during cooking to create the signature buttery texture of a ribeye.   Key Characteristics: Marbling, Tenderness, and Rich Flavor Known for its abundant marbling, the ribeye delivers unmatched richness and tenderness in every bite. Our American Wagyu ribeyes raise the bar, offering a smooth, luxurious texture with pronounced marbling throughout. If you’re looking for a steak that’s both flavorful and tender, the ribeye delivers.   “So tender, delicious, and flavorful. Most definitely ordering from SRF again. Thank you Luke for your amazing customer service” - Debra, Verified Buyer  Bone-In vs. Boneless Ribeye Choosing between bone-in and boneless ribeye comes down to your cooking style and presentation goals. Bone-in ribeyes, like our cowboy and tomahawk steaks, retain more moisture as they cook and offer a bolder look on the plate. The bone also helps moderate heat, which can enhance the final texture and flavor. Boneless ribeyes are easier to handle, cook more evenly, and offer a consistent, no-fuss eating experience. Cuts like the ribeye filet are perfect for quick grilling or searing in a cast iron skillet.   Both options offer the same rich, beefy taste that makes ribeye a favorite. It just depends on how you want to serve and cook your steak.   “This is the only ribeye I ever want to eat again! I could have cut it with a butter knife, and it was so incredibly delicious- Snake River Farms, you are stuck with me for life!! I will be trying everything you have to offer. Thank you!” - Jen P., Verified Buyer  Want to get the most out of your ribeye? Whether you choose bone-in or boneless, check out our step-by-step guide to cooking a ribeye steak for tips on achieving the perfect sear, doneness, and flavor.   Ready to try one of the best cuts of steak? Shop American Wagyu Ribeye Steaks.     What is a Porterhouse? Porterhouse is a steakhouse classic, known for its generous size and two-in-one experience. It combines the tenderness of filet mignon with the bold flavor of a New York strip, separated by a signature T-shaped bone. This cut delivers a mix of textures and flavors in a single steak, making it a go-to for anyone who wants the best of both worlds. If you're weighing ribeye vs porterhouse, here's what sets the porterhouse apart.   Where it Comes From  A porterhouse steak is cut from the short loin, a section of the loin primal located just behind the ribs and in front of the sirloin. It features two of the most prized muscles in the steak world: Tenderloin (Filet Mignon) is the smaller, more delicate side of the cut. It’s known for being exceptionally tender with a fine, buttery texture. Strip Loin (New York Strip) is the larger side of the porterhouse, offering a firmer bite and bold, beefy flavor.   These two muscles are separated by a T-shaped bone, which helps the steak retain moisture and adds extra flavor during cooking. To qualify as a true porterhouse (not just a T-bone), the filet portion must be at least 1.5 inches wide at its widest point. Key Characteristics: Size, Texture, and Dual-Flavor Experience Porterhouse steaks are known for their generous size and unique combination of textures. Since they include both the tenderloin and strip loin, each bite offers a different experience. Filet side is buttery and lean with a smooth, tender bite; ideal for those who love a more delicate steak. Strip side brings the classic steakhouse flavor, with a firmer texture and bold beefiness that stands up well to high-heat cooking.   Together, these two cuts create a dynamic flavor experience in a single steak. Thanks to its impressive size and dramatic presentation, the porterhouse is also one of the most popular cuts to serve for celebrations or shared meals.   “My husband just BBQed this bad boy and in one word it was AWESOME. The best steak I’ve ever had, and my dad used to raise beef cattle and I grew up on great steaks, or so I thought till I tried this porter house. Absolutely absolutely the best!” - Jazzy, Verified Buyer  Porterhouse vs T-Bone: What’s the Difference? Porterhouse and T-bone steaks are easy to mix up — they look almost identical at first glance. The main difference comes down to size and where the cut is made along the short loin: Porterhouse steaks are cut farther back on the shortloin and have a larger portion of filet. If the filet is at least 1.5 inches wide, it’s officially a porterhouse. T-Bone steaks are cut closer to the front of the loin, so they have a smaller filet and slightly less overall meat. That extra bit of filet makes the porterhouse a bigger, heartier cut — and a favorite for anyone who wants the best of both worlds on their plate. Want to learn how to cook your porterhouse steak to perfection? Check out our step-by-step guide here. Experience both cuts in one impressive steak. Shop Wagyu Porterhouse Steaks.     Porterhouse vs. Ribeye: Key Differences Trying to decide between porterhouse and ribeye? While both cuts are rich, flavorful, and deeply satisfying, they have some noticeable differences that can help guide your choice. From size and fat content to texture and taste, here’s a closer look at how these two steaks stack up.   Porterhouse vs. Ribeye at a Glance Still deciding between the porterhouse and ribeye? Here’s a quick side-by-side comparison to help you find the right steak for your next meal.   Highlights Porterhouse Ribeye Flavor Balanced: tender + hearty Rich, beefy, well-marbled Texture Filet = tender, Strip = firmer Juicy and consistent throughout Cooking Method Reverse sear, sous vide Grill, cast iron, steakhouse Ideal For Special dinners, sharing Flavor lovers, solo meals SRF Products Shop Porterhouse Shop Ribeye   Size & Cut The ribeye is taken from the rib section, typically boneless or bone-in with a central eye and surrounding cap. The porterhouse is a much larger cut from the short loin and includes two distinct steaks in one — the New York strip and the filet mignon — separated by a T-shaped bone. Marbling & Fat Content Ribeye is famous for its abundant intramuscular fat (also called marbling), which melts during cooking and delivers a rich, juicy bite. Porterhouse has excellent marbling in the strip portion, but the filet side is leaner and less fatty overall.   Texture & Tenderness Porterhouse gives you two textures in one steak: the tender, buttery filet and the firmer, more structured strip. Ribeye has a consistent, juicy tenderness. Porterhouse offers contrast: the melt-in-your-mouth filet and the firmer strip.   Flavor Profile Ribeye packs a bold, beefy flavor thanks to its fat content and complex muscle structure. It’s rich, savory, and indulgent. Porterhouse offers a more balanced flavor experience, pairing the lean, subtle taste of filet with the heartier bite of strip steak.   Want to get the best cook on either cut? Learn how to reverse sear a steak for even results and maximum flavor.   Ribeye vs. Porterhouse: Which Steak Should You Choose? When it comes to choosing between ribeye and porterhouse, every steak enthusiast has their personal favorite. Both cuts offer a unique steak experience, but it all depends on what you are craving, whether it’s intense flavor, tenderness, or the perfect steak for sharing. Here are our expert recommendations: For Flavor Seekers: Ribeye If rich, beefy flavor is your top priority, ribeye is the cut for you. Its high level of marbling delivers a juicy, full-bodied bite with every slice. As the fat renders during cooking, it creates that signature steakhouse taste that ribeye fans know and love.   For Unmatched Tenderness: Porterhouse The porterhouse offers two steaks in one, featuring a tenderloin on one side and a New York strip on the other. The tenderloin is exceptionally soft and buttery, making the porterhouse a strong choice if you prioritize texture and tenderness.   For Sharing and Presentation: Porterhouse Planning a dinner for two or a special gathering? The porterhouse makes an impressive statement. With its large size and classic T-bone structure, it delivers both a visual impact and a combination of textures that’s ideal for sharing.   Cooking Methods: What Works Best Both ribeye and porterhouse perform well using steakhouse techniques that prioritize even heat distribution and a perfect sear. The right technique brings out the best in every bite—whether you're grilling a ribeye or reverse searing a porterhouse. Ribeye is more forgiving and flavorful, ideal for: Grilling to develop deep flavor and enhance marbling Steakhouse Method to achieve even doneness with a crisp crust Cast iron searing for control and steakhouse results indoors Get the high-heat, steakhouse crust you crave—see the method in action:      Porterhouse benefits from more precise methods to balance its two cuts:   Reverse searing helps cook both sides evenly Sous vide followed by a quick sear ensures edge-to-edge doneness Slow roasting in the oven with a final cast iron sear creates a well-balanced finish   See how the reverse sear method delivers steakhouse-quality results at home—watch now:   Choosing the Right Steak for You Still deciding? Here’s how to narrow it down.   Think about your appetite and audience.If you're cooking for yourself and want maximum flavor, go with ribeye. If you're serving a special dinner or want a cut made for two, the porterhouse delivers both variety and visual appeal. Consider your texture preference.If you're cooking for yourself and want maximum flavor, go with ribeye. If you're serving a special dinner or want a cut made for two, the porterhouse delivers both variety and visual appeal. Consider your texture preference.The ribeye offers consistent richness and a juicy bite throughout. The porterhouse’s tenderloin section offers a delicate, melt-in-your-mouth feel, while the strip provides a firmer, more traditional steak texture. Match the steak to your cooking method.Ribeye is well-suited for high-heat methods and handles quick sears or grills with ease. Porterhouse requires more attention to ensure both the filet and strip are cooked properly but rewards the effort with a refined steakhouse experience at home. Pro tips for any cut: Pat the steak dry before cooking to help create a proper crust Use a meat thermometer to avoid guesswork Rest the steak before slicing to keep juices locked   Want more tips? Check out our Guide: How to Cook a Steak for techniques that apply to both ribeye and porterhouse.     Frequently Asked Questions about Porterhouse vs Ribeye Which is better, porterhouse or ribeye?   It depends on what you're in the mood for. Ribeye is rich, juicy, and full of marbling, which makes it a favorite for bold flavor. Porterhouse offers two textures in one: tender filet on one side and hearty New York strip on the other. Is porterhouse the king of steaks?  Many steak lovers call the porterhouse the king of steaks because it includes two premium cuts in one. Its size and presentation make it a go-to choice for celebrations and serious steak lovers. Is ribeye the best cut of steak?  Ribeye is often considered the best cut for flavor. Its high marbling content creates a juicy, tender bite with deep beefy taste in every slice, especially when you're working with American Wagyu from Snake River Farms. Is porterhouse a cheap steak?  No. Porterhouse is one of the more premium and expensive cuts. Since it includes both the filet and strip, it delivers a lot of value in terms of quality and portion size. What 2 steaks are in a porterhouse?  A porterhouse includes two cuts: the tenderloin (filet mignon) and the strip loin (New York strip), separated by a T-shaped bone. While some say there are three steaks, it’s really two cuts in one impressive steak.     Final Take: Ribeye vs Porterhouse Both are exceptional cuts, but each offers a different steak experience. If you’re after rich, beefy flavor with plenty of marbling, the ribeye is your go-to. Prefer something more tender with variety on your plate? The porterhouse gives you two premium cuts in one. We recommend trying both to discover your personal favorite. Explore our full selection of steaks and taste the difference of American Wagyu from Snake River Farms.   Want to keep exploring? Check out our guide to different types of steak to find your next favorite cut.    

Steak, Brisket & BBQ: The Best Food Gifts for Men   Table of Contents Why Food Gifts Are the Ultimate Choice for Men What Do Men Actually Want? The Truth About Food Gifts From Our Ranch to His Table: What Makes Snake River Farms Gifts Special Food Gifts for Every Personality Essential Tools & Flavor Enhancers to Complete Your Gift   Why Food Gifts Are the Ultimate Choice for Men Shopping for the favorite man in your life is a challenge. Give the perfect gift every time with SRF American Wagyu beef for a culinary experience he’ll appreciate now and after he savors the last bite. SRF steaks, briskets and barbeque are thoughtful gifts that are both practical and luxurious.This steakhouse quality beef brings friends and family together for a shared experience that make memories and will be remembered while other gifts gather dust in the closet.   “Fathers Day and he absolutely LOVED it. I’m always looking for easy gift for men and this is sure one of them! Will be recommending to everyone.” Zoie L., Verified Buyer   Looking for the perfect gift for Father’s Day or just want to surprise the steak lover in your life? Explore our handpicked Steak Gifts for Dad — a curated collection of unforgettable American Wagyu cuts that make every occasion extra special.   What Do Men Actually Want? The Truth About Food Gifts Shopping for the favorite man in your life doesn’t have to be complicated. At Snake River Farms, we’ve made it easy to give a gift that’s thoughtful, practical, and unforgettable. These food gifts for men go beyond the ordinary—steaks, briskets, and BBQ essentials that turn any meal into a moment worth savoring. But what do men really want? Let’s look at what the research says.   What the Research Says: Most Popular Food Gifts for Men Recent surveys indicate a strong preference among men for experiential gifts over material items. A study by GetYourGuide.com revealed that 60% of male respondents favor experiences as gifts, with top choices including outdoor adventures (50%), food or culinary tours (44%), and water activities (42%). Research suggests that experiential gifts foster stronger social connections than material items. A study from the University of Toronto found that experiences elicit stronger emotional responses, enhancing the bond between the giver and the recipient. According to a Cornell University study, investing in experiences—not things—leads to lasting happiness, because experiences deepen relationships and help define who we are. The 5 Gift Rule for Men, Reimagined with Food The 5 Gift Rule is a simple but powerful way to give with intention. Instead of checking boxes or guessing, it encourages meaningful, memorable gifts. At Snake River Farms, we’ve found that gourmet food fits every category. Something he wants: Most guys may not splurge on ultra-premium steaks for themselves. That’s where we come in. Our SRF Gold® steaks deliver a steakhouse experience he won’t forget, right from his own grill. Something he needs: Serious home cooks need serious tools. From heirloom-quality cast iron to precision Japanese knives, we offer cookware and tools built to last for generations. Something to eat: This one’s a no-brainer. Our gourmet ready-to-eat options like the SRF Smoked Beef Sticks, Wagyu Beef Jerky, and Kurobuta Salami are made for instant enjoyment. Want to elevate it even more? Our Charcuterie & Cheese Box or Salami Variety Pack turn snack time into an experience worth sharing. Something to anticipate: Big, bold, and unforgettable- that’s what our Tomahawk, Cowboy Steak, and Plate Short Ribs bring to the table. These impressive cuts turn any dinner into an event he’ll look forward to from the moment the box arrives. Something to share: Family-sized roasts that bring everyone together. From prime rib to our massive American Wagyu roasts, these cuts are made to feed a crowd. Whether it’s Sunday dinner or a special occasion, they create unforgettable moments around the table At Snake River Farms, we believe the best food gifts for men are the ones that spark joy in the moment and become part of a lasting tradition.   From Our Ranch to His Table: What Makes Snake River Farms Gifts Special Every cut we send out carries more than flavor, it carries our family’s legacy. Gifting Snake River Farms is about more than choosing great beef. It’s about giving him something rooted in craftsmanship, connection, and a rare level of care from the ranch all the way to his table.   The Snake River Farms Story Snake River Farms is a family-owned and operated business established in 1968. Brief history of our family-owned ranch traditions. Our unique sustainable raising practices that competitors can't match.   Born from Vision, Built by Family  Snake River Farms began in 1968 with a simple but ambitious idea: to produce the finest beef possible. Our founder, Robert Rebholtz Sr., believed that exceptional food starts with thoughtful practices — and his vision still guides everything we do today. Learn more about our founder’s story and the legacy he built. As a family-owned business, we’ve grown thoughtfully over the years, staying rooted in our commitment to quality and innovation. That’s how we became the pioneers of American Wagyu, a move that broke from the status quo of the industry and was the genesis of Snake River Farms.   From Ranch to Table, Nothing Left to Chance We manage every step of our beef’s journey, from the ranch where it’s raised to the moment it hits the grill. That level of control isn’t just rare, it’s what sets us apart. Our animals are raised with the utmost respect for their well-being and the environment. It’s all part of our commitment to stewardship and sustainability, principles that run as deep as our roots.Learn more about our ranch-to-table process and the care that goes into every cut.   The American Wagyu Difference What makes our beef so gift-worthy? It starts with our exclusive herds of American Wagyu cattle; a unique crossbreed that produces exceptional marbling, deep flavor, and unmatched tenderness. The result is a steakhouse-quality experience that’s bold, buttery, and unforgettable. For over 30 years, Snake River Farms has been mastering our breeding process to consistently produce the highest quality and graded American Wagyu beef. You won’t find this quality in a grocery store, and most guys won’t buy it for themselves. That’s what makes it such a meaningful gift;  it’s indulgent, memorable, and designed to be shared. Watch the Story Behind American Wagyu: The Unboxing Experience The American Wagyu difference: what makes our beef exceptionally gift-worthy. Receiving a gift from Snake River Farms makes any day a special occasion. Each order arrives in a distinctive black box with SRF branding. The box is lined and insulated with a water soluble, vegetable-based foam that protects and keeps the product frozen. Each order is shipped using a reusable thermal bag to ensure the order arrives in excellent condition. You have the option to add a custom message to your gift to personalize the experience and he’ll know who to thank!  Father's Day Gift Guide   Food Gifts for Every Personality Whether he’s the type to man the grill, curate a charcuterie board, or chase bold flavors off the beaten path, Snake River Farms has a gift to match his unique taste. These aren’t one-size-fits-all presents, they’re curated experiences tailored to what he actually loves. For the Steak Enthusiast  The man who embraces the entire experience of cooking and eating a steak. He’s obsessed with unique cuts, proper techniques and uses words like Maillard reaction, reverse sear and umami. SRF Gold® Cowboy & Tomahawk Steaks – These deeply marbled, bone-in ribeyes are considered the ultimate meal by steak connoisseurs.  Big, beefy and bold, these provide a high-end steakhouse experience at home.  SRF Gold® & USDA Prime NY Strip – A hearty steak that is richly marbled and has a firm texture that steak lovers crave. The NY strip has a small outer fat cap, but none of the internal fat kernels found in ribeyes so they are easy to slice and devour.  SRF Black® Bavette – This butcher’s cut is the favorite steak of steak enthusiasts in the know. Referred to as flap meat, this sirloin cut has a strong grain, ribbons of marbling and a savory beef flavor. Pro pitmaster and James Beard award winning chef Aaron Franklin says “Bavette is one of my all-time favorite steaks.” Explore Our Wagyu Steaks For the Foodie in Your Life Do you know a skilled home chef who prepares meals with the skill and precision of a surgeon? These are the steaks to thrill the culinary focused man on your gift list. While easy to cook, these cuts really shine when prepared with a chef’s touch. SRF Gold® Filet Mignon – The star of white tablecloth restaurants, filet mignon is transformed into a delicacy when cut from SRF American Wagyu beef. The most tender of all steaks, SRF Gold® filets have a surprising amount of marbling and flavor when compared to lesser steaks. SRF Gold® Ribeye Filet – Cut from the center eye of the ribeye, the ribeye filet is trimmed so there is no external fat cap. This intensely marbled cut is flavorful, tender and is the ideal steak for chef-inspired recipes.  SRF Black® Porterhouse – This bone-in beauty combines both a NY strip and filet mignon so a chef’s touch is required to cook the two sides evenly. Serving two kinds of steak at one meal is foodie’s dream come true. Explore Our Bestsellers Premium wine pairing suggestions to complete his gift Rich American Wagyu steaks love the classic pairing of a bold red wine. One of our favorite wine makers is Amuse Bouche in Napa Valley, California makers of ultra premium reds.Their Amuse Bouche Napa Valley Red Blend is crafted in the Pomerol-style with a blend of 92% Merlot and 8% Cab Franc is stunning with SRF ribeyes and NY strips. Their bright and expressive Richard G. Peterson Pinot Noir pairs beautifully with SRF filet mignon. Want to learn more about finding the perfect bottle? Explore our guide to steak and wine pairings For the BBQ Master  This is the guy who considers smoking a way of life. He’s an expert on the science of smoking meat and is always looking for an edge to elevate his weekend cooks. SRF is the secret weapon for competition BBQ teams and takes backyard smoking to a higher level of deliciousness. SRF Gold® Brisket – This full packer brisket is the crown jewel of low-and-slow barbecue. With deep marbling and rich flavor, it rewards patience with tender, buttery slices every pitmaster dreams of. SRF Black® Plate Short Ribs – These thick, meaty ribs are a favorite for bold, beefy flavor. With proper care, they transform into juicy, fall-apart perfection that's made to impress. BBQ rubs and accessories – The right tools bring out the best in every cut. Our collection of hand-selected rubs and pro-level gear helps take his smoking skills to the next level. Explore our Wagyu Briskets “An artist never blames their medium and the clubs don’t make a bad game of golf but with a brisket this high quality you have the best there is and absolutely NO excuse for the missing out on best beef you’ve ever cooked in your life. Lifetime customer and favorite neighbor thanks to your Waygu. “ -Andrew G., Verified Buyer   For the Adventurous Guy  Gifts for men who do things a little bit differently and look for new and exciting experiences. Choose an underground favorite steak, share an ethnic recipe and include special seasonings for surprising flavor. SRF Black® Teres Major – A favorite among butchers and chefs, this lean and tender cut is often compared to filet mignon. It’s perfect for searing hot and slicing thin, making it ideal for adventurous recipes or global flavor explorations. SRF Black®Tri-Tip –This West Coast classic is known for its rich, beefy taste and signature triangular shape. Whether grilled Santa Maria–style or marinated for an international twist, it’s a steak that rewards creativity. Santa Maria Style Seasoning – Crafted to complement our Tri-Tip, this savory blend brings bold, smoky flavor straight from California’s Central Coast. Pair it with our Tri-Tip and explore the story behind this iconic regional tradition. Read more about the Santa Maria original. Explore Our Butcher's Cuts Essential Tools & Flavor Enhancers to Complete Your Gift You can sear a steak in any metal pan and cut it with any knife, but these heirloom quality cooking implements transform a kitchen into a culinary workshop. Premium Cookware That Makes a Difference Smithey No. 10 Chef Skillet -  Hand-forged and built to last, this cast iron skillet delivers the perfect sear and retains heat like a pro tool. A must-have for steak nights or weekend breakfasts. Smithey No. 12 Grill Pan – for grilling outdoors or indoors, this pan creates defined grill marks and locks in juicy flavor. Ideal for everything from steaks to chops to vegetables. Shun Premier 8” Kiritsuke – Inspired by traditional Japanese design, this multipurpose knife glides through thick steaks and delicate vegetables with equal finesse. Its layered Damascus steel blade makes it a work of art and a workhorse. Shop Premium Cookware Gifts Secret Ingredients for Steakhouse-Quality Results SRF x Jacobsen Sage & Rosemary Salt – Crafted exclusively for Snake River Farms, this aromatic blend adds a gourmet finish to steaks, roasts, and even grilled vegetables. It’s earthy, savory, and made to enhance every bite. Tallow for Cooking & Seasoning – This rendered cooking fat is prized by chefs for its high smoke point and deep flavor. Use it for searing, roasting, or finishing steaks to achieve a true steakhouse crust. Explore Flavor Enhancers Gift Budgets: Premium Options at Every Price Point   Under $200  Give an epicurean adventure at an accessible price point. Featured bundles: Smash Burger Bundle $1334 Pioneer smash burgers, SRF x Jacobsen Garlic & Black Pepper Salt and a Smithey Mighty Spatula are ready to make incredible burgers at home. Classic Surf & Turf $1522 SRF Black® ribeye filets and 2 Maine lobster tails are a time-honored food pairing that never fails to please. Shop Gifts Under $200 $200-$300  Curated Collections – Up the quality and quantity for Father’s Day with these SRF boxes packed with customer favorites. Featured bundles:   Shrimp & Filet Mignon Box $257.00 4 SRF Gold® filet mignon and wild caught Gulf shrimp combine for a tender and sweet flavor combination. This low key surf & turf will make Dad’s day a delicious experience. Gift of Gold $282.00 Make Dad’s day with this variety pack of our most marbled steaks. 2 each of SRF SRF Gold® filet mignon, top sirloins and ribeye filets.   Shop Gifts $200 - $300     Over $300 Our most impressive gift assortments, for when only the best will do. Featured bundles:   Tomahawk Treasures $393Two American Wagyu tomahawk steaks and SRF x Jacobsen Garlic & Black Pepper Salt create an instant celebration. These long bone ribeyes are our most showstopping steaks. Dry-Aged Bestsellers $593A magnificent collection of our incomparable dry-aged cuts. 2 SRF Black® Dry-Aged New York Strips, 1 SRF Black® Dry-Aged Porterhouse, 2 USDA Prime Dry-Aged Bone-In Ribeye and our unique dry-aged American Wagyu Patties. Shop Premium Gift Collections   Gifting for Special Occasions Make every celebration unforgettable with a gift that’s equal parts thoughtful and indulgent. Whether it’s a birthday, holiday, or heartfelt thank you, Snake River Farms has gourmet options that turn any occasion into something extraordinary.   Birthday Gifts That Impress Snake River Farms products make the ideal birthday gift for the guy in your life because they stand out from standard tech gadgets and monogrammed shirts. SRF gifts elevate any meal with amazing flavor and texture and are an experience instead of a thing. Practical and luxurious, SRF gifts are unexpected, but memorable and appreciated. Whether you're shopping for your partner, dad, brother, or best friend, a Snake River Farms gift box, steak bundle, or even a subscription delivers a wow-worthy moment he won’t forget. Choose a cut he's never tried before or one he'll want to cook for every future celebration. Holiday Gifting Made Simple Give a gift that instantly upgrades any holiday table. Whether it's Christmas, New Year’s, Hanukkah, or a cozy winter dinner, Snake River Farms offers an impressive selection of holiday-ready meats that make gifting and hosting easy. Most Popular Holiday Gifts SRF Gold Grade® Tomahawk Steak American Wagyu Prime Rib Roast Kurobuta Ham Curated gift boxes for the meat lover Special Seasonal OfferingsLook for limited-time cuts and festive bundles available only during the holidays. These exclusive items are perfect for food lovers, backyard grillers, and anyone who appreciates a show-stopping centerpiece. Shipping Made SimpleWe make it easy to plan ahead. Holiday shipping deadlines are clearly listed so your gift arrives right on time. With nationwide delivery and premium packaging, every order is ready to impress. Anniversary & Thank You Gifts Some gifts say more than words. Whether you're celebrating years together or expressing gratitude to a colleague or client, Snake River Farms offers gifts that feel personal, thoughtful, and elevated.   Romantic dinner-for-two Plan an unforgettable anniversary meal with steaks that rival your favorite steakhouse. Choose from tender filets, rich ribeyes, or a surf-and-turf combo to create a celebration worth savoring.   Corporate and client appreciation Show your appreciation with a gift that makes a lasting impression. Our premium beef and curated boxes are perfect for clients, colleagues, and business partners who value quality and taste.   Find the Perfect Gift for Any Occasion Shipping & Delivery: What You Need to Know Whether you’re planning ahead or shopping last minute, our shipping options make it easy to deliver the perfect gift on time. Here's everything you need to know to ensure a smooth arrival.   Flexible Shipping Options  We ship exclusively with FedEx and offer two delivery speeds: Standard Ground ($9.99) and Rush Shipping ($49.99). Orders to Hawaii and Alaska require Rush Shipping.Want it to arrive for a special occasion? You can select a future delivery date at checkout to time your gift just right. Packaging That Preserves Quality Every order is flash-frozen and sealed in air-tight packaging to lock in freshness. From there, it’s packed in a reusable thermal bag and placed inside a recyclable black box with biodegradable insulation. The SRF Guarantee Your order is guaranteed to arrive frozen or partially frozen, with all items included. If anything doesn’t meet expectations, our team is here to help. As our founder Robert Rebholtz Sr. said, “We want our customers to want to do business with us.”   Track Your Order You’ll receive a shipping confirmation and tracking link as soon as your order ships. Need to check the status? Track your order or get help here.   Learn About Our Shipping Process       Frequently Asked Questions about Meat Gifts How long will the meat stay fresh before cooking?  Our meats are flash-frozen at peak freshness and shipped with insulation to keep them frozen or partially frozen upon arrival. Once delivered, they can be stored in the freezer until you’re ready to thaw and enjoy. Can I schedule a specific delivery date?  Yes, you can select a preferred delivery date during checkout. This is a great option for birthdays, holidays, or any occasion when timing matters. What if the recipient isn't home when the package arrives?  No one needs to be home to receive the delivery—a signature isn’t required. However, we recommend bringing the package inside on the day it arrives. Our thermal packaging keeps everything cold for several hours, but it's best to refrigerate or freeze items as soon as possible. How do I include a personalized message?  During checkout, simply select the option to add a custom gift message. It will be included with your order so your recipient knows exactly who to thank.     Begin Your Gifting Tradition with Snake River Farms Choosing Snake River Farms means giving more than just incredible beef. It marks the beginning of a meaningful tradition that delivers quality, care, and a personal touch every time.With the SRF Guarantee, you can order with confidence knowing we stand behind every shipment. From ranch to the recipient’s doorstep, we manage every step to ensure your gift arrives exactly as expected, carefully packed, on time, and ready to impress.   "I made a deal with my family this year, we have 3 of our men's birthdays in a month's time. I told them this year for each of their birthdays I would make them a wagyu steak dinner. Each had a cowboy steak and we all had our selection of wagyu steaks. Each of the wagyu steaks that I purchased were superb. The 2nd of the 3 birthdays we purchased locally and we all agreed that SRF steaks were superior! I'm afraid I've started a very expensive tradition around here! Thankfully we all benefit!" -Chris M., Verified Buyer     Make Their Day Unforgettable Start a tradition they’ll crave year after year. Whether you’re shopping for birthdays, Father’s Day, or a just-because surprise, Snake River Farms steak gifts for Dad deliver unforgettable flavor and quality—right to his door. Order the Best Food Gifts for Men Today with Complete Confidence  

How to Cook a Cast Iron Ribeye Steak to Perfection We’ve all been there, standing in the kitchen with a beautiful ribeye and the pressure to get it just right. Without the right tools or cooking method, it’s easy to end up with a steak that’s unevenly cooked or missing that rich, flavorful crust. At Snake River Farms, we believe using the cast iron skillet is one of the best ways to cook a ribeye. It delivers steady, even heat and creates the kind of sear that locks in bold flavor. In this guide, we’ll walk you through exactly how to master the cast iron ribeye from prep to plating, so every steak night is a success.   Table of Contents  Why Cast Iron is the Best for Cooking Ribeye Steak Temperature Guide  Choosing the Right Ribeye Steak  Understanding the Ribeye Cut   Preparing Your Cast Iron Ribeye for Cooking  Step-by-Step Guide to Cooking a Cast Iron Ribeye Steak    Why Cast Iron is the Best for Cooking Ribeye  When it comes to cooking ribeye steak, cast iron delivers consistent, crave-worthy results. Its ability to hold high heat and distribute it evenly means every bite is perfectly seared and full of rich, beefy flavor. Superior Heat Retention and Even CookingCast iron is known for its ability to maintain high, even heat. That steady temperature is exactly what you need to cook a well-marbled ribeye to perfection. Once your skillet is hot, it stays hot, creating a stable surface that allows the fat to render evenly and the meat to cook through without hot spots. The result is a juicy, tender steak with flavor in every bite.Pro Tip: The right cut makes all the difference. Whether you prefer the richness of American Wagyu or the classic appeal of USDA Choice or higher, shop our Ribeye Collection to find steaks designed for cast iron cooking. Perfect Crust Formation for Maximum FlavorThe hallmark of a great cast iron ribeye is that golden-brown crust. Cast iron’s high heat helps you achieve the Maillard reaction, the chemical process responsible for that rich, savory sear. Keeping the steak still while it sears creates a flavorful crust while locking in juices.Looking to impress? Start with a well-marbled ribeye that can hold up to the sear. Explore our full lineup of wagyu ribeyes and find the perfect cut for your next skillet session. “For a couple of 70-yr olds, we have not tasted Ribeye Steak this flavorful in a long, long time! Thank you for the experience!” Ann D., Verified Buyer    Versatility for Different Cooking Techniques There are several ways to cook a cast iron ribeye, and each technique offers a different approach to achieve the perfect steak. Whether you want a quick, crispy sear, a perfectly even cook, or the smoky flavor from grilling, these methods will allow you to cook your ribeye exactly how you want it. Here’s a breakdown of each method with easy-to-follow steps: Classic Pan-Seared Ribeye Pan-searing a ribeye in a cast iron skillet creates a rich, golden crust while keeping the inside juicy and tender. Here’s how to do it: Preheat the skillet: Lightly coat a cast iron skillet with a neutral vegetable oil and heat on high until the oil just begins to smoke. Season the steak: Season the ribeye generously with salt and pepper. Sear the steak: Place the ribeye in the hot skillet. Sear the first side for about 3 to 4 minutes until a golden-brown crust forms. Flip and cook: Flip the steak and cook for an additional 3 to 4 minutes, depending on the thickness and your preferred doneness. Rest and serve: Remove the steak from the skillet, cover loosely with foil, and rest for 5 to 10 minutes before serving.   Reverse Sear The reverse sear method starts by cooking the steak at a low temperature in the oven and finishing it with a sear in the skillet. It’s perfect for evenly cooked steak with a beautiful crust: Preheat oven and season: Preheat your oven to 275°F. Season the ribeye with salt and pepper. Cook in the oven: Place the ribeye on a rack in the oven and bake until it reaches your desired internal temperature (around 120°F for medium-rare). Sear in the skillet: Heat a cast iron skillet over high heat. Add a bit of vegetable oil and sear the steak for 1 to 2 minutes per side. Rest and serve: Remove the steak from the skillet, cover with foil, and rest for 10 to 15 minutes before serving. Butter Basting Butter basting gives the ribeye rich, delicious flavor while ensuring a perfectly crisp crust. Here’s how to do it: Preheat the skillet and season: Heat a cast iron skillet over medium-high heat and season your ribeye with salt and pepper. Sear the steak: Sear the ribeye in the skillet for 4 to 5 minutes per side until golden brown. Add butter and aromatics: After flipping, reduce the heat, then add butter, garlic and fresh herbs (like rosemary or thyme) to the skillet. Baste the steak: Tilt the skillet and use a spoon to baste the melted butter over the steak for 1 to 2 minutes until the crust is perfect. Rest and serve: Remove the steak from the skillet, cover loosely with foil, and let rest for 5 to 10 minutes before serving.   Oven-Finished Ribeye For a perfectly seared steak that’s also evenly cooked throughout, the oven-finished method is ideal: Preheat skillet and season: Heat a cast iron skillet over medium-high heat. Season your ribeye with salt and pepper. Sear the steak: Sear the ribeye in the skillet for 2 to 3 minutes per side to develop a nice crust. Transfer to the oven: Place the skillet in a preheated 350°F oven and cook for 10 to 20 minutes, depending on the thickness and desired doneness. Rest and serve: Remove from the oven and let the steak rest for 5 to 10 minutes before serving.   Grill & Cast Iron Hybrid This method combines the smoky flavor of the grill with the crispy crust from a cast iron skillet. Here’s how to do it: Preheat oven and season: Preheat your oven to 275°F. Season the ribeye with salt and pepper. Cook in the oven: Place the ribeye on a rack in the oven and bake until it reaches your desired internal temperature (around 120°F for medium-rare). Sear in the skillet: Heat a cast iron skillet over high heat. Add a bit of vegetable oil and sear the steak for 1 to 2 minutes per side. Rest and serve: Remove the steak from the skillet, cover with foil, and rest for 10 to 15 minutes before serving. Want to take your cast iron cooking to the next level? Explore our Salts and Gear for chef-approved tools and seasonings designed to bring out the best in your ribeye. “The perfect balance of meat and fat. The best two ways to prepare is reverse sear or straight barbecue. Always delicious. Never any leftovers!!” Bruce A., Verified Buyer   Steak Temperature Guide  Here are the magic numbers you’ll need to determine when your ribeye steak is cooked to your preferred level of doneness. Remember, the internal temperature is when the ribeye should be removed from the heat, as the steak will continue to cook while resting and the temperature will rise. Preference Description Internal Temp. Rare Red, cool center 110°F Medium Rare Red, warm center 120°F Medium Pink throughout 130°F Medium Well Primarily grey, sliver of pink 140°F   Choosing the Right Ribeye Steak Choosing the right ribeye steak is key to achieving the perfect cast iron-cooked steak. The quality and characteristics of the cut can significantly impact the flavor, tenderness, and cooking time. Here’s what to look for when selecting your ideal ribeye. What to Look for in a High-Quality Ribeye Marbling and Fat ContentGood marbling is essential for achieving a juicy, flavorful ribeye. Look for steaks with evenly distributed fat streaks (white intramuscular fat), which will melt during cooking, enhancing both flavor and texture. The ideal ribeye has a good balance between marbling and lean meat for the perfect combination of richness and tenderness. Learn more about what beef marbling is and how it affects flavor. ThicknessA ribeye’s thickness directly impacts the cooking time and the texture of the steak. For a perfectly cooked steak, aim for a thickness of 1.5 to 2 inches. If it’s too thin, the steak may dry out quickly, and if it’s too thick, it might be harder to cook evenly. Steaks on the thicker side will also need more time to rest after cooking. Explore the best steak thickness for ideal results. Boneless vs Bone-InBone-in ribeyes, often called cowboy or tomahawk steaks, are a bit larger and offer more flavor due to the bone’s influence during cooking. The bone helps retain moisture, giving the steak an even more tender and flavorful finish. Boneless ribeyes, on the other hand, cook faster and are easier to handle, making them a great option for home cooks looking for convenience. Read our full breakdown of bone-in vs boneless ribeye steaks.   A Variety of Ribeye Options  There are many different ribeyes to choose from, and each type offers its own unique experience. Whether you prefer bone-in or boneless, or you’re looking for something special, here are a few options to consider: Traditional Ribeye: American Wagyu Gold® or Black Grade® boneless ribeye steaks are hand-cut to 1.5 inches thick and feature a large fat cap for robust, beefy flavor. Wagyu Cap of Ribeye Steak: Known for its tenderness and exquisite marbling, this boneless cut is often featured on fine dining menus. Rolled Cap of Ribeye: This elegant steak is hand-rolled and secured with butcher’s twine to highlight the deep marbling of the cap. Available in four sizes: the 2 x 4 oz. pack includes two steaks, while the 6, 8, and 10 oz. options each include one beautifully portioned steak per package. Ribeye Filet: A traditional ribeye, trimmed of excess fat and sinew, offering consistent marbling in a manageable size. Tomahawk Steak: A show-stopping ribeye with a two-plus-inch-thick cut and a long bone that resembles an axe handle, making it perfect for presentation. Cowboy Steak: Slightly smaller than the Tomahawk but just as impressive, this ribeye features a shorter bone and weighs in at around 2.5 pounds. Ready to choose your perfect cut? Browse our American Wagyu Ribeye collection to find the ideal steak for your next sear, savor, and impress.  Understanding the Ribeye Cut  To fully appreciate a ribeye steak, it helps to understand where it comes from and what makes it so flavorful.Ribeye steaks are cut from the rib primal, specifically ribs six through twelve. This area sits between the chuck and loin and is often referred to as the "middle meats." These muscles are not heavily used, which means the meat stays tender while still offering deep, beefy flavor.   Ribeye Anatomy  A traditional ribeye steak is a cross-section of the entire ribeye roll. It typically includes three key muscles: Longissimus dorsi - The large center eye of the ribeye, known for its consistent texture and tenderness. Spinalis dorsi - Also called the ribeye cap or deckle, this is the most marbled and flavorful part of the cut. Complexus - A smaller muscle that may be present depending on where the steak is cut. It adds a delicate texture when included. These muscles are held together by fine sinew and rich intramuscular fat. The marbling melts as the steak cooks, delivering the juicy, buttery quality that defines American Wagyu ribeye. Preparing Your Cast Iron Ribeye for Cooking A perfectly cooked ribeye starts before it hits the pan. Preparation is key to achieving that crave-worthy crust, deep flavor, and juicy interior that make cast iron steaks unforgettable. Whether you're cooking American Wagyu or another high-quality cut, how you handle your ribeye before it touches the heat makes all the difference. These simple steps will help you get the most out of every bite. Bring the Steak to Room TemperatureLet your steak sit out for 30 to 60 minutes before cooking. This helps the meat cook more evenly and prevents the muscle fibers from tightening up when it hits the hot skillet. Pat the Steaks DryUse paper towels to remove excess moisture from the surface of your ribeye. A dry steak makes better contact with the pan and results in a deeper, more flavorful crust. Properly Season Your Steak for Maximum FlavorKeep the seasoning simple and generous. Coarse salt and freshly cracked black pepper are all you need to highlight the natural richness of the beef. Apply seasoning right before cooking to lock in the flavor. Preheating Your Cast Iron Skillet – How Hot Should It Be?For the perfect sear, it’s essential to preheat your cast iron skillet until it’s smoking hot. Use a high-smoke point oil like avocado or grapeseed oil to prevent burning, and reserve butter for basting during the final stages of cooking to add richness and flavor without burning.   Step-by-Step Guide to Cooking a Cast Iron Ribeye Steak Whether you're a beginner or a seasoned pro, this step-by-step guide will help you achieve a perfect cast iron ribeye steak every time. From preparing the steak to serving it up, we’ll walk you through each phase to ensure your meal is full of flavor and perfectly cooked. Follow these easy steps to master the art of cooking a ribeye, and enjoy the juiciest, most tender steak right from your kitchen. The 4-3-2 Method Explained The 4-3-2 method is an easy-to-remember approach for getting the perfect cook on your ribeye. This method breaks down the cooking process into four minutes of searing on one side, three minutes on the other, and two minutes of resting. It’s a simple but effective way to achieve a beautiful, medium-rare steak with that sought-after crust. This method works best with steaks about 1-inch thick.   The Perfect Sear – How to Get a Perfect Crust Achieving that golden, crispy crust is the key to a delicious ribeye. The secret is to get your cast iron skillet hot, ensuring that the steak makes contact with the pan quickly and evenly. For a deep, flavorful crust, make sure not to move the steak around in the pan once it’s placed down.        Butter Basting for Extra Flavor Adding butter to your skillet during the final stages of cooking not only enhances flavor but also helps create a rich, golden-brown crust. Simply tilt the pan to allow the butter to pool and spoon it over the steak as it finishes cooking.   Seasoning Your Steak – When and How Seasoning is one of the most important steps in cooking a ribeye. A generous layer of coarse salt and freshly cracked black pepper enhances the natural richness of American Wagyu without overpowering it. For added complexity, you can experiment with garlic powder, smoked salt, or your favorite steak rub. Apply seasoning just before the steak hits the pan to help create that crave-worthy crust.   Herbs and Aromatics to Enhance Flavor Fresh herbs like rosemary, thyme, or garlic can elevate the flavor of your ribeye. Add them to the butter-basting process to infuse the steak with aromatic richness. You can even add a sprig of rosemary or thyme directly into the pan during the final moments of cooking.   Checking Doneness – Rare, Medium-Rare, and Beyond To achieve your perfect steak doneness, it’s essential to monitor the internal temperature of the meat. We recommend using a meat thermometer to ensure accuracy. For more information on specific temperatures, check out our handy graphic that outlines the best temperatures for rare, medium-rare, and beyond.   Using a Meat Thermometer vs. Touch Test While a touch test can give you a general sense of doneness, a meat thermometer is the most reliable way to check. For best results, insert the thermometer into the thickest part of the steak, avoiding the bone if using a bone-in cut.   Resting and Serving Your Cast Iron Ribeye Once your ribeye is cooked to perfection, let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat for maximum tenderness. Slice against the grain for the best texture.   Best Ways to Slice and Serve for Maximum Tenderness To get the most tender bites from your ribeye, slice against the grain. Cutting in this direction shortens the muscle fibers, making the steak easier to chew and more flavorful.    “This steak has ruined restaurant dining for me. If you have a special occasion, buy the gold and dine in instead of going out - it’ll change your life. Absolutely phenomenal cut of meat and fantastic customer service. Ill be a customer for life.” - Janicke., Verified Buyer   Recipe Inspiration: Elevate Your Ribeye Experience Explore these chef-crafted recipes to take your ribeye cooking to the next level. Whether you're aiming for a classic preparation or an adventurous twist, these dishes showcase the versatility and richness of Snake River Farms' American Wagyu ribeye.   Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce A vibrant, flavor-packed dish that pairs seared ribeye filets with creamy beet risotto and a tangy goat cheese sauce. Ideal for date nights or elevated dinners at home. > View Recipe  Surf & Turf: Smoked Ribeye Filets with Butter-Poached Lobster Indulge in a luxurious combination of smoked ribeye filets paired with tender, butter-poached lobster. This surf and turf dish is surprisingly simple to prepare and delivers an unforgettable flavor experience. > View Recipe   Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette A hearty dish that pairs thyme-seasoned grilled ribeye with crispy potatoes drizzled in smoky bacon vinaigrette. A refined take on a classic meat-and-potatoes combo. > View Recipe Final Thoughts: Mastering the Cast Iron Ribeye Steak Cooking a ribeye in cast iron is one of the best ways to showcase the rich flavor and tender texture of a high-quality steak. With the right preparation, a hot skillet, and a bit of patience, you can create a steakhouse-level experience right in your own kitchen. Season thoughtfully, sear confidently, and finish with butter and herbs to bring out the best in every bite. Cast iron cooking offers control, consistency, and incredible results. All you need is the right cut and a little technique to make it unforgettable. Ready to cook like a chef? Shop Snake River Farms Ribeye and turn your kitchen into your favorite steakhouse.