Steak Cooking Tips from Chef Thomas Keller
Snake River Farms shares a rich history with Chef Thomas Keller. We began producing our American Wagyu cap of ribeye specifically for his celebrated restaurant, The French Laundry. Chef Keller is renowned for his culinary skills and exceptionally high standards. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of the French Legion of Honor, the highest decoration in France. Other accolades of note include The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” awards.
Chef Keller provided us with some of his tips for cooking Snake River Farms American Wagyu steaks. He focused on two steaks – the cap of ribeye and the filet mignon – but his helpful information works to improve any cut.
Know Your Equipment
Knowing your cooking equipment is the first step to cooking a great piece of beef. If grilling, know the hot spots and how to regulate the heat of the grill. If roasting, ensure the oven is properly calibrated. We recommend using the grill for a Snake River Farms Cap of Ribeye.
Always Temper
To achieve an exceptional sear, remove beef from packaging and allow to air dry in the refrigerator for 12 hours, or overnight. When air drying in the refrigerator, it is best to use a rack to allow air flow over and under the entire surface of the meat.
Season Generously
When the steak is ready to cook, season generously with kosher salt (Chef Keller suggests Diamond Crystal Brand). Do not be afraid; season from above and let the kosher salt “snow” or “rain” down over the entire surface area. Avoid seasoning with pepper until after cooking, as it potentially will burn and become bitter in the process.
Grill
Cap of Ribeye:
- Set grill to medium high heat, or 400°F.
- Place seasoned steak on the grill, and grill for 7 to 8 minutes on each side, or until internal temperature is at 120°F.
- Pull and let rest for 15 minutes.
Filet Mignon:
- Turn on grill to medium heat.
- Place seasoned steak on hot grill, close lid, and allow to cook for two minutes.
- Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for two more minutes. Flip steak over and cook for 4 additional minutes.
- For medium rare, the total cook time is 8 minutes.
- Pull and let rest for 10 minutes.
Let the Beef Rest
For a juicy flavorful steak, be patient and allow the beef to rest before slicing and serving. If you cut into a piece of beef without resting, your cut will end up dry despite your initial cut. Resting time is dependent on size: the filet mignon might only need 10 minutes rest time, while the cap of ribeye may need 15.
Season with Finishing Salt
Finishing salts enhance the flavor of the meat and add a pleasant crunch to the final presentation. Just a pinch is all that is needed to a fully rested piece of beef before slicing and serving.
Slice Against the Grain
If slicing, always slice against the grain. It will provide a tender, more luxurious mouth feel compared to slicing with the grain.
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