SRF Blog

SRF Balsamic Glazed Skirt Steak with Caramelized Shallots and Mushrooms

By: Snake River Farms

Recipes

SRF Balsamic Glazed Skirt Steak with Caramelized Shallots and Mushrooms

By: Chef Mandy Tanner

New York Strip Steak with Nori Butter and Sesame Ramen

By: Snake River Farms

Recipes

New York Strip Steak with Nori Butter and Sesame Ramen

By: Chef Mandy Tanner

A Chef’s Holiday Meal with Chef Alex Cardoza

By: Snake River Farms

Recipes

A Chef’s Holiday Meal with Chef Alex Cardoza

By: Chef Alex Cardoza

A Chef’s Holiday Meal If you want to host a holiday meal that’s both stress-free and memorable, follow along as Chef Alex Cardoza guides you through a festive Christmas Eve dinner. From a show-stopping prime rib to make-ahead sides, decadent desserts, and approachable cocktails, Alex shares the exact steps he uses to wow his family every year. You don’t have to spend all day in the kitchen. Invest in a great prime rib and pair it with simple, delicious sides. I’ll show you exactly how to plan and prep everything for a relaxed, multi-course holiday meal. – Chef Alex Cardoza Meet Chef Alex Cardoza Chef Alex takes December 24th off every year to host a family dinner. He and his wife, Tara Morgan, run Susina, a European bistro in Boise, Idaho. With years of experience in New York kitchens like The Spotted Pig, as well as catering and running restaurants in Boise, Alex has perfected the art of a celebratory holiday meal. Chef Alex Cardoza Chef Alex Cardoza is the co-owner of Susina, a European bistro in Boise, Idaho, which he runs with his wife, Tara Morgan. With roots in New York kitchens like The Spotted Pig and years of experience catering and running restaurants in Boise, Alex brings approachable technique and restaurant-quality flavor to every dish he creates. Follow Alex: SusinaBoise.com | @SusinaBoise The Holiday Menu The Adonis Cocktail – a light, balanced aperitif. SRF Bone-In Prime Rib – the show-stopping centerpiece. Find Your Perfect Holiday Prime Rib → Twice Baked Potatoes – creamy, make-ahead comfort food. Roasted Carrots with Green Herb Sauce – perfectly tender and flavorful. Steamed Green and Yellow Beans – quick, fresh, and colorful. Flourless Chocolate Cake – rich, decadent, and easy to prep. You don’t have to spend hours in the kitchen. Invest in a great prime rib and pair it with easy, make-ahead sides. Complete Prime Rib Guide Cooking the perfect holiday prime rib doesn’t have to be intimidating. Follow these steps for a tender, juicy roast with a golden crust. Choosing Your Roast Plan for 1 pound per guest; leftovers are a holiday bonus. Bone-in preferred for maximum flavor and presentation. Learn more about bone-in vs. boneless Part 1: Preparation & Dry Brining Rest the roast at room temperature for 2 hours. This ensures even cooking. Rub with 1 teaspoon kosher salt per pound on all surfaces. Refrigerate uncovered for 8 to 72 hours to dry brine. Bring to room temperature again 2 to 3 hours before cooking. Dry brining is crucial — it gives you a golden exterior and perfectly seasoned interior. Even a quick 8-hour brine will make a noticeable difference. Part 2: Low & Slow Method (Restaurant-Quality) For the patient cook who wants perfectly pink meat edge-to-edge: Preheat oven to 250°F. Roast until internal temperature reaches 125 to 130°F. Optional: increase oven to 500°F for 5 to 10 minutes to crisp the exterior. Rest 30 to 60 minutes before slicing. This method produces the most evenly cooked prime rib. Use your eyes as much as your thermometer — the final sear is optional if your crust is already perfect. Part 3: Time-Pressed Method If you’re short on time but still want excellent results: Preheat oven to 425°F (375°F convection). Roast 2 hours, or until internal temp reaches 95 to105°F. Rest 1 hour at room temperature. Carryover cooking is your friend. Pulling the roast early ensures medium-rare perfection even under time pressure. Part 4:Temperature & Equipment Rare: 120°F | Medium-Rare: 130°F | Medium: 145°F max Oven-safe probe thermometer with alarm recommended Resting: minimum 30 minutes, ideally 45 to 60 minutes A thermometer is non-negotiable. I leave mine in while resting to see exactly where the temperature ends up. Part 5: Slicing & Portions Cut 2 to 3” slabs first, then slice into smaller pieces. Guests can choose their preferred doneness, and you maximize yield. Family-style serving is more relaxed — each person can take exactly what they want. Make-Ahead Holiday Sides Holiday entertaining is easier when sides are prepped ahead. From creamy twice-baked potatoes to perfectly roasted carrots, these recipes can be made in advance so you can focus on your prime rib and enjoy the day with family and friends. Twice Baked Potatoes This classic side is perfect for entertaining and can be prepared entirely in advance. Assemble and refrigerate up to 3 days before serving, then bake when ready. Quantities are based on 12-oz russet potatoes, serving 2 (1 potato per person). Ingredients: 2 large russet potatoes (~12 oz each) Oil and salt for rubbing potatoes ¼ cup butter ¼ cup sour cream ½ cup grated cheddar cheese, divided ¼ cup sliced scallions, divided ½ teaspoon salt (or to taste) 2 tablespoons bacon, cooked and chopped (optional) Instructions: First Bake: Preheat oven to 375°F. Wash and pat dry potatoes; prick all over with a fork. Rub lightly with oil and salt. Bake until tender, about 1 hour. Prepare Filling: While potatoes bake, cook and chop bacon (if using) and gather remaining ingredients. Remove potatoes from oven, keeping it at 375°F. Let potatoes cool until safe to handle. (Tip: Disposable gloves make this easier.) Assemble: Cut the tops off the potatoes (save for potato skins if desired). Scoop out the flesh and break up gently with a fork. Mix potato flesh with butter, sour cream, bacon, half the cheese, half the scallions, and salt. For best results, use a stand mixer until smooth. Stuff the potato shells with the mixture. Top with remaining cheddar cheese. At this point, potatoes can be refrigerated up to 3 days. Second Bake: Bake at 375°F for 30 minutes, rotating once halfway through. Potatoes are ready when cheese is golden and slightly puffy. Garnish with remaining scallions before serving. These potatoes can be made completely ahead of time, freeing you to focus on the prime rib and other dishes on the big day. Perfect Roasted Carrots Most roasted carrot recipes skip a crucial step: parboiling. This two-step method ensures perfectly tender, creamy carrots every time. You can prep them up to 3 days in advance, making them ideal for holiday entertaining. Roasting raw carrots directly in a hot oven can leave the centers undercooked — the water step is essential. Ingredients: 3 lbs. fresh carrots (any variety) Salt for boiling water Oil for roasting (your preference) Additional salt for seasoning 2 to 3 tablespoon butter Fresh lemon juice for serving Salsa verde (optional) Chef Tip: Make-Ahead Option— Roast carrots a few hours in advance and rewarm in the oven before serving. Instructions: Prepare Carrots: Decide on your carrot prep method: Large grocery store carrots: peel and chop as desired Petite bunched carrots: wash well and leave whole Place carrots in a large pot with plenty of boiling, salted water. Taste the water — it should be pleasantly seasoned. Boil until tender throughout, longer than you might expect. This is not a quick blanch — the goal is fully cooked cores. Remove carrots and spread on a sheet pan in a single layer to cool completely. Roast to Finish: Preheat oven to 400°F. Toss pre-cooked carrots with oil and lightly season with salt if needed. Arrange in a single layer on a sheet pan. Roast for about 20 minutes, until edges begin to brown. Add butter and roast 5 more minutes, letting it brown slightly for a warm, nutty flavor. Drizzle with fresh lemon juice before serving. Serve with salsa verde if desired. The parboil ensures the inside is tender while roasting adds flavor and a touch of caramelization. It’s the difference between ‘good’ and ‘restaurant-quality’ carrots. Chef’s Note: Quick Green Veggie Add-On: Steam asparagus or green beans, then season with butter, salt, and pepper for a fast, fresh addition to your holiday plate. Universal Green Herb Sauce This versatile sauce is inspired by chimichurri, salsa verde, and herb sauces from around the world. It’s incredibly flexible — you can adjust the ingredients to suit your tastes or the dish you’re serving. It pairs beautifully with grilled meats, roasted vegetables, or fish, and makes about 2 cups (a strong pint). Base Ingredients: 8 ounces fresh soft herbs, peppers, or seeds (see optional additions) 2¾ tablespoon fresh lemon juice 1½ ounce ice ¾ cup olive oil 1 clove garlic, coarsely chopped 1 teaspoon chili sauce (house chili sauce or Sriracha) ½ teaspoon fish sauce 1½ teaspoon salt Optional Additions: Horseradish Capers Pickles Instructions: Combine all ingredients in a food processor or high-powered blender (like a Vitamix) for the smoothest results. Blend until you achieve a relatively smooth paste. Taste and adjust seasoning as needed. Add more lemon, salt, or chili sauce depending on your preference. This sauce is incredibly forgiving — start simple, then taste and tweak. It’s perfect for adding brightness and depth to your holiday vegetables or your prime rib. Flourless Chocolate Cake This decadent dessert is technically a chocolate soufflé. It will puff beautifully in the oven and naturally deflate as it cools — this is completely normal. Embrace the rustic, slightly sunken appearance; it’s part of the cake’s charm. Serves 8 to 12. Ingredients: 6 tablespoons unsalted butter (3 oz.), plus more for pan Cocoa powder, for dusting 8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separated ½ cup granulated sugar (100 g) Confectioner’s sugar, for dusting Sweetened whipped cream, for serving Instructions: Prepare Pan and Oven: Preheat oven to 275°F with rack in center position. Butter the bottom and sides of a 9-inch springform pan. Dust the buttered pan with cocoa powder and set aside. Make Chocolate Base: Melt chocolate and butter together in a double boiler to form a smooth ganache. Whisk in the egg yolks. (Note: mixture may appear “broken” — this is normal.) Prepare Meringue and Combine: In a stand mixer, beat egg whites with granulated sugar until glossy stiff peaks form. Fold ¼ of the meringue into the chocolate mixture to lighten it. Gently fold in the remaining egg whites until just combined. Bake and Serve: Pour batter into the prepared pan. Bake 45 to 50 minutes, until the cake pulls away from the sides and is set and puffed in the center. Cool completely on a wire rack, then remove the sides of the springform pan. Serve at room temperature, dusted with confectioner’s sugar and topped with whipped cream if desired. Don’t worry if the center sinks slightly — that’s what makes a flourless chocolate cake rich, rustic, and indulgent. For extra flair, serve with fresh berries or a drizzle of green herb sauce for a subtle contrast. The Adonis Cocktail This elegant cocktail balances sweet, fruity, and bitter flavors. Complex yet approachable, it has a low alcohol content, making it the perfect aperitif to start your holiday evening. Ingredients: 1½ ounces dry sherry (Amontillado or Fino) 1½ ounces sweet vermouth 2 dashes orange bitters Orange twist, for garnish Instructions: Fill a mixing glass with ice and shake the sherry, sweet vermouth, and orange bitters until chilled. Strain into a coupe or small cocktail glass. Garnish with an orange twist and serve neat. This cocktail is all about balance — take the time to shake it just enough to chill without diluting. The orange twist adds a bright, aromatic finish that pairs beautifully with the richness of a prime rib holiday meal. Closing & Holiday Tips Chef Alex reminds us: focus on the center-of-the-plate, invest in quality ingredients, and prep what you can ahead of time. A multi-course meal doesn’t have to be stressful when you plan wisely. Find Your Perfect Holiday Prime Rib → Follow this plan and your holiday meal will be remembered long after the season ends.

Season’s Eatings– SRF All Day Long

By: Snake River Farms

Recipes

Season’s Eatings– SRF All Day Long

By: Chad Montano

Season’s Eatings–SRF All Day Long The holidays are a time for family, friends, and food. From festive centerpieces to simple everyday meals, Team SRF member Chad Montano shares easy breakfast, lunch, and dinner ideas featuring Snake River Farms American Wagyu beef and Kurobuta pork that keep your household happy all season. Chad, a professional food photographer from San Diego and original member of Team SRF, has been cooking with SRF products since 2019. “Snake River Farms is a part of my life and who I am,” he says. “I use SRF products for everything from special dinners to quick, everyday meals.” Easy Breakfast Idea: Potato Rosti with Eggs & Kurobuta Bacon Start your morning right with a simple yet elevated breakfast. This dish combines crispy potato rosti, creamy scrambled eggs, and salty SRF Kurobuta Bacon. “When I think of breakfast, I go right to eggs, bacon, and potatoes. This dish takes these basic ingredients and makes a simple but elevated presentation that my family and I enjoy. The golden brown potato rosti adds crunch and texture. It’s the perfect vessel for creamy scrambled eggs and crispy, salty bacon,” shares Chad Montano, Team SRF member. Prep & Cook: 10 min prep | 20 min cook | Serves 1 to 2 Ingredients: 4 slices SRF Kurobuta Bacon 1 large russet potato 4 cage-free eggs ½ tablespoons fresh goat cheese 1 green onion, chopped 1 teaspoon sea salt 2 knobs unsalted cold butter Pinch of black pepper Olive oil Instructions (Quick Overview): Cook bacon in skillet or air fryer. Grate and dry potato, then fry into golden, crispy rosti. Scramble eggs with butter and goat cheese until creamy. Plate rosti topped with eggs, bacon, and green onion. Full Instructions: Cook bacon. Chad notes: “I use a skillet, but feel free to use an air fryer or your preferred method.” Wash and dry the potato. Grate into shreds using the large holes of a food grater. Transfer potato shreds to a piece of cheesecloth or dish towel, wrap tightly, and squeeze out excess water. Transfer to a bowl, season with salt and black pepper. Preheat a medium skillet over medium heat. Add enough olive oil to coat the pan (about 2 tbsp). When hot, add potatoes and press down tightly with a spatula. Cook 3–4 minutes until edges are golden. Flip onto a plate, add more oil, and cook the other side 3–4 minutes until golden brown. Transfer to a plate and sprinkle with sea salt. Crack eggs into a bowl and beat vigorously. Add butter to the skillet, then eggs. Cook over low heat, constantly mixing, until almost done. Add goat cheese, remove from heat, and continue stirring until creamy. To serve, plate the potato rosti and top with eggs, bacon, and green onion. Enjoy! Shop the Ingredients: Kurobuta Bacon → Easy Lunch Idea: Fancy Steak Sandwich For lunch or a casual dinner, a high-quality steak sandwich hits every note: beefy, cheesy, and packed with flavor. SRF New York Strip makes this simple yet satisfying. “I love a good steak sandwich! A great sandwich starts with high-quality beef, so I used the SRF New York Strip. It’s beautifully marbled, beefy, and delicious. It doesn’t need much—just a little salt and pepper and a nice crust. A quick pan sauce and cheese add layers of flavor. It’s perfect to split with someone you love,” shares Chad Montano, Team SRF member. Prep & Cook: 30 min prep | 30 min cook | Serves 1 to 2 Ingredients: 1 SRF New York Strip 1 fresh baguette 3–4 slices provolone cheese 1 cup beef stock 1 small shallot, diced 2 knobs unsalted cold butter Sea salt & pepper Neutral oil Instructions (Quick Overview): Season steak and let rest. Cook in skillet to medium-rare, flipping often. Make pan sauce with shallots, beef stock, and butter. Toast bread with cheese, layer sliced steak, drizzle pan sauce. Full Instructions: Season the steak with salt and pepper and allow it to sit at room temperature for 30 minutes. Preheat a skillet over medium-high heat. Add a tablespoon of neutral oil, then carefully add the steak. Cook for 2 minutes, flip, then cook another 2 minutes and flip again. Continue flipping every minute until desired doneness. Chad likes medium-rare: internal temperature 128°F. Remove steak and let rest 10–15 minutes. In the same pan, cook shallots for 2 minutes, then add beef stock and bring to a boil. Reduce to medium-low and simmer until reduced by half (5–7 minutes). Stir in butter and adjust seasoning. Cut bread to match steak length, slice in half, drizzle with olive oil, and toast in the oven. Layer cheese, sliced steak, and drizzle with pan sauce. Serve and savor! Shop the Ingredients: New York Strip → Easy Dinner Idea: Panko Crusted Pork Cutlets with Honey Mustard A holiday crowd-pleaser for dinner, this dish combines juicy SRF pork cutlets with crunchy panko and a creamy honey mustard sauce.“These are a crowd pleaser! The SRF pork is beautifully marbled and full of flavor. I love using panko breadcrumbs to add the ultimate crunch, and the rosemary pairs perfectly with the pork. I prefer to make my own sauces and dressings from scratch because they just taste better. This honey mustard is creamy, tangy, and extremely easy to whip up,” shares Chad Montano.Prep & Cook: 20 min prep | 30 min cook | Serves 1 to 2Ingredients:Pork Cutlets 2 SRF boneless pork chops 1 cup panko breadcrumbs 1 sprig fresh rosemary, chopped 2 tablespoons Parmesan cheese 2 eggs, beaten 2 tablespoons flour ½ cup vegetable oil Sea salt & pepper Honey Mustard Sauce: ¼ cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons honey Pinch of salt & pepper Instructions (Quick Overview): Butterfly pork, season, and dredge in egg, flour, then panko mix. Fry in skillet until golden brown and internal temp reaches 145°F. Mix honey mustard ingredients. Serve cutlets with sauce. Full Instructions: To make the honey mustard sauce, combine all ingredients in a small bowl and adjust seasoning to taste. Butterfly the pork chops by cutting them in half lengthwise, leaving one end attached. Open gently, cover with parchment, and pound to ¼ inch thick. Season with salt. In a large bowl, combine panko, chopped rosemary, Parmesan, and a pinch of salt and pepper. In another bowl, mix eggs and flour. Dredge each pork cutlet in the egg/flour mixture, then roll in panko, pressing firmly to adhere. Heat a large skillet over medium heat and add oil. Once hot, cook cutlets 2–3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a cooling rack and season lightly with salt. Plate the crispy cutlets and drizzle or serve with the honey mustard sauce. Shop the Ingredients: Boneless Pork Chops → Tips for Serving SRF All Day Long Plan simple, festive meals throughout the holidays to reduce stress. Involve family members in prep and plating — kids love helping. High-quality meat like SRF makes even simple dishes shine. Keep leftovers organized for quick next-day meals. Make the Holidays Easy with SRF: Planning holiday meals doesn’t have to be stressful. With Snake River Farms, you can elevate every breakfast, lunch, and dinner with high-quality American Wagyu beef and Kurobuta pork that make even simple dishes feel special. From quick weekday meals to festive showstoppers, SRF products help you create memorable moments with minimal effort. Explore our full selection of holiday favorites and gift-worthy cuts in the Snake River Farms Holiday Guide to make this season delicious, easy, and unforgettable. Chad Montano @BrieWilly Chad is a professional food and lifestyle photographer from San Diego. He combines his two passions to create high-quality content for restaurants and brands in the food industry, and has been cooking SRF products since 2019.

Roast Beef Po'Boy

By: Snake River Farms

Recipes

Roast Beef Po'Boy

By: Jean-Paul Bourgeois

Ribeye Cap Katsu & Japanese Curry

By: Dalyah & Guy from Birdeye

Recipes

Ribeye Cap Katsu & Japanese Curry

By: Dalyah & Guy from Birdeye

Fall BLT with Apple Brined Uncured Bacon

By: Abigail Harris-Shea

Recipes

Fall BLT with Apple Brined Uncured Bacon

By: Abigail Harris-Shea

Red Wine Braised Short Ribs

By: Rocco Gizzo

Recipes

Red Wine Braised Short Ribs

By: Rocco Gizzo

Quick Steak Marinades: Flavor Packed Recipes

By: Dave Yasuda

Recipes

Quick Steak Marinades: Flavor Packed Recipes

By: Dave Yasuda

Quick Steak Marinades: Flavor Packed Recipes Snake River Farms produces fantastic steaks that are flavorful and delicious seasoned with just salt and pepper. Sometimes when I want to change it up, I’ll use a marinade to impart flavor or tenderize a firmer cut. Even with top quality SRF American Wagyu, USDA Prime and Choice beef, a quick marinade can add new dimensions of flavor and texture. The right marinade adds depth, subtle heat or a bright citrus note that complements a steak. The good news is marinades are easy to make. Below are some of my favorite recipes you can whip up in 30 minutes or less. Whether you’re elevating a weeknight dinner or adding a twist to your next grill session, these recipes deliver bold results with minimal prep. Table of Contents Benefits of Marinating Steak: When and Why It Matters What Makes a Great Quick Steak Marinade Our Favorite Quick Steak Marinades Best Cuts of Steak for Marinating 4 Tips for Grilling Marinated Steak Perfectly Quick Steak Marinade FAQs Final Thoughts Benefits of Marinating Steak: When and Why It Matters Why Marinate Steak Marinades serve two key purposes: Enhance the flavor of meat with herbs, spices, and acids. Gently breaking down and tenderize firmer cuts. Not all cuts need (or should) be marinated. I shy away from marinating a tender American Wagyu filet mignon or rich SRF Gold® ribeye, but many steaks benefit greatly from a marinade. For example, sirloins have a naturally firm bite and the right marinade transforms them into a highlight of steak night. What Makes a Great Quick Steak Marinade Before diving into recipes, let’s break down what makes a quick marinade work. The best ones don’t need a long list of ingredients, just the right balance of flavors. Below are the essential building blocks of a great quick marinade. Basic Steak Marinade Ingredients A solid quick marinade includes: Fat: Neutral vegetable oil, like canola. Acid: Citrus juice or vinegar Salt: Soy sauce, Worcestershire, kosher salt Aromatics: Garlic, herbs, spices, chilis How Long to Marinate Steak Quick tip: Even 30 minutes can make a difference Ideal range: 1 to 2 hours Overnight: Optional for deeper penetration or tougher cuts Note: While overnight marinating enhances flavor, overly acidic marinades can make meat a little too soft. Our Favorite Quick Steak Marinades These chef-approved recipes are tried-and-true SRF favorites. All can be prepped in minutes and deliver bold, delicious results. Simple Steak Marinade This marinade is a riff on one my mom used for flank steak. It adds bright, aromatic depth to beef. My mom used dried rosemary, but I prefer fresh and it grows almost year round in my herb garden. Feel free to use 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 teaspoon fresh rosemary 3 teaspoons fresh lemon juice 1½ tablespoon kosher salt 2 teaspoons black pepper Instructions Combine all ingredients in a bowl. Transfer to a plastic bag or shallow container. Add your preferred steak cut and marinate for at least 30 minutes and up to several hours. Shop American Wagyu Steaks or USDA Choice & Prime Steaks to find the perfect cut for your next meal. Skirt Steak Marinade Skirt steak is the “go to” cut for the Rebholtz family and this is their favorite way to prepare it. Don’t let the short list of ingredients fool you. The savory and sweet elements combine with SRF outside skirt steak to create an unforgettable dish. Ingredients 1 SRF Black® American Wagyu Skirt Steak ½ cup soy sauce ½ cup balsamic vinegar ¼ cup brown sugar 1 dash Worcestershire sauce Maple syrup, to taste Instructions Mix all ingredients. Place steak in a shallow dish or plastic bag and marinate for 1½ to 2 hours. Grill over high heat, 2–3 minutes per side, until internal temp reaches 130°F. Slice against the grain and serve. Pro Tip: This sweet and savory marinade isn’t just great for skirt steak—it also pairs beautifully with flank, bavette, or flat iron. These thinner, quick-cooking cuts soak up flavor fast and are ideal for high-heat grilling. Shop American Wagyu Skirt Steak Beyond the Basics Skirt steak is an ideal cut for fast marinades—it has a loose, thick grain that absorbs flavor quickly and cooks in minutes. When you want to build bold ethnic flavors like Latin and Korean, the skirt steak is an excellent choice. How to Cook Skirt Steak Carne Asada Skirt Steak Tacos Korean-Inspired Wagyu Skirt Steak Tacos with Kimchi Slaw Grilled Marinated Flat Iron Steak The flat iron is the second most tender steak after the filet mignon and is richly marbled. The high amount of intramuscular fat makes this a good candidate for marinades. This recipe combines the classic ingredients of balsamic vinegar, Dijon mustard and Worcestershire for a kick of umani and acid. Ingredients 1 American Wagyu Flat Iron Steak ¼ cup olive oil ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 4 teaspoons Dijon mustard 2 garlic cloves, finely chopped 2 rosemary sprigs, chopped 1 tablespoon BBQ rub (like SRF BBQ Brisket Rub) Instructions Combine marinade ingredients and mix well. Marinate steak in fridge for 1 hour. Grill over high heat 4 to 5 minutes per side for medium rare (130°F). Let rest and slice. Pro Tip: This bold, herb-forward marinade also works well with cuts like ribeye cap, sirloin, or Zabuton steak—especially if you’re aiming for that perfect balance of savory, tangy, and charred. Shop American Wagyu Flat Iron Beyond the Basics Flat iron is flavorful and tender and soaks up marinade beautifully. More ways to enjoy: How to Cook Flat Iron Steak Miso Marinated Flat Iron with Soba Noodles Flat Iron Steak with Warm Garlic & Blue Cheese Sauce Herb-Basted Flat Iron with Smashed Golden Potatoes Spicy Mediterranean Tenderloin Marinade This recipe uses SRF tenderloin pieces as the foundation for savory grilled kabobs. Add your favorite vegetables, like summer squash, cherry tomatoes, stone fruit, red onion, etc. to round out the meal. Ingredients 2 packages SRF tenderloin pieces 2 bunches cilantro 1 bunch parsley, 1 bunch basil, 1 bunch chive 2 jalapeños, seeds removed 1 teaspoon ground cloves 1 teaspoon ground cardamom 1.5 teaspoon ground cumin 1.5 teaspoon ground coriander 2 teaspoon salt 2 teaspoon red pepper flakes ½ cup fresh lemon juice 2 cups extra virgin olive oil (divided) Instructions Blend all herbs and spices with 1 cup olive oil to make a thick sauce. Divide the sauce in half: one for dipping, one for marinade. Add remaining cup of oil to the marinade portion, blend again. Pro Tip: This bright, spiced marinade shines with tenderloin and filet but also brings bold flavor to leaner cuts like sirloin, bavette, or tri-tip. Use it when you want herbaceous flavor with a kick. Shop American Wagyu Tenderloin Beyond the Basics Try these creative tenderloin ideas: How to Cook a Filet Mignon Herb-Marinated Beef Tenderloin and Veggie Kebabs Tenderloin Lettuce Wraps with Quick Pickled Vegetables American Wagyu Tenderloin Kalbi Kebabs Miso Marinated Flank Steak Flank steak is great cut to marinate since it’s lean with a distinct grain that absorbs flavors. Be sure to cut it against the grain so you get the most tender bite. Ingredients 1 USDA Choice Flank Steak 2 tablespoons brown miso paste 2 teaspoons BBQ Rub 1 tablespoons soy sauce 2 tablespoon Mirin 1 tablespoon vegetable oil 1 tablespoon sesame oil 1 tablespoon honey Instructions Mix marinade ingredients and rub onto steak. Marinate for 1 hour. Grill over medium-high heat, 4 to 5 minutes per side for medium rare. Let rest, slice, and serve. Pro Tip: This umami-rich marinade is perfect for lean, grill-friendly cuts like flank, skirt, bavette, or hanger steak. Miso adds savory depth ideal for quick weeknight meals. Shop USDA Choice Flank Steak Beyond the Basics Explore more flank steak ideas: How to Cook a Flank Steak Tequila Lime Flank Steak Tacos Grilled Flank Steak with Confetti Corn Flank Steak Crostini with Blue Cheese Sauce Chimichurri-Marinated Picanha The picanha is from the top sirloin and is sometimes called the top sirloin cap. This cut is rich with deep beef flavor and is prominently featured in Brazilian steakhouses. Ingredients 1 USDA Prime Picanha ½ cup Chimichurri seasoning (SRF x Just a Taste) ½ cup olive oil 1 tablespoon white wine vinegar Instructions Mix seasoning, oil, and vinegar. Rub half onto steak, reserve the rest. Sear fat side down in skillet, then roast at 375°F for ~30 minutes. Rest 10 minutes, slice against the grain, and serve with reserved chimichurri. Pro Tip: While picanha is the star here, this zesty chimichurri also works on sirloin, tri-tip, or flat iron. Great for cuts with rich marbling and bold flavor. Beyond the Basics More picanha recipes and how-to’s: How to Cook the Perfect Picanha Steak Grilled Picanha Picanha Steak with Red Chimichurri and Grilled Vegetables Marinated Roast Picanha with Charred Scallion and Garlic Oil Kimchi-Marinated Bavette Bavette is a flavorful, tender butcher’s cut that soaks up marinades beautifully. This recipe pairs it with bold Korean-inspired flavors for a savory, umami-packed dish. Ingredients 1 American Wagyu Bavette ½ Asian pear, chopped ½ cup kimchi ½ chopped onion 2 tablespoons ginger, chopped 3 garlic cloves 3 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoons sesame oil ½ teaspoon black pepper Instructions Blend all ingredients into a marinade. Marinate steak in a sealed bag 4 hours to overnight. Grill using hot/cool zone method to 120°F (medium-rare), then slice. Pro Tip: This punchy, umami-packed marinade is tailor-made for bavette but also great on flank, skirt, or hanger steak. These thinner cuts love bold, fermented ingredients like kimchi and soy. Shop American Wagyu Bavette Beyond the Basics Bavette has serious flavor and tender bite, especially with Korean-inspired marinades. More info and recipes: Meet the Butcher’s Cuts: Skirt, Flank & Flat Iron Steaks Miso Ginger Bavette Kebabs Bavette Steak Frites Bavette Kebabs with Herby Pickled Giardiniera Best Cuts of Steak for Marinating While our American Wagyu and USDA Prime and Choice steaks are all exceptional, certain cuts are especially well-suited to marinating: Skirt Steak Flat Iron Steak Bavette Flank Steak Picanha Shop All American Wagyu Steaks 4 Tips for Grilling Marinated Steak Perfectly Pat dry before grilling Use two heat zones (hot and cool) Let steak rest before slicing Always slice against the grain Quick Steak Marinade FAQs What can I marinate steak in quickly? Olive oil, lemon juice, garlic, salt, and herbs. Add soy, miso, or vinegar for punch. Can I marinate steak for 30 minutes? Yes! While longer marinating allows deeper flavor, 30 minutes still boosts surface taste and tenderizes thinner cuts. What are the three ingredients in steak marinade? Oil, acid, and salt. How to marinate meat quickly? Use thinner cuts and score the surface. Let rest 30–60 minutes at room temp. Common Dietary Adjustments How to Make a Steak Marinade Without Soy Sauce Swap soy sauce with coconut aminos, tamari, or a mix of balsamic vinegar + Worcestershire + kosher salt. Add fresh garlic, herbs, and lemon juice to round out the flavor. How to Make a Gluten-Free Marinade Use tamari or certified gluten-free coconut aminos in place of soy sauce. Double-check other ingredients like Worcestershire (some brands contain gluten). Avoid beer-based marinades. Other Dietary-Friendly Tips Low-sodium: Reduce added salt or use low-sodium tamari.Keto-friendly: Stick with oil, herbs, citrus, and no added sugar.Dairy-free: All recipes listed are naturally dairy-free.Whole30/Paleo: Use coconut aminos, avoid sweeteners like honey or brown sugar. Final Thoughts We love a great steak seasoned with just salt and pepper, but marinades offer a delicious way to explore bold ingredients, global flavors, and new cooking styles. Whether grilling for guests or whipping up a last-minute dinner, these quick steak marinades help your Snake River Farms beef shine. Want more inspiration? Browse our full collection of chef-tested steak recipes. 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.