FROM RANCH TO TABLE
SRF BLOG
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.
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Roast Beef Po'Boy
By: Snake River Farms
Delicious Beef Recipes for Christmas Dinner Your Family Will Love
By: Snake River Farms
Recipes
Delicious Beef Recipes for Christmas Dinner Your Family Will Love
By: Snake River Farms
Delicious Beef Recipes for Christmas Dinner
The aroma of a perfectly roasted beef tenderloin filling your home on Christmas Eve—there’s no scent quite like it. The excitement of planning a memorable holiday meal is always paired with the challenge of creating something that will impress your loved ones. Whether you’re a seasoned cook or trying something new this year, beef recipes for Christmas dinner are the perfect solution for a festive, unforgettable feast.
At Snake River Farms, we’ve got easy, elegant, and crowd-pleasing recipes to make your holiday meal something special. From juicy Wagyu tenderloin to melt-in-your-mouth ribeye roasts, we’ve got you covered.
Browse our American Wagyu Roasts or Wagyu Steaks and make this Christmas unforgettable!
Why Beef Makes Christmas Dinner Special
Beef has long been a centerpiece of holiday feasts, and for good reason. Its rich flavor and versatility make it an ideal choice for everything from intimate family dinners to larger gatherings. Whether it’s a tenderloin roast for a special holiday dinner or a hearty brisket to feed a crowd, beef fits the bill for every occasion.
We believe beef brings something extra to the table, especially when paired with seasonal sides and wines. Cuts like ribeye, tenderloin, brisket, and even ground beef can be elevated to new heights with the right seasoning and cooking methods.
Choosing the Right Beef for Your Holiday Table
Selecting the right beef for your Christmas feast is essential to creating a memorable meal. The variety of cuts available can sometimes make it tricky to choose, but don’t worry, we’re here to help! Whether you’re serving a small group or hosting a larger gathering, there’s a beef cut to match your needs, offering everything from tenderness to flavor complexity. Let’s explore some of the most popular cuts and their unique benefits to help you decide on the perfect option for your holiday dinner.
Different Cuts & Their Benefits
Choosing the right beef cut can make all the difference in your Christmas meal.
Here’s a quick breakdown of some of our favorite cuts:
Ribeye: Known for its rich marbling, ribeye is incredibly tender and flavorful, making it a favorite for holiday entertaining.
Tenderloin Roast: This cut is the epitome of elegance. Perfectly cooked, it’s a showstopper on any holiday table.
Brisket: If you’re looking for a slow-cooked, cozy option, brisket is ideal. It’s perfect for feeding a crowd and can be prepared in advance.
Ground Wagyu: Ground Wagyu beef is surprisingly versatile. Use it for meatballs, holiday sliders, or other creative dishes.
Portion Sizes and Servings
When planning your holiday meal, it’s important to know how much beef to buy. Typically, we recommend around 6 to 8 ounces of beef per person, depending on the cut and how much else is being served. Don’t forget to account for leftovers, the best part of Christmas dinner!
Why Buy High-Quality Beef
At Snake River Farms, we’re proud to offer the highest quality American Wagyu beef. Our beef is graded for marbling, tenderness, and flavor, ensuring every bite is rich and delicious. If you want your Christmas dinner to stand out, choose quality beef that makes a difference.
Learn more about what beef grading is and why it matters.
Crowd-Pleasing Beef Recipes for Christmas Dinner
Now that you know which beef cuts to choose, it’s time to think about how to prepare them. The right recipe can transform a good cut into something spectacular, making your Christmas dinner an unforgettable experience. Whether you’re looking for something quick and easy or a dish that requires a bit more time and care, we’ve got the perfect recipes for you. These beef dishes are designed to be crowd-pleasers, easy to prepare, and sure to impress your guests.
Wagyu Tenderloin Roast
A Wagyu tenderloin roast is the definition of elegance. It’s tender, flavorful, and will undoubtedly become the star of your Christmas dinner. Doug G., one of our verified buyers, raved about it: “Cooked this Wagyu Tenderloin Roast for my family's Christmas dinner, everyone said it was hands down the best piece of meat they have ever eaten. It was so good my vegetarian sister even had a serving!”
Shop our Wagyu Tenderloin Roast and check out full recipes here.
Ribeye Steaks for Holiday Entertaining
If you’re hosting a more casual gathering, ribeye steaks are the way to go. Quick to cook yet packed with flavor, they’re perfect for slicing and sharing. Eileen F. shared: “Your Wagyu Ribeye Steaks were the hit of our Christmas Dinner. Thank you from my whole family.”
Shop our Ribeye Steaks and discover ribeye recipes here.
Brisket Recipes for a Cozy Christmas
For something that fills the house with irresistible aromas, a slow-cooked brisket is hard to beat. Steffanie C. raved about her experience: “This was the most tender Brisket I've eaten. We could not wait until it was finished and dug into that delicious, tender meat.”
Shop our Brisket and explore delicious recipes here.
Ground Beef Recipes with a Holiday Twist
Ground Wagyu can be used to create all kinds of festive dishes. Think flavorful meatballs, delicious Wagyu burgers, or mini sliders that make the perfect holiday appetizer.
Shop our Ground Wagyu and get easy recipes here.
Sides and Pairings to Complete Your Holiday Feast
No Christmas beef is complete without the right sides and pairings. At Snake River Farms, we know the perfect accompaniments can elevate your meal from delicious to unforgettable. Whether you stick with classic favorites or add a creative twist, these options will complement your high-quality American Wagyu beef beautifully.
Classic Holiday Sides
Roasted potatoes: Crisp on the outside, fluffy on the inside. Add rosemary and garlic for extra flavor.
Mashed root vegetables: Sweet potatoes, parsnips, and carrots make a colorful, comforting addition.
Green beans: Lightly steamed or sautéed with almonds for a simple, festive touch
Creative Pairings
Sauces and glazes: Try a red wine reduction, horseradish cream, or balsamic glaze to enhance your beef.
Compound butters: Herb or garlic butter adds richness and flavor to steaks and roasts.
Holiday twists: Roasted winter squash, caramelized onions, or pomegranate seeds add seasonal flair.
Wine and Beverage Pairings
Red wines: Cabernet Sauvignon or Malbec pair beautifully with ribeye and tenderloin.
White wines: A crisp Chardonnay balances richer cuts.
Non-alcoholic options: Sparkling water or festive mocktails provide a refreshing contrast.
Find the perfect drinks to complement your holiday beef and make your Christmas dinner complete.
Tips for Stress-Free Holiday Cooking
Cooking the perfect Christmas beef can feel daunting, but it doesn’t have to be. With some planning and a few smart techniques, we help make the process easier so you can enjoy the holiday with your family. These tips focus on making the most of high-quality American Wagyu beef while keeping preparation simple and stress-free.
Make-Ahead Suggestions
Season and prep your beef in advance: For roasts like tenderloin or ribeye, we recommend seasoning the day before. This allows the flavors to develop while freeing up time on the big day.
Prepare sides early: Mashed root vegetables, roasted potatoes, or sauces can be made ahead and gently reheated.
Plan oven space: If you’re cooking multiple dishes, pre-cook or chill some sides so your beef gets the oven time it deserves.
Timing and Resting Tips
Follow suggested cook times for each cut: We share detailed cooking guidance in our How to Cook a Prime Rib and Guide: How to Cook a Steak posts.
Rest your roast or steaks: After cooking, let the meat rest 10 to 20 minutes. This simple step ensures the juices redistribute, giving every bite maximum flavor.
Use a thermometer: we recommends checking the thickest part of the cut to hit perfect doneness every time.
Cooking Methods
Roasting: Ideal for tenderloin or ribeye roasts, creating a tender, flavorful centerpiece.
Reverse sear: Slow-cook first, then sear for a rich, golden crust.
Sous vide: Provides precise temperature control for consistent results, perfect for American Wagyu.
Slow-cooking brisket: A cozy, hands-off approach for a tender, juicy cut.
“This was the most tender Brisket I've eaten. The smell of it cooking had us all excited, and it was so easy to prepare!” – Steffanie C., Verified Buyer
Master the ultimate Christmas roast today and make your holiday meal unforgettable with American Wagyu beef.
Frequently Asked Questions about Beef for Christmas Dinner
What is the best beef to serve for Christmas dinner?
The best beef depends on the experience you want for your holiday meal. For an elegant centerpiece, Wagyu tenderloin is perfect. If you want rich flavor and marbling, ribeye roasts are a crowd favorite. For a cozy, slow-cooked option, brisket works beautifully. Choosing high-quality beef ensures every bite is juicy, tender, and memorable.
How do people traditionally serve beef at Christmas?
Many families enjoy beef as the main protein instead of turkey or ham. Popular options include roasts, ribeye steaks, or brisket, often paired with festive sides, sauces, and wine. High-quality beef elevates the holiday meal and makes serving guests easier.
What should I serve with beef for Christmas dinner?
Classic sides like roasted potatoes, green beans, mashed root vegetables, and fresh salads complement beef beautifully. Consider sauces, glazes, or compound butters to enhance flavor. Pairing your beef with the right wine or beverages completes the holiday experience.
What is a traditional Christmas dinner menu?
A traditional Christmas dinner usually includes a centerpiece protein like beef, ham, or turkey, accompanied by vegetables, mashed or roasted potatoes, sauces, and festive desserts. For a modern twist, we recommend serving high-quality American Wagyu beef with classic and creative sides for an unforgettable meal.
How much beef should I plan per guest?
We suggest 6 to 8 ounces of beef per person, depending on the cut and other dishes served. For larger roasts like ribeye or tenderloin, plan for slightly more to ensure generous portions and leftovers.
Make This Christmas Feast Unforgettable with the Best Beef
As you plan your Christmas dinner, remember: choosing the right cut of beef is the key to a flavorful and memorable holiday meal. From Wagyu tenderloin roasts to succulent ribeye steaks, we have easy-to-follow recipes, crowd-pleasing sides, and tips to elevate your entire menu. Add those perfect festive touches, and you’re sure to impress your guests.Let us help you bring your holiday meal to life with the world’s highest quality beef—from tender, marbled Wagyu to classic prime cuts. Shop our holiday beef cuts today and make your Christmas dinner something extraordinary.Browse our American Wagyu Roasts or Wagyu Steaks and start planning your unforgettable Christmas feast now.
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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.
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