SRF BLOG

How to Cook a Thick Steak: Expert Tips for Perfect Results There is something undeniably impressive about a thick steak on the cutting board. A generous cut, deep marbling, and the promise of a rich, steakhouse-quality meal at home. But cooking a thick steak can also raise a few questions, especially if you have ever sliced in too early and found the center underdone or the exterior darker than you planned. Thick steaks behave differently than thinner cuts. With more distance between the surface and the center, they need a little more patience and a smarter approach to heat. Rushing the process or relying on timing alone often leads to uneven results, which can be frustrating when you are working with a premium cut. When handled the right way, thick steaks deliver some of the best steak experiences there are. A deeply browned crust, a juicy interior, and a rich, buttery bite that highlights the natural flavor of American Wagyu. In this guide, we walk through how to cook a thick steak using reliable methods like reverse searing, pan searing with an oven finish, and grilling. You will also learn why Snake River Farms American Wagyu, with its exceptional marbling and thickness-first cutting approach, is especially well suited for these techniques. If you want a refresher on steak fundamentals, you can start with our Guide: How to Cook a Steak, then come back here to master thick-cut cooking.   Understanding Thick Steaks and Selecting the Right Cut When we talk about a thick steak, we mean cuts that are typically 1.5 to 2.5 inches thick. At this size, a steak needs more than quick, high heat to cook evenly. The extra thickness allows you to develop a deep, flavorful crust on the outside while keeping the center juicy and tender, as long as you use the right method. Not every steak is ideal for thick-cut cooking. These cuts consistently perform best when sliced thicker:   Ribeye — Rich marbling keeps the steak juicy and forgiving, even with longer cook times. Learn how to get perfect results in our guide on how to cook a ribeye steak→ New York Strip — A balance of tenderness and structure that holds up well to reverse searing and grilling. Check out our tips in how to cook a New York strip steak→ Porterhouse — Two premium steaks in one, with both strip and tenderloin benefiting from thicker preparation. See our step-by-step guide on how to cook a porterhouse steak→ Filet Mignon — Naturally lean but incredibly tender, thick filets shine when cooked gently and finished with a hot sear. Learn more in how to cook a filet mignon → Tomahawk — A dramatic, bone-in ribeye that thrives with slow, controlled heat and a final high-heat sear. Find your perfect cut in our guide to tomahawk steaks → Marbling plays a major role in how thick steaks cook. Intramuscular fat melts gradually as the steak heats, helping regulate temperature, protect moisture, and deliver richer flavor. This is where American Wagyu really stands out. The superior marbling found in Snake River Farms steaks makes thick cuts more forgiving and more flavorful from edge to center. Learn why thickness matters in SRF Steaks – Cut to Thickness, Not by Weight.   Preparing Your Steak for Success The key to cooking a thick steak starts before it even hits the heat. A little prep goes a long way toward a perfect crust and juicy interior. Pat the steak dry – Moisture on the surface prevents a good sear, so blot your steak with paper towels to ensure the exterior browns beautifully. Bring the steak to room temperature – Letting it sit out for 30–60 minutes allows the center to cook more evenly, reducing the risk of an undercooked middle. Season simply – Salt and pepper are all you need to enhance the natural flavor. Apply liberally and let the steak rest a few minutes before cooking. For thick cuts, mastering prep is especially important if you want a perfect crust on your steak. Following these steps sets the stage for a deeply browned exterior while keeping the interior juicy and tender.   Cooking Methods for Thick Steaks Cooking a thick steak requires techniques that give you both a deep, flavorful crust and a perfectly cooked interior. Thicker cuts don’t respond well to quick, high heat alone — you need methods that combine time, temperature, and careful attention. Here are the top approaches that consistently deliver restaurant-quality results at home. Reverse Sear — Recommended Method The reverse sear is ideal for thick, well-marbled cuts like American Wagyu. By slowly bringing the steak up to temperature before a final high-heat sear, you get even doneness from edge to center with a beautifully caramelized crust. Preheat your oven to a low temperature (around 225–275°F). Place the steak on a wire rack over a baking sheet and roast until just below your target internal temperature. Let the steak rest briefly, then sear in a hot cast-iron skillet or on a very hot grill for 60–90 seconds per side. This method works especially well with highly marbled SRF cuts, as the fat melts gradually, keeping the meat juicy. Experience the ultimate reverse sear with our New York Strip Steak — perfect for a buttery, juicy crust every time. Pan Sear + Oven Finish If you prefer a more traditional approach, the pan sear followed by oven finish is a reliable technique for thick cuts: Heat a cast-iron skillet over medium-high heat. Sear the steak for 2–3 minutes per side until a golden-brown crust forms. Transfer the skillet (or move the steak to a preheated 300–350°F oven) to finish cooking to your desired internal temperature. This combination ensures a flavorful crust while gently bringing the interior to perfection. Bring this method to life with our Ribeye Steak — rich marbling makes every bite melt-in-your-mouth tender. Grilling a Thick Steak Grilling thick steaks requires temperature control and careful attention to prevent flare-ups from rendered fat: Set up a two-zone fire — one side with indirect heat for cooking and the other with direct heat for searing. Start the steak on the cooler side to cook through more gently. Finish over high direct heat to develop a crisp, smoky crust. Always monitor internal temperature with a thermometer to hit your target doneness without overcooking. Make your backyard grill unforgettable with our Porterhouse Steak — perfect for bold, juicy flavor and a steakhouse-worthy sear.   Steak Temperature Guide: How to Achieve Your Perfect Doneness Cooking a thick steak to the perfect doneness is all about timing, temperature, and a little patience. The internal temperature below is the point at which you should remove your steak from the heat — remember, it will continue cooking during the rest period. Follow these numbers to get a juicy, perfectly cooked steak every time. 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   Are you a visual learner? See our short video “Cooking Steak to the Perfect Temp and Doneness".  Pro tip: Thick, marbled cuts like Snake River Farms American Wagyu are especially forgiving, so you can focus on achieving the ideal crust while keeping the center tender. Tip for precision: Use a reliable meat thermometer to check internal temperature — it’s the easiest way to hit your target doneness without guesswork.     Resting, Slicing, and Serving Once your thick steak is cooked to perfection, don’t skip the resting step. Letting the steak rest for 5 to 15 minutes under loosely tented foil allows the juices to redistribute, keeping every bite juicy and tender. When it’s time to slice, always cut against the grain — this shortens the muscle fibers and maximizes tenderness, especially on thicker cuts. Keep your presentation simple to let the natural flavor of American Wagyu shine. A touch of finishing salt or a light pat of butter is often all you need. Learn more about cooking and serving premium cuts in our guide on how to cook Wagyu steak. Common Mistakes When Cooking Thick Steaks Even experienced home cooks can run into trouble with thick steaks. Avoid these common pitfalls to get a juicy, perfectly cooked steak every time: Searing too early or too hard – Starting with high heat before the steak is ready can burn the exterior while leaving the interior undercooked. Over-flipping or over-handling – Constantly moving the steak prevents proper crust formation and can slow down even cooking. Skipping the rest period – Cutting into a steak immediately after cooking causes valuable juices to run out, leaving it dry. Relying solely on cooking time – Thick steaks vary in size and marbling. Use an internal temperature for accurate doneness rather than guessing. Mastering these points makes a big difference when cooking thick, marbled cuts like Snake River Farms American Wagyu. Small adjustments in timing and technique can elevate your steak from good to restaurant-quality. Frequently Asked Questions about Thick Steaks What is the best way to cook a really thick steak? For thick cuts, the reverse sear is highly recommended. Slowly cook the steak at a low temperature until just below your target doneness, then finish with a quick, high-heat sear for a golden crust. This ensures even cooking and maximum flavor, especially with highly marbled American Wagyu. How do you cook a 2-inch thick steak in a pan? Pat the steak dry, bring it to room temperature, and season simply with salt and pepper. Sear over medium-high heat for a few minutes per side to develop a crust, then transfer to a 300–350°F oven to finish cooking. Use a meat thermometer to ensure perfect doneness without overcooking. What is the 3-3-3 rule for steak? The 3-3-3 rule is a simple guideline for thick-cut steaks: 3 minutes sear on one side, 3 minutes sear on the other, then 3 minutes resting. While helpful for estimating time, using a meat thermometer is the best way to ensure your steak reaches perfect temperature. Next Steps: Understanding Thick Steaks and Selecting the Right Cut Mastering thick steaks is all about understanding the cut, prepping properly, and using the right cooking method. With these techniques, you can achieve a perfect crust, juicy interior, and restaurant-quality results in your own kitchen. Ready to explore more ways to cook like a pro? Check out our Guide: How to Cook a Steak for additional tips, techniques, and inspiration. And if you’re ready to put these methods into practice, order premium cuts like the SRF Ribeye, New York Strip, or Porterhouse to try them at home. Nothing brings these techniques to life like cooking thick, marbled American Wagyu.

Thanksgiving Steak: The Ultimate Holiday Dinner Guide Thanksgiving menus often revolve around turkey, ham, or a classic beef roast. But this year, we invite you to celebrate something different — a true Steaksgiving.Steak is indulgent, versatile, and perfectly suited for the holiday table. Whether you’re looking for a dramatic centerpiece, an elegant secondary entrée, or simply an option for guests who prefer beef, steak delivers. At Snake River Farms, we believe a Thanksgiving steak creates a holiday spread that feels elevated, exciting, and memorable.In this guide, we’ll walk you through the best cuts for a steak Thanksgiving dinner, expert cooking methods, ideal temperatures, festive side pairings, and why choosing the right grade of beef for Thanksgiving makes all the difference. Why Steak Belongs on the Thanksgiving Table Turkey, ham, and prime rib are the “big three” proteins of the holiday season. But when you want to surprise your guests with something that feels both familiar and new, steak is the answer. Serving steak on Thanksgiving isn’t about breaking tradition — it’s about elevating it. Steak works beautifully as: A show-stopping centerpiece in place of the roast A second entrée that complements turkey or ham An option for guests who simply love beef over poultry No one feels left out, and your menu becomes more flexible for gatherings of all sizes. Pro Tip: When planning your holiday table, consider serving a mix of cuts. Offer a smaller cut like Filet Mignon for elegant plated servings, and a larger cut like Ribeye or Tomahawk as a dramatic centerpiece that can serve multiple guests. This makes your steak Thanksgiving dinner both versatile and impressive.   The Best Steak Cuts for Thanksgiving Dinner Choosing the right cut of beef sets the tone for your holiday meal. Each steak offers its own character, from tender and buttery to rich and dramatic. Here are our top picks for a Steaksgiving. Filet Mignon Filet Mignon is the ultimate choice for elegance. Its buttery texture and tenderness make it perfect for guests who appreciate a refined steak experience. Flavor and Texture: Exceptionally tender with a mild, delicate flavor Serving Style: Works well as a plated entrée or a smaller centerpiece How-To Guides: How to Cook a Filet Mignon Recipe Inspiration: Filet Mignon with Tallow-Seared Mushrooms and Onions Shop the Cut: Wagyu Filet Mignon   Ribeye  For a dramatic centerpiece, Ribeye or Tomahawk delivers bold flavor and impressive presentation. Rich marbling ensures juicy, tender meat that stands out on the holiday table. Flavor: Juicy and full-bodied with exceptional marbling Presentation: The Tomahawk’s long bone adds a striking visual centerpieceBest Cooking Methods: Reverse sear or steak house method for even cooking and a perfect crust How-To Guides: How to Cook a Ribeye Steak | How to Cook a Cast Iron Ribeye Recipe Inspiration: Coffee-Crusted Tomahawk with Charred Scallion Chimichurri Shop the Cut: Snake River Farms American Wagyu Ribeye   Porterhouse The Porterhouse combines two classic cuts in one: tenderloin and strip. It offers variety in flavor and texture, making it ideal for sharing. Flavor and Size: Rich flavor and tenderness that satisfy a crowd Presentation: Perfect for carving tableside and serving family-style Best Cooking Methods: Reverse sear or steakhouse method to cook both sides evenly How-To Guides: How to Cook a Porterhouse Steak | Porterhouse vs Ribeye Recipe Inspiration: Porterhouse Surf and Turf with Garlic Lemon Caper Sauce | Steak Diane with Lobster Sauce Shop the Cut: Snake River Farms Porterhouse Steaks   New York Strip The New York Strip is a versatile choice that pairs well with a variety of sides or can stand on its own as a second entrée. Its bold flavor and firm texture make it a crowd-pleaser. Flavor and Texture: Bold, beefy flavor with a satisfying chew Best Cooking Methods: Grilling, pan-searing, sous vide, or reverse sear for even doneness and a perfect crust Recipe Inspiration: Pan-Seared NY Strip with Red Wine Pan Sauce | Bone-In NY Strip with Wild Mushroom Cream Steak Sauce How-To Guides: The King of Steaks: New York vs Ribeye Shop the Cut: Snake River Farms New York Strip Steaks   Pro Tip: Plan your holiday table around a mix of cuts. A smaller cut like Filet Mignon offers elegance for individual servings, while a larger cut like Ribeye or Tomahawk creates a dramatic centerpiece. Porterhouse or New York Strip adds versatility for larger gatherings or family-style meals. Not sure which steak to choose for your Steaksgiving? Discover How to Pick a Good Steak to select the perfect cut for your holiday table.   3 Expert Cooking Methods for Thanksgiving Steak Cooking a steak for your holiday table can be faster and more controlled than roasting a traditional holiday roast. With the right methods, your Thanksgiving steak can be cooked to perfection, whether you are preparing a dramatic Ribeye, elegant Filet Mignon, or a shareable Porterhouse. Reverse Sear The reverse sear is ideal for thick cuts, giving you an even cook from edge to center and a perfectly browned crust. This method works especially well for Ribeye, Tomahawk, and Porterhouse steaks. Start by cooking your steak slowly at a lower temperature and finish with a high-heat sear for that signature steakhouse crust. Watch how to master the reverse sear: How to Cook a Steak: The Reverse Sear Method Direct Grilling For a classic char and quick cooking, direct grilling is your go-to method. High heat sears the exterior while keeping the interior juicy and flavorful. This method is excellent for New York Strip or smaller cuts like Filet Mignon that benefit from a quick, high-heat approach. See this method in action: Cook a Steak with Direct Grilling Method Steak House Method  The steakhouse method combines a pan-sear with an oven finish for restaurant-quality results at home. It’s a reliable technique for all large cuts, ensuring even cooking and a rich, flavorful crust. This method is particularly useful for cuts you want to serve as a centerpiece for your steak Thanksgiving dinner.Learn the steakhouse method: The Steakhouse Method Pro Tip: You might have heard of the ‘333 rule’ for steak — three minutes on each side, three times. It can work for a quick pan sear, but for a Thanksgiving steak worthy of the holiday table, we recommend using proven methods like reverse sear or the steakhouse method. Pair these techniques with high-quality American Wagyu or premium beef for unforgettable results. Shop our American Wagyu steaks and try these methods for a holiday meal your guests will remember.   Perfect Steak Temps for Your Holiday Dinner Getting the temperature right is key to a memorable steak Thanksgiving dinner. Whether you are serving a tender Filet Mignon or a hearty Ribeye, knowing the target internal temperature ensures each cut is cooked perfectly. Remember, the temperature listed is when the steak should be removed from the heat. The meat will continue to cook slightly during the resting period, giving you consistent results every time. 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   Pro Tip: Pull your steaks a few degrees before your target temperature and let them rest for 5 to 10 minutes. This carryover cooking allows the steak to reach the perfect doneness while keeping it juicy and flavorful.  Seasoning and Temperature Even the finest cut of beef benefits from proper seasoning and careful attention to doneness. Preparing your steak with the right seasoning and cooking it to the ideal temperature ensures your holiday meal is unforgettable. Start with seasoning: Before cooking, the right seasoning sets the foundation for flavor. Watch this short guide to learn how to season your steak perfectly: Master the perfect temperature: Knowing when your steak reaches the ideal doneness is crucial. This video walks you through internal temperatures and tips for checking doneness so every cut comes out just right:    Building a Complete Holiday Menu with Steak A steak-centered Thanksgiving menu feels festive and unexpected while still pairing beautifully with traditional holiday dishes. From appetizers to sides, sauces, and beverages, every element can highlight the rich flavors of American Wagyu beef.   Appetizers to Start the Celebration Small bites are the perfect way to kick things off without overshadowing the main course. These appetizers balance richness with freshness, setting the tone for a steak-centered holiday feast. Flank Steak Crostini with Blue Cheese Sauce – savory, tangy, and elegant. Charcuterie Board – a mix of cheeses, cured meats, and seasonal fruits for a shareable starter. Garlic Butter Steak Bites – quick to make and always a crowd favorite.   Pairing Steak with Traditional Thanksgiving Sides Classic sides can take on new life when paired with steak. Bold flavors and rich textures complement Wagyu beautifully: Apple Brined Bacon & Brussels – smoky, salty, and bright. Smashed Tallow Taters with Spicy Aioli – a hearty, flavorful take on holiday potatoes. Wagyu Ground Beef Mac & Cheese – indulgent comfort food that feels right at home on a Thanksgiving table. Bacon Bratwurst Cornbread Stuffing – a savory twist on a holiday classic.   Serving Suggestions Steak doesn’t have to replace the turkey—it can complement it. Serving steak as a second centerpiece alongside turkey or ham offers your guests more to enjoy.Pair with festive sauces for a finishing touch: Red Wine Reduction Herb Butter Steakhouse Au Jus   Beverage Pairings The right drink brings balance and elevates the meal: Bold red wines like Cabernet Sauvignon or Malbec accentuate the marbling and richness of Wagyu. Festive sparkling wines provide a refreshing contrast to hearty holiday flavors. Pro Tip: Appetizers set the tone for your Steaksgiving. Choose small bites that hint at the rich flavors of your main course without filling up your guests too early. Get more holiday menu inspiration in How to Create a Memorable Thanksgiving Menu.   Beef for Thanksgiving: Why Quality Matters The quality of the beef you serve is just as important as how you cook it. For a steak-centered Thanksgiving, choosing the right grade ensures tenderness, flavor, and a show-stopping presentation at the table. Understanding Beef Grading Not all beef is created equal. Grading provides a quick way to understand what you’re buying and how it will perform at the table: USDA Choice – good quality with moderate marbling, a step up from standard supermarket beef. USDA Prime – higher marbling for richer flavor and tenderness, often served in fine restaurants. American Wagyu – combines traditional Wagyu genetics with American cattle, delivering exceptional marbling, buttery texture, and unmatched flavor. Why it matters: Marbling (the fine streaks of fat within the muscle) acts as built-in seasoning. It melts during cooking, enhancing tenderness, boosting flavor, and creating a visually stunning centerpiece. Learn More: Deep Dive into SRF Grades | What is Beef Grading and Why is it Important   Make This the Year of Thanksgiving Steak Turn your holiday meal into an unforgettable experience with a beautifully cooked Snake River Farms steak. Mix and match cuts—filet mignon for elegance, ribeye for richness, or a tomahawk for a dramatic centerpiece. Make this year a Steaksgiving to remember—shop our wagyu steaks and elevate your holiday table.

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.

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.    

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