SRF BLOG

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.    

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

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

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

Holiday Feast Tips: Savory Tricks & Must-Have Treats for Perfect Meals Take your holiday feast up a notch with these savory tips. The trick? It’s all in the details. The experts have weighed in, and we’re here to share the (tasty) results.    Multiple Choice: Elevate Your Feast with Double R Ranch USDA Choice Steaks Double R Ranch USDA Choice steaks are sourced from our network of family ranches in the Northwest, where the climate is ideal for quality beef. Good marbling and great flavor make these steaks a tremendous value. An excellent way to sample a robust tomahawk or try a butcher’s cut like the teres major.DRR USDA Choice Tomahawk | 2.5 lbs. | $79 > Shop Now DRR USDA Choice Teres Major | 1.5 lbs. | $32 > Shop Now   The Perfect Temperature: Fast & Accurate Thermometer for Perfect Roasts & Steaks No need to play the “is it done yet?” guessing game when you have this accurate, fast read thermometer. Take the temp in just one second and serve a perfect steak or roast every time.Thermapen® ONE | $109 > Shop Now   How Do You Like Them Apples? Sweeten Your holiday Breakfast with Apple Brined Bacon  Make your holiday breakfast delicious, and a touch sweet, with our artisan uncured bacon from the experts at Journeyman Meat Co. They start with SRF Kurobuta pork bellies and brine them in real Sonoma apple juice, then smoke over real applewood for a nuanced sweetness and smokey, savory finish.Apple Brined Uncured Bacon |  12 oz. |  $19 > Shop Now   Take it with You: Jacobsen Infused Salt Tins for Perfect Flavor Anywhere Pack these handy slide tins of Jacobsen salts to season meals out on the town or outside for picnics and camping. This gift worthy package contains six tins including Pure Flake Salt and five flavorful salt infusions that range from aromatic to spicy. Each container holds about ½ ounce.Jacobsen Infused Slide Tin Collection | $38 > Shop Now   Chill Out: Does Resting Your Roast at Room Temperature Improve Cooking? Should you let your roast sit at room temperature before cooking? Many chefs and home cooks say the meat will cook faster and more evenly. We agree with Kenji Lopez-Alt, chef and author of The Food Lab. His research (and our own experience) found letting a roast rest at room temperature does not have a significant impact on cooking time or finished quality. If you decide to temper your roast before cooking, target a maximum of four hours as recommended by the USDA.   How to Season Prime Rib: Simple Tips for a Delicious Roast  One of the most frequently asked questions is how and when to season a holiday roast. Our beautifully marbled prime ribs are delicious seasoned with just salt and pepper, but feel free to use aromatics like garlic and rosemary. SRF Rosemary Roast Seasoning is an easy short cut for a decadent prime rib.SRF Rosemary Roast Seasoning | $15 > Shop Now     The Long Game: Unlocking Maximum Flavor for Your Prime Rib  For the most savory seasoned prime rib, start 24 to 48 hours in advance. Season generously on all sides and place the prime rib uncovered in the refrigerator. This allows time for the salt and seasonings to impart flavor to the beef and dries the surface of roast for a golden brown sear.   Quick Start: The Best Way to Season Prime Rib When Time is Tight Short on time? Season your prime rib 15 or 20 minutes before placing it in the oven. The surface of the roast will remain dry and it will cook nicely. Don’t try to extend the time. After about 25 or 30 minutes, the salt pulls water from the roast and will create a moist exterior. (When allowed to sit overnight, this surface moisture is reabsorbed by the roast.)   Iron It Out: Smithey No. 12 Cast Iron Skillet - A Timeless Kitchen Essential This handcrafted cast iron skillet from Smithey melds classic style with modern workmanship. Its 12” diameter provides enough surface area to cook up meals for four. The signature polished interior is beautiful to behold and is naturally non-stick. A wonderful addition to your kitchen and makes a special gift.Smithey No. 12 Cast Iron Skillet | $210 > Shop Now   How to Slice a Bone-In Ham: Expert Tips for Perfect Slices Every Time  You’ve probably heard chefs say to slice meat “against the grain.” But where exactly is the grain on a ham? The muscles that make up a ham run parallel to the bone. The natural tendency is to simply slice along the side, but this cuts the ham with the grain. Cut large sections of the ham in the same direction of the bone. Turn these on their side, then slice the smaller sections and serve.     

Smoke Show: Effortlessly Elevate Your Holidays with SRF Smoked Prime Rib – Just Heat & Serve A Snake River Farms prime rib makes any holiday table brighter and so much more delicious. We didn’t think it was possible to add more flavor to our American Wagyu roasts, but Bryan and Rachel Bracewell of Southside Market and Barbeque shared their idea. Start with a SRF Silver™ prime rib and carefully smoke it over genuine Texas post oak in Southside’s authentic smoker. The result is a cooked, juicy prime rib with a hint of smoke and the natural flavor of SRF American Wagyu beef.   “No surprise here,” says Bryan, “it’s just high quality beef, simple dry rub, real post oak wood, and time.” Southside is the oldest BBQ joint in Texas, a state famous for authentic barbeque. They handcraft our smoked SRF brisket, spare ribs and sausages. Just in time for the holidays, we present our smoked American Wagyu prime rib. It ships frozen. Just thaw, heat to 115°F, rest and serve. Now it’s effortless to serve a perfect holiday prime rib. Add a Touch of Texas to the Holidays  SRF Smoked Prime Rib | Average weight: 5.5 lbs. | $349   A SRF Silver™ prime rib is hand trimmed, hand seasoned, and smoked low and slow with real Texas post oak. Just heat in the oven, smoker or grill to your desired finished temp, rest and serve. > Shop Now   Leftover Prime Rib Recipes for Flavorful Meals  Leftover Prime Rib and Barley SoupTransform your leftover prime rib into a hearty, comforting beef and barley soup in just 30 minutes. This flavorful dish features tender prime rib, mushrooms, and soy sauce for added umami, with classic pearled barley adding the perfect texture. A quick and satisfying meal for any day.After the prime rib has rested, slice and serve. > Cook Now  Leftover Prime Rib French DipTurn your leftover prime rib into a delicious French dip sandwich with thinly sliced meat, creamy horseradish, and savory au jus for dipping. Quick and full of flavor, this easy recipe is perfect for using up your leftovers. > Cook Now Leftover Prime Rib Pot PieTurn your leftover prime rib into a cozy, hearty pot pie with flaky puff pastry. Prepare the filling ahead of time, then bake for a comforting meal that’s perfect for using up holiday leftovers. > Cook Now

Discover how to cook a New York strip steak like a pro. This guide covers everything from selecting the perfect cut to achieving the ideal sear and doneness.

Learn how to cook the perfect sirloin steak with Snake River Farms’ easy-to-follow guide, ensuring a tender and flavorful result every time.

Elevate your cooking skills with this guide on how to prepare the perfect filet mignon. Learn the best methods to achieve a tender, juicy steak every time, from seasoning tips to cooking techniques. Perfect for any special occasion or a luxurious meal at home.

Master the art of slow-cooked perfection with this grill-smoked brisket recipe. Achieve tender, smoky beef with step-by-step instructions that guide you through prepping, seasoning, and smoking a mouthwatering Snake River Farms brisket for a truly unforgettable meal.

SRF Kurobuta salami is delicious by itself, but their flavors shine when paired with wine. The best combinations accent and balance the flavor profiles of the wine and salami. Keep in mind, the best pairings are the ones that taste best to you! We consulted with Pete Seghesio, an acclaimed winemaker and founder of Journeyman Meats, to discover his suggestions for the best wines to pair with his different types of salami.

Discover the ultimate guide to Snake River Farms Kurobuta Ham. Learn everything from choosing the perfect ham to cooking methods, ensuring your meal is a showstopper.

Smoking a brisket can feel like an impossible task, but we’re here to help.

Looking for fast, flavorful meals that fit into your busy schedule? This collection of quick recipes is designed to help you whip up delicious dinners with minimal effort.

With an SRF American Wagyu tenderloin roast, you can bring that daydream into real life. We use the same cut for both our tenderloin roast and our top-selling filets mignons; the full beef tenderloin has a distinctive narrow shape and the power to make any holiday meal deluxe and delicious.

Chef Edward Higgins' tried-and-true method will turn you into a holiday hero. What a dilemma. Prime rib is the ultimate holiday showstopper, yet it’s laden with heartbreak potential — and Edward Higgins, executive chef at The Lively in Boise, Idaho, thinks he knows why. 

Elevate your holiday gathering with a delectable menu created by culinary maestros Nathan Michael and Julia Flowers. Discover a tantalizing lineup, including their signature Pepper Jelly Glazed Ham, Creamy Caramelized Onion Dip, indulgent Pimento Mac and Cheese, refreshing Shrimp Louie Salad, and a Spiced Maple Bourbon Cocktail that will leave your guests raving. Unwrap the secrets to a memorable holiday feast.

Chef Chris Cosentino brings his expertise in whole animal cookery to Snake River Farms with exclusive recipes for the American Wagyu Tomahawk Prime Rib Roast. Perfect for a show-stopping holiday meal!

Snake River Farms Kurobuta hams are savory and delicious simply heated and served. If your taste buds are craving a little something extra, it’s easy to add a special touch of flavor with a glaze. A ham glaze can be as basic or fancy as you desire. Adding a glaze doesn’t have to be time-consuming with this fast-and-easy glaze. A great glaze combines elements of sweet, acid, and spice.

Your Kurobuta ham was the hit of the holidays. After the kitchen is cleaned and the good china is put away, there’s a generous amount of ham in your refrigerator. What’s the best way to use this precious ingredient? While ham and cheese sandwiches are tasty, there’s so much more you can do with this versatile meat. Here are some tips for using leftover ham for quick and satisfying post-holiday meals.

How to Cook Salmon Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. This unique fish is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight. Most of all, salmon is just plain delicious. Discover more about the types of salmon offered by Snake River Farms and how to prepare this amazing fish.   Types of Salmon Take a look at your local seafood counter and you’ll see more than one kind salmon. There are five primary salmon species commonly found at the market – chinook (also called king), coho, pink, sockeye and Atlantic. Each type of salmon has unique characteristics including color, fat content and texture. We’ll talk about the specific traits of the three species SRF offers below.Another important factor to consider when buying salmon where it is harvested. The two options are farmed raised or sourced in the wild. Wild-caught salmon provides the best of all worlds. It has superior flavor, texture, natural color, and is a sustainable since it is raised in the natural coastal fisheries which are carefully monitored and maintained. Nutritionally, farmed salmon has more fat, but wild salmon contains a higher amounts of Omega-3 fatty acids and naturally occurring minerals like iron and calcium. Wild salmon has a pronounced natural color, while farmed salmon is fed supplements to boost the color of the flesh. All salmon on the SRF website is wild-caught.All farm-raised salmon is the species Salmo salar, also known as Atlantic salmon. Commercial salmon farming operations are located around the world. The two largest producers are Norway and Chile. Just like beef ranches some salmon farms are better than others. Third-party entities exist to certify farmed salmon based on quality and sustainability.   1. Coho Salmon Coho salmon, also known as silver salmon, has a lighter red-orange color and a lower fat content than sockeye and king salmon. Coho has a medium fat content with a mild, subtle flavor that’s slightly sweet. Coho salmon’s texture is medium firm, with a gentle bite.In the wild, coho are a dark metallic blue or greenish color and their backs with silver sides and a light colored belly. These salmon are generally smaller in size, so they are a good source of larger cuts, like the 1.8 lb. fillets available from SRF.   2. Sockeye Salmon  Sockeye salmon is sometimes referred to as red salmon, due to its bright red-orange flesh and savory rich flavor. The skin of sockeye salmon also turns a deep red hue as the migratory fish travels upstream to spawn. When you find sockeye in the seafood counter, the skin is sliver since the wild-caught fish are caught in the ocean.Sockeye is a small variety of Pacific salmon with an average weight of 10 pounds. This species is celebrated for its firm texture and rich flavor. Wild caught sockeye has a high level of flavorful fat which ranks just behind the fat content found in King salmon.   3. King Salmon Known as Chinook Salmon, the King Salmon is the largest Pacific salmon species. King salmon weigh about 40 pounds but can be as large as 80 pounds. Known for its deep red color, king salmon has a high level of rich oil. Its omega-3 fatty acid levels are twice as high as sockeye. King salmon has succulent flesh with delicate, large flakes and a buttery texture. Its flavor is rich, but milder compared to sockeye, making it an ideal choice for palates that prefer a more mild profile.     Salmon Internal Temperature  The natural fat content of salmon provides great flavor and makes it more heat resistant than leaner fish. Regardless, it’s important to know the best internal temperature for salmon cooked to perfection. No matter the cooking method used, carefully monitor the temperature to avoid overcooked and dry fish.Chefs recommend, and we agree, the ideal temperature for salmon is 125°F. This is a medium level of doneness that is rich and moist with gently flaking salmon. Cooking to a temperature higher than 130°F. can produce dry, overly firm results. Salmon is a fish that some prefer seared with a cool center. If you prefer rare, cook to a temperature of at least 120°F.   Grilled Salmon  Grilled salmon is a summertime stand-by. Since salmon has a higher oil content than many fish, it holds up well to this cooking method. Salmon’s rich flavor does not require anything more than simple seasonings and the bright burst of fresh lemon. An easy grilling method for salmon filets is to cook them skin side down and allow them to cook without flipping. This develops a crispy skin and eliminates concerns of fish sticking to the grill. Fully defrost salmon filets in the refrigerator for at least 8 hours. Pat filets dry and brush both sides generously with olive oil. Season with salt and pepper on both sides of the fillets Set your grill up for 2-zone cooking with a hot side and a cool side. Heat clean grill to medium/high (about 400°F). Lightly season the grill with paper towels dipped in a high smoke point vegetable oil (avocado and grapeseed are good) to help prevent sticking. Place salmon on the grill, skin side down on the cool side and close the lid. Cook until the skin is light brown and the flesh is opaque. Total grilling time will be about 10 minutes, but open the lid and check the temperature after about 5 minutes. Continue to monitor the temperature and remove salmon from the grill when it reaches 125°F. Allow to rest 5 minutes. Squeeze fresh lemon juice on top and serve.   Baked Salmon in Parchment  Cooking salmon in parchment (en papillote) is a French technique that steam cooks the fish with wonderfully moist and tender results. The finished dish resembles poached salmon and captures all the natural juices of the fish. Fully defrost the salmon in the refrigerator for at least 8 hours. Heat oven to 400°F. Cut baking parchment into a rectangular about three times longer than the salmon filets. You will need one piece of parchment for each filet. Place a ½ tablespoon of butter in the middle of the parchment. Place salmon on top. Brush filets with olive oil and season with salt and pepper. Place thin slices of lemon on top. Finish with a sprinkle of chopped green onion. Pull up the two longest ends of the parchment up and fold them two to three times. Close with paper clips. Roll the two ends of the parchment to seal them and close with more paper clips. Set the parchment packets on a baking sheet and place in the oven. Bake for until the internal temperature reached 125°F (about 9 to 10 minutes). The salmon filets should be opaque and the flesh just beginning to flake. Checking the temperature of the salmon is more of a challenge with this method. Go ahead and poke the thermometer probe through the parchment after about 6 or 7 minutes.   Air Fryer Salmon  The air fryer has quickly become a kitchen equipment staple and we receive frequent requests for prep methods using this time saving appliance. This method produces results that resembles pan seared salmon – a moist interior and crisp exterior. Air fryers cook food quickly, so check internal temp early and often to prevent overcooking. Fully defrost the salmon in the refrigerator for at least 8 hours. Pat filets dry and brush with olive oil. Season with salt and pepper. Set air fryer to 400°F. When hot, place filet in the basket skin side down. Total cook time is 7 to 8 minutes. After 5 minutes, check the salmon internal temperature. The target is 125°F. When the filets reach 125°F. remove from air fryer. Season with fresh lemon juice and serve.   How to Cook Frozen Salmon  Forget to thaw your salmon the night before? It is possible to cook salmon filets from frozen with good results. Here are two different methods to try when you’re in a time crunch. BAKED SALMON – Frozen Salmon Brush filets with olive oil and season with salt and pepper. Arrange the filets in an ovenproof baking dish. Seal the baking dish with foil. This provides an enclosed environment to thaw the fish and retain its moisture. Bake for 15 minutes. Remove foil and bake until the internal temperature reaches 125°F (about 9 to 10 minutes). Let rest for 3 to 4 minutes. Serve with lemon wedges. AIR FRYER – Frozen Salmon Pat filets dry and brush with olive oil. Season with salt and pepper. Set air fryer to 400°F. When hot, place filet in the basket skin side down. Total cook time is 7 to 8 minutes. After 5 minutes, check the salmon internal temperature. The target is 125°F.   Our Favorite Salmon Recipes  Honey Garlic Glazed Salmon Sweet and savory honey and garlic glazed salmon is a favorite. The glaze comes together quickly and coats the salmon before baking it in the oven. The salmon is flavorful and delicious and great accompanied by a salad or sautéed greens for a quick and impressive meal. > Learn More Basic Grilled King Salmon A fast way to cook our King Salmon is to use a skillet or grill. Brush with olive oil and season with salt and pepper. Cook the fillets, skin side down over medium high until the skin is crisp, then flip over and finish for two more minutes.> Learn More   Salmon is a dish that is loved by many due to its rich flavor and health benefits. It’s easy to prepare using a wide number of preparation methods and is the centerpiece of quick meals or more formal dinners. A beautiful protein by itself, but try it alongside a Snake River Farms steak for a simple Surf & Turf.     

Halibut is a highly prized ocean-going fish known for its delicate flavor and firm flakey texture. Not only is it delicious, but halibut is low in fat and high in Omega 3 fatty acids. Found in the cold waters of the Northwest Pacific, this popular fish is versatile and works well with a wide range of cooking techniques.

Learn about this easy technique and the temperatures to target to create a steak cooked just the way you like it.