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 centerpiece
  Best 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.

1. 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
   
   
   
   

2. 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
   
   
   
   
   

3. 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.

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.