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The Ultimate Backyard Steakhouse Board

Rocco Gizzo

Servings

12 to 14

Prep Time

45 minutes

Cook Time

30 minutes

Calories

205

Cuisine

American

Category

Appetizers

The Ultimate Backyard Steakhouse Board | If you’re trying to host the ultimate backyard BBQ this Labor Day Weekend, this is your blueprint! Wagyu Strips. Wagyu Ribeye Caps. Wagyu Filet Mignon. All from Snake River Farms…because regular steaks just don’t cut it when you’re feeding your crew right!

The Ultimate Backyard Steakhouse Board

Ingredients

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    • 3 packs SRF Gold® Filet Mignon 2 x 4 oz

    • 3 SRF Black Cap of Ribeye Steak

    • 3 SRF Gold® New York Steak 1”

    • salt & Pepper or Seasoning of Choice

    • flaky salt for garnish

    • fresh rosemary for garnish

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    • 1/3 cup parsley, roughly chopped
    • 3 garlic cloves, grated

    • 2 tablespoons shallots, minced

    • 2 tablespoons dried oregano

    • 2 tablespoons Calabrian Chili paste

    • 1/3 cup red wine vinegar
    • 1/3 cup Extra Virgin Olive Oil

    • salt, to taste

    Directions

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      1. Make the Calabrian Chili Chimichurri ahead of time by mixing all the ingredients together in a large bowl. Taste, and adjust salt and vinegar as needed. Then set aside in your fridge until you’re ready to serve.

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      1. Preheat your gas grill to a two-zone setup: One side on high (direct zone), and the other side on low (indirect zone).

      2. Bring steaks to room temp for 30 to 45 minutes before grilling. Then season generously with salt and pepper (or seasoning of choice) 30 minutes prior to grilling.

      3. Filet Mignon: Start the filet mignon using the reverse sear method, by placing the filets on the indirect zone. Close the lid, and cook for 12 to 18 minutes, flipping once, until they hit 115-118ºF. Once they hit the desired temp, move the to direct zone and sear for 1 to 2 minutes per side to develop a crust. Pull the filets at 125 to 128ºF, then rent under tented foil.

      4. While the filets are finishing their indirect phase, start the strips and ribeye caps on the direct zone. 

        Sear for 2 to 3 minutes per side, until deep golden crust form. Then move to the indirect zone to finish cooking and until they hit 125ºF. Pull and rest under tented foil. (These should take 8 to 12 minutes total, depending on flare-ups and grill behavior). 

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      1. Slice filets into thick medallions, strips across the grain, and caps into 1-2 bite size slices.

      2. Arrange by cut or mix for variety
      3. Garnish with flaky salt, fresh rosemary, and the Calabrian Chili Chimichurri.