SRF BLOG

Tailgate Smoker Recipes That Bring the Smoke and the Crowd Tailgating isn't just about tossing burgers on the grill anymore. It’s about low and slow heat, deep smoky flavor, and the kind of swagger that turns a parking lot into a pre-game legend. We’ve taken our favorite smoker recipes—the bold, the juicy, the crowd-tested—and turned them into a playbook built for game day. These dishes bring the flavor and hold up like champions, whether you’re feeding five friends or a full crew of superfans. From bacon-wrapped meatballs to brisket burgers with whiskey jam, pork collars that practically shred themselves, and smoky sausage links with just the right snap—we’ve got your lineup.   Table of Contents  Feed the Whole Crew: Smoker Recipes for Tailgating Smoked Burgers + Tailgate Sandwiches  Ready-to-Heat Favorites for Game Day  Make-Ahead Smoker Tips for Early Starts Game Day Smoker Tips + Tailgate Setup FAQs About Smoking Meat on Game Day  Final Whistle: Tailgate Bold, Tailgate Smoked      Feed the Whole Crew: Smoker Recipes for Tailgating   When game day’s on the line, you need more than just good food—you need enough of it. The best smoker recipes are the ones that stretch, shred, and slice easily, feeding a crowd without keeping you tied to the grill. We've smoked our way through dozens of tailgates, and these are the dishes we count on when it's time to rally the crew.   A Few Heavy Hitters for the Main Event When we’re feeding a full parking lot (or close to it), we go straight to the cuts that deliver bold flavor and enough servings to keep everyone full and happy.   Kurobuta Pork Collar: Known for its marbling and melt-in-your-mouth texture, this is the pork we reach for when we’re smoking low and slow. It's rich, juicy, and pulls apart like a dream. Want to make it into a tailgate classic? Try our Pulled Pork from Kurobuta Pork Collar recipe—perfect on buns, nachos, or straight off the board. American Wagyu Spicy Smoked Beef Sausage: Fully cooked and full of bold, beefy flavor, these sausages are built for game day. We like to slice them up for crowd-friendly boards or serve them in buns with all the fixings. Pair them with our Smoked Hot Sausage Links with Tomato and Red Pepper Jam recipe for next-level tailgate flavor. American Wagyu Tri Tip: With its triangular shape and deep marbling, tri tip is made for slicing and sharing. It’s fast to smoke, easy to carve, and makes an incredible centerpiece. For big flavor with a twist, try our Smoked Tri Tip with Green Pipián Romesco Sauce. Kurobuta Pork Shoulder: Rich, juicy, and always a crowd-pleaser, this cut is our go-to for feeding a full crew. Perfect for long smokes, easy pulling, and serious tailgate flavor. It takes a while to fully cook, so it's worth doing the day before. Smoked Pork Shoulder Heat smoker to 250°F to 275°F. Trim excess fat and apply pork rub generously. Smoke, fat cap up, 4–5 hrs or until internal temp reaches 165°F. Wrap tightly in foil with 2–3 cups of apple juice. Return to smoker, cook to 200°F internal temp (5–7 hrs). Check tenderness with a probe (should feel like room temp butter). Let rest 1 hour, then unwrap and pull pork. Shop Kurobuta Pork Shoulder Want to feed a crowd?  Check out our Quarter Beef — a perfect pack of premium cuts ready for your smoker and guaranteed to impress.   “We had family over for a BBQ, smoking and cooking the pork collar on a Green Mountain grill, we all were so impressed by the flavor of the pork!it was melt in your mouth good! Everyone went home with left overs!” - Sharon S., Verified Buyer  Bite-Sized Smoker Favorites Tailgates aren’t just about the main event—sometimes it’s the bites that steal the show. These small-format crowd-pleasers are easy to prep, quick to serve, and always the first to disappear.   American Wagyu Gourmet Hot Dogs: These hot dogs aren’t your average stadium fare. Cut them into bite-sized pieces and grill or smoke them for a quick, savory snack that’s perfect for pre-game grazing. Want a crowd-favorite twist? Try our Smoked Hot Dog Bites recipe. American Wagyu Ground Beef: Rich, buttery, and full of umami, this is our go-to ingredient for tailgate meatballs. Wrap them in bacon, toss them in the smoker, and watch what happens. The Smoked Bacon-Wrapped Meatballs recipe hits every salty, smoky note you crave on game day. American Wagyu Brisket: Brisket is a full-plate commitment, but we love smoking one at home, then turning it into tacos for a more mobile tailgate experience. If you want a next-level flavor combo, check out our Wagyu Brisket Tacos with Elotes Jalapeño Ranch. Kurobuta Pork Bacon: Smoky, thick-cut, and intensely flavorful—our Kurobuta bacon is a must-have tailgate MVP. We use it to wrap jalapeños stuffed with cheese and sausage for the ultimate two-bite snack. Try our Bacon-Wrapped Jalapeño Poppers recipe and watch them disappear before kickoff. Bacon Jalapeño Poppers Prep Time: 15 min Cook Time: 20 min Serves: 6 Halve and seed 6 large jalapeños. Fill each with cream cheese and shredded cheddar. Wrap with SRF Kurobuta bacon; secure with toothpicks. Brush grill with SRF Beef Tallow. Grill until bacon is crisp and filling is melty, turning occasionally. Shop Kurobuta Bacon Want a hassle-free tailgate? Check out our Boxes for curated favorites and top cuts—perfect for sharing (or keeping) on game day.   “First time tasting and smoking a wagyu brisket and it was amazing! The most tender and juicy brisket I have ever had. The quality was truly worth every penny!” -Justin L., Verified Buyer    Smoked Burgers + Tailgate Sandwiches When it comes to tailgate food, burgers and sandwiches always get the crowd fired up. But don’t settle for basic. Build them with bold, smoked cuts and unexpected flavor combinations that keep fans talking long after the final whistle. From brisket burgers to smoky Cubanos, these hand-held heroes pack serious tailgate swagger.   Burgers That Go Beyond Basic Forget everything you know about game-day burgers. Ours start with American Wagyu and end with smoke, richness, and layers of craveable toppings. Start with our Smoked Brisket Burgers with Onion Whiskey Jam—a smoky, juicy twist on a classic that brings deep beefy flavor and a sweet-savory kick. Stack with toasted brioche buns, melty cheddar, pickled onions, and spicy mustard—or set up a build-your-own station so everyone can customize their own masterpiece. Amazing on a Sunday game day!!!!!! Perfect way to make a simple meal that much better.” - Lukas Z., Verified Buyer  Sandwiches With Bold Personality Tailgate sandwiches should be anything but ordinary. We like ours stacked high, smoked low, and loaded with flavor from the first bite to the last. Try our California Tri Tip Sandwiches with Avocado and Chimichurri. Sliced American Wagyu tri tip brings rich flavor and smoky depth, while fresh avocado and herby chimichurri brighten up every bite. For something hearty and fully loaded, the Kurobuta Pork Cubano Sandwich is the move. Layered with smoky pork, ham, Swiss, pickles, and mustard, then pressed to perfection—it’s everything you want in a tailgate sandwich. Pro tip: Pre-slice and press sandwiches at home, then reheat on a griddle or flat top at your tailgate setup for melty, crispy results. Master every flip and press: For perfectly flipping and pressing your smoked burgers and sandwiches, the Smithey Mighty Spatula is a game-changer. Durable, precise, and built to handle everything from burgers to Cubanos—this is the tool you didn’t know you needed for your smoker setup.   Ready-to-Heat Favorites for Game Day For the ultimate convenience without sacrificing flavor, these fully cooked, smoked cuts are perfect for prepping ahead. Just heat, serve, and watch the crowd cheer. American Wagyu Smoked BrisketRich and tender with deep smoke flavor, this brisket reheats beautifully. Slice it thin and serve on toasted buns with pickles and your favorite BBQ sauce for instant crowd-pleasers. Wagyu Smoked Prime RibFully cooked and richly marbled, our smoked prime rib needs only gentle reheating. Serve with horseradish cream and roasted veggies for an elevated tailgate feast. Wagyu Smoked Tri TipSliced and smoky, the tri tip is great for build-your-own sandwiches or paired with chimichurri and grilled bread for bold, handheld flavor. No Grill? No Problem. Our American Wagyu Beef Jerky brings bold flavor with zero prep—just open and snack. Perfect for the drive, the lot, or mid-game fuel → Explore Jerky.       Make-Ahead Tips for Early Starts Experienced tailgaters know the secret to success: prep ahead and relax when the game day excitement hits. Smoking meat low and slow is a labor of love, but it doesn’t have to keep you up all night or tied to the smoker on game day. With the right preparation and storage strategies, you can have flavorful, ready-to-serve dishes that hold heat and keep their juicy, smoky goodness—even after a night in the cooler. Some cuts are just made for make-ahead magic. Pulled pork, tri tip, and smoked sausages all reheat beautifully while maintaining their tenderness and bold flavors. After smoking, wrap your meat tightly in foil to seal in moisture and protect against drying out. Store in a cooler or insulated container to keep temperatures steady without overcooking or cooling too quickly. When you’re ready to eat, reheat gently over indirect heat on the grill or with a small tailgate smoker, warming through without sacrificing juiciness.   Want to up your tailgate game? Explore our Ultimate Meat Smoker Guide for expert tips, must-have tools, and everything you need to prep and smoke like a pro. Game Day Tips + Tailgate Setup Tailgating with a smoker isn’t just about the food—it’s about the full game day experience. From gear setup to time management, planning ahead makes all the difference. Whether you're parking lot pros or backyard rookies, a little strategy goes a long way. Here’s how to keep the smoke rolling, the flavors bold, and the vibes stress-free. How to Tailgate with a Smoker Smokers bring serious flavor, but they also come with extra logistics. These tips will help you nail setup, timing, and temps for a winning tailgate. Bring the right smoker. Portable models like the Weber Smokey Mountain or Traeger Ranger are compact, reliable, and built for mobility. Offset or pellet smokers work too, as long as you have space and fuel ready to go. Plan for fuel and temperature management. Wind, rain, or cold temps can throw off your cook. Bring extra charcoal, pellets, or propane, and use wind guards or insulated blankets if needed. A leave-in thermometer is your MVP for tracking temps without lifting the lid. Start early and rest your meat. Low and slow takes time, so fire up your smoker well before kickoff. Don’t forget to factor in a 30 to 60 minute rest period—especially for big cuts like brisket or tri tip. Find your perfect fit: Explore our Smoker Style Guide to choose the right setup for your game day goals → Smoker Style: How to Choose the Perfect Smoker.   Keep It Simple, Tidy, and Delicious You’re feeding a crowd—streamline your setup so you can spend more time enjoying the game and less time cleaning up. Prep zones matter. Folding tables create space for slicing, seasoning, and serving. Stack coolers by use (raw meats vs. drinks/snacks) to avoid cross-contamination. Pack a trash bag and keep a bin or crate handy for dirty gear. Serve smart. Paper boats, butcher paper, and disposable gloves make service and cleanup a breeze. Bring paper towels, wipes, and foil for wrapping leftovers or transporting hot items home. Season like a pro. Try SRF’s Santa Maria-style seasoning for big, bold flavor with minimal prep. Or go all-in with the SRF Signature Steak Seasoning to level up anything from brisket to burgers. Get the full playbook: Read our top tips for an easy, delicious, and stress-free tailgate → Great Tailgate Tips and Tricks. Frequently Asked Questions About Smoking Meat on Game Day What is the best meat to smoke for tailgating? If you plan to start and finish smoking meat at your tailgate it’s best to go with smaller cuts like sausages. Large cuts like brisket and pork shoulder can be smoked in advance and reheated once you’re set-up.  Can I smoke food the day before a tailgate? Yes, just be sure to store it properly and reheat gently. Wrapping brisket or ribs in butcher paper and reheating them onsite. What smoker is best for on-the-go tailgating? Portable pellet smokers, compact charcoal grills, and drum-style smokers can all work. It depends on having a vehicle that carries the smoker you use. How do you keep smoked food hot during a tailgate? Wrap your meat in foil or butcher paper, then store it in an insulated cooler or Cambro-style carrier to maintain warmth without drying it out. Final Whistle: Tailgate Bold, Tailgate Smoked You don’t have to grill to be a tailgate hero. Showing up with something smoked low and slow might just be your winning move. Smoke adds depth, complexity, and undeniable tailgate cred—especially when you’re feeding a crowd that craves bold flavor. Whether it’s a whole brisket smoked to perfection, pulled pork sliders prepped the night before, or bite-sized bacon bombs fired off fresh, smoked meats bring unmistakable energy to game day. They're rich, satisfying, and guaranteed to draw a crowd around your setup. And when the cuts come from Snake River Farms? You’ve already won. Our American Wagyu and Kurobuta pork deliver unmatched marbling, tenderness, and big-time flavor that holds up in any smoker. Grab a curated box, build your lineup, and roll into the lot ready to impress. Tailgate like a pro → Shop Curated Boxes.  

Tailgate Grill Recipes That Score Big on Game Day The smoke’s rising, the playlist is locked in, and kickoff is around the corner. Whether you're tailgating at the stadium or grilling from your driveway, this is where the pre-game magic happens. The best tailgate menus hit that perfect balance—easy to prep, packed with flavor, and made to feed a hungry crew. From juicy American Wagyu burgers and bold sausages to fast sides and a few unexpected showstoppers, we’ve got recipes built to win the day. We’re also sharing expert setup tips to help you stay ahead of the chaos—so you can actually enjoy game day, not just man the grill. Need a head start? Stock up with our Griller’s Pack—loaded with crowd-favorite cuts, ready to hit the heat.   Table of Contents  The Ultimate Tailgate Menu Ideas  Level Up Your Tailgate Grill Skills with Expert Guides  Easy Tailgate Setup + Grill Tips  More Game Day Food: Easy Tailgate Sides   Must-Have Meats + Tailgate Packs  Final Whistle: Tailgate Like It Matters    The Ultimate Tailgate Menu Ideas The best game day menus don’t overcomplicate things—they just hit all the right notes. You want a mix of fast, grill-friendly proteins, crowd-pleasing sides, and a few bold upgrades to keep it interesting. These tailgate grill recipes are designed for flavor, ease, and flexibility. Prep ahead, pack them up, and fire away when the timing’s right. Whether you’re feeding a few close friends or your entire fantasy league, this lineup delivers.   Grilled Meats That Steal the Show When the grill’s hot and the crowd’s hungry, these are the MVPs. Easy to cook, easy to serve, and guaranteed to bring the flavor. Teres MajorThe sleeper hit. This tender, steakhouse-worthy cut delivers big on flavor and cooks up quickly—perfect for tailgating. Spicy Smoked Sausages & Bacon BratwurstBold, smoky, and built for feeding a crowd. Toss them on the grill and serve with buns, beer mustard, or sliced on a platter. Tri Tip Roast or Smoked Tri TipTender, beefy, and versatile. Slice it for sliders or tacos, or serve it Santa Maria-style with beans and salsa. American Wagyu Hot DogsA classic, upgraded. These all-beef hot dogs have deep flavor, snappy casing, and real tailgate energy. Winning Play: Stock your cooler with Snake River Farms game day meats and let the grill do the heavy lifting. Level Up Your Tailgate Grill Skills with Expert Guides Want to bring your game day grilling to the next level? We have you covered with in-depth guides that cover everything from picking the best steaks to smoking brisket low and slow. Best Cuts of Steak for GrillingNot all steaks are created equal on the grill. Learn which cuts give you the most flavor, tenderness, and perfect grill marks in The Best Cuts of Steak for Grilling. Whether you want something quick-cooking or slow-roasted, this guide will help you pick winners every time. Mastering Brisket on the Charcoal GrillSmoking brisket might seem intimidating, but it’s all about technique and patience. Get step-by-step instructions and pro tips in Grill Smoked Brisket: Smoking a Brisket on Charcoal Grills to achieve tender, juicy results that’ll have everyone cheering. Southside BBQ Done RightIf you want to impress your crew with bold, authentic Southern flavor, check out How to Prepare SRF Southside BBQ. This guide dives into seasoning and cooking methods that bring out the best in your cuts. Perfect Grilled Tri Tip Every TimeTri tip is a tailgate favorite for a reason. Follow the expert advice in How to Grill a Snake River Farms American Wagyu Tri Tip for juicy, tender tri tip with that signature smoky crust. Winning Play: Bookmark these guides and keep them handy on game day. With Snake River Farms as your grilling coach, you’re set to impress the crowd and score big on flavor.     Next-Level Tailgate Burgers Burgers are a tailgate essential, but when you start with American Wagyu, they become a game day highlight. Rich, juicy, and crowd-approved, they’re perfect for burger bars, loaded sliders, or anything in between.   Build a Better Burger The secret to a next-level burger is simple: better beef. Our American Wagyu ground beef brings buttery flavor and perfect texture to every bite—no need to overdo it on toppings. Set up a DIY burger bar with bold cheeses, tangy sauces, and crunchy extras. Or go with pre-built sliders for an easy-to-grab option that keeps the grill line moving. Winning Play: Watch how to make the perfect Wagyu burger: Pick Your Perfect Patty When it comes to tailgate burgers, the star is the patty—and Snake River Farms offers a range that fits every craving and cooking style. Choose from: SRF Pioneer Burger — a classic, handcrafted patty with rich flavor and great grill marks. Pioneer Sliders — perfect for crowd-friendly, snackable bites. American Wagyu Ground Beef Brick Pack — ideal for DIY burgers with fresh ground quality. SRF Hamburger Patties (1 lb) — ready-made convenience for quick grilling. American Wagyu Dry-Aged Patties (Fresh, 1 lb) — for those who want next-level richness and depth. Wagyu Pioneer Smash Burgers — thin, crispy, and perfectly portioned for smash burger fans. Whether you’re firing up full-size patties or smash burgers, there’s a Snake River Farms option built to impress. Press Play to Pick Your Patty: See how four patties, cooked the same way, deliver different flavor:   Smash Burgers for the Win Wagyu smash burgers are a tailgate game changer—fast to cook, with crispy, caramelized edges and juicy centers that keep fans coming back for more. Thanks to their quick cook time and irresistible texture, they’re perfect for feeding a crowd without the wait. Plus, smash burgers play beautifully on a portable griddle, making them tailgate-friendly whether you’re at the stadium or backyard grilling. Ready to score big on game day? Grab the Smash Burger Bundle — perfectly portioned, handcrafted American Wagyu patties that make tailgate cooking easy and delicious. Fire up the griddle, stack your toppings, and watch your crowd cheer every juicy bite. Winning Play: Watch the full smash burger demo: Easy Tailgate Setup + Grill Tips A great tailgate isn’t just about what you’re grilling—it’s about how well you’re set up. The best hosts know that a few smart moves before the game make everything run smoother when it’s go time. From organizing your gear to packing your cooler with strategy, a little prep goes a long way. Having the right tools and ingredients in place means less scrambling and more time soaking up the pre-game buzz.   Whether you’re cooking for a crew or just a few, this checklist keeps you covered: What to Pack + Prep Ahead Fold-out tables for a sturdy prep and serving station Portable coolers with dedicated space for raw meats, drinks, and sides Knife, fuel, and seasoning kits to keep your essentials organized and ready Extra foil, paper towels, and trash bags to stay clean and keep things moving Santa Maria Style Seasoning for that bold, smoky flavor that levels up everything from tri tip to veggies Want to take it next level? Learn how to throw a full Santa Maria–style tailgate feast   6 Tailgate Recipes that Bring Big Game Day Energy  Get fired up for kickoff with these game day recipes, tailgate-tested favorites made to impress a crowd. From sizzling skewers to steakhouse-worthy mains, each dish is designed to deliver big flavor with minimal fuss.    1. Grilled Picanha  This Brazilian-style cut was made for tailgating. Rich, juicy, and packed with flavor, picanha delivers big steak energy without the fuss. We slice it into thick steaks, thread them on skewers, and grill them over high heat for that perfect char. Serve them hot off the grill with or without chimichurri—either way, it’s a total crowd-pleaser that’s easy to pass around and even easier to devour. Explore Grilled Picanha Recipe 2. Hanger Steak with Chimichurri This is the kind of steak that stops the game—at least for a few bites. Hanger steak is known for its deep, beefy flavor and tender texture, making it a standout on the grill. We sear it hot and fast, then slice it thin and top it with a punchy chimichurri loaded with fresh herbs, garlic, and a splash of vinegar. Serve it up on a platter for easy grazing or tuck it into warm tortillas for next-level steak tacos.   Explore Hanger Steak with Chimichurri Recipe   3. Grilled Flank Steak with Corn This recipe hits the sweet spot between hearty and fresh. Flank steak is quick to grill and easy to slice—ideal for game day crowds. Paired with a vibrant confetti corn salad bursting with sweet corn, peppers, and herbs, it brings color and flavor to your tailgate spread. Serve it sliced on a platter or build your own tacos right off the grill.   Explore Grilled Flank Steak with Corn Recipe   4. Pork Belly Skewers Tailgate food doesn’t get much better than this—crispy, fatty pork belly grilled to perfection and finished with a bold chili-lime salt. These skewers are big on flavor and built for sharing, with just the right balance of heat, citrus, and richness. Serve them hot off the grill and watch them disappear before halftime.   Explore Pork Belly Skewers Recipe   5. Grilled Sausage Charcuterie Board This one’s a guaranteed crowd favorite—an all-meat board loaded with sizzling sausage, bold flavors, and game day ease. We grill up a mix of our favorite sausages, then slice and serve them alongside classic charcuterie board staples like pickles, mustards, and crusty bread. It’s easy to prep, easy to customize, and perfect for grazing between plays.   Explore Grilled Sausage Charcuterie Recipe   6. Chili Lime Shrimp Skewers Light, zesty, and ready in minutes—these shrimp skewers bring a fresh twist to your tailgate lineup. Marinated in chili, lime, and garlic, the shrimp cook fast on the grill and pack a punch of bright, citrusy heat. They’re perfect as a lighter option alongside heavier meats, or served as handheld apps while the main course finishes up..   Explore Chili Lime Shrimp Skewers Recipe       More Game Day Food: Easy Tailgate Sides These easy tailgate recipes are built for real game day action—no forks, no fuss, just crowd-pleasing flavor you can eat standing up. Whether you're gathered around the grill, walking the lot, or perched on a cooler, these sides are designed to travel well, hold up in warm weather, and pair with everything from hot dogs to tri tip. Each one adds color, crunch, and balance to your tailgate menu—no sit-down spread required.   Charred Corn Chili-Lime Butter (No Plate Needed) Prep Time: 10 minCook Time: 10 to12 minServes: 6 Ingredients 6 ears of corn, husked 3 tablespoon softened butter 1 teaspoon melted SRF Beef Tallow Zest and juice of 1 lime ½ teaspoon chili powder Salt to taste Instructions In a small bowl, mix softened butter, tallow, lime zest, juice, and chili powder. Grill corn over medium-high heat, rotating until lightly charred. Brush with chili-lime butter and season with salt. Serve hot or room temp—no forks needed.   Crispy Smashed Potato Bites (Tailgate Finger Food) Prep Time: 10 minCook Time: 25 minServes: 4 to 6 Ingredients 1.5 lbs baby Yukon gold potatoes 2 tablespoons melted SRF Beef Tallow Salt and cracked pepper Optional: garlic powder, rosemary, or grated parmesan Instructions Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and cool slightly. Smash gently with a cup or fork. Drizzle with tallow and season. Grill on a hot grate or roast at 400°F for 10 to12 minutes until golden and crisp. Pro Tip: Tallow gives these crispy edges that olive oil just can’t match. Confetti Corn Salad Cups (Pack + Serve Cold) note: Serve in small cups with forks for walkable tailgate snacks.Prep Time: 15 minServes: 6 to 8 Ingredients 3 cups grilled corn (brushed with tallow before grilling) 1 cup cherry tomatoes, chopped ½ cup red bell pepper, diced ¼ cup red onion, finely chopped 1 to 2 tablespoon lime juice 1 tbsp olive oil or neutral dressing Salt, pepper, and chopped cilantro Instructions Grill corn and brush lightly with melted SRF Beef Tallow for depth. Let cool, then cut from cob. Toss with remaining ingredients and chill at least 1 hour. Serve in small cups with forks for easy, mobile tailgate snacking.     Romaine Wedge with Bacon + Blue Cheese (Crisp Salad in a Cup) Prep Time: 10 minNo cooking requiredServes: 6+ Ingredients 2 heads romaine, leaves separated 6 slices cooked SRF bacon, crumbled (crisped in SRF tallow, if desired) ½ cup blue cheese crumbles 1 cup cherry tomatoes, halved Optional: pickled onions, ranch drizzle, chives Instructions Lay romaine leaves on a platter to create handheld “cups.” Fill each with bacon, cheese, and tomatoes. Drizzle lightly with ranch or vinaigrette just before serving. Pro Tip: Frying bacon in beef tallow adds an umami punch and ties in with your main grill lineup.   Bacon Jalapeño Poppers (Bold Heat Bite Sized) Prep Time: 15 minCook Time: 20 minServes: 6 Ingredients 6 large jalapeños, halved and seeded 4 oz cream cheese 4 oz shredded cheddar 12 strips SRF Kurobuta Bacon 1 tsp SRF Beef Tallow (for brushing the grill) Instructions Fill jalapeño halves with cream cheese and cheddar. Wrap each with bacon and secure with toothpicks. Brush the grill or griddle with melted tallow. Grill poppers over medium heat, turning occasionally, until bacon is crisp and filling is melty.   Must-Have Meats + Tailgate Packs Want to take the guesswork out of game day? These SRF meats and grill packs are ready to cook, easy to prep, and built for bold flavor. From handcrafted hot dogs to smoky tri tip and craveable sausages, these picks make it simple to bring your A-game to the tailgate. Whether you're cooking on the fly or stacking your cooler with all-stars, here are our top choices to build your best lineup yet.   Wagyu Hot Dogs A game day classic—snappy, beefy, and anything but ordinary. Smoked Habanero Sausage Packed with smoky heat and melty cheese—tailgate-ready flavor bombs. Bacon Bratwurst Juicy, smoky, and made with real Kurobuta bacon for extra indulgence. Smoked Tri Tip Pre-smoked and ready to heat, slice, and serve—no grill required. American Wagyu Ground Beef The foundation of next-level burgers, sliders, and meatballs. Build your own game day lineup › Subscribe to customize your next box. Final Whistle: Tailgate Like It Matters Tailgating is more than a meal—it’s a vibe. Make yours unforgettable by choosing delicious, quality cuts that simplify prep and deliver unbeatable flavor. When your crew is happy and satisfied, the whole day feels like a win. Snake River Farms meats are crafted for moments like this—ready to help you bring the heat and keep the good times rolling. Bookmark your favorite recipes, start planning your game day spread, and get ready to make memories around the grill. And remember: pack the tongs, the playlist, and plenty of napkins—you’ll want to savor every bite. Want more tips? Check out our full Great Tailgate Tips and Tricks guide. Want a stress-free way to stock up? Subscribe and save on your favorite game day meats—custom boxes, flexible delivery, and serious tailgate flavor in every shipment.  

Game Day Goals: Tailgate BBQ Ideas That Bring the Heat It’s game day. The parking lot is packed, the energy is electric, and your crew is hungry. The grill is heating up, the coolers are full, and all eyes are on you to bring the flavor. This is tailgating at its best—high stakes, big fun, and even bigger appetites. Pulling it all off might seem overwhelming, but it doesn’t have to be. With the right prep, a solid plan, and a few expert tools, you can stay ahead of the chaos and enjoy the day just as much as your guests. This guide has everything you need to make it happen. From crowd-tested recipes and time-saving tips to pro-level gear you can add to your lineup, we’re sharing the exact game day setup we trust. Let’s get into it.   Table of Contents Game Day Goals: Tailgate BBQ Ideas That Bring the Heat Our Favorite Game Day Recipes Smart Strategies for Game Day Greatness FAQs About Tailgate BBQ Ideas Your Game Plan Starts Here   Our Favorite Game Day Recipes We’ve grilled through every kind of tailgate—from freezing kickoff mornings to packed backyard watch parties—and these are the recipes we keep coming back to. Each one delivers big flavor, easy prep, and reliable results, whether you're cooking on a full setup or a portable grill. These are the dishes we trust to feed a crowd and bring the heat, game after game.   Sliders & Burgers Burgers are a game day staple for a reason—easy to prep, quick to cook, and always a crowd favorite. We lean into bold flavors and top-tier ingredients to make sure each bite delivers. Gruyère Cheeseburger with Red Onion JamSweet-savory onion jam, melted Gruyère, and a perfectly grilled Wagyu patty—this one feels gourmet but plays great in a parking lot. Masala BurgerBold spices meet rich beef for a burger that breaks from tradition and delivers knockout flavor in every bite. French Onion BurgersCaramelized onions, melted Swiss, and a savory jus-inspired sauce turn this into a next-level take on a classic. Sheet Pan BurgersFeeding a group fast? This method gets the job done without sacrificing flavor. Perfect for prepping a batch before guests arrive. Bonus Play: Keep it simple and crowd-pleasing with fresh guac on a seared Wagyu patty. No frills—just flavor—Burger Guacamole Recipe. Pro Tip: Smash-style burgers cook fast and crisp, making them ideal for tailgates where timing and texture matter—Flat Top Animal-Style Wagyu Smash Burgers. > Watch how we feed a crowd fast with this one-pan burger method.   Wagyu Sausages & Dogs Grilled sausages and hot dogs are tailgate essentials—and when you’re cooking with American Wagyu, they’re anything but ordinary. These recipes bring the heat, the toppings, and the tailgate-ready vibes your crew will love. Sausage, Egg & Cheese Breakfast Scramble Hosting an early tailgate? This hearty scramble with sausage, melty cheese, and soft scrambled eggs is the move. Serve it in tortillas for easy, fork-free bites. American Wagyu Hot Dogs with Kimchi Coleslaw Bold, tangy, and totally unexpected. This kimchi coleslaw adds crunch and heat to our rich, flavorful dogs. Sonoran Hot Dogs Wrapped in bacon and loaded with beans, pico, crema, and jalapeños—this is a full-on flavor explosion in every bite. Pro Tip: Toast your buns right on the grill and serve with pickles, chips, and cold drinks for a simple, satisfying setup.> See the best way to grill Wagyu hot dogs—with or without the split. Next-Level BBQ Meats If you're looking to level up your tailgate menu, these mains deliver serious payoff. They're bold, beefy, and designed to turn heads—and once they hit the grill, the crowd usually follows. Wagyu Brisket Tacos with Elotes + Jalapeño RanchTender, smoky brisket tucked into tortillas and topped with street corn and creamy jalapeño ranch. These tacos hit every flavor zone. Grilled PicanhaA Brazilian-style favorite with a rich fat cap and bold, beefy flavor. Easy to grill, slice, and share. Carne Asada with Salsa Bar and TortillasBright, citrus-marinated steak grilled hot and fast. Set up a salsa bar and let guests build their own perfect plate. Pro Tip: Wrap meats in foil and store in an insulated cooler to keep them warm and ready to serve throughout the tailgate. > Want to go all-in on brisket? Watch how we make smoky, sticky burnt ends that disappear fast. Dips, Boards & Bonus Plays Every great tailgate needs a few easy wins—dishes you can prep ahead, serve fast, and count on to disappear quickly. These flavor-packed favorites bring variety, balance, and plenty of bite-sized appeal to your game day lineup. Beef Enchilada Dip Cheesy, beefy, and gone in minutes. This warm dip is built for game day energy and total scoopability. Grilled Sausage Charcuterie Board A savory spread with grilled sausages, bold condiments, and bite-sized extras. It’s the easiest way to upgrade your snack game. Hot Honey Party Ribs Sticky, sweet, and spicy. These ribs are made for sharing and perfect for guests who want something bold and unexpected.   Pro Tip: Offer a mix of hot and cold snacks so everyone has something to grab between plays. > Watch how this beef dip delivers serious Big Game energy. Smart Strategies for Game Day Greatness Game day magic doesn’t just happen—it takes prep, timing, and tools. Here’s how we get everything in place for a stress-free, flavor-packed tailgate that delivers from the first sizzle to the final whistle. Timing Is Everything A little planning goes a long way. Set yourself up for success by getting ahead of the rush. Fire up the grill early to avoid a logjam when guests roll in. Offer easy grab-and-go snacks for early arrivals; think chips, dips, or pre-built sliders. Use a reliable meat thermometer to hit perfect doneness every time. Pro Tip: Get the Superfast Thermometer. No guessing, just dialed-in doneness.   Keep It Clean and Cool Food safety and clean-up strategy are part of what separates casual cooks from seasoned pros. Use a dedicated cooler for drinks only to reduce cross-contamination and speed up access. Separate raw and cooked items in labeled foil trays to stay organized. Pack wipes, hand sanitizer, paper towels, and a trash bag system to keep your space fresh and functional. Pro Tip: Bring extra zip-top bags and foil for easy leftovers or late-game refills.   Pack Like a Pro You don’t need a full kitchen to run a solid tailgate—just the essentials and a few expert-approved upgrades. Gear checklist: grill, fuel, folding table, cooler, chairs, and food-safe containers. Upgrade your cooking tools with: Smithey Mighty Spatula – tough, reliable, and built for heavy lifting. Superfast Thermometer – for fast, accurate temp checks. SRF x Hedley & Bennett Apron – durable, sharp-looking, and made for serious grillers. Bonus: Don’t forget your speaker; pre-game energy starts with the right playlist.   Build a Smarter Game Day Menu  The right ingredients make all the difference. These SRF picks are bold, fast, and built for high-heat grilling. Grilling Enthusiast Box A pre-curated selection of SRF favorites—perfect for seasoned grillers or first-time tailgate hosts. SRF Bestsellers Tried, tested, and loved by our customers. These cuts are crowd-approved and ready to impress. American Wagyu Burgers Juicy, rich, and ready in minutes. A no-fail favorite for any grill setup. Spicy Beef Sausages These bring bold heat and deep flavor—easy to grill, slice, or serve straight off the flame. Want even more pro tips? Check out our full Tailgate Tips & Tricks guide.   "OMG. I marinate these for 24 hours in my secret “tailgate “ marinade and then cook on small grill in stadium parking lot. As tender and juicy and flavorful as ANY top steakhouse!! Incredible!" - Douglas L., Verified Buyer  Frequently Asked Questions about Tailgate BBQ Ideas What is the best food to grill at the tailgate?  Sliders, sausages, tacos, and skewers are your MVPs — they cook fast, serve easy, and pack big flavor into every bite. The key is choosing items that don’t need a lot of fuss or grill time. Think American Wagyu burgers, spicy sausages, or marinated carne asada you can slice and serve on the spot. Bonus points for anything that fits in a tortilla or on a bun — easy to eat, no plate required What is a good tailgate menu? Start with one or two standout mains — like juicy burgers, spicy sausages, or bold cuts like tri tip or picanha — then build out your lineup with crowd-pleasing sides, easy dips, and plenty of cold drinks. Add-ins like guacamole, street corn, or a hot queso dip bring extra energy without extra work. The best menus are simple, satisfying, and easy to serve up hot off the grill. How do you throw an awesome tailgate party? It all comes down to prep and timing. Pack your gear the night before — grill, fuel, tools, cooler, chairs — and marinate or pre-portion anything you can ahead of time. Arrive early to claim your spot and fire up the grill. Keep ready-to-eat snacks on hand for early arrivers, and make sure drinks stay cold and the food keeps coming. A great tailgate runs smooth, smells amazing, and feeds everyone like they’re VIP What can I BBQ instead of burgers and dogs? Try Grilled Picanha, Carne Asada, or Flank Steak with Pesto Potatoes for bold flavors that go beyond the usual lineup. These cuts cook hot and fast, slice beautifully for sharing, and bring a steakhouse-level experience to your tailgate. Want to mix it up even more? Build a taco bar with marinated steak or serve thin-sliced picanha with chimichurri and grilled veggies on the side. Big flavor, minimal fuss — that's the goal. Your Game Plan Starts Here Ready to own game day? From premium cuts to must-have gear, everything you need to grill like a pro is just a click away. Let’s get your tailgate stocked and fired up. Stock Up for Game Day  Fuel your feast with top-quality American Wagyu beef, sausages, and more. Don’t wait—order now to guarantee fresh delivery before kickoff.Shop Game Day Must-Haves   Master the Grill Want to choose the right cut for your grill? Our guide to the best steaks for grilling breaks it all down so you cook with confidence every time.Discover the Best Cuts for Grilling   Explore Grilling Essentials Master the basics and beyond with our expert guide. Learn what gear and techniques make all the difference for perfect results every time.Read Grilling Essentials    

Wagyu vs. Kobe: What’s the Difference? In the world of premium beef, the terms Wagyu and Kobe cause excitement and confusion. Both types of beef are synonymous with luxurious marbling, distinct flavor and buttery tenderness. Although these two names are sometimes used interchangeably, they are not the same. In fact, all Kobe is Wagyu, but not all Wagyu is Kobe. What exactly makes each different? Here’s a breakdown. Table of Contents  What is Wagyu Beef? What is Kobe Beef?  How are Wagyu and Kobe Beef Similar?  What are the Key Differences Between Wagyu and Kobe? Is Kobe the Best Wagyu in Japan? What are the Different Types of Wagyu Beef? Can You Get Real Kobe Beef in the U.S.? What is American Wagyu Beef?  American Wagyu vs. Japanese Wagyu Is American Wagyu Real Wagyu? Final Thoughts   What is Wagyu Beef? Wagyu is a famous breed of cattle from Japan. Wagyu translates to “Japanese cow” (wa = Japanese, gyu = cow) a term that refers to all Japanese beef cattle. Wagyu cattle were used for farm and agricultural work because of their high level of endurance. This ability to work hard was due to Wagyu’s high level of intramuscular fat cells, the same characteristic that produced rich and tender beef.   What is Kobe Beef? Kobe beef is a specific type of Wagyu born, raised and processed in the Hyōgo prefecture in Japan, near the city of Kobe. The Kobe standards require the cattle is from the Tajima bloodline and is raised under strict methods that impart a unique flavor. Only about 3,000 head of cattle per year qualify as true Kobe beef. So, by definition, all Kobe beef is Wagyu, but not all Wagyu beef is Kobe.   How are Wagyu and Kobe Beef Similar? Wagyu and Kobe are types of Japanese beef that are derived from a specific breed of Japanese cattle. Both are known for extremely high amount of marbling, distinctive flavor and melt-in-the-mouth texture. This all starts with the proper genetics, but the finished quality of the beef is fostered though careful care and feeding. Authentic Wagyu and Kobe are raised carefully in low-stress conditions by specialty breeders. Each animal receives individualized attention and is fed a carefully planned diet. Young cows start with organic rice straw and move to nutrient rich grains such as corn, barley, rice bran and gluten feed to develop marbling and flavor.      What are the Key Differences between Wagyu and Kobe? The primary difference between these two types of beef is location. Kobe beef cattle must be born, raised, fed and slaughtered within the Hyogo prefecture near Kobe. Kobe beef is sourced from a Tajima or Tajiri strain of Wagyu. Hypothetically, start with two Wagyu animals with identical Tajima bloodlines. Raise one in Hyogo and the other in Montana using the same precise techniques and protocols required by the Kobe Beef Association. After the animals mature and are processed, the beef from Hyogo prefecture is called Kobe and the beef in Montana is Wagyu. Here’s a comparison: FEATURE WAGYU KOBE  Origin Japan, USA, Australia  Hyogo Prefecture, Japan  Breed  Any of the 4 Wagyu Breeds Purebred Tajima (Black) Availability  Widely Available  Rare and limited supply  Price  Premium Ultra-premium  Regulation  Less regulated outside Japan Strictly monitored and verified      Is Kobe the Best Wagyu in Japan? Kobe is arguably the most recognized breed of Wagyu but there are other legendary breeds of Wagyu throughout Japan. These include Matsusaka beef from the Mie prefecture and Ohmi beef from the Shiga prefecture. Each strain of Wagyu possesses unique characteristics which influence their flavor profiles. The location is thought to impact the quality and flavor of the beef, much like terroir is said to influence the finished quality of a wine. Each type of Wagyu has a distinct flavor and ultimately the “best beef” is based on personal taste and preference.   What are the Different Types of Wagyu Beef? Within the broad category of Wagyu beef there are four different breeds, each with its own unique qualities. Japanese Black (Kuroge): Possesses the most marbling of the four breeds. The beef is rich, butter with deep umami flavor and aroma. About 90% of all Wagyu comes from Japanese Black animals including all Kobe, Matsusaka and Ohmi beef. Japanese Brown (Akage): Produces beef that is leaner with a milder flavor profile. The result is an eating experience that is lighter than other Wagyu.  Also known as Kumamoto or Red Wagyu. Japanese Shorthorn (Nihon Tankaku): A leaner breed with a distinct flavor that is described as savory and slightly nutty. Primarily raised in Northern Japan. Japanese Polled (Mukaku): The least common of the four breeds, Japanese Polled Wagyu is lean with a rich umami flavor and firmer texture.   Can You Get Real Kobe Beef in the U.S.? It is possible to purchase authentic Kobe beef in the United States, but the quantity of genuine Kobe is very limited. Since the total production of Kobe is so low, very little is available for import. True Kobe beef can be purchased from select high end retail shops, online retailers and exclusive restaurants. Real Kobe beef comes with documentation, so request the paperwork to ensure you’re purchasing bona fide Kobe. What is American Wagyu Beef? When purebred Wagyu are crossbred with other non-Wagyu cattle breeds, it yields American Wagyu which features rich marbling and the traditional beef flavor preferred by American palates. "It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this and I'll choose Snake River Farms every time."  - Chef Wolfgang Puck    Want to Try American Wagyu for yourself? Shop Snake River Farms American Wagyu beef and discover bold flavor with rich, buttery marbling.  American Wagyu vs. Japanese Wagyu The difference between American Wagyu and Japanese Wagyu is the amount of marbling and flavor profiles. Japanese Wagyu beef has extremely high levels of fat marbling, leading to a very rich flavor best enjoyed in small portions. Japanese Wagyu is often thinly sliced and served in yakiniku (grilled) or shabu-shabu (hot pot) dishes for this reason. American Wagyu beef is the result of crossbreeding traditional beef cattle with purebred Wagyu. The result is a perfect blend of Wagyu’s buttery marbling and the robust beef flavor that American beef is known for. World class chefs consider it is the best of both worlds.   Is American Wagyu Real Wagyu? American Wagyu is real form of Wagyu but is the result of crossbreeding purebred Japanese Wagyu with other Continental cattle breeds. It is not 100% pure Wagyu but provides a higher level of marbling than USDA Prime (the highest level of marbling recognized on the U.S. scale) as well as the buttery, umami flavor and aroma associated with purebred Wagyu.   Final Thoughts The difference between Wagyu and Kobe comes down to specificity and standards. The analogy of Champagne and sparkling wine is often used. Think of Wagyu as the broader category—like sparkling wine—and Kobe as a prestigious subcategory, akin to Champagne. Both are good quality, but Champagne is more highly regarded and carries a premium price. Whether you’re a steak connoisseur or simply a curious carnivore, understanding the Wagyu vs. Kobe distinction helps you shop smarter, order wiser, and fully appreciate the work behind every delicious bite. Ready to Taste the Difference? Explore our full selection of American Wagyu beef — from buttery-smooth steaks to richly marbled roasts — and experience the best of both worlds.     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.

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.

Cowboy Steak vs Tomahawk: What's the Real Difference The cowboy and tomahawk are two impressive steaks. Deciding which one to bring home doesn’t have to be confusing. Both are thick cut, bone-in ribeye steaks but the primary difference is the length of the rib bone. Either one is a frontrunner to win any steakhouse showdown. We get questions about these cuts almost every day. What is the real difference? Is it easier to cook the cowboy? Is the Tomahawk’s long bone just for show – or is there more to it? At Snake River Farms, we have decades of experience cutting and cooking both cowboy and tomahawk steaks. Whether you're deciding what to throw on the grill or what to send as a gift, we’ll walk you through the key differences so you can feel confident choosing the one that fits your moment.   "I have been a long time supporter of SRF. Their product is really unmatched when it comes to the three things I really look for in quality meat; taste, texture and marbling. SRF always hits those markers, creating the perfect balance and bite every time." - Chef Tim Hollingsworth   Table of Contents  What Is a Cowboy Steak?  What Is a Tomahawk Steak?  Cowboy and Tomahawk: Same Cut, Different Style  Which Steak Should You Choose? Our Expert Perspective   FAQs About Cowboy Steak vs Tomahawk  How to Choose the Right Steak for You        What Is a Cowboy Steak? The cowboy is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. This gives the cowboy steak a hearty, eye-catching appearance.  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come.   What Makes a Cowboy Steak a Cowboy Steak? This steak is defined by its size and structure. Unlike a boneless ribeye, the cowboy includes a portion of the rib bone, adding weight, visual impact, and flavor during cooking. SRF Cowboy Steaks are generously cut to the full width of the rib bone, and include two signature muscles: the tender longissimus dorsi (eye of ribeye) and the flavorful spinalis (ribeye cap), separated by rich kernel fat that renders beautifully when seared or grilled. Want to dive deeper into this bold, bone-in classic? Check out our full Cowboy Steak Guide for expert tips, cooking methods, and why it’s one of our most impressive cuts. Understanding the Cowboy Steak   Frenched bone length: About 2 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine grained center eye surrounded by the succulent cap.    “This Wagyu cowboy ribeye and the thickness was amazing. Tender, juicy and great taste! I’m a SRF customer for life! I’ve tried other meat companies. SRF has great products, well packaged, and fair price.” - Vincente G., Verified Buyer    How to Cook a Cowboy Steak for Maximum Flavor  The Cowboy Steak is a large, thick-cut bone-in ribeye with bold flavor and an eye-catching presentation. Averaging 2.5 pounds, it features a signature Frenched bone and the kind of marbling that delivers both richness and tenderness in every bite. Its impressive size and shape make it a natural centerpiece for any special occasion. To bring out the best in this steak, cook to medium-rare or medium to allow the marbling to fully render. The reverse sear method is ideal—it ensures even doneness throughout and finishes with a beautifully caramelized crust.   Here is step by step guide to reverse sear a cowboy steak using an oven and stove top: Season - Heat oven to 250°F to 275°F degrees. Season steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan. Cook - Place the pan and steak in the oven. Bake until the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 20 minutes.  Rest - Remove steak from oven, loosely cover with foil and allow it to rest for 10 to 15 minutes.  Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on both sides and the edges for 60 to 90 seconds to form a beautiful crust. Serve. This method also works outdoors on a gas or charcoal grill. Set up the grill with two cooking zones, a hot side and a cool side. Place all the coals on one side of the grill for the hot side and leave the other side open for the cool side. On a gas grill turn the burner on one side and leave the other burner off.  The steak can be moved to control temperature and avoid charring. Since the cowboy is a richly marbled steak the fat dripping on the coals can cause flare-ups on the hot side. When this happens, move to the cool side.  Ready to try it yourself? Follow our step-by-step Reverse Seared Cowboy Steaks with Chimichurri recipe for a flavorful finish—and don’t forget to stock up on the star of the show. Shop our Cowboy Steaks to bring this impressive cut to your table.       What Is a Tomahawk Steak? Like the cowboy, the tomahawk is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. The primary difference is the length of the rib bone. It extends about 12 inches beyond the steak which gives the tomahawk a striking, jaw-dropping appearance.  The steak is called a tomahawk because of its resemblance to the Native American tool of the same name. A tomahawk is a single-handed axe that was made with a wooden handle and stone head attached with a leather cord.   What Makes a Tomahawk a Tomahawk? The tomahawk steak is a thick-cut ribeye steak with the rib bone left in place. This sounds like the description of a cowboy steak, but the tomahawk has a frenched rib bone that is about 10 to 12 inches in length. Although the primary portion of both steaks is almost identical, the long rib bones give the tomahawk a distinctive appearance.  SRF tomahawk steaks are cut the full width of the rib bone which equates to a  thickness of about 3-inches. The tomahawk is cut from the rib primal and contains at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis or outer section. These two muscles are separated by an unctuous layer of kernel fat. The entire steak contains an intense amount of rich intramuscular fat (or marbling) which gives the ribeye its hearty beef flavor and juiciness.  Ready to find your perfect tomahawk? Explore our full guide to choosing the ideal cut and shop our premium American Wagyu tomahawk steaks to bring it home.   Understanding the Tomahawk Steak Frenched bone length: about 10 to 12 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine-grained center eye surrounded by the succulent cap. Flavor and tenderness on par with cowboy, but the long bone puts an emphasis on presentation.   “Finally ordered the Wagyu tomahawk ribeye and was so happy when the box arrived. I salted it once it thawed and dry brined it in the fridge for a few days. Then, the real stuff happened! Placed it in the pellet smoker till it hit my desired temp then used some of the fat off the steak and rendered it so I can sear it in a pan in its own fat for the ultimate crust. Tasted it on its own and tasted it with my compound butter with bone marrow. Excellent steak! Excellent quality and marbling. Thank you Snake River Farms for such an excellent product and such a beautiful cut. I’ll be back for more soon!” - Bobby, Verified Buyer     How to Cook a Tomahawk Steak Like a Pro The tomahawk a large steak weighs in about 2 ½ lbs., because it has a high amount of marbling, cooking to medium rare or medium allows the marbling to fully render and produces the best flavor and texture.  The reverse sear is an excellent method for a cut of this size since it cooks the entire steak consistently. The steak is then seared to create a crisp, flavorful crust. You can cook a tomahawk steak outdoors using a charcoal or gas grill. Start the steak at a low temperature of about 250°F to 275°F to evenly cook it from edge to edge, then finish it on a hot grill. For a charcoal grill with a lid (like a Big Green Egg or Weber kettle) light a full chimney of charcoal. When fully lit, arrange the coals on one side of the grill and leave the other side open with no coals. Close the lid and adjust the vents so the temperature is 250°F to 275°F. (If using a Big Green Egg, you can also set up indirect cooking with a ceramic convEGGtor.) For gas grills, light one burner and leave one off. Close the lid and adjust the burners so the temperature is 250°F to 275°F. Season the tomahawk generously with kosher salt or your favorite steak rub.  Place steak on the cool side so the indirect heat. Close the lid and cook until the internal temperature of the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 15 minutes. When you check the temperature, inspect the steak to see how it is cooking. Flipping the steak helps maintain a consistent cook. When the steak comes to your desired temperature, remove and put on a platter. Open all the vents or turn the burners on high. Sear the tomahawk on all sides to achieve a golden brown exterior.  Use tongs and sear the thick sides to crisp up the fat cap.  Let rest for 5 to 10 minutes and serve. Indoors start in the oven at 250°F to 275°F to bring the steak to temperature and finish on a hot skillet. See the “How to Cook a Cowboy Steak for Maximum Flavor” section above for a full guide.   Want to see the reverse sear in action? Try our chef-tested tomahawk recipes like the Reverse-Seared Tomahawk with Lemon and Herb Butter or the Coffee Crusted Tomahawk with Charred Scallion Chimichurri to bring out the best in this epic cut.   Cowboy and Tomahawk: Same Cut, Different Style The cowboy and tomahawk are both large, bone-in ribeye steaks packed with rich marbling, full flavor and tender texture. They both have a fine-grained center eye surrounded by a layer of fat and the luxurious exterior cap. For practical purposes, they are the same cut but in the world of culinary theatrics, the tomahawk is the more photogenic and provides the greatest impact. Here is a side-by-side comparison.   FEATURE COWBOY STEAK TOMAHAWK STEAK  CUT TYPE Thick-cut ribeye Thick-cut ribeye BONE-IN Yes Yes BONE LENGTH About 2 inches  About 12 inches  MARBLING Intense marbling Intense marbling  FLAVOR  Tender, juicy, bold beef flavor  Tender, juicy, bold beef flavor  COOKING METHOD  Reverse sear, grill Reverse sear, grill  COOKING NOTES  Smaller bone length fits 10 or 12" skillet  Long bone requires a flat surface for pan searing  PRICE POINT SRF Gold®: $158 SRF Gold®: $189 BEST FOR  High-quality casual meals. To elevate a weekend grilling session. Higher end gifting.  Special occasions. Maximum visual appeal. Wow-factor dinners. Gift giving for high impact.          Which Steak Should You Choose? Our Expert Perspective Honestly, you can’t go wrong with either of these impressive steaks. Each thick-cut bone-in ribeye is tender, rich and packed with juicy flavor. Any steak lover will jump at the opportunity to dig into these feast-worthy cuts. Here are some factors to consider: Flavor Comes from the Cut, Not the Bone Length The length of the bone doesn’t impact the taste; instead, it’s all about how the steak is cooked to ensure the fat melts perfectly throughout the cut. Both the cowboy and tomahawk steak come from the rib primal, the specific source of high-quality ribeye cuts. This section contains rich marbling that creates tenderness and exceptional beef flavor. Steaks cut to 3 inches are rare and offer a robust dining experience.   Why We Offer Both Cowboy and Tomahawk Steaks Choosing a steak is based on personal preference and the dining occasion. For the more practical home cook, the additional cost of a tomahawk doesn’t pencil out. The shorter frenched rib bone makes the cowboy steak easier to cook in a standard sized skillet and to fit on smaller grills.  For fans of the tomahawk steak, the chorus of oohs and aahs that fill the air when a tomahawk is placed on the table is a priceless experience. This is the steak that is a show-stopping centerpiece, where the dramatic presentation of a tomahawk takes center stage. Gifting: Both cuts make amazing gifts. Whether you're celebrating Father's Day or sending a gift box for a special occasion, you can’t go wrong with either steak. A single steak makes a great gift or choose a curated SRF box for a greater impression.   Tomahawk TreasuresA gift box with two SRF Gold® tomahawk steaks is one of our most spectacular gifts.  The Great GiftA SRF Gold® cowboy steak is accompanied by SRF Black® ribeyes and 2 SRF Gold® NY strips to create a steakhouse experience in a box.  Steak SubscriptionsA Snake River Farms steak subscription lets you send high-quality steaks like these directly to your door, making both cuts available for every type of occasion.   Still deciding between a cowboy steak and a tomahawk? Here are answers to some common questions to help you choose with confidence. Frequently Asked Questions about Cowboy Steak vs. Tomahawk Are Cowboy and Tomahawk Steaks the Same Cut?  Yes, both steaks are sourced from the rib primal and except for the length of the rib bone are the same steak. Key Points/Details: Both steaks are thick-cut bone-in ribeye steaks. Cut the full width of the rib bone making them a hefty 3-inches thick. Made up of at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis, also known as the cap of ribeye. Intensely marbled with generous intramuscular fat which provides hearty beef flavor and juiciness. Which One is Easier to Cook?  While both steaks are simple to prepare, the cowboy steak’s shorter rib bone makes it easier to cook in most cast iron skillets, grills and smokers. The cowboy has a shorter frenched bone that fits in standard size skillets and smaller grills. The tomahawk’s longer bone does not fit in smaller or deeper skillets, but preparing it is still straightforward. Why is it Called a Cowboy Steak?  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come. How to Choose the Right Steak for You There is no right or wrong when it comes to comparing the cowboy to the tomahawk steak. Both are savory bone-in ribeye steaks, but here are some things to keep in mind: Think About Your Grill or Oven Size Key Point: If you have a smaller grill or pan, the tomahawk may be a challenge to fit, so the cowboy steak could be the better choice.Curious why thickness matters more than weight? Learn how we cut our steaks for ideal cooking results—no matter the cut—in our guide to SRF steak thickness. Read the article.    Choose Based on the Occasion Cowboy Steak: Best for weekday indulgences or casual get-togethers where you want to elevate the dining experience. Perfect for grilling up a delicious meal with ease. Tomahawk Steak: Ideal for big occasions—think special dinners, celebrations, or gifting as a showpiece. Hosting a dinner party? Whether it’s a girls’ night or a guys’ night in, you can easily swap in a cowboy or tomahawk steak to elevate the menu and make your gathering unforgettable.   Still Can’t Decide? Try Both! Key Point: If you’re still on the fence, consider ordering both cuts for a steak-tasting night or a side-by-side cooking experiment. Gift Solution: E-gift cards are a perfect option for those who want to let someone choose their steak based on personal preferences.   Whether you lean toward the rugged cowboy or the dramatic tomahawk, both cuts deliver rich flavor and striking presentation. Thanks to the incredible marbling of our American Wagyu, you can’t go wrong either way—just pick the one that fits your occasion.     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.  

Summer Dinner Party: Guys Night In with Snake River Farms There’s something special about calling the guys over, firing up the grill, and making an evening out of great food, good bourbon, and better company. This is my go-to way to host a no-fuss, high-reward summer dinner party—and with Snake River Farms American Wagyu on the grill, it always turns into something epic. If you’ve ever wondered what to serve for a solid Guys Night In, this is it: Cowboy Steaks reverse-seared to perfection, bold sides, and a dessert that hits the spot without being fussy. Everything’s easy to prep and even easier to devour.   The Vibe: Laid-Back, Full-Flavored, All Fire When I’m hosting the guys, I keep the setup simple: Cold drinks in a cooler, not a bar cart Classic rock or country on the playlist Everything served family-style right off the grill or skillet One unforgettable main course: thick, juicy, show-stopping Cowboy Steaks The secret weapon? High-quality American Wagyu beef from Snake River Farms. It does 90% of the work—rich flavor, beautiful marbling, and that wow factor that always gets a “Dude, where did you get this?” reaction. If you want to elevate the drink setup, check out our Backwoods Bar ideas—a laid-back, rugged way to serve drinks without overthinking it.     Guys Night In Menu for a Summer Dinner Party This dinner party menu serves 6–8 and balances crowd-pleasing flavors with minimal prep. It’s built around Cowboy Steaks, with sides that hold their own and a cast iron dessert that brings it all home.   "For the person who has everything on your gift list.. SRF  Wagyu Cowboy Steak will delight and impress. My friend was absolutely delighted! Thank you!" - Debi P., verified buyer   Reverse Seared Cowboy Steaks with Chimichurri Why it works: The SRF Gold® Cowboy Steak is thick, juicy, and dramatic—in the best way. Reverse searing delivers consistent doneness and a steakhouse-style crust.   KEY INGREDIENTS: 2 SRF Gold® Cowboy Steaks (2.5 lbs each) Kosher salt Fresh ground pepper Finishing salt   INSTRUCTIONS: Salt generously. Let rest for 1 hour or overnight. Preheat oven or set up a two-zone grill at 250°F. Cook low and slow to internal temp (e.g., 120°F for medium-rare). Rest 15–20 minutes. Sear hot and fast for crust. Slice, season, and top with chimichurri. Get the full recipe here Pro Tip: The reverse sear method is ideal for thick cuts like the Cowboy Steak. Read our full Reverse Sear Guide to dial it in. Chimichurri Sauce for Steak This sauce is a blend of five key elements: fresh herbs (parsley, cilantro, oregano), aromatics (garlic, shallots), spice (fresh or dried chilis), acid (vinegar) and olive oil. For those who don’t like cilantro, feel free to substitute more parsley.KEY INGREDIENTS:  1 bunch flat leaf (Italian) parsley, finely chopped  ½ bunch cilantro, finely chopped 2 tablespoons chopped fresh oregano (can sub 1 teaspoon dried oregano) 1 small shallot, finely chopped 1 teaspoon dried red chili flakes (can sub a chopped fresh Fresno or jalapeño chili) 2 to 3 cloves garlic, finely chopped 1 cup (approximately) olive oil 2 to 3 tablespoons red wine vinegar 1 teaspoon kosher salt   INSTRUCTIONS:  Put everything but the oil and vinegar in a bowl and mix to combine. Add about ½ the olive oil to the mixture and stir. You want all the dry ingredients to be lightly suspended in oil and the overall consistency to be sauce-like. Add more oil as needed. Add 1 to 2 tablespoons of the red wine vinegar, then taste. You’re looking for a good balance of herbal and tart. Adjust to suit your taste. Taste and do a final adjustment of the salt, chili and vinegar levels. Optional: You can put everything in a blender and pulse lightly to chop and combine.    Pro tip: You can make this the day before your dinner. Store in the refrigerator and let it sit at room temperature about an hour before you serve. Pan-Roasted Brussels Sprouts with Bacon Why it works: Rich, salty bacon with crispy sprouts delivers a savory punch. The lime finish adds balance.   KEY INGREDIENTS:  1 lb Brussels sprouts 4 slices SRF Apple Brined Uncured Bacon Olive oil 1 lime INSTRUCTIONS:  Crisp the bacon. Set aside. Sear sprouts in bacon fat until golden. Chop and toss with bacon. Finish with fresh lime juice. View full recipe   Smashed Tallow Potatoes with Spicy Aioli Why it works: Crispy and rich thanks to SRF Beef Tallow, these potatoes are a crowd favorite with a spicy finish.   KEY INGREDIENTS:  2 lbs Yukon Gold potatoes 2 cups SRF Beef Tallow Kosher salt, parsley Spicy aioli (mayo + hot sauce) INSTRUCTIONS:  Boil potatoes until tender. Smash flat. Brush with tallow and roast at 350°F until crispy (about 25 minutes). Finish with salt, parsley, and aioli. Get the recipe Cast Iron Berry Cobbler This dessert is impressive and is amazingly easy to make. You can bake this the day before or have the ingredients ready to go and pop it in the oven at the start of dinner to serve the cobbler warm. Peaches and blueberries are great in this recipe, but use any fruit you have on hand.  Why it works: Sweet, rustic, and simple. Serve with ice cream and a second round of bourbon. KEY INGREDIENTS:  1 cup all purpose flour ⅔ cup granulated sugar 2 teaspoons baking powder 2 teaspoons vanilla extract 1 cup buttermilk   2 cups of your favorite in season berries and fruit, washed ½  stick salted butter 1 pint vanilla bean ice cream    INSTRUCTIONS:  Heat the oven to 350°F. Place a 10 inch cast iron skillet over medium low heat and add butter. Allow to gently brown, then remove from heat. I do this while I’m mixing the batter and it’s usually ready just as I finish. Sift flour, sugar and baking powder together in a mixing bowl. Add vanilla extract and buttermilk. Mix until the batter is smooth. Pour batter into the cast iron skillet with the brown butter. Top the batter with your fruit, spread evenly. Sprinkle a tablespoon or so of sugar over the top. Place into the oven and bake for 45 minutes or until the top is brown and the edges along the cast iron skillet are crisp. Serve with a scoop of vanilla bean ice cream.  Bonus Tip: Want to pair your Cowboy Steaks with something that holds its own? We rounded up our favorite bourbon, wine, and cocktail pairings for American Wagyu—because a great steak deserves a great drink.   What to Order for Guys Night In Make it easy—stock up on these Snake River Farms essentials ahead of your summer dinner party: SRF Gold® Cowboy Steaks: The centerpiece of your menu SRF Apple Brined Uncured Bacon: Adds depth and flavor to your sides SRF Beef Tallow: For ultra-crispy potatoes or next-level skillet cooking   Want to perfect the cooking method? Use our Reverse Sear Cooking Guide for flawless results.   Planning Ahead? Make It a Gift If your Guys Night doubles as a Father’s Day celebration—or you're thinking ahead for birthdays or host gifts—Snake River Farms makes it easy to send something unforgettable. Top Father’s Day Food Gifts Food Gifts for Men   Both guides are packed with standout picks that deliver big flavor and even better memories.   "I bought a tomahawk steak for each of my 3 sons as a small gift for their traveling to see us after my wife experienced some medical problems. I just got a message from one son saying the steak was one of the best he has ever had. Our grandkids loved it too. I'll be buying again." - Breton L., verified buyer   Your Guys Night Starts Here Great food. Good bourbon. Even better company. That’s what it’s all about. With American Wagyu from Snake River Farms, you’ll pull off a dinner that’s big on flavor and low on fuss—just the way it should be. So grab the steaks, fire up the grill, and get the guys over. You bring the fire—we’ll bring the beef.     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.

Best Grilling Recipes for Summer: Mandy Tanner’s Backyard Menu There’s nothing better than summer evenings spent outdoors with the people you love, surrounded by incredible food, cold drinks and good vibes. Whether you're hosting a casual backyard get-together or planning a more polished patio dinner, Snake River Farms makes it easy to serve a delicious and unforgettable grilled meal. Below, I’ve curated three of the best grilling recipes for summer—a colorful heirloom tomato salad with bacon vinaigrette, a show-stopping reverse-seared tomahawk steak and juicy grilled Gulf shrimp skewers with chili-lime butter. Everything can be prepped ahead of time so you can relax and enjoy the party right alongside your guests.     How to Plan the Ultimate Summer Grill Menu Summer entertaining should feel effortless. Here’s my go-to strategy: Choose three recipes: something fresh (salad), something hearty (steak), and something light (seafood). Prep ahead: Make vinaigrettes, compound butters and salads in advance. Grill to order: Time the steak and shrimp so they’re hot and ready when your guests are hungry. Keep it simple: Add a seasonal side, chill a few bottles of wine or beer and decorate with herbs or flowers from your garden. This menu gives you balance, flavor and flexibility—and it’s anchored by premium ingredients from Snake River Farms.         Heirloom Caprese Salad with Bacon-Basil Vinaigrette Caprese salad is a summer staple, but we’re giving it an upgrade with SRF Apple Brined Uncured Bacon. The bacon drippings go straight into a smoky-sweet vinaigrette made with honey and fresh basil. Layered with vibrant heirloom tomatoes and creamy mozzarella, this dish is as beautiful as it is delicious.     Make-Ahead Tip: Arrange the salad on a platter and refrigerate until ready to serve. Cook the bacon and make the vinaigrette with the drippings just before guests arrive. Get the Caprese Salad Recipe           Reverse-Seared SRF Gold® Tomahawk with Lemon-Herb Butter This is the centerpiece of your summer grilling menu. The SRF Gold® Tomahawk Steak is deeply marbled, rich and guaranteed to impress. Reverse-searing involves slowly cooking the steak at 225°F until the internal temp reaches 110°F, then searing over high heat (450°–500°F) to create a crust. Finish it with a lemon-herb compound butter that complements the richness of the beef. Rest for 10 minutes before slicing and serving family-style.   Why Reverse Searing Works: Even doneness from edge to edge Delicious crust without overcooking Precise temperature control on the grill   Get the Tomahawk Steak Recipe   Want to see this technique in action? Watch our step-by-step Reverse Sear Cook Guide                      Grilled Gulf Shrimp Skewers with Chili-Lime Butter These skewers bring just the right amount of heat. Wild-caught Gulf shrimp are brushed with Fresno chili butter infused with garlic and lime, then grilled until just cooked through. Skewering helps prevent them from falling through the grates and makes flipping easier. They hold well at room temperature, so you can serve them hot off the grill or as a warm appetizer alongside drinks.   Serving Suggestion: Pair with fresh lime wedges, a citrusy cocktail, or a crisp glass of white wine. Get the Shrimp Skewer Recipe     Make It a Summer Meal to Remember The best summer meals are about more than just the food—they’re about the full experience. With Snake River Farms ingredients and a few simple prep tricks, you’ll spend less time in the kitchen and more time enjoying every moment. Whether you're grilling for a crowd or hosting a cozy evening for two, these best grilling recipes for summer will set the table for unforgettable memories     Ready to Elevate Your Summer Grilling? Now that you’ve got the recipes and game plan, it’s time to fire up the grill. Stock up on American Wagyu steaks, Kurobuta pork, and sustainably caught seafood from Snake River Farms, and let your summer menu shine—from the first sizzle to the final bite. Here’s what to do next: Shop Snake River Farms steaks, bacon and seafood. Try one—or all three—of these summer grilling favorites. Bookmark this menu and come back to it for your next cookout.   Explore How to Level Up Your Grill Game — Grilling Essentials for Serious Flavor.       Author Bio Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.