SRF BLOG

How to Cook a Cast Iron Ribeye Steak to Perfection We’ve all been there, standing in the kitchen with a beautiful ribeye and the pressure to get it just right. Without the right tools or cooking method, it’s easy to end up with a steak that’s unevenly cooked or missing that rich, flavorful crust. At Snake River Farms, we believe using the cast iron skillet is one of the best ways to cook a ribeye. It delivers steady, even heat and creates the kind of sear that locks in bold flavor. In this guide, we’ll walk you through exactly how to master the cast iron ribeye from prep to plating, so every steak night is a success.   Table of Contents  Why Cast Iron is the Best for Cooking Ribeye Steak Temperature Guide  Choosing the Right Ribeye Steak  Understanding the Ribeye Cut   Preparing Your Cast Iron Ribeye for Cooking  Step-by-Step Guide to Cooking a Cast Iron Ribeye Steak    Why Cast Iron is the Best for Cooking Ribeye  When it comes to cooking ribeye steak, cast iron delivers consistent, crave-worthy results. Its ability to hold high heat and distribute it evenly means every bite is perfectly seared and full of rich, beefy flavor. Superior Heat Retention and Even CookingCast iron is known for its ability to maintain high, even heat. That steady temperature is exactly what you need to cook a well-marbled ribeye to perfection. Once your skillet is hot, it stays hot, creating a stable surface that allows the fat to render evenly and the meat to cook through without hot spots. The result is a juicy, tender steak with flavor in every bite.Pro Tip: The right cut makes all the difference. Whether you prefer the richness of American Wagyu or the classic appeal of USDA Choice or higher, shop our Ribeye Collection to find steaks designed for cast iron cooking. Perfect Crust Formation for Maximum FlavorThe hallmark of a great cast iron ribeye is that golden-brown crust. Cast iron’s high heat helps you achieve the Maillard reaction, the chemical process responsible for that rich, savory sear. Keeping the steak still while it sears creates a flavorful crust while locking in juices.Looking to impress? Start with a well-marbled ribeye that can hold up to the sear. Explore our full lineup of wagyu ribeyes and find the perfect cut for your next skillet session. “For a couple of 70-yr olds, we have not tasted Ribeye Steak this flavorful in a long, long time! Thank you for the experience!” Ann D., Verified Buyer    Versatility for Different Cooking Techniques There are several ways to cook a cast iron ribeye, and each technique offers a different approach to achieve the perfect steak. Whether you want a quick, crispy sear, a perfectly even cook, or the smoky flavor from grilling, these methods will allow you to cook your ribeye exactly how you want it. Here’s a breakdown of each method with easy-to-follow steps: Classic Pan-Seared Ribeye Pan-searing a ribeye in a cast iron skillet creates a rich, golden crust while keeping the inside juicy and tender. Here’s how to do it: Preheat the skillet: Lightly coat a cast iron skillet with a neutral vegetable oil and heat on high until the oil just begins to smoke. Season the steak: Season the ribeye generously with salt and pepper. Sear the steak: Place the ribeye in the hot skillet. Sear the first side for about 3 to 4 minutes until a golden-brown crust forms. Flip and cook: Flip the steak and cook for an additional 3 to 4 minutes, depending on the thickness and your preferred doneness. Rest and serve: Remove the steak from the skillet, cover loosely with foil, and rest for 5 to 10 minutes before serving.   Reverse Sear The reverse sear method starts by cooking the steak at a low temperature in the oven and finishing it with a sear in the skillet. It’s perfect for evenly cooked steak with a beautiful crust: Preheat oven and season: Preheat your oven to 275°F. Season the ribeye with salt and pepper. Cook in the oven: Place the ribeye on a rack in the oven and bake until it reaches your desired internal temperature (around 120°F for medium-rare). Sear in the skillet: Heat a cast iron skillet over high heat. Add a bit of vegetable oil and sear the steak for 1 to 2 minutes per side. Rest and serve: Remove the steak from the skillet, cover with foil, and rest for 10 to 15 minutes before serving. Butter Basting Butter basting gives the ribeye rich, delicious flavor while ensuring a perfectly crisp crust. Here’s how to do it: Preheat the skillet and season: Heat a cast iron skillet over medium-high heat and season your ribeye with salt and pepper. Sear the steak: Sear the ribeye in the skillet for 4 to 5 minutes per side until golden brown. Add butter and aromatics: After flipping, reduce the heat, then add butter, garlic and fresh herbs (like rosemary or thyme) to the skillet. Baste the steak: Tilt the skillet and use a spoon to baste the melted butter over the steak for 1 to 2 minutes until the crust is perfect. Rest and serve: Remove the steak from the skillet, cover loosely with foil, and let rest for 5 to 10 minutes before serving.   Oven-Finished Ribeye For a perfectly seared steak that’s also evenly cooked throughout, the oven-finished method is ideal: Preheat skillet and season: Heat a cast iron skillet over medium-high heat. Season your ribeye with salt and pepper. Sear the steak: Sear the ribeye in the skillet for 2 to 3 minutes per side to develop a nice crust. Transfer to the oven: Place the skillet in a preheated 350°F oven and cook for 10 to 20 minutes, depending on the thickness and desired doneness. Rest and serve: Remove from the oven and let the steak rest for 5 to 10 minutes before serving.   Grill & Cast Iron Hybrid This method combines the smoky flavor of the grill with the crispy crust from a cast iron skillet. Here’s how to do it: Preheat oven and season: Preheat your oven to 275°F. Season the ribeye with salt and pepper. Cook in the oven: Place the ribeye on a rack in the oven and bake until it reaches your desired internal temperature (around 120°F for medium-rare). Sear in the skillet: Heat a cast iron skillet over high heat. Add a bit of vegetable oil and sear the steak for 1 to 2 minutes per side. Rest and serve: Remove the steak from the skillet, cover with foil, and rest for 10 to 15 minutes before serving. Want to take your cast iron cooking to the next level? Explore our Salts and Gear for chef-approved tools and seasonings designed to bring out the best in your ribeye. “The perfect balance of meat and fat. The best two ways to prepare is reverse sear or straight barbecue. Always delicious. Never any leftovers!!” Bruce A., Verified Buyer   Steak Temperature Guide  Here are the magic numbers you’ll need to determine when your ribeye steak is cooked to your preferred level of doneness. Remember, the internal temperature is when the ribeye should be removed from the heat, as the steak will continue to cook while resting and the temperature will rise. Preference Description Internal Temp. Rare Red, cool center 110°F Medium Rare Red, warm center 120°F Medium Pink throughout 130°F Medium Well Primarily grey, sliver of pink 140°F   Choosing the Right Ribeye Steak Choosing the right ribeye steak is key to achieving the perfect cast iron-cooked steak. The quality and characteristics of the cut can significantly impact the flavor, tenderness, and cooking time. Here’s what to look for when selecting your ideal ribeye. What to Look for in a High-Quality Ribeye Marbling and Fat ContentGood marbling is essential for achieving a juicy, flavorful ribeye. Look for steaks with evenly distributed fat streaks (white intramuscular fat), which will melt during cooking, enhancing both flavor and texture. The ideal ribeye has a good balance between marbling and lean meat for the perfect combination of richness and tenderness. Learn more about what beef marbling is and how it affects flavor. ThicknessA ribeye’s thickness directly impacts the cooking time and the texture of the steak. For a perfectly cooked steak, aim for a thickness of 1.5 to 2 inches. If it’s too thin, the steak may dry out quickly, and if it’s too thick, it might be harder to cook evenly. Steaks on the thicker side will also need more time to rest after cooking. Explore the best steak thickness for ideal results. Boneless vs Bone-InBone-in ribeyes, often called cowboy or tomahawk steaks, are a bit larger and offer more flavor due to the bone’s influence during cooking. The bone helps retain moisture, giving the steak an even more tender and flavorful finish. Boneless ribeyes, on the other hand, cook faster and are easier to handle, making them a great option for home cooks looking for convenience. Read our full breakdown of bone-in vs boneless ribeye steaks.   A Variety of Ribeye Options  There are many different ribeyes to choose from, and each type offers its own unique experience. Whether you prefer bone-in or boneless, or you’re looking for something special, here are a few options to consider: Traditional Ribeye: American Wagyu Gold® or Black Grade® boneless ribeye steaks are hand-cut to 1.5 inches thick and feature a large fat cap for robust, beefy flavor. Wagyu Cap of Ribeye Steak: Known for its tenderness and exquisite marbling, this boneless cut is often featured on fine dining menus. Rolled Cap of Ribeye: This elegant steak is hand-rolled and secured with butcher’s twine to highlight the deep marbling of the cap. Available in four sizes: the 2 x 4 oz. pack includes two steaks, while the 6, 8, and 10 oz. options each include one beautifully portioned steak per package. Ribeye Filet: A traditional ribeye, trimmed of excess fat and sinew, offering consistent marbling in a manageable size. Tomahawk Steak: A show-stopping ribeye with a two-plus-inch-thick cut and a long bone that resembles an axe handle, making it perfect for presentation. Cowboy Steak: Slightly smaller than the Tomahawk but just as impressive, this ribeye features a shorter bone and weighs in at around 2.5 pounds. Ready to choose your perfect cut? Browse our American Wagyu Ribeye collection to find the ideal steak for your next sear, savor, and impress.  Understanding the Ribeye Cut  To fully appreciate a ribeye steak, it helps to understand where it comes from and what makes it so flavorful.Ribeye steaks are cut from the rib primal, specifically ribs six through twelve. This area sits between the chuck and loin and is often referred to as the "middle meats." These muscles are not heavily used, which means the meat stays tender while still offering deep, beefy flavor.   Ribeye Anatomy  A traditional ribeye steak is a cross-section of the entire ribeye roll. It typically includes three key muscles: Longissimus dorsi - The large center eye of the ribeye, known for its consistent texture and tenderness. Spinalis dorsi - Also called the ribeye cap or deckle, this is the most marbled and flavorful part of the cut. Complexus - A smaller muscle that may be present depending on where the steak is cut. It adds a delicate texture when included. These muscles are held together by fine sinew and rich intramuscular fat. The marbling melts as the steak cooks, delivering the juicy, buttery quality that defines American Wagyu ribeye. Preparing Your Cast Iron Ribeye for Cooking A perfectly cooked ribeye starts before it hits the pan. Preparation is key to achieving that crave-worthy crust, deep flavor, and juicy interior that make cast iron steaks unforgettable. Whether you're cooking American Wagyu or another high-quality cut, how you handle your ribeye before it touches the heat makes all the difference. These simple steps will help you get the most out of every bite. Bring the Steak to Room TemperatureLet your steak sit out for 30 to 60 minutes before cooking. This helps the meat cook more evenly and prevents the muscle fibers from tightening up when it hits the hot skillet. Pat the Steaks DryUse paper towels to remove excess moisture from the surface of your ribeye. A dry steak makes better contact with the pan and results in a deeper, more flavorful crust. Properly Season Your Steak for Maximum FlavorKeep the seasoning simple and generous. Coarse salt and freshly cracked black pepper are all you need to highlight the natural richness of the beef. Apply seasoning right before cooking to lock in the flavor. Preheating Your Cast Iron Skillet – How Hot Should It Be?For the perfect sear, it’s essential to preheat your cast iron skillet until it’s smoking hot. Use a high-smoke point oil like avocado or grapeseed oil to prevent burning, and reserve butter for basting during the final stages of cooking to add richness and flavor without burning.   Step-by-Step Guide to Cooking a Cast Iron Ribeye Steak Whether you're a beginner or a seasoned pro, this step-by-step guide will help you achieve a perfect cast iron ribeye steak every time. From preparing the steak to serving it up, we’ll walk you through each phase to ensure your meal is full of flavor and perfectly cooked. Follow these easy steps to master the art of cooking a ribeye, and enjoy the juiciest, most tender steak right from your kitchen. The 4-3-2 Method Explained The 4-3-2 method is an easy-to-remember approach for getting the perfect cook on your ribeye. This method breaks down the cooking process into four minutes of searing on one side, three minutes on the other, and two minutes of resting. It’s a simple but effective way to achieve a beautiful, medium-rare steak with that sought-after crust. This method works best with steaks about 1-inch thick.   The Perfect Sear – How to Get a Perfect Crust Achieving that golden, crispy crust is the key to a delicious ribeye. The secret is to get your cast iron skillet hot, ensuring that the steak makes contact with the pan quickly and evenly. For a deep, flavorful crust, make sure not to move the steak around in the pan once it’s placed down.        Butter Basting for Extra Flavor Adding butter to your skillet during the final stages of cooking not only enhances flavor but also helps create a rich, golden-brown crust. Simply tilt the pan to allow the butter to pool and spoon it over the steak as it finishes cooking.   Seasoning Your Steak – When and How Seasoning is one of the most important steps in cooking a ribeye. A generous layer of coarse salt and freshly cracked black pepper enhances the natural richness of American Wagyu without overpowering it. For added complexity, you can experiment with garlic powder, smoked salt, or your favorite steak rub. Apply seasoning just before the steak hits the pan to help create that crave-worthy crust.   Herbs and Aromatics to Enhance Flavor Fresh herbs like rosemary, thyme, or garlic can elevate the flavor of your ribeye. Add them to the butter-basting process to infuse the steak with aromatic richness. You can even add a sprig of rosemary or thyme directly into the pan during the final moments of cooking.   Checking Doneness – Rare, Medium-Rare, and Beyond To achieve your perfect steak doneness, it’s essential to monitor the internal temperature of the meat. We recommend using a meat thermometer to ensure accuracy. For more information on specific temperatures, check out our handy graphic that outlines the best temperatures for rare, medium-rare, and beyond.   Using a Meat Thermometer vs. Touch Test While a touch test can give you a general sense of doneness, a meat thermometer is the most reliable way to check. For best results, insert the thermometer into the thickest part of the steak, avoiding the bone if using a bone-in cut.   Resting and Serving Your Cast Iron Ribeye Once your ribeye is cooked to perfection, let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat for maximum tenderness. Slice against the grain for the best texture.   Best Ways to Slice and Serve for Maximum Tenderness To get the most tender bites from your ribeye, slice against the grain. Cutting in this direction shortens the muscle fibers, making the steak easier to chew and more flavorful.    “This steak has ruined restaurant dining for me. If you have a special occasion, buy the gold and dine in instead of going out - it’ll change your life. Absolutely phenomenal cut of meat and fantastic customer service. Ill be a customer for life.” - Janicke., Verified Buyer   Recipe Inspiration: Elevate Your Ribeye Experience Explore these chef-crafted recipes to take your ribeye cooking to the next level. Whether you're aiming for a classic preparation or an adventurous twist, these dishes showcase the versatility and richness of Snake River Farms' American Wagyu ribeye.   Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce A vibrant, flavor-packed dish that pairs seared ribeye filets with creamy beet risotto and a tangy goat cheese sauce. Ideal for date nights or elevated dinners at home. > View Recipe  Surf & Turf: Smoked Ribeye Filets with Butter-Poached Lobster Indulge in a luxurious combination of smoked ribeye filets paired with tender, butter-poached lobster. This surf and turf dish is surprisingly simple to prepare and delivers an unforgettable flavor experience. > View Recipe   Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette A hearty dish that pairs thyme-seasoned grilled ribeye with crispy potatoes drizzled in smoky bacon vinaigrette. A refined take on a classic meat-and-potatoes combo. > View Recipe Final Thoughts: Mastering the Cast Iron Ribeye Steak Cooking a ribeye in cast iron is one of the best ways to showcase the rich flavor and tender texture of a high-quality steak. With the right preparation, a hot skillet, and a bit of patience, you can create a steakhouse-level experience right in your own kitchen. Season thoughtfully, sear confidently, and finish with butter and herbs to bring out the best in every bite. Cast iron cooking offers control, consistency, and incredible results. All you need is the right cut and a little technique to make it unforgettable. Ready to cook like a chef? Shop Snake River Farms Ribeye and turn your kitchen into your favorite steakhouse.

Top Father’s Day Food Gifts for Meat-Loving Dads    Table of Contents  Why American Wagyu Beef is the Ultimate Father’s Day Gift   The Best Father’s Day Food Gifts for Every Type of Meat Lover  Father’s Day Gift Boxes: Curated for Every Budget  Must-Have Cooking Gear to Complete Dad’s Gift   Father’s Day Recipes to Make These Incredible Cuts  Cooking with Dad: Creating Memories Through Food  Father's Day Shipping Guide: What You Need to Know    Why American Wagyu Beef is the Ultimate Father’s Day Gift Father’s Day is June 15th!  Finding a meaningful gift to get Dad excited is an annual challenge. Retailers report a high rate of product returns for stores following Father’s Day. Shirts and ties lead the charge with return rates up to 35%. Gadgets and electronics are right behind at up to 30%. It’s frustrating to see the gift you selected returned, or worse, sit in Dad’s closet collecting dust.   Generic gifts, like shirts, ties and gadgets, send a not-so-subtle message about how much you value your father. Of course, we’re all busy and sometimes last minute panic results in less than perfect gifts.   Beat the rush this year by giving an unforgettable experience featuring SRF American Wagyu beef. A gift of premium beef from Snake River Farms makes Dad feel truly special. SRF is a family owned and operated company that produces award-winning American Wagyu beef using humane and sustainable practices.   Snake River Farms is featured on the menus of Michelin starred restaurants throughout the world and is celebrated in the U.S. by award winning chefs because of its intense marbling, rich flavor and natural tenderness.   "Snake River Farms is beautifully marbled. It's Wagyu; it's just stunningly beautiful American beef." - Chef Hugh Acheson, James Beard Award Winning Chef & Writer  A huge benefit of giving Dad SRF steaks is the opportunity for everyone to share a meal. Creating a steakhouse quality dinner at home might be the best gift of all. Consumer research by the Wharton School found experiential gifts are preferred by fathers and builds a stronger connection with their family members. > Discover Dad-Approved Food Gifts. Make his Father's Day Unforgettable — Shop Steak Gifts That Raise the Bar.   The Best Father’s Day Food Gifts for Every Type of Meat Lover  Buying the perfect SRF steak for Father’s Day starts by understanding Dad’s cooking style. Is the man in question King of the Grill? Choose steaks that are larger and well marbled, delivering an impressive eating experience for everyone gathered around. If your father is a skilled home cook, he may prefer “chaffier” cuts like a Porterhouse, Denver (Zabuton), or Bavette. Regardless of the cut, the grade of the steak is a key factor in how it cooks and, more importantly, how it tastes. Beef grading is based on several factors but is primarily based on the amount of intramuscular fat, or marbling, a steak contains. The USDA lists three grades of beef with USDA Prime at the very top.  Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.  SRF Silver® – BMS 5. Abundant marbling equivalent to USDA Prime.   SRF Black® – BMS 6–8. Significantly more marbling than USDA Prime.   SRF Gold® – BMS 9–10. Dramatically more marbling than USDA Prime.   SRF Gold Plus™ – BMS 11–12. The highest marbling available from Snake River Farms.     Steaks That Will Make Dad's Day  Treat Dad to an unforgettable meal with our most celebrated steaks. From richly marbled ribeyes to tender filet mignon, these cuts are worthy of his big day. American Wagyu & USDA Prime Steaks Dad Will Love: SRF Gold® Filet Mignon – For the dad who appreciates tenderness, this steak is the most tender of all steak cuts. Gently marbled, it has a mild flavor and possesses a distinctive buttery aroma and fork tender texture. It’s the perfect steak for intimate celebrations.> Make His Father's Day Unforgettable with SRF Gold® Filet Mignon SRF Gold® Ribeye Filet – Perfect balance of flavor & texture, this steak is cut from the center eye of the ribeye. Richly marbled so it has a deep beef flavor and a tender, juicy texture. The outside fat cap has been removed, so this is the steak for dads who love the richness of a ribeye without the exterior fat. > Treat Dad to a Gold® Ribeye Filet Today SRF Gold® & USDA Prime NY Strip – A timeless favorite for steak lovers that offers generous marbling, full-bodied beef flavor and a firm grain. This steak is free of large fat nodules and is adorned with a small fat cap so it grills evenly and is easy to slice. It is a popular cut at steak houses since it is both rich in flavor and consistently tender, making it a crowd-pleaser for any special occasion. > Fire Up the Grill for Dad with a Classic NY Strip SRF Gold® Cowboy & Tomahawk Steaks – Serve a steakhouse-quality experience at home with these large bone-in ribeyes. These two steaks make an unrivaled impression and are a premier Father’s Day gift. The cowboy steak is like the tomahawk, but the rib bone is cut so an inch or two of bone is exposed. While it might not be quite as photogenic as the tomahawk, it is also an impressive thick and weighty steak.The tomahawk is a bone-in ribeye steak with a long frenched rib bone. It’s cut the full width of a rib bone which makes it at least 2 inches thick with an average weight of about 2 ½ pounds. It gained popularity at high end butcher shops and steak houses since it is visually stunning and puts folks in touch with their primal side. To maximize the impact of these bone-in ribeyes, carve them on a large cutting board on the table. While you can slice across the entire steak, try separating the cap of ribeye (known as “the tastiest cut on the cow”) from the center eye and cutting it into bite-sized pieces so everyone gets a taste. > Serve Dad a Steakhouse Feast with Our Cowboy & Tomahawk Steaks "Cooked these for Father's Day and now every year this is what my father wants. He said it was better than going to a steakhouse!." - Christopher C., Verified Buyer; BBQ & Slow-Cooked Favorites for the Grill Master Dad   These cuts are made for dads who take their time and savor the process. Whether he’s firing up the smoker or slow-roasting to perfection, these richly marbled favorites bring big flavor to Father’s Day. Brisket & Ribs for Low & Slow Cooking:  SRF Gold® Brisket – For dads who love the craft of smoking, these briskets are highly marbled with outstanding flavor and exceptional juiciness. These are the same award winning briskets used by Grand Champion competition barbecue teams. Gold Grade® briskets are unique since they have the highest amount of marbling offered by SRF. Pitmasters know that “fat equals flavor’ so the intense marbling produces robust beefiness with a tender, juicy texture.   Here are some of our secrets to smoking a perfect brisket:  Thaw slowly in the refrigerator. This can take several days, so start about a week before your cook.   Temperature is a good guide, but use color and texture as your final guide to wrapping and determining doneness. Allow at least 2 hours for the brisket to rest.  For more information and a detailed video, see our brisket guide, then shop premium brisket and get ready to smoke the perfect one.  SRF Black® Wagyu Plate Short Ribs – Bold, rich, and perfect for smoking or braising these massive bone-in ribs have a primal appearance. The deeply marbled rib meat cooks up juicy, tender with a powerfully beef-forward flavor. Also known as plate short ribs, these ribs are a favorite of all types of culinary professionals for their large size, distinct visual aesthetic and mouthwatering flavor. Chefs love how these ribs produce continental recipes like French pot-au-feu and ethnic preparations like Korean marinades. Pit masters appreciate their meaty, yet tender texture when slow smoked.  The versatility of SRF Black® short ribs is something appreciated by all. Cook them with simple prep or fancy technique and they turn out beautifully. Smoke them low and slow or braise in an upscale culinary style. Regardless, these are the ideal cut for beef lovers.  > Grill Perfect Short Ribs: Order Today USDA Choice Tri Tip – Ideal for grilling or roasting, the tri tip is a cross between a roast and a steak. Cut from the bottom of the sirloin, this cut is lean yet has a satisfying bite and great flavor.   The tri tip is a butcher’s secret and offers surprising flavor at a great price, especially in the USDA Choice grade. A tremendous value that is the foundation of a delicious meal for a crowd.  The tri tip is a Central California favorite and a staple of Santa Maria–style barbecue, where it’s simply seasoned with salt, pepper, and garlic, then grilled over coals. Slice it thin against the grain and serve with pinquito beans, salsa, and garlic bread for a classic experience. > Grill Like a Pro - Shop Tri Tip & Butcher Cuts   Father’s Day Gift Boxes: Curated for Every Budget  Under $200 - Here are gift boxes that offer a lot for a nice price. Choose from bundles with steaks, chops, burgers, dogs and more.  Smash Burger Bundle – $133.00Master the art of smash burgers at home with 16 Wagyu patties, a Smithey Mighty Spatula, and SRF x Jacobsen seasoning. Everything you need for crispy, flavor-packed burgers. Steak and Chop Favorites – $164.00 Create the magic of old school steak and chop houses with 4 SRF Black® top sirloins and 4 Kurobuta bone-in pork chops.  Shop Gifts Under $200   $200-$300 - Curated Collections – Up the quality and quantity for Father’s Day with these SRF boxes packed with customer favorites.  Shrimp & Filet Mignon Box – $257.00 4 SRF Gold® filet mignon and wild caught Gulf shrimp combine for a tender and sweet flavor combination. This low key surf & turf will make Dad’s day a delicious experience.  Gift of Gold – $282.00 Make Dad’s day with this variety pack of our most marbled steaks. 2 each of SRF SRF Gold® filet mignon, top sirloins and ribeye filets.  Shop Mid-Range Boxes Over $300 - Our most impressive gift assortments packed with the most coveted SRF steaks.  Tomahawk Treasures – $393.00Double dad’s pleasure with this pack of two SRF Gold® tomahawks! This giant ribeye with a frenched long bone is our most lust worthy and photogenic steak. Dry-Aged Bestsellers – $593.00 Let Dad experience the unforgettable flavor, aroma and tenderness of SRF dry-aged beef. This top-of-the-line box includes 1 SRF Black® dry-aged Porterhouse and 2 New York strips. It also includes 2 USDA Prime dry-aged bone-in NY strips and 1 package of dry-aged American Wagyu burger patties.  Shop Premium Collections       Must-Have Cooking Gear to Complete Dad’s Gift   Take Dad’s skills to the next level with high-performance tools he’ll use for years. These expertly crafted essentials are the perfect complement to any Father’s Day feast. The Best Tools for Grilling & Cooking   Smithey No. 10 Chef Skillet & No. 12 Grill Pan – For dads who love cast iron cooking  Smithey’s cast iron skillets pair perfectly with our American Wagyu, delivering a golden-brown sear on steaks and smashburgers. The No. 10 features a naturally non-stick polished interior, excellent heat retention, and a lighter design for easy handling—great indoors or over a flame. Care Tip: Hand wash, dry thoroughly, and oil lightly after each use to maintain the non-stick finish. > Shop Premium Cookware   Shun Premier 8" Kiritsuke – A precision chef's knife for serious home cooks The Japanese made Kiritsuke combines two traditional blade designs that slices meat and cuts veggies with equal aplomb. The VG-Max steel core is wrapped with 68 layers of Damascus cladding for strength and beauty.  Pro Tip: Use a smooth slicing motion pushing the Shun knife down forward and down, then pull the blade back toward your body. This ensures clean, smooth cuts and let’s the knife do the work for you.  > Shop Culinary Tools     Father’s Day Menu Ideas to Compliment These Incredible Cuts  These Father’s Day food gifts aren’t just impressive. They’re the centerpiece of a full meal, complete with simple sides and wine pairings to make the day unforgettable.   The Perfect Father's Day Menu Plans SRF steaks are the foundation for a memorable Father’s Day meal, but what about the rest of the meal? Here are some suggested menus to round out a delicious dinner.  For the Grill Master: Put together a menu that features dishes made exclusively over the coals:  SRF Ribeye Filets – Grilled to your personal preference. Hand Carved Potatoes – Cut large potatoes into slices, leaving the bottom attached. Season with salt and coat with olive oil. Grill, turning periodically until crisp on the outside and cooked in the middle. Lemon Garlic Zucchini – Cut medium zucchinis lengthwise into ¾” strips. Coat with olive oil and fresh lemon juice. Grill on each side to form grill marks. Peaches & Cream – Slice ripe peaches in half and remove pits. Grill cut side down to sear and caramelize the sugars. Serve with vanilla ice cream.  Looking to wow a grill master? Our American Wagyu Ribeye Filets are the ultimate gift—they’re rich, tender, and ready for the flame.      For the Home Chef: For a refined indoor dining experience:  Coffee-Crusted Filet Mignon with Bourbon Caramel Sauce - A bold twist on a classic cut, with rich coffee flavor and a touch of sweetness from the bourbon sauce. Pommes Puree - Silky smooth mashed potatoes made with plenty of butter and cream for an indulgent side Asparagus with Balsamic Glaze - tender-crisp asparagus drizzled with a tangy-sweet reduction to brighten the plate. Crème Brulee - A decadent dessert with a crisp caramelized top and velvety vanilla custard beneath.   This Father’s Day, give him a five-star experience at home—our American Wagyu Filet Mignon is the centerpiece he deserves.   Wine Pairings  Ribeye – These richly marbled steaks are balanced with full bodied wines with high tannins and strong acidity. Think Cabernet Sauvignon, Syrah and Malbec.   Filet Mignon – This gently marbled steak has a more subtle beef flavor and pairs well with fruit forward reds with less tannins. Try Pinot Noir, Merlot and Chianti Classico.      Give the Gift of a Perfect Meal: Recipes for Dad’s Day Pair your Father’s Day food gift with a recipe he’ll love to cook, or one you can make together. These chef-crafted guides turn premium cuts into unforgettable meals, whether he’s manning the grill or mastering a new kitchen technique.   Oven Braised Brisket: No smoker? No problem. This oven-braised brisket delivers deep, beefy flavor and fork-tender texture perfect for dads who love a slow-cooked classic without the outdoor setup.  > Get the Recipe Reverse-Seared Tomahawk Steak: A show-stopping cut deserves a show-stopping method. This reverse sear recipe gives Dad the tools to grill a steakhouse-quality tomahawk, with pro tips for customizing the cook. > See the Technique   Smoked Short Ribs: For the dad who loves to barbecue low and slow, smoked short ribs are a flavorful, fall-off-the-bone favorite. This recipe includes prep tips and pairing suggestions to complete the meal. > Fire Up the Smoker     Cooking with Dad: Creating Memories Through Food Giving Dad Snake River Farms for Father’s Day is best when shared with the family. It’s especially meaningful for fathers with kids still living at home. Cooking together is a shared experience that creates long lasting memories. It’s a natural way to develop family traditions which builds continuity from year to year.   Cooking with kids builds communication and connection through a shared focus to achieve a common goal. In the process, it builds a love for food that lasts well beyond Father’s Day.   “Melt-in-your-mouth delicious! I grilled two 6 oz fillets for my husband and me on Saturday before Father's Day. Extra-rare. I had a third Sunday evening when I made Wagyu Gold Filet Steak Tartare! I coarsely diced the fillet and then added the seasonings. Best we have ever tasted. I am a loyal customer, for sure!” - Sally L., Verified Buyer   Father's Day Shipping Guide: What You Need to Know  Father’s Day is Sunday, June 15 this year. Ordering early is the key to your Father’s Day gift arriving on time. If the plan calls for cooking on Father’s Day, plan for the order to arrive several days in advance to allow time for your products to thaw. Keep in mind that SRF steaks keep in the freezer for months and 7 days once thawed.   Key ordering deadlines for guaranteed Father's Day delivery  Standard shipping: Order by Monday, June 9, 2025 Rush shipping: Order by Thursday, June 12 to arrive Friday, June 13.   Our Father's Day delivery guarantee: Snake River Farms guarantees your order will arrive frozen or partially frozen, and all items are included in the shipment. If your order arrives thawed or is missing items, you should contact their customer service for resolution.  We stand behind our products and offer 100% guaranteed shipping. > Order Now to Guarantee Father's Day Delivery.  “First order was delivered to wrong address. I called customer care and they sent a replacement overnight in time for father's day!! Top quality beef with top notch customer service!”  - James D., verified buyer     Last-Minute Gift? We've Got You Covered  SRF e-gift cards are the instantaneous gift that delivers to an inbox directly after purchase. Each e-gift card is emailed with your personalized note. Great last-minute Father’s Day gift. > Send an E-Gift Card Today.   Create Lasting Memories this Father’s Day  Make Dad’s day memorable this year with a gift from Snake River Farms. He’ll enjoy a fantastic meal, but this is a gift that literally sets the table for a shared experience that creates a lasting memory and builds a tradition to savor every year.   Snake River Farms has special gift boxes and eye-opening steaks that set the foundation for a Father’s Day feast to savor long after the holiday.  > Order Today with Complete Confidence.   Want more ideas? Explore our full collection of Steak Gifts for Dad and find the perfect way to fire up Father’s Day—or any day worth celebrating. 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.

Guide to Picking the Perfect Steak An unforgettable steak dinner starts with the perfect steak. A great steak is flavorful and tender. These characteristics are impacted by the amount of marbling (intramuscular fat) a steak contains, how the steak is aged (wet or dry) and the length of the aging period. SRF is a genuine pioneer of American Wagyu beef with 56 years of experience in the industry. Our care and expertise provide quality you can taste with each bite of our steaks.  Table of Contents  Understanding Steak Quality  Choosing the Right Steak for Your Cooking Method  Picking the Best Steak by Cut  Common Steak Buying Mistakes (and How to Avoid Them)  Key Factors for Choosing a Great Steak  Our Final Pro Tips for Picking the Perfect Steak  Understanding Steak Quality Marbling – The Key to Flavor and Tenderness Marbling refers to the white streaks and flecks of intramuscular fat distributed in a steak. It’s an attribute you can actually see when choosing a steak. Marbling adds flavor, tenderness and juiciness to a steak, so higher amounts of marbling results in a superior steak. USDA Grades vs. SRF American Wagyu (BMS)All steaks sold in the U.S. are inspected and graded by the USDA. The top three grades, from less to more marbling, are USDA Select, USDA Choice and USDA Prime. Only 3% to 4% of all beef in the U.S. achieves the Prime grade.  Since all SRF American Wagyu grades are at or above USDA Prime, we use the Japanese Beef Marbling Score (BMS) to measure marbling at an even more precise level. Learn more about how USDA Prime compares to American and Japanese Wagyu in our detailed guide. SRF American Wagyu QualityThe high level of marbling found in SRF beef translates to juicy, flavorful and tender steaks. Compared to top rated USDA Prime beef, American Wagyu beef has higher levels of tenderness, buttery aroma and umami, a savory and lingering component that enhances the natural beef flavor of our steaks. This exceptional quality is directly tied to beef grading, which measures factors like marbling and texture to determine overall meat quality. Learn more about how grading impacts steak selection and what sets SRF American Wagyu apart.   "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 The Aging Process: Wet-Aging vs. Dry-Aging Aging is a technique that plays a crucial role in creating flavor and tenderness in beef. Wet and dry aging each offer distinct characteristics that enhance the steak eating experience. It is important to age beef for at least three to four weeks, in order for flavor and texture to develop. Wet-AgingThis method vacuum seals beef (SRF uses large, sub primal cuts) in plastic bags and places them in refrigerated storage. The natural enzymes break down the beef, so it is more tender and the natural flavor is enhanced. Very little weight is lost through wet aging.  Dry-AgingLarge cuts of beef are placed in a carefully controlled environment and allowed to slowly age. There is significant moisture loss in this process which concentrates the beef flavor and tenderizes the meat. The end result is beef that is tender with an earthy aroma and nutty richness.    Choosing the Right Steak for Your Cooking Method  There are many ways to cook a steak and selecting the right steak for a specific cooking method is essential to achieve the best results. Individual cuts perform differently depending on factors like marbling, muscle structure and thickness, which affect how the meat cooks and retains moisture. Learn more about the best way to cook a steak to get the perfect sear, texture and flavor.     Best Steaks for Grilling Grilling is a time-honored method for cooking steak to impart a smoky aroma and crisp touch of char. Most steaks take well to the grill, but marbled cuts are more heat resistant and the melted fat hitting the coals add the coveted outdoor flavor.  Here are the best steaks to throw on the grill: Ribeye, Tomahawk and NY Strip: These steaks are rich with marbling which helps retain juiciness over the high heat of the grill. These are thick steaks and are best prepared with a 2-zone set up with a hot and cool side of the grill. Start on the cool side to bring them up to temp, then sear on the hot side. Pro Tip: Look for thick cut steaks (1 ½” or more) for better heat control. Thicker steaks have greater mass and allow you to achieve a golden brown sear on each side and maintain a medium rare interior.     Best Steaks for Pan Seared Perfection Cooking steaks indoors on a cast iron skillet is ideal when it’s cold outside. Pan searing is a great technique, regardless of the weather. since it imparts flavor and creates a solid caramelized crust on each side of the steak.  Here are some great steaks to pan sear: Filet mignon and ribeye filetThese are steaks that are tender and caramelize well. Filet mignon is naturally low in marbling and is an excellent candidate for butter basting to increase flavor, especially when herbs and aromatics are added to the pan. Add flavor by basting with butterAn easy to add flavor and richness to a pan seared is butter basting. As the steak comes close to the finished temperature, turn down the heat and add 2 to 3 knobs of good quality butter. For more flavor, add sprigs of fresh rosemary, thyme and a crushed garlic clove to the melted butter. Use a large spoon to baste the steak.   Best Steaks for Slow Cooking or Braising By definition, a steak is a cut of beef that cooks quickly and has very little connective tissue. Bona fide steaks are not great candidates for slow cooking methods.   Picking the Best Steak by Cut When it comes to choosing a steak you have many choices. Each type of steak has unique attributes to consider. Knowing the characteristics of each cut provides the knowledge to choose the best steak for your personal preferences and cooking methods.  Ribeye The ribeye is known as the “steak lover’s steak” since it is intensely marbled to ensure a bold beefy flavor and tender texture.  The ribeye has at least two parts, the premium center eye and the succulent cap. A rich fat cap separates these muscles which adds richness as it melts when exposed to heat. Look for thick cut steaks with visible flecks and streaks of marbling distributed throughout the center eye.   Shop Ribeye Steaks         New York Strip This is one of the top sellers at steakhouses because of its firm texture with a balance of tenderness and yielding chew. This is steak with an impressive appearance from large streaks of intramuscular fat that run across the narrow side. The New York strip has an external fat cap on one side, but the main section is uniform so it’s easy to slice and eat with minimal waste. The balanced marbling and firm texture combine for a steak that is flavorful and a tactile delight to eat. Shop New York Strips         Filet Mignon This lean steak is the single most tender cut available. The SRF Wagyu filet mignon takes this to another level with a buttery texture that is fork tender and mild in flavor. The filet mignon is proven by meat scientists to be the most tender cut of beef, although you don’t need to be an expert to understand its melt-in-the-mouth texture.Since this is a lean steak, it pairs beautifully with rich sauces like béarnaise and peppercorn or served with flavorful compound butters. Shop Filet Mignon           Flank & Skirt Steak Although these two steaks are not well known, they are worth discovering. Flank and skirt steaks have a strong, coarse grain that absorbs marinades well. They are delicious grilled simply but are excellent in ethnic recipes like carne asada or bulgogi. Immerse these steaks in liquid marinades for 2 to 12 hours. Dry rubs also work well to impart flavor.  For the most tender bite, identify the direction of the grain and slice across it to shorten the muscle fibers.  Shop Flank Steaks         Common Steak Buying Mistakes (and How to Avoid Them) A great steak dinner starts by selecting the best steak for the characteristics you enjoy and the cooking method you plan to use. Ignoring these factors can lead to disappointing results. Avoid steak mistakes by considering the cut, thickness and marbling. Choosing the wrong cut for your cooking style Remember that certain cuts work best with specific cooking styles. For example, lean, tender filet mignon is an excellent choice for pan searing and butter basting, while a thick cut ribeye performs well on a charcoal grill.  Overlooking marbling and texturePay attention to the amount of marbling in the steaks you choose. The more intramuscular fat a steak contains, the more beef flavor, juiciness and tenderness you'll experience. Steaks with a high level of marbling are more forgiving, regardless of the cooking method.      Key Factors for Choosing a Great Steak  Pay attention to the small details like marbling and thickness make a significant difference in making restaurant quality steak at home. Starting with a great steak is the first step to preparing and serving a memorable dinner. Opt for thick cuts for better heat retention and superior results after searing. Let your steak rest for at least 10 minutes after cooking. This allows the heat to distribute throughout the steak and the natural juices to be reabsorbed. If in doubt, choose a steak with higher marbling. This all but guarantees flavor and a steak that’s more forgiving to cook.   Our Final Pro Tips for Picking the Perfect Steak  A well-prepared steak is more than a meal – it’s a culinary experience. When learning how to pick a good steak,, marbling is key — those thin streaks of fat running through the meat add incredible flavor and tenderness.  Thickness matters too. Steaks at least 1.5 inches cook more evenly and allow for a perfect sear without overcooking the inside. Where the steak is sourced from the animal affects texture and taste — cuts like ribeye or strip come from more tender areas, while sirloin offers a balance of flavor and firmness.  Matching the cut to your cooking method is essential; for example, well-marbled cuts shine with high-heat grilling, while leaner cuts benefit from slower, controlled cooking. If you're unsure which steak is best for your next celebration, check out our guide to picking the perfect steak for special occasions to impress your guests with the ultimate cut. Ready to elevate your steak game? Explore the exceptional quality of Snake River Farms American Wagyu steaks and taste the difference for yourself!     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.