Snake River Farms

 

Snake River Farms Ribeye Filet

A delicious balance of savory taste and firm, yet naturally tender texture. These highly regarded steaks are cut exclusively from the premium center of the ribeye to ensure a luxurious eating experience. Each rib eye filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation. USDA grading is based on the rib, so our rib eye filets are certain to have spectacular level of marbling for optimal juiciness and flavor. Our ribeye filets are the perfect choice for special occasions or any time you want to make an impression.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

American Wagyu Black Grade Ribeye Filet

Starting at Starting at $32.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight:
    - 6 oz.
    - 8 oz.
    - 10 oz. 
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Each ribeye hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

 

Snake River Farms Ribeye Filet

A delicious balance of savory taste and firm, yet naturally tender texture. These highly regarded steaks are cut exclusively from the premium center of the ribeye to ensure a luxurious eating experience. Each rib eye filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation. USDA grading is based on the rib, so our rib eye filets are certain to have spectacular level of marbling for optimal juiciness and flavor. Our ribeye filets are the perfect choice for special occasions or any time you want to make an impression.

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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The Steakhouse Method

Prepare your Snake River Farms American Kobe beef filet mignon to mouthwatering perfection using the Steakhouse Method.  Read More

Review(s)

  • Life changing!

    I've always debated tenderloin vs sirloin as the best steak. Found these at my local h-mart, and today finally decided to splurge and try these. The debate is over, this filet wins. Will try the culotte next, my Brazilian wife is into picanha so I'm looking forward to the SRF version:-)

    Posted 2/3/2018 by

  • Christmas Dinner

    We were cooking out for Christmas Dinner and my husband and I were picking up my mother-in-laws stake also. They were Fantastic, fork tender. First time my mother-in-law did not complain about her steak. Thank you. Will be back on special occasions

    Posted 1/11/2018 by

  • delish!

    My husband jokingly said he wanted Kobe beef for Christmas dinner, so I bought him one of your steaks. He savored every mouthful!

    Posted 1/10/2018 by

  • Steak is ruined

    I got 4 of these from a work event and I'm seriously worried that I'll never be able to enjoy a normal steak from the local grocery store again.

    Some unsolicited advice for others who buy this product: If you don't have one already, invest in a decent leave in thermometer and cook via reverse sear after seasoning with coarse salt only. Start in the oven at 225 degrees, cook until the internal temp reaches 122, let the meat rest in foil for 10-15 minutes, and finish by searing for 1 minute on each side in a cast iron pan.

    Posted 1/9/2018 by

  • Wagyu Ribeye steaks and Whole Prime Rib Roast

    Truly amazing! The filets were incredibly tender and the rib roast came out perfectly...both were much better than any restaurants....family loved them..!

    Posted 1/8/2018 by

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