Snake River Farms

We asked James Beard award-winning Chef Hugh Acheson the best way to cook a steak and he showed us in this easy-to-follow video. Now you can obtain the same tools and a collection of Snake River Farms American Wagyu steaks – all personally selected by Chef Acheson.

Sear your steaks perfectly in a Lodge cast iron skillet, baste them with butter and herbs with a Mercer spoon and finish them with Jacobsen Pure Flake sea salt. A Bragard Marie kitchen towel acts as a potholder to keep your hand cool during the action. All of these are foodservice quality and chef-approved products you’ll enjoy adding to your kitchen.

This unique collection is an unforgettable gift for your favorite foodie or a special treat for yourself. 

“Cook simply, but cook well. Some ingredients, like Snake River Farms beef, just need technique and not much more. Superlative product.” ~ Chef Hugh Acheson

Hugh Acheson is a chef/partner of the Athens, Georgia restaurants 5&10 and The National, the Atlanta restaurant Empire State South and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh is the author of three books including the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH. He has competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.

Hugh Acheson's Curated Steak Box

$211.00

$199.00

Availability: In stock

American Wagyu Black Grade Filet Mignon-6 oz.   +$33.01
Lodge CI Skillet, Mercer Saucing Spoon and Bragard Kitchen Towel   +$52.82
Jacobsen 4 oz Flake Finishing Salt   +$14.15
SRF Thermo Bag   +$0.00
  • Cook the perfect steak using the tools and beef personally selected by James Beard award-winning chef and author Hugh Acheson
  • Includes a printed "Guide to Hugh Acheson's Curated Steak Box" with step-by-step pictures and instructions. 
  • Snake River Farms beef features a buttery texture, complex flavors, subtle sweetness and a lingering finish.
  • Steaks ship frozen and will arrive frozen or partially thawed.

We asked James Beard award-winning Chef Hugh Acheson the best way to cook a steak and he showed us in this easy-to-follow video. Now you can obtain the same tools and a collection of Snake River Farms American Wagyu steaks – all personally selected by Chef Acheson.

Sear your steaks perfectly in a Lodge cast iron skillet, baste them with butter and herbs with a Mercer spoon and finish them with Jacobsen Pure Flake sea salt. A Bragard Marie kitchen towel acts as a potholder to keep your hand cool during the action. All of these are foodservice quality and chef-approved products you’ll enjoy adding to your kitchen.

This unique collection is an unforgettable gift for your favorite foodie or a special treat for yourself. 

“Cook simply, but cook well. Some ingredients, like Snake River Farms beef, just need technique and not much more. Superlative product.” ~ Chef Hugh Acheson

Hugh Acheson is a chef/partner of the Athens, Georgia restaurants 5&10 and The National, the Atlanta restaurant Empire State South and The Florence in Savannah. He is a James Beard award winner for Best Chef Southeast and was named a Best New Chef by Food & Wine Magazine. Hugh is the author of three books including the James Beard Foundation Award Winning Cookbook A NEW TURN IN THE SOUTH. He has competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.

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How to cook a steak by Hugh Acheson

Hugh Acheson demonstrates the simplicity in preparing two Snake River Farms American Wagyu Ribeye using the traditional stove top method. All you need is a little bit of salt, unsalted butter, thyme and rosemary to create a beautiful meal for two.  Read More

Review(s)

  • Earthling

    Exceptional quality - superb packaging. Value considering the quality of the product. I'm a freshness nut (perhaps a bit OCD) and my butcher used to clean a tenderloin for me upon arrival at supermarket and I'd go there with my fridge bag, bring it home, cut in small pieces, and vacuum seal and freeze the filets I could not eat. These steaks are even better. My mother in law asked for ketchup before trying her steak and I almost ran her out of my home. I gave her a long diatribe about meat, the grades, even touched on black and gold grade. She was obviously not interested but at least she did not use the ketchup. Even with her very limited palate, she was able to discern the quality and taste of these steaks.

    I eat a few ounces each morning with a whisper of a Cabernet beyond what I am worthy of, and I delight in the savory decadence and unhurried pace of my mornings before I face the day.

    I highly recommend these steaks and encourage you to try the numerous suggested ways to experiment with their preparation.

    Just thinking about this now, I'm grabbing one for some carpaccio as a carnivorous late night snack - yum!

    Posted 8/17/2017 by

  • Hugh Acheson

    now your talking...great instructions for my brother who couldn't fix a grilled cheese sandwich

    Posted 1/2/2017 by

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