Snake River Farms Gold Grade Ribeye Filet
It’s been said that the Snake River Farms American Wagyu ribeye is the best of all steaks since it is the perfect balance of natural tenderness and rich flavor. We have now found a way to improve on this near perfect steak. Introducing the Gold Grade Ribeye Filet. Our Gold Grade steaks have the highest level of marbling offered by Snake River Farms. These limited supply steaks are a rich combination of the traditional flavor that American palates love and the highly marbled, buttery essence of Japanese Wagyu beef. Each filet is hand trimmed of all visible fat and perfectly sized for easy preparation and mouthwatering plate presentation.
Steak Temperature GuideHere 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.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°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
Best steaks I've ever cooked
I cooked three of these for family on a cast iron skillet in my grill and they came out perfect. Salt and pepper gave it a great sear and it was easily the most flavorful steak I've ever had at home.
Posted 12/17/2019 by Jeff C
The most tender, buttery and flavorful filet I have ever had. Even though expensive, we will be ordering again soon. I would rather have an incredible quality steak at home than a subpar meal at an expensive restaurant.
Posted 11/22/2019 by cbb906
Very very good cooked them in beef fat moist and med rare bigger than they sound at 8 oz
Posted 11/19/2019 by Scooter
Wagyu Ribeye Fillet
Good flavor, but uncharacteristically lean and less tender for a ribeye cut cooked at medium and medium rare. Wagyu Manhattan Fillet head and shoulders above the ribeye fillet in marbling, tenderness, and flavor.
Posted 6/13/2019 by Chip C.
SRF Team : Hi Chip,
Thank you for taking the time to share your experience. Please be on the look out for an email from our customer care team.
This cut is simply outstanding! Did 3 of these in my cast iron skillet with a butter and garlic baste for the last 2 minutes.
The most difficult thing about the Gold Grade steaks is learning not to devour them but to savor each and every bite! So rich and delicious that an 8 oz steak is plenty enough for a very satisfying meal served with a side dish or two.
As usual SRF delivers the goods with this cut!
Posted 11/28/2018 by Blair
SRF Team : Hi Blair, thank you for reviewing our American wagyu Gold Grade Ribeye Filet! We are ecstatic to hear that you found these to be outstanding, it sounds like you know the perfect way to prepare them!