Steaks - Classic
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Coffee-Crusted Wagyu Filets
The SRF Wagyu filet mignon is amazing by itself, but Chef John Cuevas shows you how to take this beautiful steak to new culinary heights. The filet is crusted with a coffee rub and finished with blue cheese, arugula and bourbon caramel sauce.
The extra steps create a dish that's worthy of the finest white tablecloth restaurant.
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Steak and Egg Avocado Toast with Chili Crisp
Avocado toast upgraded with a SRF Gold NY Strip Steak, and a fried egg and topped with Jacobsen Salt Co. X SRF Truffle Infused Salt, chili crisp, and fresh micro greens. An impressive brunch entrée for four, cooked in one pan, in 20 minutes. Using the quick-cooking 1-inch cut of marbled Gold NY Steak, the same pan is used for toasting the bread and cooking the eggs while the steak rests making cleanup easy.
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Steak and Egg Breakfast Sandwich
Simplicity shines in this handheld feast that sandwiches juicy slices of sirloin steak with melted Cheddar, peppery arugula and fried eggs inside a toasted ciabatta roll. And for a touch of crunch, sweet onions are sliced paper-thin, dredged in flour then flash-fried until golden brown and crispy. Pile them in this sandwich, on a burger, in a salad or even atop baked pasta.
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Seared Ribeye Filets + Crispy Potatoes
Steak and potatoes are a down home meal, but adding mushrooms and horseradish crème fraiche sauce makes this one-skillet dinner something special. This meal comes together quickly, especially if you boil the potatoes ahead of time. The rich marbling of SRF ribeye filets make this seemingly basic dish exceptional. I used 8 oz. filets, but any size works. If you feel like mixing it up, this recipe also works great with SRF filet mignon.
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Sheet Pan Steak & Veggie Dinner
Indulge in a hassle-free, delectable meal with this one-sheet tray recipe showcasing Snake River Farms filet mignon steaks, green beans, mushrooms and potatoes. Designed for hectic weeknights, this dish marries the succulence of steak with the straightforwardness of roasted vegetables, seasoned to perfection and roasted together for simplicity.
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Tex-Mex Spice Rubbed Steak with Elote (Mexican Corn on the Cob)
Celebrate Summer
What's better than spending time with your family and friends eating spectacular, thick, juicy, steaks?! Don’t drown ‘em in sauce or douse them with topping that misses the point: taste that meaty goodness, and we’ve got just the thing. This recipe calls for our dry-aged bone-in ribeyes, but it works well with our American Wagyu Gold Grade or USDA Prime cowboy steaks.
This aromatic spice rub blend brings out the best flavor of the meat—without distracting from it. And as it happens, it couldn’t be simpler. Just throw the blend together (you can do it well ahead) and rub it in the steak just before grilling.
We like our summer steaks served with summertime treats, like these Mexican-style grilled ears of corn. After they come off the grill, they’re brushed with a mayo-sour cream and lime mixture and sprinkled with aromatic spices. We’d say they are the perfect accompaniment to your new favorite steaks.
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Ribeye Filets with Bone Marrow Bordelaise
Bordelaise is already an unctuous sauce, rich with beef and red wine flavors. Adding bone marrow takes it to a whole new level. This recipe takes you through the process of making a bordelaise from start to finish, starting with making the beef stock from scratch with roasted marrow bones, as well as other beef bones for maximum beefy flavor. It’s a long process, but well worth the time you invest.
If you don’t have the time or patience to tackle the whole process, skip ahead in the recipe and purchase a demi-glace from a local butcher. But beware of using store-bought beef stock to make your own, as the salt content will not reduce well.
Chef Katy Osuna trained at the International Culinary Center in California and did her externship at the Michelin starred Plumed Horse in Saratoga and worked for a year and a half as a chef de partie at Three-Michelin-Star Manresa. “Be a Girl” season one of her podcast “Copper & Heat” focuses on the experience of being a woman working in fine dining kitchens and won the 2019 James Beard Foundation Broadcast Media Award for Best Podcast.
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Sous Vide Porterhouse with Spanish Piquillo Pepper Salad
A Wagyu Porterhouse steak is a thing of beauty, and you don’t want to take any chances when it comes to getting it cooked just right. Cooking sous vide allows you to control the exact temperature and doneness of a steak, ensuring your steak is perfect every time. Applying the smoky, Spanish-inspired spice rub after the steak has been sous vide, but before it’s been browned, allows for maximum flavor.
A simple, piquillo pepper salad with a sherry vinegar dressing, is the wonderful foil to the tender steak, cutting through the richness with its garlicky sherry vinaigrette. Jarred or canned piquillo peppers can be found in many grocery stores, or easily ordered online. They have a distinctive flavor, with a hint of sweetness, but no heat. If they are unavailable, roasted red peppers can be substituted.
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New York Strip vs Ribeye Steak
You’ve seen the headline and you have come for answers – New York strip or ribeye? What are the differences, and which one is better? While better is relative, they each offer something unique, with every bite just as decadent as the last. So, how do you decide? Read on as we walk you through the differences and help you choose the perfect steak for your next meal.
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WAGYU STEAK AU POIVRE
Au Poivre is a classic French preparation for steak using peppercorns. This recipe calls for a quick pan sauce that elevates your steak game to restaurant-quality fare.
This rich sauce is best served with something simple like some jammy caramelized shallots or a nice bitter radicchio salad.
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STEAK AU POIVRE
If there are 2 things the French get, food and romance would be at the top of the list. That’s why the Steak Au Poivre is date night approved. No need to go out for a stale baguette when you can quickly sear up this juicy, mouth-watering filet and impress the most discerning of eaters. Personally, if I’m going to cook a sauce with a filet – this is my absolute favorite. A creamy, slightly briny, pepper-forward marvel. Who needs take-out when you can travel around the world with SRFs?
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BONE-IN NY STRIP WITH WILD MUSHROOM CREAM STEAK SAUCE
When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.
Hosting doesn’t have to be a chore, so we put together some of our favorite tips / recipes for entertaining during the holidays…
