When should you salt your steak? We follow Food Lab expert J. Kenji Lopez-Alt’s rule: If you have the time, salt at least 40 minutes and up to overnight before cooking. Last-minute cook? Salt immediately before cooking for best results.


Our SRF Santa Maria Style Seasoning brings the authentic garlic and black pepper flavors of Central California barbecue to your grill. Perfect for tri-tip, but adds a savory punch to any steak or roast. SRF Santa Maria Style Seasoning, $15


Upgrade your charcuterie board with authentic Italian small-batch salami made with SRF Kurobuta pork. This Kurobuta Salami is handcrafted by winemaker Peter Seghesio in Sonoma County, California, and bursts with flavor and umami. Rotating Flavors, $18


Burgers are synonymous with summer, so lean into the season with SRF sliders. These 2-oz. patties are small in size but mighty in juicy flavor. Dress them with classic condiments or get fancy with bacon, guac, arugula or anything that sounds tasty. American Wagyu Blended Sliders 4/2 oz., $12

Break out of the black hat syndrome with the SRF Leather Patch Hat. Ours is made with sun-reflecting, heathered grey chino twill to maintain your cool and finished with an etched leather patch to raise your fashion sense. SRF Leather Patch Hat, $25


Steak lovers swear by the extra punch of dry-aged beef. USDA Choice dry-aged steaks are carefully selected and aged for at least 30 days to bring out rich flavors. They're a treat for any grilling enthusiast (hello, Father’s Day!) – or yourself.


We love this portable two-in-one grill and smoker for camping, tailgating, or any alfresco cooking occasion. Made from lightweight aircraft alloys, the NOMAD Grill works well, is easy to carry — and looks seriously cool.


Kick-start the grill with SRF beef kebabs. Bathe in your favorite marinade or just season with salt and pepper. Pair with grilled veggie kebabs (zucchini, peppers, onion and mushrooms tossed with vinaigrette). Boom! Easiest dinner ever. SRF Beef Kebabs, $47

Expand your camping menus with a Dutch oven. Try it solo for amazing tri-tip pot roast or beef bourguignon. It makes unbeatable appetizers like campfire nachos, or wow your fellow campers by following an SRF steak with a Dutch oven peach cobbler.


We don’t know about you, but we’re not exactly the neatest when we’re in the grilling zone. This sturdy cotton canvas SRF Hedley & Bennett Apron makes the transition from cook to host as mess-free as possible. SRF Hedley & Bennett Apron, $85

Throw out that shot glass. Dos Primos Tequila is smooth as silk and meant to be enjoyed sip by sip. We love it straight, but it’s equally delicious as a top-shelf option for classic summer cocktails like palomas or margaritas (on the rocks, of course).


Educate and impress your grilling guests by cutting an SRF Tomahawk Ribeye off the bone and separating the cap. Cut it into bite-sized pieces, then slice the center eye. It’s a great way for everyone to enjoy the different tastes and textures found in a thick ribeye steak. SRF Tomahawk Ribeye, $144


We have your new grilling uniform right here. Our Snake River FarmsT-shirt is light enough to wear during a summer cooking session, yet stylish enough to sport beyond the bounds of your backyard. SRF T-Shirt, $25

The skirt steak is incredibly easy to make … but your friends don’t need to know that. Just let your steak chill in marinade, toss on the grill for about five or six minutes, rest, and serve. That’s all it takes to be instantly impressive. SRF’s Kaitlyn Rebholtz relies on this never-fail recipe. SRF Skirt Steak, $84




1 Snake River Farms American Wagyu Outside Skirt Steak

1/2 cup soy sauce

1/2 cup balsamic vinegar

1/4 cup brown sugar

1 dash Worcestershire sauce

Maple syrup, to taste


Mix all ingredients. Place skirt steak in a shallow dish or plastic bag and marinate for 1.5-2 hours. When ready, remove from marinade, place on a hot grill and cook each side for 2-3 minutes until the inside is 130°F. Serve immediately.