Chef Keller provided us with some of his tips for cooking Snake River Farms American Wagyu steaks. He focused on two steaks – the cap of ribeye and the filet mignon – but his helpful information works to improve any cut.

Know Your Equipment

Knowing your cooking equipment is the first step to cooking a great piece of beef. If grilling, know the hot spots and how to regulate the heat of the grill. If roasting, ensure the oven is properly calibrated. We recommend using the grill for a Snake River Farms Cap of Ribeye.

Air Dry

To achieve an exceptional sear, remove beef from packaging and allow to air dry in the refrigerator for 12 hours, or overnight. When air drying in the refrigerator, it is best to use a rack to allow air flow over and under the entire surface of the meat.

Always Temper

Before cooking, remove the cut of beef from the refrigerator and let it rest for 1-2 hours at room temperature. Tempering will allow for more efficient cooking and eliminate uneven temperature gradients within the interior of the beef. If you are cooking a large piece of beef, it may need to be tempered longer.

Season Generously

Once the beef is at room temperature, season generously with kosher salt (we suggest Diamond Crystal Brand). Do not be afraid; season from above and let the kosher salt “snow” or “rain” down over the entire surface area. Avoid seasoning with pepper until after cooking, as it potentially will burn and become bitter in the process.


For Filet Mignon: Turn on grill to medium heat. Place seasoned steak on hot grill, close lid, and allow to cook for two minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for two more minutes. Flip steak over and cook for 4 additional minutes. For medium rare, the total cook time is 8 minutes. Pull and let rest for 10 minutes.

Let the Beef Rest

For a juicy flavorful steak, be patient and allow the beef to rest before slicing and serving. If you cut into a piece of beef without resting, your cut will end up dry despite your initial cut. Resting time is dependent on size: the filet mignon might only need 10 minutes rest time, while the cap of ribeye may need 15.

Season with Finishing Salt

Finishing salts enhance the flavor of the meat, and add a pleasant crunch to the final presentation. Just a pinch is all that is needed to a fully rested piece of beef before slicing and serving.

Slice Against the Grain

If slicing, always slice against the grain. It will provide a tender, more luxurious mouth feel compared to slicing with the grain.