Snake River Farms Online Store: Wagyu Steak Guide

Snake River Farms is an online retailer known for American Wagyu beef and other premium meats, rather than a dish or recipe. This practical guide explains how to choose a steak from its store and cook a thick-cut American Wagyu ribeye with a simple reverse sear, which gives the center time to cook evenly before the outside is browned.

Ingredients

2 American Wagyu ribeye steaks, about 12 oz (340 g) each and 1½ inches (4 cm) thick
1 tsp (5 ml) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral high-heat oil, such as avocado or grapeseed oil
1 tbsp (14 g) unsalted butter
1 small garlic clove, lightly crushed (optional)
1 sprig fresh thyme, about 4 inches (10 cm) long (optional)

Instructions

Check the package and thaw safely if needed. If the steaks are frozen, thaw them in the refrigerator, allowing roughly 24 hours for each 1 to 1½ pounds (450 to 680 g) of meat; thicker packages may take longer. Do not thaw meat on the counter. Once thawed, unwrap the steaks, pat them dry, and let them stand while the oven heats, no longer than 30 minutes at room temperature.
Heat the oven and season. Set a rack in the center and heat the oven to 250°F (120°C). Season the steaks evenly on all sides with the salt and pepper. Place them on a wire rack set over a rimmed baking sheet so warm air can circulate around the meat.
Roast gently. Roast until the center reaches about 120–125°F (49–52°C) for a medium-rare target after searing. Start checking after 20 minutes; depending on thickness, the steaks will usually need 25–35 minutes. Insert an instant-read thermometer horizontally into the center of each steak. Temperature, not the clock, determines doneness. For a USDA FSIS safe minimum, cook whole cuts of beef to 145°F (63°C) and let them rest for 3 minutes; this produces a more thoroughly cooked steak than the medium-rare target.
Rest briefly and prepare the pan. Transfer the steaks to a plate and rest for 5 minutes while you heat a heavy skillet over high heat. Open a window or turn on the extractor fan, since searing produces smoke. Add the oil only when the pan is very hot.
Sear the steaks. Carefully place each steak in the skillet and sear for about 45–60 seconds per side, turning with tongs. Briefly sear the fat edge if there is one. Add the butter, garlic, and thyme for the final 20–30 seconds and spoon the foaming butter over the steaks. Avoid extending the sear to chase a dark crust for too long; Wagyu’s rich fat can render quickly and smoke.
Check the final temperature and serve. Check the center again with a clean thermometer. If following the USDA safe-minimum guidance, make sure it reaches 145°F (63°C), then rest for at least 3 minutes. For a lower doneness preference, understand that it is below the USDA recommendation. Slice across the grain and serve while warm.

Tips

Choose a thickness that suits this method. Steaks around 1¼–1½ inches (3–4 cm) thick are easier to roast gently and sear without overcooking. Thin steaks are better cooked entirely in a hot pan.
Use a thermometer. Oven performance and steak shape vary, so a fixed cooking time cannot guarantee doneness. Take the temperature in the thickest part without touching bone or the pan.
Keep the sear short. American Wagyu can be more richly marbled than conventional beef. A very hot pan and a brief sear create browning without rendering away too much fat.
Season simply. Salt and pepper let the beef remain the focus. If you do not have kosher salt, use a little less fine table salt by volume because its smaller crystals pack more densely.

Serving Suggestions

Serve each steak with roasted potatoes, crisp green beans, or a peppery salad to balance its richness. A small spoonful of pan juices or a squeeze of lemon can brighten the plate; add sauce sparingly so it does not overwhelm the beef. For a shared meal, slice the steaks across the grain and arrange them on a warm platter with the sides alongside.

Variations

Use another cut: A thick New York strip or filet can work with the same low-oven approach, but its shape and fat content may change the cooking time. Check the center early and follow the same thermometer guidance. A leaner cut may benefit from a little more butter at serving.

Change the finishing butter: Replace the thyme with rosemary, or omit the herbs and garlic for a clean beef flavor. If using salted butter, reduce the salt on the steaks slightly. A dab of compound butter with parsley and lemon is another simple finish.

Cook without the oven: For steaks under about 1 inch (2.5 cm) thick, skip the reverse sear. Pat dry, season, and sear in a hot skillet, turning as needed until the center reaches your preferred temperature. The outside may brown before the center cooks, so monitor closely with a thermometer.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, in a covered shallow container. Cooked beef keeps for 3–4 days in a refrigerator at 40°F (4°C) or colder. For longer storage, freeze tightly wrapped portions; use within about 2–3 months for best quality and thaw in the refrigerator.

For safe reheating, warm leftovers to 165°F (74°C), checking with a thermometer. Reheat sliced steak in a covered skillet over low heat with a teaspoon of water or broth, or use a microwave in short intervals. Reheating to that temperature will cook the meat further and may make it less tender, so slice only what you plan to eat.

Frequently Asked Questions

What is Snake River Farms?
It is an online store selling meat and related products, including American Wagyu beef. Product selection, cuts, sizes, and availability can change, so check the current listing and package details before ordering.

How should I choose a steak from the online store?
Compare the cut, thickness, package weight, marbling, and whether the product arrives fresh or frozen. For this recipe, choose two similar steaks about 1½ inches (4 cm) thick so they cook at roughly the same rate.

Can I cook the steaks straight from frozen?
Thawing in the refrigerator is best for even cooking. If time is short, keep the steaks sealed and thaw them in cold water, changing the water every 30 minutes; cook immediately after thawing. Never thaw meat on the counter or in warm water.

Do I need to add oil to Wagyu?
A small amount helps the steaks make contact with the skillet and brown evenly. The meat will render some of its own fat, so use only a thin coating rather than pouring in enough oil to shallow-fry it.

Why did my steak smoke during searing?
A hot skillet and rendered beef fat can produce smoke. Use a high-smoke-point neutral oil, ventilate the kitchen, and keep the sear brief. If the pan is smoking heavily before the steak goes in, lower the heat slightly and let it settle.

Can I make the steaks ahead?
They are best cooked shortly before serving. You can thaw them in advance in the refrigerator and season shortly before cooking. Cooked leftovers are suitable for refrigerated storage, but reheating to 165°F (74°C) will change their doneness and texture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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