Snake River Farms Cooking Guide: Steakhouse Ribeye

This Snake River Farms cooking guide features a thick-cut American Wagyu ribeye, seasoned simply and seared in a hot skillet for a browned crust and juicy center. The method works for well-marbled ribeye steaks from other producers, too; use a thermometer and choose your preferred doneness.

Ingredients

2 Snake River Farms American Wagyu ribeye steaks, about 12 oz (340 g) each and 1¼–1½ inches (3–4 cm) thick
1 tsp (5 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) neutral high-heat oil, such as avocado or refined canola oil
2 tbsp (28 g) unsalted butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme or rosemary, about 4 inches (10 cm) each
Flaky salt, optional, for serving

Instructions

Unwrap the steaks and pat every surface dry with paper towels. Season all over with kosher salt and pepper. Leave them uncovered on a plate for 30 minutes at room temperature; this short rest takes the chill off and gives the salt time to season the surface. Do not leave raw meat out for more than 2 hours total, or 1 hour if the room is above 90°F (32°C).
Set a heavy cast-iron or stainless-steel skillet over medium-high heat for 3–5 minutes, until thoroughly hot. Turn on the range hood and open a window if needed. Add the oil and swirl to coat the pan. It should shimmer but not smoke heavily.
Lay the steaks in the pan away from you, leaving space between them. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip with tongs and sear the second side for 2 minutes. If the steaks have a thick fat cap, hold each steak on its edge with tongs for 30–60 seconds to render and brown it.
Reduce the heat to medium. Add the butter, garlic and herbs. When the butter foams, tilt the skillet slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes. Turn the steaks once during this step. The butter should foam, not burn; lower the heat if it darkens quickly.
Check the thickest part of each steak with an instant-read thermometer, inserting it from the side so the probe reaches the center. For a whole cut of beef, USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. Remove the steaks at 145°F (63°C) for that minimum, or cook longer to your preference. Temperature can rise a little while resting; do not rely on color alone to judge safety.
Transfer the steaks to a warm plate or board and rest for 3 minutes. Spoon a little pan butter over each steak, add flaky salt if desired, and serve. Discard the garlic and herb sprigs.

Tips

Dry the surface well. Moisture makes a steak steam rather than brown. If the steaks were thawed, blot them thoroughly before seasoning.
Use the right pan and avoid crowding. A heavy skillet holds heat; if your steaks do not fit with space between them, cook them one at a time and wipe out any burnt butter between batches.
Adjust for thickness. The listed searing times suit steaks about 1¼–1½ inches (3–4 cm) thick. Thinner steaks cook faster, while thicker ones may need a brief finish in a 375°F (190°C) oven after searing. Keep checking with a thermometer.
Salt ahead if convenient. For deeper seasoning, salt the steaks and refrigerate uncovered for 4–24 hours, then pat dry. This is an alternative to the 30-minute room-temperature rest, not an extra step; keep raw beef refrigerated at 40°F (4°C) or below.

Serving Suggestions

Serve the ribeye whole or slice it across the grain into strips, keeping the resting juices and a spoonful of browned butter with the meat. Pair it with a crisp green salad, roasted potatoes, sautéed mushrooms, or steamed green beans. A sharp mustard, horseradish sauce, or lemony vinaigrette helps balance the steak’s rich marbling. Add bread if you want something to catch the pan juices.

Variations

Use another steak cut: A New York strip or thick-cut sirloin works with the same basic method, though leaner cuts may need less butter basting and can dry out sooner. Follow the thermometer rather than the clock.

Change the aromatics: Swap thyme or rosemary for two sage leaves, or omit the herbs and garlic for a clean butter finish. For a pepper-forward crust, add another ½ tsp (1 g) black pepper.

Make a quick pan sauce: After transferring the steaks to rest, pour off excess fat, leaving about 1 tsp (5 ml) in the skillet. Add ¼ cup (60 ml) beef broth and scrape up browned bits over medium heat. Simmer for 1–2 minutes, then remove from the heat and whisk in 1 tbsp (14 g) cold butter. Do not add broth to an extremely hot, smoking pan.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, in a covered shallow container, and use within 3–4 days. For longer storage, freeze well-wrapped portions for up to 2–3 months for best quality; thaw in the refrigerator. Reheat gently in a covered skillet with a spoonful of broth or water over low heat, turning once, until the center reaches 165°F (74°C). A microwave also works: use short intervals at medium power and check the temperature to avoid overcooking. Leftover steak is also good cold, sliced thinly into a salad.

Frequently Asked Questions

Do I need to thaw a Snake River Farms ribeye before cooking?
Yes. Thaw it in its packaging in the refrigerator, allowing roughly 24 hours for each 1–2 pounds (450–900 g), depending on thickness. Open the package and pat the steak dry once thawed. Avoid thawing meat on the counter.

Should I rinse the steak?
No. Rinsing raw beef can spread splashes around the sink and nearby surfaces. Pat it dry with paper towels and wash your hands, plate, and utensils after they contact raw meat.

Can I cook the steaks on a grill?
Yes. Heat a clean grill to high, oil the grates lightly, and sear the steaks, turning as needed. Grill time varies with the grill and steak thickness, so use an instant-read thermometer and follow the same whole-cut beef safety temperature and rest guidance.

Why did my steak smoke so much?
The pan may be too hot, the oil may have a low smoke point, or the steak may be wet. Use a refined high-heat oil, dry the steak thoroughly, ventilate the kitchen, and reduce the heat if the oil smokes continuously.

Can I use salted butter?
Yes, but reduce the kosher salt slightly because salted butter adds more. Seasoning levels also vary by salt brand, so you can finish with flaky salt at the table instead of adding extra before cooking.

Is the 3-minute rest included in the timing?
Yes. The 12-minute cook time includes searing, basting, and the required 3-minute rest. Pan heat and steak thickness affect the time needed to reach your chosen doneness, so the thermometer reading is the reliable guide.

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

Spotted an error? Tell us and we will correct it (corrections policy).