Snake River Farms Meat Recipes: Reverse-Seared Ribeye

Snake River Farms meat recipes can start with a beautifully marbled ribeye, cooked simply so its beefy flavor stays front and center. This reverse-seared steak is gently brought up to temperature in a low oven, then finished in a very hot skillet for a browned crust; it works with American Wagyu or regular ribeye.

Ingredients

2 Snake River Farms ribeye steaks, about 1¼ inches (3 cm) thick and 12 ounces (340 g) each
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (15 ml) neutral high-heat oil, such as avocado or canola oil
1 tablespoon (14 g) unsalted butter
1 garlic clove (5 g), lightly crushed
2 sprigs fresh thyme, about 2 g

Instructions

About 10 minutes before cooking, take the steaks from the refrigerator, remove their packaging, and pat them thoroughly dry with paper towels. Season all sides with the salt and pepper. Keep raw meat and its juices away from ready-to-eat foods, and wash your hands and any contacted surfaces.
Heat the oven to 250°F (120°C). Set a wire rack over a rimmed baking sheet and place the steaks on the rack, leaving space between them. Put the sheet on the middle oven rack and cook until the center reaches about 120°F (49°C) for a medium-rare finish after searing, or about 130°F (54°C) for medium. Begin checking at 25 minutes; the exact time depends on steak thickness and your oven. Insert an instant-read thermometer sideways into the center of each steak.
For food safety, USDA FSIS recommends whole cuts of beef reach a safe minimum internal temperature of 145°F (63°C) and rest for at least 3 minutes. The lower temperatures above are conventional steak doneness targets, not the USDA safe minimum. If you need to follow the USDA minimum, cook the steaks in the oven until they reach 130°F (54°C), sear them, then verify that each center reaches 145°F (63°C) and rest for 3 minutes. Use a clean thermometer and check each steak separately.
Remove the steaks from the oven and leave them on the rack while you heat a heavy skillet over high heat for 3–5 minutes. Open a window or turn on the extractor fan. Add the oil; when it shimmers, carefully lay in the steaks. Sear without moving them for about 60–90 seconds per side, including the fat edge if there is one. The surface should be deeply browned. The sear adds color and flavor but does not replace checking the required internal temperature.
Lower the heat to medium. Add the butter, crushed garlic, and thyme. When the butter foams, tilt the pan carefully and spoon it over the steaks for about 30 seconds. Transfer the steaks to a clean plate, not the plate that held raw meat. Rest for 3 minutes, then slice against the grain and serve with the pan butter. If following the USDA minimum, make sure the steaks have reached 145°F (63°C) before serving; the rest after reaching that temperature must be at least 3 minutes.

Tips

Use thickness, not the clock, as your guide. A thinner steak may reach its oven target much sooner, while a thicker one needs longer. Start checking early and avoid guessing doneness from color.
Dry the surface well. Moisture creates steam and can prevent a good sear. If the steaks are very wet after thawing, give them a little extra time with paper towels before seasoning.
Choose a suitable pan. Cast iron or stainless steel holds high heat well. Avoid a nonstick pan at the high temperatures needed for searing, and do not crowd the steaks; cook in batches if necessary.
Salt ahead if convenient. You can season the steaks and refrigerate them uncovered on a rack for up to 24 hours. This seasons the meat more evenly and dries the surface; add pepper just before cooking if you prefer to avoid toasted pepper flavor.

Serving Suggestions

Serve the sliced ribeye with roasted potatoes, crisp green beans, or a simple salad dressed with lemon and olive oil. A spoonful of pan butter is rich, so add a bright, acidic side such as chimichurri, pickled onions, or a tomato salad to balance the steak. For a heartier meal, pair it with creamy mashed potatoes and sautéed mushrooms.

If you are serving more people, slice the steaks across the grain and arrange them on a warm platter. Keep the slices fairly thick so they stay juicy, and serve the resting juices and garlic-thyme butter alongside rather than pouring them over the crust well in advance.

Variations

Use another steak cut: New York strip or filet mignon works with the same method. Thickness matters more than the cut, so check the center with a thermometer and allow the final temperature to guide you.
Change the herbs: Swap thyme for rosemary or a small sprig of sage. Rosemary is strong, so use one short sprig and remove it before it browns.
Add a quick pan sauce: After transferring the steaks to rest, pour off excess fat, leaving about 1 teaspoon in the pan. Add ¼ cup (60 ml) beef stock and scrape up the browned bits over medium heat. Simmer for 1–2 minutes, then remove from the heat and swirl in 1 teaspoon (5 g) cold butter. Do not use the raw-steak plate for the sauce.
Cook on the grill: For a smoky variation, use a covered grill set up for indirect heat around 250°F (120°C), then sear over direct high heat. Check the temperature in the center just as you would in the oven.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking in a shallow, covered container. Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. For longer storage, freeze it promptly in an airtight freezer-safe package; for best quality, use within 2–3 months and thaw in the refrigerator.

To reheat safely, warm sliced steak in a covered skillet over low heat with a teaspoon of water or stock, turning until the thickest pieces reach 165°F (74°C). Check with a food thermometer; the meat will be more cooked than when first served. Alternatively, enjoy leftover slices cold in a salad, provided they were promptly refrigerated and kept cold.

Frequently Asked Questions

Do I need to thaw frozen Snake River Farms steaks first?
Yes. Thaw the steaks in the refrigerator, allowing roughly 12–24 hours depending on thickness. Keep them in a dish or sealed bag to contain drips. Do not thaw meat on the counter; cook it once thawed and keep it refrigerated until preparation.

Can I cook the steak straight from the refrigerator?
Yes. The brief time out of the refrigerator in this recipe is for convenient handling, not a requirement to bring the center to room temperature. Do not leave raw steak at room temperature for more than 2 hours, or 1 hour when the surrounding temperature is above 90°F (32°C).

Why use a low oven before searing?
Gentle oven heat warms the steak more evenly than searing it entirely over high heat. The final skillet step quickly browns the outside. Because cook times vary, a thermometer is much more reliable than a fixed number of minutes.

Can I use this recipe for American Wagyu?
Yes. Snake River Farms sells American Wagyu and other beef, and ribeye works well with this method. Richer marbling can make the steak feel more buttery, but it does not change the USDA safe minimum temperature for whole cuts of beef.

Should I trim the fat cap?
Leave most of it in place for flavor. If the edge is especially thick, trim it to about ¼ inch (6 mm). You can briefly hold that edge against the hot pan with tongs to render and brown it before searing the broad sides.

Can I make the steaks ahead?
They are best seared and served shortly after cooking. You can salt them and leave them uncovered on a rack in the refrigerator up to 24 hours ahead, but do not partially cook them and leave them for later. Cook fully, refrigerate leftovers promptly, and reheat them to 165°F (74°C).

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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