SteaKguide

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There are four major steak cuts that top the list of which steaks to buy – filet mignon, ribeye, New York strip and

T-Bone/Porterhouse. Here’s the lowdown on each cut:

This popular cut is also known as the tenderloin, which is the

perfect name because it is without a doubt the most tender cut of

beef available. The filet mignon is low in fat, mild in flavor and

buttery in texture. The melt-in-your-mouth texture is the calling

card of this steak.

WHICH STEAK SHOULD I BUY?

THE GUIDE TO THE PERFECT STEAK

F I L E T M I G N O N

You love steak with a pure, light beef flavor and

texture so tender you can cut it with a butter knife.

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Steak is considered by many to be the ultimate meal. Fortunately,

preparing a spectacular steak dinner is easy by following a few

basic steps. The goal of this steak guide is to help anyone cook

up a perfect steak. We’ve included a few pro tips so even the

most proficient steak master might find a new trick or two.

For a memorable steak dinner, it’s critical to start with beef of

the highest quality, like any of the cuts from Snake River Farms.

Whether you choose our top-selling Filet Mignon or go for the

gusto with our Cap of Ribeye, you’ll be amazed at the delicious

difference.

For many, this is the very definition of “steak” due to its high level of

marbling. All that intramuscular fat makes ribeyes the most juicy and

flavorful steak. When cut in the traditional style, there is a savory layer of

fat and the intensely flavored cap. Ribeye filets are cut from the center

or “eye” of the ribeye section for a boneless steak that is easy to cut and

eat with minimal waste.

R I B E Y E

N E W Y O R K S T R I P

You want a steak that’s marbled, juicy and packed full of rich beef flavor.

The New York Strip is a steak house

classic and is known for good marbling

and strong beef flavor. This is a steak

with a definite grain that’s tender, but

pleasingly firm to the bite.

Your idea of a perfect steak is one with

beefy flavor and firm texture you can

really sink your teeth into.

These two well-loved cuts are two-steaks-in-one, with a New York strip on

one side and a tenderloin on the other. T-bones are the smaller of the two

steaks because they’re cut from the front end of the short loin. The

Porterhouse is cut from the larger end of the short loin and has a larger

tenderloin portion.

T - B O N E / P O R T E R H O U S E

You believe “variety is the spice of life” and enjoy having a filet mignon with

your strip steak.

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OTHER STEAKS TO CONSIDER

F L A T I R O N

The flat iron steak is a favorite of butchers

and beef experts due to its uniform size and

delicious taste. It’s sometimes called a top

blade steak and comes from the shoulder or

chuck. The flat iron features intense marbling,

robust beef flavor and a tender texture but

costs less than other more well-known cuts.

You love well-marbled tender beef, but also

enjoy saving a few bucks on your steak.

The cap of ribeye, also known as deckle steak or spinalis dorsi, is in a

category all it’s own and just might be the best steak available. Look at a

ribeye steak and you’ll see the large eye of meat that’s the center of the cut.

Surrounding this center is cap of ribeye. This beautiful cut has the tenderness

of a filet mignon, the rich marbling of a rib steak and a mouthwatering flavor

and texture all its own.

C A P O F R I B E Y E

You must have the single most flavorful cut of beef available.

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Steaks cut from the top sirloin are a great value due to their

excellent flavor and lower price relative to the “Big Four” steaks

listed previously. These boneless steaks have little fat and are

well known for their beefy flavor and moderate tenderness.

T O P S I R L O I N

You like a steak that’s lean, full-flavored with a nice chewy bite.

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preparing your steak

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D E F R O S T

The best way to thaw a frozen steak is to place it in the

refrigerator and allow to slowly defrost. Place your

packaged steaks on a plate or baking sheet to catch any

liquid that might escape during the thawing process.

Our steaks range in size from 6 ounces all the way up to

3 pounds. Small steaks can thaw in a matter of hours

and the large ones can take a couple days. While we

enjoy a good impromptu grill-fest, planning ahead will

ensure you get the best results possible.

S P E E D T H A W

OK, we get it. Sometimes you just need to eat now and

your steak is still frozen solid. Keep your steaks in their

package, place in a pot or large bowl and place in the

sink. Run a stream of cool water over the steak and fill

the container. Some folks like to keep the water running

to facilitate thawing, but we’ve had good results without

wasting our precious H2O.

Once your steak is fully thawed, remove it from the

packaging, pat dry with a paper towel, loosely cover and

allow to sit at room temperature for up to an hour.

While not critical, this is a great way to let your beef

warm slightly and improve the end results.

O I L

A neutral vegetable oil is highly recommended for any

steak preparation in a skillet. Canola is a common and

popular choice. We frequently use grape seed oil in our

kitchen because it has a light clean flavor and a high

smoke point of about 420 degrees.

S A L T & P E P P E R

A well-seasoned steak is a delicious steak. Kosher salt is

our standby for salt, although we like having a nice flakey

finishing salt on hand to shower on our steak before serv-

ing. There are many schools of thought on when to salt.

Our go-to method is to apply liberally right before placing

in the skillet or on the grill.

There’s only one kind of pepper in our book and that’s

fresh-ground. The fine, dried variety is not as flavorful.

You can add pepper when you salt your steaks. Perfec-

tionists wait to when their steak has been removed from

the grill or skillet to avoid any chance of imparting a burnt

flavor to the meat.

T H E R M O M E T E R

A good quality instant-read thermometer is a must for

cooking a perfect steak. There are numerous options

available, but we use and recommend the high quality

and accurate thermometers from Thermoworks.

The Thermapen (about $100) is the top pick by top

chefs and particular home cooks, but we’ve had

great results with the Thermopop which runs

about $30.

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Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most

prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the

temperature will rise during the rest period.

P R E F E R E N C E D E S C R I P T I O N I N T E R N A L T E M P

Rare Red center, very cool 110°F

Medium Rare Red, warm center 120°F

Medium Pink throughout 130°F

Medium-Well Pink center 140°F

Well No pink Not recommended

Consuming raw or undercooked meats may increase your risk of food-borne illness. The USDA

recommends an internal temperature for beef of 145°F and as resting period of at least 3 minutes.

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cooking in the kitchen

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1 . S E A S O N – Heat a heavy skillet over

medium high heat until hot. Add a light

coat of vegetable oil to the skillet. Season

steaks with salt and pepper.

2 . S E A R – Place steaks in hot skillet and

sear for 4 minutes, turning once. If a steak

sticks to the skillet, it’s not ready to turn.

Wait until it releases on its own.

3 . C O O K – Place skillet in a 350 degree

oven for 10 to 20 minutes depending on

desired doneness. Turn once half way

through the cooking time.

Remove from oven when preferred internal

temperature is reached. See Steak Tem-

perature Guide on page 6 for suggested

temperatures.

STEAK HOUSE METHODThe classic way to prepare a steak. Works best for steaks 1.5” and thicker.

4 . R E S T – Remove steaks from a skillet

and cover loosely with aluminum foil. Let

stand 5 to 10 minutes. The steaks will

continue to cook and the temperature

will rise about 5 degrees.

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1 . S E A S O N – Heat a heavy skillet (cast iron

is ideal) over medium heat until hot. Add a

light coat of vegetable oil to the skillet.

Season top side of steaks with salt and

pepper.

2 . S E A R – Place steaks, seasoned side

down, in skillet and sear 4 to 5 minutes until

nicely browned. Season the top side of the

steak with salt and pepper. If the steak

sticks to the skillet, it’s not ready to turn.

Wait until it releases on its own.

3 . F L I P – Turn steaks over and allow to

cook for an additional 3 to 5 minutes. After

2 to 3 minutes, use a thermometer to test

the thickest part of the steak. When the

temperature reaches the desired level,

remove from the skillet. Remove steaks

from a skillet and serve.

SEARINGA fast and easy way to cook steaks 1.25” or thinner.

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1 . S E A S O N – Heat oven to 275 degrees.

Season steak with salt and pepper. Cover a

baking sheet with foil and place a metal rack

in the middle. The idea is to elevate the

steak from the pan.

2 . C O O K – Place the pan, grill and steak in

the oven. Bake until the steak reaches the

temperature that matches your preference.

See the chart for exact temperatures. For

medium rare, cook until 120 degrees. This

can take up to 60 minutes, but begin check-

ing the internal temperature at 30 minutes.

3 . R E S T – Remove steak from the oven,

loosely cover with foil and allow to rest for

10 to 15 minutes.

This method is the darling of many “how to cook a steak” tutorials. The Reverse Sear cooks a steak at low temp,

then adds a nice crust as the finishing step. This is a good technique for thicker steaks.

REVERSE SEAR

4 . S E A R – Add a light coating of vegetable

oil to a heavy skillet and heat over high

heat until hot. Sear steak on each side for

60 to 90 seconds to form a beautiful crust.

Serve.

1 . H E A T W A T E R – Place your immersion

circulator in a container with water and set

the temperature. See the chart to deter-

mine the best temperature to achieve the

results you desire.

2 . S E A S O N – Use a generous amount of

salt and pepper on both sides of the steak.

3 . P A C K A G E & S E A L – Use a vacuum

sealer to seal the steak in a bag. You can

also use a self-sealing plastic bag by placing

the bag in a container of water, being care-

ful to keep the lip above the water line. The

water pressure will displace the air as the

steak drops deeper into the water. Seal the

bag when all or most of the air has been

pushed out of the bag.

4 . C O O K – Place the sealed bag into the

water. We recommend cooking your steak

a minimum of one hour and no longer than

two hours.

P R E F E R E N C E T E M P E R A T U R E T I M E

Rare 125 to 129°F 60 to 120 min

Medium Rare 130 to 135°F 60 to 120 min

Medium 135 to 145°F 60 to 180 min

Medium-Well 145 to 155°F 60 to 180 min

Well Not recommended

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Cook consistently perfect steak using a precision sous vide cooker or immersion circulator.

SOUS VIDE

5 . H E A T S K I L L E T – Add a light coat of

vegetable oil to a heavy skillet. Place on a

burner set to medium high heat.

6 . S E A R – Remove the steak from the

sealed bag. Pat the steak dry and place in

the hot pan. Cook about 1 to 2 minutes per

side to create a brown, crisp crust. Steaks

cooked sous vide do not require resting so

you can serve immediately.

outdoor cooking

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1 . S E A S O N – Turn on grill to medium heat.

Season grill with a light coat of vegetable oil.

Season steaks with salt and pepper or your

favorite rub.

2 . S E A R – Place steak on hot grill, close lid

and allow to cook for 2 minutes. Lift steak

off the grill, turn 45 degrees and place back

on the grill. Allow to cook for 2 more min-

utes.

3 . F L I P – Turn steak over and cook for 2

minutes. Lift steak off the grill, turn 45

degrees and place back on the grill. Allow to

cook for 2 more minutes. For medium rare,

the total cook time is 8 minutes. Check the

temperature of the thickest part of the steak

to determine when it is done to your prefer-

ence. See chart for temperature guidelines.

DIRECT GRILLING – GAS GRILLA great way to cook steaks 1.5” or thinner in the great outdoors.

4 . R E S T – Remove steaks from a skillet and

cover loosely with aluminum foil. Let stand 5

minutes. The steaks will continue to cook and

the temperature will rise about 5 degrees.

Serve.

4 . C O O K – Turn off half of the burners on

the grill and place the steaks on the side so

they are not directly above flame. Close the

lid and allow to cook for 10 to 20 minutes,

depending on desired doneness. Turn once

half way through the cooking time. Remove

from the grill when preferred internal tem-

perature is reached. See chart for suggest-

ed temperatures.

5 . R E S T – Remove steaks from a skillet and

cover loosely with aluminum foil. Let stand

5 to 10 minutes. The steaks will continue to

cook and the temperature will rise about 5

degrees. Serve.

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1 . S E A S O N – Turn on grill to medium heat

and allow to come to temperature. Season

grill with a light coat of vegetable oil to the

skillet. Season steaks with salt and pepper.

2 . S E A R – Place steak on hot grill, close lid

and allow to cook for 2 minutes. Lift steak

off the grill, turn 45 degrees and place back

on the grill. Allow to cook for 2 more min-

utes.

3 . F L I P – Turn steak over and cook for 2

minutes. Lift steak off the grill, turn 45

degrees and place back on the grill. Allow

to cook for 2 more minutes. Check the

temperature of the thickest part of the

steak.

INDIRECT GRILLING – GAS GRILL

Use your gas grill like an oven to cook thick, large steaks.

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1 . S E A S O N – Spread coals under half the

surface area of your grill and leave the

other side empty. Spread cooking oil lightly

over the grill. Ignite the coals and keep the

grill lid closed. Season steak liberally with

salt and pepper or your favorite rub.

2 . S E A R – Place the steaks directly over

the coals and cook for about 4 minutes,

cooking two minutes per side. For the best

grill marks, rotate the steak 90 degrees

after the first minute on each side.

3 . C O O K – Move your steaks to the “cool”

side of the grill that does not have coals

directly under it. Cover the grill and let

them cook for 10 to 20 minutes, depending

on desired doneness. Remove from grill

when preferred internal temperature is

reached. See chart for suggested tempera-

tures.

Utilize the high heat generated by a charcoal grill to cook steaks 1.5” thick or less.

INDIRECT GRILLING – CHARCOAL GRILL

4 . R E S T – Cover steaks loosely with alumi-

num foil and let rest for 10 minutes, where

they will continue to cook, raising internal

temperature another 5 degrees. Serve.

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1 . S E A S O N – Heat one section of your grill

while leaving an area that is not directly

heated by flame. Keep the grill lid closed to

create an oven-like atmosphere that reaches

350 degrees. Season steaks with salt and

pepper or your favorite rub.

2 . R O A S T – Place your steaks on the “cool”

side of the grill, away from the direct flame.

Close the lid and cook until within 5 degrees

of your desired doneness, 10 to 20 minutes.

See chart for suggested temperatures.

3 . S E A R – Remove Steaks and turn up the

heat on the grill to high heat. Return the

steaks to the “hot” side of the grill, with flame

directly underneath. Cook for three minutes,

flipping the steak over after one and a half

minutes.

Your charcoal grill is an excellent tool to prepare a steak with a beautifully charred crust and an even, pink warm center.

REVERSE SEAR – CHARCOAL GRILL

4 . R E S T – Remove the steak from the grill

and loosely tent with aluminum foil. Let

stand for 10 minutes. The steaks will contin-

ue to cook and the temperature will rise

about 5 degrees. Serve.

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1 . S E A S O N – Liberally apply salt and pepper

or your favorite rub to the steak. Estranger

recommends pouring the seasoning onto the

palm of your hand and massaging it into the

meat.

2 . S M O K E – Fire up the grill, set to Smoke

and allow steak to take on the flavor for 25 to

30 minutes.

3 . P R E H E A T – After your steak has smoked,

remove it from the grill. Turn control to High

and let grill preheat for 10 to 15 minutes so it is

running at the highest possible temperature.

Your wood pellet grill is not just for smoking, it’s also great for cooking a steak.

TRAEGER GRILL

4 . R E S T – Return steak to the hot grill and

cook until it reaches the desired doneness.

Use a thermometer to determine the exact

time to remove from the grill. See the tem-

perature chart for specific details. Finish

with a pat of butter. Serve.

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1 . S E A S O N - Spread coals under half the

surface area of your grill and leave the

other side empty. Spread cooking oil lightly

over the grill. Ignite the coals and keep the

grill lid closed. Season steak liberally with

salt and pepper or your favorite rub.

2 . S E A R – Place the steaks directly over

the coals and cook for about 4 minutes,

cooking two minutes per side. For the best

grill marks, rotate the steak 90 degrees

after the first minute on each side.

3 . C O O K – Move your steaks to the “cool”

side of the grill that does not have coals

directly under it. Cover the grill and let

them cook for 10 to 20 minutes, depending

on desired doneness. Remove from grill

Utilize the high heat generated by a charcoal grill to cook steaks 1.5” thick or less.

INDIRECT GRILLING – CHARCOAL GRILL

when preferred internal temperature is reached.

See chart for suggested temperatures.

4 . R E S T – Cover steaks loosely with aluminum

foil and let rest for 10 minutes, where they will

continue to cook, raising internal temperature

another 5 degrees. Serve.

WE hope youenjoy your steak!

cook.snakeriverfarms.com

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