GET READY TO COOK UP MEMORABLE MEALS!
Thank you for your Snake River Farms order! We greatly appreciate your support and want your dining experience to be the best it can be. We’ve assembled our tips for bringing out the best in our beef and pork. To learn more about preparing our products outside of this guide, click on any of the links below for more cooking tips and recipes:
STEAKS ROASTS BRISKET HAMS PORK
Check out the Snake River Farms YouTube Channel for cooking tutorials!
For more information or help, you can reach out to SRF Customer Care at 877-736-0193 or email help@snakeriverfarms.com
COOK GUIDE - STEAKS
STEAKHOUSE
SEASON- Heat the skillet over medium to high heat until hot and add a light coat of vegetable oil. Season your steaks with Salt & Pepper.
SEAR – Place steak(s) in the hot skillet and sear for four minutes, only turning once. If the steak(s) stick to the skillet, it’s not quite ready to turn. Give it a few more moments until it releases on its own.
COOK – Place the skillet in an oven set to 350 degrees for about 10 to 20 minutes depending on the desired doneness you would like. Turn once halfway through the cooking time and remove from the oven when you have reached the desired doneness.
REST – Remove the steak(s) from the skillet and cover loosely with aluminum foil. Let the steak rest for 5-10 minutes, as it will continue to rise in temperature by about 5 degrees.
REVERSE SEAR
SEASON - Heat oven to 275 degrees and season your steak with salt and pepper. Cover a baking sheet with foil and place on the metal rack in the middle of your oven. The idea is to elevate the steak from the pan.
COOK – Place the pan, grill, and steak in the oven, and bake until the steak reaches the temperature that matches your preference. Start checking the internal temperature at about 30 minutes.
REST – Remove the steak from the oven, loosely cover it with foil, and allow it to rest for 10 to 15 minutes.
SEAR – Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear the steak on each side for 60 to 90 seconds to form a beautiful crust, and serve.
Looking for more ways to prepare a steak? Click here for our online learning guide.
7 INSIDER TIPS FOR A MEMORABLE MEAL:
THAW – Our products ship frozen to ensure quality and freshness. A complete thaw provides the best cooking experience. Place the product in its packaging on a plate or tray to catch leaks. Place in the refrigerator and let it gently temper. Please allow the Steaks or smaller items to thaw overnight and allow six hours per pound for roasts and larger cuts to thaw.
SEASON – Let your steak or roast rest at room temperature for an hour before cooking, Season generously with salt, pepper, or your favorite SRF Rub
MARINATE – Our steaks are rich and flavorful with just salt and pepper, but feel free to use your favorite marinade. Use about ½ cup per pound of product. Tender cuts need about 30 to 60 minutes, while coarser grained, or less tender meats will need 3 to 4 hours.
TAKE THE TEMPERATURE – An accurate thermometer is the best way to determine when a steak or roast is done. Click here to find the ideal temperature for your personal preference.
REST – For the most juicy and flavorful steaks & roasts, always allow them to rest before slicing. This allows time for the juices to be reabsorbed and let the flavor bloom. You can rest steaks for 5 to 10 minutes, and roasts for at least 20 minutes.
FINISH – Right before serving, add a pinch of finishing salt. This little touch adds a gentle, crunch and a hint of salinity that makes each bite more delicious.
SLICE AGAINST THE GRAIN – Cutting your steak or roast against the grain shortens the muscle fibers and creates more of a tender texture. This is especially important for coarse-grained cuts like an Outside Skirt Steak, or Hanger steak.
COOKING GUIDE – PRIME RIB ROAST
- SEASON – Set the oven temperature to 350 degrees and season the Prime Rib with Salt and Pepper. You can also use your favorite rub or paste. No matter what you use, season generously!
- COOK – Place Roast on a rack, fat side up over the roasting pan, and cook for 15-20 minutes per pound. Only use time as a guideline, as a thermometer is your best tool to determine doneness and remove it from the oven.
- REST – Let Prime Rib rest at room temperature for at least 30 minutes.
COOKING GUIDE – OVEN-ROASTED HAM
- PREPARE – Set oven temperature to 325 degrees and remove the Ham from the packaging and place the Ham fat side up in a roasting pan. If using the Half Ham, place the fat side directly on the roasting pan.
- COOK – Place in the oven, uncovered until the ham reaches the internal temperature of 140 degrees. A thermometer is the single best way to determine the doneness.
- REST – Loosely cover the ham with foil and allow it to rest for 15 to 30 minutes. Slice and serve.
HOT & FAST BRISKET
- PREPARE – Set the oven temperature to 350 degrees. Season Brisket with Salt and Pepper or use your favorite rub or paste. No matter what you use, season generously.
- WRAP - Use the “wrap on color” technique. As soon as the exterior bark is a deep, rich, mahogany (dark reddish/brown) color, it’s time to wrap. Wrap the brisket with aluminum foil or uncoated butcher paper – cook for 2 more hours.
- FINISH – Start to check the brisket for doneness. Use a thermometer probe for the “pull on feel” test. This is usually between 205-210 degrees and the thermometer probe should pull out of the Brisket effortlessly. Rest the Brisket for a minimum of 2 hours in an insulated cooler. Cambro or wrapped in towels. Slice and Serve.
TEMPERATURE GUIDE
RARE – RED COOL CENTER – 110 DEGREES
MEDIUM RARE – RED, WARM CENTER – 120 DEGREES
MEDIUM–PINK THROUGHOUT – 130 DEGREES
MEDIUM WELL – PINK CENTER – 140 DEGREES
ALL HAMS – 140 DEGREES
PORK LOIN ROAST – 140 DEGREES
RACK OF PORK – 140 DEGREES
PORK COLLAR – 205 DEGREES
PORK SHOULDER – 205 DEGREES
PORK CHOP – 135 DEGREES
PIT SMOKED BBQ
BEEF SHORT RIBS – 165 DEGREES
SMOKED BRISKET – 165 DEGREES
SMOKED PORK STEAK – 165 DEGREES