Grilling Steak & Snake River Farms Beef Review

Grilling Steak & Snake River Farms Beef Review

In preparation for Father’s Day, Snake River Farms and Double R Ranch are offering some special Father’s Day Gifts packages containing premium steaks (see special offer at the end of this post). Their beef is widely considered the best and is the beef of choice for many of the finest upscale restaurants including French Laundry, Per Se, CUT, Craft Steak and Wolfgang Puck. I won’t sugar-coat the fact that their beef isn’t cheap. But their price tag reflects the quality. Very simply, it is the best beef you’ll find anywhere.

We experienced Snake River Farms’ beef for the first time when we dined at John Howie Steak in Bellevue, WA. I mentioned in my restaurant review that when you walk into the restaurant the case below is one of the first things you see. It showcases the world’s finest beef, including beef from Snake River Farms. Our steaks were incredible, the best we’ve ever had, and I never thought I’d have the opportunity to replicate anything like that at home.

Well, earlier this week a package arrived from Snake River Farms and Double R Ranch.

We received the “Dad’s Perfect Gift Package” which contains 2 bacon-wrapped filet mignons, 2 american kobe ribeye filets, 1 massive bone-in ribeye (Cowboy Chop), 2 top-sirloin filets and 1 jar of espresso brava sea salt. It arrived frozen in solid packaging with dry ice.

I couldn’t wait to sample this beef and I selected one of each of the steaks, except for the large cowboy chop, to prepare yesterday.

I’m saving the massive cowboy chop for Father’s Day, but I actually happen to have a picture of it prepared at John Howie Steak. I snapped this picture on the cart just before the waiter moved it to the table next to us. I heard more gasps than ours as people gawked at this Hercules of a steak. Seriously the size of a football – just the way my dad and husband would like it.

Ingredients

  • Well, earlier this week a package arrived from Snake River Farms and Double R Ranch.
  • When the meat was thawed and I picked it up, what immediately stood out to me was its texture. It was the softest, most tender beef I have ever handled. It was so tender it almost felt like it would melt in my hand.
  • I didn’t want to do anything to adulterate the flavor. I wanted to experience the richness of the beef itself and so the only preparation involved was some kosher salt and freshly ground black pepper. It was ready for the grill.
  • I cranked up my Weber grill until scorching hot and laid the steaks on the grates over direct heat to give them a good sear.
Read the whole recipe on The Daring Gourmet