Make Father’s Day Sizzle – Grill Dad A Steak

By Suzanne Corbett, Food/Travel Editor

Father’s Day has become a big day for restaurants. Mirroring Mother’s Day, many eateries now offering special deals for dad. Some even tout Father’s Day brunches. All nice options.  However, I remember the day when dad craved a home-cooked meal – a special dinner that was often involved the backyard grill. Of course, not any old hamburger or pork steak will due. It’s Father’s Day. Grill dad a steak.

One of the best steaks that ever met a grill is the ribeye. Ribeyes are one of the most popular and flavorful cuts. From the classic ribeye to the bone-in Cowboy or Tomahawk,  ribeyes are easy to grill once you know a few grilling tips, which begins with understanding the differences between the cuts. Omaha Steaks, famed for its mail- order delivery of quality steaks can help you select that right ribeye for you along with grilling tips guaranteeing a great steak for dad.

Classic Ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven.

Bone-in Ribeye Cowboy Steaks, often called a tomahawk, features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a special occasion. Season simply with salt and pepper lto let the steak’s natural flavors shine.

Omaha-Cut Ribeye This robust, richly-marbled ribeye is tall and thick, a distinct steak shape you normally find only in filet mignon. A cut, available exclusively from Omaha Steaks, combines the tender texture of the filet with the traditional rich, buttery ribeye flavor that makes it a steakhouse favorite.

Ribeye Crown Steak, an Omaha specialty, is uniquely high in both tenderness and rich ribeye flavor. It’s cut from the richest, most buttery portion of the ribeye, and that intense marbling deepens the signature ribeye flavor while extra aging enhances the tenderness.

King-Cut Ribeye on the Bone With a flavor-enhancing bone in the middle, this ribeye is truly distinctive. These cuts are perfect for smoking after grilling over indirect heat. The three-pound is big enough to serve dad and his entire clan.

To grill the prefect steak for dad, follow these tips. Recommendations from Omaha Steaks.

Start with a clean grill, then pat steaks dry and season before grilling. Use sea salt and freshly cracked pepper or a steak seasoning or rub. I’m a fan of smoked salt and pepper.

Sear steaks over high heat and avoid moving them before they’re fully seared on all sides to protect flavor and juiciness. Use tongs or a spatula to turn meat on the grill; poking with a fork can damage the meat.

Close grill cover as much as possible while cooking to maintain a temperature around 450 F. This helps lock in flavor and prevent flare-ups. After determining the amount of time you’ll need to reach your desired doneness, use the 60/40 grilling method. Grill 60 percent on the first side then 40 percent after you turn the steak over for an even cook.

After grilling, allow steaks to rest tented with foil for 5 minutes between cooking and serving. This lets juices redistribute for the best-tasting and juiciest steak. Garnish steak as you like. I suggest sprinkle of chopped chive or  a sprig of parsley with a dollop of seasoned steak butter.  Omaha Steaks have shared their Smoky Bacon Chive Shallot Butter. For more recipes and information on more steak cuts to help you celebrate dad.

Smoky Bacon, Chive and Shallot Butter

4 ounces bacon, coarsely chopped

2 sticks unsalted butter, divided

1 small shallot, minced

3 tablespoons chives, finely chopped

1 teaspoon apple cider vinegar

kosher salt, to taste

freshly ground pepper, to taste

In small sauté pan, cook bacon over medium heat, stirring occasionally until browned and crisp, about 8-10 minutes. Using slotted spoon, transfer bacon to small bowl.

Cut 1 stick butter into pieces. Add pieces to drippings and cook, stirring often, until butter foams and browns, about 5-8 minutes.  Strain mixture into medium bowl or bowl of stand mixer. Stir in minced shallot.

Allow bacon fat-butter mixture to cool 30 minutes, or until it reaches room temperature.

Add remaining stick butter to bacon fat mixture. Using hand mixer or stand mixer, beat until light and fluffy. Add chives, vinegar and reserved bacon. Season with salt and pepper, to taste.

Place butter mixture in refrigerator and allow to firm slightly. Butter can be made up to 3 days in advance. Remove from refrigerator 1 hour prior to serving.

Makes about a cup.