When the family gathers to celebrate Father’s Day this year, serve Dad what he really wants … a big, juicy, mouth-watering steak.
There’s nothing Dad would enjoy more than steak and that’s a fact. An informal survey conducted last year by Omaha Steaks, the nation’s premium purveyor of Midwestern beef, prompted more than 10,000 Americans to write in with the message, “Steak is Dad’s choice for Father’s Day.”
One Pennsylvania Dad summed it up best when he wrote, “Steaks make the greatest Father’s Day gift because they bring the family together. Like a glimpse into the past: Dad grilling steaks, while Mom prepares the rest of the Father’s Day meal and the kids set a picnic table. It reminds all of us of a simpler, more peaceful time.”
Omaha Steaks offers these quick tips for ensuring the perfect Father’s Day steak for Dad:
• Thicker cuts of steak (1 inch or more) grill better than thinner ones, as the juices do not dry out.
• The best grilling steaks are filet mignon, top sirloin, boneless strip, porterhouse, T-bone and rib-eye.
• Using a meat thermometer is recommended to ensure delicious, safe cooking.
• Steaks should be cooked to no more than medium doneness, as beyond that they can dry out and become tough.
• Remember that steaks continue to cook for a few minutes after being removed from the grill as the residual heat will cause the temperature of the meat to continue rising.
Beef Cooking Guide:
Rare — 120 to 130 degrees (internal temperature)
Medium Rare — 130 to 140 degrees (internal temperature)
Medium — 140 to 150 degrees (internal temperature)
Well — 160 to 170 degrees (internal temperature)
This Father’s Day, let Dad be the king of grill. Try one of these quick and delicious marinades designed to add moisture and accentuate the flavor of the steak.
Whiskey Marinade
Makes 4 servings
1 cup soy sauce
1/4 cup steak sauce
1 cup whiskey
2 tablespoons roasted garlic or 6 cloves of garlic, minced
Teriyaki Marinade
Makes 4 servings
1 cup soy sauce
1/2 cup packed brown sugar
1 cup orange juice
2 cloves garlic minced
2 teaspoons ground black pepper
Dijon Mustard Marinade
Makes 4 servings
1 cup vegetable oil
1 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced
BBQ Marinade
Makes 4 servings
1 cup molasses
1 cup ketchup
2 tablespoons ground ginger
2 teaspoons chopped fresh thyme
2 tablespoons ground black pepper
2 tablespoons distilled white vinegar
2 tablespoons garlic powder
1 dash hot pepper sauce (optional)
Directions for all marinades
Mix marinade ingredients together in small, non-reactive (stainless steel, ceramic or glass) bowl. Place steaks in marinade and refrigerate for one to 24 hours. Always marinate in the refrigerator.
Remove meat from marinade, discard remaining marinade and grill to desired doneness.
Hint: If you want to serve the remaining marinade as a sauce with the steaks, you must boil it for a few minutes first to kill any possible bacteria from the raw food.
For a free Good Life Guide and Cookbook filled with delicious recipes from Omaha Steaks, call 800-288-9055 or visit www.omahasteaks.com.
— Courtesy of ARA Content
