Cuts Fit for a King
June 19, 2015
Celebrate Father’s Day with great grilled fare
Fire up the grill and serve up robust, savory cuts, such as Omaha Steaks T-bone or Rib Crown selections for your Father’s Day celebrations. The T-bone is a thick cut to give you more bone-in strip and butter-tender Filet Mignon for even the heartiest of appetites, while the Rib Crown is carved from the most prized part of the Ribeye and is known for exceptional marbling, flavor and tenderness. Both cuts are grain-fed, aged to perfection and flash-frozen to capture freshness and flavor. Omaha Steaks make the perfect gift, so you can confidently ship them directly to your favorite fellow or grill them up for him at home.
Using the proper grilling technique
For exceptional steaks every time, incorporate these tips from Omaha Steaks Executive Chef Karl Marsh.
1. Clean and heat your grill on high.
2. Blot dry any moisture using a clean paper towel, and then lightly oil the steak before you put it on the grill. This helps the searing process and prevents sticking.
3. Season your food before grilling, preferably with Omaha Steaks seasonings.
4. Sear the outside of steaks when grilling. This really helps with the flavor and juiciness.
5. Use tongs or a spatula to turn your meat on the grill. Using a fork can damage and dry out the meat.
6. Cover your grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups.
7. Keep a spray bottle with water handy to douse any unexpected flare-ups.
8. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked product.
9. Place your cooked product on a clean plate. Never place cooked product on the plate you used to transport the raw product to the grill without thoroughly washing it first.
10. Allow your steaks to “rest” for 5 minutes between cooking and eating. This will help retain moisture when you cut into them.
Make it a memorable day
This Father’s Day, give your dad a gift that ignites his love of grilling. The T-bone and Rib Crown cuts from Omaha Steaks offer up big, meaty portions every guy would be happy to receive. While you’re honoring your dad, be sure to visit www.RemarkableDads.com for quotes, stories and other Father’s Day inspiration.
Know when your steak is done
|Interior Color||Touch||Internal Temperature||Surface Appearance|
|Rare||Completely red all the way through||Feels very soft||120°F to 130°F||Beads of bright red juices barely begin to form on edges of steak|
|Medium Rare||Red center with pink edges||Feels soft and spongy||130°F to 140°F||Red juices form on surface|
|Medium||Pink in center with brown edges||Offers resistance to touch||140°F to 150°F||Abundant pink juices on surface|
|Medium Well||Mostly brown, slightly pink in center||Feels slightly firm||150°F to 160°F||Brown and pink juices on surface|
|Well||Brown all the way through||Feels very firm||160°F to 170°F||Juice, if present, will be brown|
For more steak recipes for your Father’s Day celebration, visit www.omahasteaks.com.
T-Bone Steaks with Dad’s Steak Rub
- 4 Omaha Steaks T-Bone Steaks
- 2 tablespoons cooking oil
- Dad’s Steak Rub (see recipe below)
Dad’s Steak Rub
- Yield: 1/2 cup
- 4 tablespoons coarse sea salt or kosher salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon coarse dehydrated onion flakes
- 1/2 tablespoon coarse dehydrated garlic
- 1/2 tablespoon crushed red pepper
- 1 teaspoon whole dill seed
- 1 teaspoon dried whole thyme
- 1 teaspoon whole cumin (toasted and crushed coarse)
- 1 teaspoon whole coriander (toasted and crushed coarse)
- Combine all and mix well. Store in air tight container or zip lock bag for up to 6 months.
To prepare cumin and coriander, toast by placing in dry pan over medium heat, shaking pan about 2–3 minutes until seasonings start to brown. Crush using bottom of pan on cutting board or with mortar and pestle.
- Thaw steaks overnight in refrigerator or quick thaw by placing sealed steaks in sink with water for 30 minutes to 1 hour.
- Prepare rub recipe.
- Heat grill on medium. Blot dry steaks with clean paper towel, then brush each side with cooking oil.
- Generously season both sides of steaks with rub.
- Grill steaks to desired doneness. For medium rare steak, grill for about 8 minutes on first side and 6–7 minutes on second side.
Roasted Root Vegetables
- 2 pounds mixed root vegetables (carrots, red beets, yellow beets, turnips, celery root, baby purple potatoes, baby gold potatoes)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 400°F.
- Wash and peel root vegetables. Cut into even size wedges about 1/2 to 3/4 inch thick.
- Toss with olive oil, salt and pepper.
- Place on foil lined sheet pan.
- Roast for 30–40 minutes or until all vegetables are done, stirring once half way through cooking time.