Give Him a Fathers Day Feast Fit for a King

This Father’s Day, give Dad the royal treatment by creating a feast that combines his two favorite things — the grill and steak.

Whether you serve the King Tenderloin with Red Velvet Demi Glace, the Duke of Sirloin with Pub Rub, the Count Strip Loin with Parmesan Crusted Crown or the Barron of Ribeye with Royal Forest Butter, His Majesty will savor every mouthwatering bite. And when you follow these grilling tips and cook his steaks to perfection, he may very well proclaim you Master of the Grill.

For a free Great Gathering Guide and Cookbook from Omaha Steaks, filled with more mouthwatering ways to enjoy great steaks, burgers and gourmet foods, visit www.OmahaSteaks.com.

 

TOP 5 TIPS FOR PERFECT GRILLING

1. Clean and pre-heat your grill on high.

2. Lightly oil and season food before you put it on the grill. This helps the searing process and prevents sticking.

3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat. Cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.

4. 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.

5. Place your cooked food on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.

 

COUNT STRIP LOIN WITH
PARMESAN CRUSTED CROWN

Serves 4

 

•4 strip loin steaks

•1/4 cup Dijon mustard

•1 teaspoon sea salt

•1/2 teaspoon black pepper, freshly ground

•1/2 cup aged parmesan cheese, finely grated

•4 teaspoons Italian parsley, chopped

 

Blot steaks dry with a clean paper towel. Coat steaks completely with Dijon mustard, using your hands. Sprinkle both sides of steaks with salt and black pepper and 1/2 teaspoon parsley.

Sprinkle both sides of steaks with 1 tablespoon grated Parmesan cheese and pat down well to ensure it sticks. Steaks can be grilled, broiled or pan-sautéed in a non-stick pan to desired doneness.

Tip: Steaks may be prepared one day ahead of time and stored in refrigerator until ready to cook.

 

KING TENDERLOIN WITH
RED VELVET DEMI GLACE

Serves 4

 

•4 Filet Mignon steaks

•2 tablespoons olive oil

•1 teaspoon sea salt

•1/2 teaspoon black pepper, freshly ground

 

Preheat grill on high. Blot steaks dry with a clean paper towel. Brush steaks with olive oil and season with salt and pepper. Grill steaks to desired doneness while searing the outside. Ladle a small amount of Red Velvet Demi Glace onto the serving plate. Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak.

 

RED VELVET DEMI GLACE

 

•1/2 teaspoon olive oil

•2 tablespoons shallots, minced

•1/2 teaspoon garlic, minced

•1 cup Cabernet Sauvignon

•1 tablespoon aged balsamic vinegar

•1 cup Demi Glace (can be found in most grocery and specialty food stores)

 

Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent. Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3. Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.

 

 

BARRON OF RIBEYE WITH
ROYAL FOREST BUTTER

Serves 4

 

•4 ribeye steaks

•2 tablespoons olive oil

•1 teaspoon sea salt

•1/2 teaspoon black pepper, freshly ground

•1 recipe Royal Forest Butter

 

Preheat grill on high. Blot steaks dry with a clean paper towel. Brush steaks with olive oil and season with salt and pepper. Grill steaks to desired doneness while searing the outside. Just before removing the steaks from the grill, place a generous slice of Royal Forest Butter on each steak. Let steaks rest 2 minutes, while butter continues to melt and then serve.

 

ROYAL FOREST BUTTER

Makes 1/4 pound (6 to 8 servings)

 

•1 ounce shiitake mushrooms, dried, minced (can be found in produce section of grocery store)

•1/4 cup Worcestershire sauce

•1/2 cup unsalted butter, softened

•1 tablespoon garlic, freshly minced

•Salt, to taste

•1/4 teaspoon black pepper, freshly ground

In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms. Add butter, garlic, salt and pepper to mushroom mixture. Mix well until smooth.

Place the butter mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks. To use, unwrap butter and cut into coin shaped slices.

 

DUKE OF SIRLOIN
WITH PUB RUB

Serves 4

 

•4 sirloin steaks

•2 tablespoons olive oil

•2 tablespoons fresh garlic, minced

•1 tablespoon kosher salt

•1 teaspoon black pepper, coarsely ground

 

Preheat grill on high. Blot steaks dry using a clean paper towel. In a small mixing bowl, combine oil, garlic, salt and pepper. Generously rub steaks with mixture on all sides. Grill steaks to desired doneness while searing the outside.

Courtesy of Family Features