Steak for Dad

There’s something about Father’s Day and steak. We can’t deny it so we’re not trying. Two greats that taste great together, kind of like peanut butter and chocolate. (Apologies to Reese’s.) We have plenty of pork, lamb, and sausage ideas if you’re cooking for Dad this Father’s Day, but we know from our retail staff that what you really want is beef for Dad. Fine.

If you’re going all out this year, here’s what you need to know about our high-end steak cuts. Or just make a burger. “My dad likes a hamburger,” says Josh Applestone. “And I’d rather have a good hamburger any day.”

RIBEYE

This well-marbled, high-end steak is prized for a reason: it’s really, really good. We dry age ours for 28 days and cut to 1” thick unless you specify otherwise. (We also age longer; check the vending machines.) Ribeye is perfect for a celebration – bone in or bone out.

Cooking Instructions: Follow our "perfect steak" instructions. Sear your ribeye in a cast iron skillet for two minutes per side, and then transfer the pan to a 300-degree oven. You’re going to leave it there for somewhere between 4 to 8 minutes, depending on the steak. It’s never a bad idea to use a meat thermometer to cook a truly perfect steak; internal temperature is a better measure of doneness than time.

STRIP

This high-end classic steak has been dry-aged for 28 days. It’s leaner than a ribeye, but it still has a nice, thin fat cap. We cut to 1” thick unless you specify otherwise.

Cooking Instructions: Sear a strip in a cast iron skillet for two minutes on either side, and then transfer the skillet to the oven for 6 to 8 minutes at 300 degrees.

SIRLOIN TOP

A simple, dry-aged, and less expensive but still fantastic steak with light marbling and no fat cap. These steaks vary in size — a big one is great for grilling and slicing to feed a crowd.

Cooking Instructions: Sirloin top does well on the grill. You can also sear it in a cast iron skillet for two minutes on either side, and then put in oven for 6 to 8 minutes at 300 degrees.

TENDERLOIN

Whole tenderloin is, well, tender as well as lean. It’s perfect for special occasions. We tie these up with butcher’s twine for an excellent presentation. Or you can just buy a few medallions for Dad.

Cooking Instructions: The most important things to do are salt well and don’t overcook. Here are the basics if you’re making a whole tenderloin: Sear the tenderloin first. Next, slow roast it in a low oven (approximately 225 degrees) for 2 to 3 hours. Finish it under your broiler if you want.

PORTERHOUSE

The porterhouse is a special treat: cut from the short loin, it’s got a bone in the middle with a large strip steak on one side and a smaller piece of tenderloin on the other. Dry-aged to perfection for 28 days like all our high-ends, it’s a steak-lover’s dream.

Cooking Instructions: They can be tricky to cook because you’re basically cooking tenderloin and strip at the same time. Do what you would do for a strip steak – and do it carefully: sear it in a cast iron skillet for two minutes on either side, then transfer the skillet to the oven for 6 to 8 minutes at 300 degrees.