This year, recognize dad with the gift he’s really looking forward to receiving
— a feast fit for a steak-loving king shared with family and friends.
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
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
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
for quotes, stories and other Father’s Day inspiration.
T-Bone Steaks with Dad’s Steak Rub
4 Omaha Steaks T-Bone Steaks
2 tablespoons cooking
Dad’s Steak Rub
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 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)
Dad's Steak Rub: Combine all and mix well. Store in air tight container or zip
lock bag for up to 6 months.
Note: 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.
Steaks: Thaw steaks overnight in refrigerator or quick thaw by placing sealed
steaks in sink with water for 30 minutes to 1 hour.
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: Heat oven to 400 degrees F.
Wash and peel root vegetables. Cut into even size wedges about 1/2 to 3/4 inch
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.