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A Steak for Every Dad

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Filet Mignon with Compound Butter
Mustard-Glazed Top Sirloin
Blackened Rib Eye Steak With Creamy Horseradish Sauce

(Family Features) - It's almost Father's Day ... the perfect time to show dad how much he is loved by serving his favorite steak. While all dads are different, your dad's personality may actually determine what steak he enjoys most. Whether he is a mild-mannered filet mignon loving man or a take-charge dad who always orders a strip loin, a big juicy steak on Father's Day is sure to please.

Which steak are you?

The Omaha Steaks Product Development Team recently conducted an informal survey of customers to determine if there was any connection between the personality traits of individual consumers and the types of steaks they prefer. The survey findings indicate that preferences in favorite steaks are directly linked to a well-defined group of common personality characteristics. Those who prefer ...

Filet Mignons are mild-mannered, tender-hearted, meticulous and enjoy simple elegance.

Ribeyes are even-tempered, strive for balance in life and have laid-back attitudes with a bit of a maverick spirit.

Strip Loins are passionate and somewhat indulgent, with strong personalities and take-charge attitudes.

Top Sirloins are mainstream with down-to-earth attitudes and a "what you see is what you get" philosophy of life.

For more information and great grilling tips, call 1-800-960-8400, log on to www.omahasteaks.com or check out Omaha Steaks' new Great American Grilling Book, available nationwide.

Filet Mignon with Compound Butter

  • 4 (8-ounce) Omaha Steaks filet mignons
  • 2 tablespoons canola oil
  • Salt and pepper
Compound Butter
  • 1/2 cup unsalted butter, at room temperature
  • 1 shallot, minced
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper

    1. Rub steaks on all sides with oil and season with salt and pepper to taste.
    2. Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired doneness.
    3. Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak, allowing it to melt slightly before serving.
    4. Compound Butter - Combine butter, shallot, parsley and lemon juice in the bowl of a food processor fitted with the metal blade.
    5. Process to blend.
    6. Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inches thick and twist the ends to close.
    7. Refrigerate at least one hour or until firm.
    8. Remove from the refrigerator and slice into 1/2-inch coins when the steaks go on the grill.

Serves 4

Mustard-Glazed Top Sirloin

  • 4 (8-ounce) Omaha Steaks top sirloins
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons dijon mustard
  • Juice of 1 lime
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper

    1. Preheat and oil the grill. Bring steaks to room temperature.
    2. Place soy sauce, sherry, mustard, lime juice, thyme, garlic salt and pepper in a small bowl and whisk together.
    3. Brush steaks on both sides with the glaze. Grill over direct medium-high heat for 4 minutes. Turn steaks over, brush again with the glaze, and grill for 4 minutes longer for medium-rare, 5 to 6 minutes for medium, or to desired doneness. Remove from grill and let rest a few minutes before serving.

Serves 4

Blackened Rib Eye Steak With Creamy Horseradish Sauce

It's almost Father's Day ... the perfect time to show dad how much he is loved by serving his favorite steak.

  • 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
  • 1/4 cup olive oil
  • 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
  • 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
Blackening Seasoning
  • 3 tablespoons sea salt or kosher salt
  • 1/4 cup paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon dry oregano
  • 1 tablespoon thyme
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
Creamy Horseradish Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onions, finely minced
  • 1/2 teaspoon sea salt or kosher salt

    1. Heat a cast iron skillet until very hot, in a well ventilated area.
    2. Brush steaks with olive oil.
    3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
    4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
    5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
    6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
    7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.

Serves 4

SOURCE: Omaha Steaks

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