While many families love going out to celebrate holidays I enjoy nothing more than cooking a fantastic dry aged rib eye on the grill to celebrate myself and other fathers/grill masters everywhere.
The below are a pair of dry-aged rib eyes from Whole Foods meat counter. At $20 a pound some would say it's expensive but I say life should be enjoyed and today is a special day.
They are simply seasoned with Lowery's Stake seasoning on both sides and placed on a preheated 375 degree grill. Perfection is found by letting it sit and sizzle. As the fats in the meat burn they release over 2300 different enzymes that will tantalize your tongue.
These meats are just under an inch think. The total number of flips is three; 2 grilling sessions on each side. I like my meats served with a warm pink center (medium rare). Total grilling time is only 6 minutes.
On the last flip I placed a pad of homemade compound butter (infused with garlic, rosemary and thyme) that is allowed to melt and seep into the pours of the meat. I'll be sure to provide information on how to construct your own in an up coming article.
The final product is plated and served with fresh steamed snap green beans, a twice baked potato coated in cheese and from the cellar, a bottle of Groth's Reserve Cabernet Sauvignon from 2008.
The tannins in the wine are completely mellow, the green beans crack in your mouth and the steak doesn't even require the use of a traditional steak knife.
I hope that all fathers around the world were able to enjoy Fathers day as much as I was.
--Ice
