Good fathers are incredibly special people.
And when their strength is coupled with a tender mercy, they’re one of the best, first teachers we have when we’re growing up and developing into the people that we will one day become.
We rely on Dad for guidance, for wisdom, and for love, and Father’s Day is that wonderful opportunity to honor the men in our lives that carry that special title of “Dad” by showing them just how much they mean to us through sharing with them our deepest sentiments and pampering them just a little.
And what better way to shower Dad with a little tender, loving care than through his appetite?
After all, isn’ t the way to a man’s heart through his belly?
In honor of Father’s Day this year, we’ve partnered with Snake River Farms and Double R Ranch, a family-owned company, to share with our precious Dads the truly delicious gift of high-end, top-quality American Kobe beef in the way of a delectable Father’s Day package which features an array of melt-in-your-mouth cuts, perfect for Dad.
Even the packaging is carefully designed with fathers in mind, with the steaks arriving in a sleek and elegantly masculine, charcoal-grey box filled to the brim with 4 different cuts: a giant, juicy Cowboy Rib Eye; two, Bacon-Wrapped Tenderloin Steaks; two, Fillet of Rib Eye Steaks; and two, Top-Sirloin Steaks, all mouth-watering and succulent.
There’s even an exquisitely unique jar of Espresso Brava salt to season the steaks with, included in the gift pack.
It’s the Father’s Day gift that truly keeps on giving.
And you won’t find better quality; after all, the company provides beef to some of the finest, high-end restaurants in the country, such as The French Laundry, Per Se, CUT, and Craft Steak.
So as you can imagine, having the opportunity to create a recipe fit for Father’s Day using their amazing beef was a very exciting and special one for me.
And let me share with you, my husband (who also wears the title of “Dad”) definitely enjoyed partaking in the end result of this recipe, savoring the richly-marbled, intensely beefy, and buttery flavor of the meat.
Such a succulent and delicious treat!
So may all of the precious fathers in our lives have a wonderful and memorable day when they feel cared for and truly important.
And may they be able to taste and experience the love that we have for them, not only on Father’s Day, but each and every day.
Happy Father’s Day, Dads!
Taste what’s good and pass it on.
Pepper-Crusted Cowboy Rib Eye with Shiitake Mushroom Butter
by Ingrid Beer
Yield: Serves 2-3
• 2 – 2 ½ pound cowboy cut rib eye steak (bone-in)
• 1 ½ tablespoons espresso-salt rub, or kosher salt (*see note below)
• 1 teaspoon cracked black pepper
• Clarified butter, or vegetable oil
• Shiitake Mushroom Butter (recipe below)
(I used the Fusion Espresso Brava Gourmet Seal Salt rub that comes in the Snake River Farms Father’s Day gift package, which is an excellent flavoring for the steak; however, you can also use kosher or fine sea salt.)
-Preheat your oven to 350°.
-Pat the rib eye with a paper towel to remove any excess moisture; then, season both sides of the steak with the espresso-salt rub (or plain kosher or sea salt), and the cracked black pepper.
-Heat a cast iron skillet until very hot, and add in just about 1 teaspoon of either clarified butter, or vegetable oil; place the rib eye into the hot skillet and sear it on the first side for about 4-5 minutes, then flip over and sear the other side for about 4-5 minutes; you should have a nice golden-brown crust.
-Next, turn the steak onto it’s side, and carefully slide a digital thermometer through the middle and side of the rib eye, and place the skillet with the rib eye into the oven to bake for roughly 25 minutes, or until the thermometer reaches 130° for medium-rare.
-Remove the steak from the pan and allow it to rest, lightly tented with foil, for about 10 minutes; then, slice the meat and serve with the Shiitake Mushroom Butter, if desired.
Shiitake Mushroom Butter Ingredients:
• ½ cup unsalted butter, softened at room temperature
• ¼ ounce dried shiitake mushrooms (about 4 dried mushrooms), roughly chopped and processed to a powder in coffee grinder
• Pinch or two sea salt
• Pinch or two cracked black pepper
• ¼ teaspoon thyme leaves
-In a small or medium size bowl, all of the ingredients together with a spatula, until completely combined and smooth.
-Turn the butter mixture out onto either a piece of plastic wrap, wax paper, or parchment paper, and form into a log shape, twisting the ends closed; store the butter in the freezer or the fridge, and allow it to firm before serving; slice into medallions when ready to serve.