The third Sunday in June is set aside to honor our fathers. While often not on the large scale of Mother’s Day since dads are known not to “want a lot of fuss,” neverless, Father’s Day is still an event that deserves considerable recognition to the men who have worked long and hard to provide for our well-being.
Going way back, whether it is 200,000 years ago or as recent as 50 years ago, it’s safe to say that the courageous fathers did the hunting for the main course, while the innovative mothers gathered and prepared the ingredients for the side dishes. Evolutionally speaking, in some family units, that has changed little. In other families, the roles have blended, combined or reversed entirely.
But regardless of who does what these days, most dads still greatly appreciate a well-cut chunk of perfectly grilled meat, flavorful and succulent, accompanied by a steaming, moist baked potato with a crispy outside skin, and a leafy, green vegetable.
Not a whole lot of fuss, but substantial enough for the modern cave-dweller with more on his mind than the next woolly mammoth capture.
This recipe honors the traditional grilled steak, and adds a twist on the classic French Maître D’hôtel butter topping with the use of thyme, an ancient herb the Romans believed inspired courage; ensuring a moist, delectable steak.
Grilling does seem to be a task that men are either born to or are stuck with, depending upon the level of skill. For someone else to “man” the grill and allow Dad time to relax is a wonderful Father’s Day gift. And, for just a few moments, it may subliminally transport him back to a time where the raw meat was roasted slowly over the open fire, and the kingdom was his.
- For the Provence herb butter:
- 1 stick unsalted butter, softened to room temperature
- 1 Tbsp. fresh thyme leaves (stripped from stem)
- 1 Tbsp. fresh Italian parsley leaves, chopped
- 1-2 tsp. fresh chives, chopped
- 1 tsp. fresh lemon juice, (to taste)
- For the steaks:
- 4 boneless Rib eye steaks, between 6 and 10 ounces each and one-inch thick
- Kosher salt
- Freshly ground pepper
- 2 Tbsp. garlic-flavored olive oil
- Prepare the flavored butter by mixing all the above ingredients until smooth and blended. Scrape whole mixture onto a piece of plastic wrap and roll into a cylinder.
- Twist ends to seal.
- Freeze for about 30 minutes or until firm enough to cut four pats from the butter.
- Label and return to freezer for future use.
- Rub the steaks with garlic-flavored olive oil then salt and pepper them on both sides.
- Allow the steaks to stand at room temperature 20-30 minutes before grilling.
- Prepare the grill for direct cooking over high heat (450-550 degrees).
- Grill 6-8 minutes for medium rare.
- Remove steaks to warm platter. Place a pat of the herb butter on each steak and tent with foil. Let rest for up to 5 minutes.
