As Dads, we don’t ask for much on Father’s Day.
We just want to sleep in a little bit and then after we wake up have 15 minutes of alone time in the bathroom to start our day and catch up on our sports news while –well, you know–with a modicum of privacy.
A stairwell devoid of Legos and other sharp objects is a nice bonus. Maybe put a baseball game on TV or plan day of fishing on the water.
And to end the day, maybe, a nice big steak, cooked just the way we like it.
That last one can be a bit tricky. I’m kind of particular about how I like my steak prepared. Even when we go out to a nice steakhouse, some cooks have trouble doing a proper “Pittsburghed” steak.
For those who don’t know, Pittsburghing a steak, sometimes referred to as a black and blue, is the process of cooking a steak so that the very outside is charred to a burnt crust while the inside remains extra rare, almost raw. The traditional preparation of this kind of steak involved placing the meat directly on a hot steel girder while it cooled, a cooking method popular with the steelmill workers in Pittsburgh around the turn of the last century. Contemporary methods can include cooking with a blowtorch, or over an open-flame grill.
I’ve found that the best way to get a steak just right is to do it yourself. With an assist from the Kansas City Steak Company, I’m going to impart some of my master grillsmithing wisdom with you to cook the perfect steak this Father’s Day.
Established on a standard of quality, Kansas City Steak Company has been providing gourmet steaks and other top-of-the-line beef cuts since 1932. Through its catalog, online and QVC channels, the company offers high quality Filet Mignon, Ribeye, Top Sirloin, T-bone, Porterhouse and signature Kansas City Strip Steaks.
Since Father’s Day should be about celebrating the best dad around –like me, for instance– I’d start with the best cuts available, the filet mignon. They are thick cut and perfectly marbled and even though they are shipped frozen, they compared to the best cuts you’d find from your local butcher.
After the steaks were allowed to thaw overnight, I started to marinade the meat approximately four hours before I planned on starting up the grill. First I massaged in the KCSC Original Seasoning that came with our order into the meat.
In a deep dish or tupperware, pour olive oil over the meat until they are partially submerged. Splash red wine vinegar and Worcestershire sauce on top of each one. Flip and repeat.
There will be a lot of extra marinade in your bowl or dish but don’t worry. This is going to be vital later on. Let that meat soak in all that goodness for a few hours, occasionally flipping over to make sure every surface is thoroughly saturated.
When you are ready to fire up the grill, I suggest using hardwood chunks over processed briquets. They tend to burn hotter and more evenly. Arrange them in a tall pyramid so that your grilling area will be have a super heated spot while leaving plenty of room away from the fire. When coals reach optimal temperature, it’s time to put on the meat. Before you do, it is a good idea to let some of the excess marinade drip off and give them another dusting with the seasoning.
Place your steaks directly over the fire for 30 seconds on each side. If you have a cast-iron grill, this will leave those pretty grill marks on the meat and sear in the juices.
Move the steaks just off the fire. Now is time to bring out the excess marinade. The mixture of oil and vinegar, along with making a great tasting marinade, is extremely flammable.
Carefully pour over your steaks. When the runoff hits the coals below it should cause a burst of flames. Are your actual steaks on fire at this point? Don’t panic. This is the point that separates the grill masters from the novices. You want those steaks to have a nice burnt crust. When the flames die back down after a few seconds, flip them back over directly over the heat, rotating them 90 degrees so that you get that nice crosshatching with the grill marks.
Then hit them again with the marinade, being cautious not to singe off your own eyebrows. Laugh maniacally as the flames caress the delicious Grade-A beef with its little orange tongue. You are now Prometheus, bringer of fire. Bwahahahaha!
With a little practice you’ll be able to make the outside sizzle and burn without cooking the center at all.
Move the steaks back off the fire to a cooler corner of the grill. Add oak or hardwood chips to the coals. Close the lid of the grill and let them soak in that smokey finish for the final few minutes of cooking.
Let the steaks breathe for a few minutes before serving. This is a great time to enjoy a nice Father’s Day beverage as you admire your grilled masterpiece: A perfect Pittsburgh by way of Kansas City.
Congratulations, Dad! You are now a grill master.
Does the dad in your life need some expertly charred meat on his special day? The Kansas City Steak Company is your go-to destination for quality steaks and other fine foods. Known for their gift giving solutions, Kansas City Steak delivers only the very best.
Now KCSC is offering two combos especially for dads this Father’s Day:
KC Signature Gift Boxed Steak Combo ($200 value): Includes Super-Trimmed Boneless Ribeye Steaks, Filet Mignon and Kansas City Strip Steaks. Plus, Kansas City SteakSeasoning packet and Gourmet Guide.
Welcome to KC Sampler Combo ($65 value): Includes Filet Mignon and Kansas City Strips and Kansas City SteakSeasoning packet and Gourmet Guide.
Or, you can put together your own by checking out their site at http://bit.ly/SayThanksWithSteaks. If you order before Tuesday, June 13 and use the code “SUNNYFD17” at checkout, you will receive an additional 15% off your first order.