If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Father's Day Steak House
...in your mind.
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Father's Day Steak House
If I was cooking for me, this is what I'd make. It's all my steak house favorites - without the pretentiousness or price tag.
Serves one really really hungry father, or 4 regular people
Two 9-ounce packages frozen chopped spinach, fully defrosted
¼-1/2 teaspoon red pepper flakes
2 cups half-and-half
⅓ cup shredded Parmesan
Kosher salt and freshly ground black pepper
Directions
Rib Eye
Remove steak from fridge an hour before cooking, lightly oil and season generously with the rub - leave alone
When ready to cook: if using charcoal, let them about 20-30 minutes before cooking and set up for 2 zone coking
Regardless of method, sear steak over direct side about 10 minutes total - flipping every minute, then move to the indirect side and cover
Cook until approximately 120-125, then remove, cover loosely with foil and let rest 15 minutes - meanwhile cook the onion rings
Onion Rings
Cut off and discard the top and bottom ½ inch of the onions, peel, then cut into ½-inch-thick slices, separate into rings, and set aside
Combine 1 cup of the flour and the cornstarch in a large bowl, and add 1 teaspoon of salt plus the paprika, garlic powder, pepper, and baking powder - mix well
Slowly whisk in the beer until relatively smooth; it should be like a thin-ish pancake batter
Put the remaining flour in another bowl and toss the onions to coat, knock off any excess then set aside on a baking sheet
When ready to cook, heat oil to 375, dip onions into the batter, shake off the excess and gently lower into the oil - don't overcrowd
Cook a couple minutes or until golden brown, remove, transfer to a rack on a baking sheet, sprinkle with a little salt, and repeat
Creamed Spinach
Spread out a large, clean kitchen towel, put the defrosted spinach in the center of it, fold up the sides, and squeeze like you mean it, until you get out as much liquid as you can
Heat a pan over medium-high and cook bacon until about three-quarters of the way done and, add the onion and cook for 5 minutes, or until softened, then then add the red pepper flakes and mix well
Add the spinach, breaking up the clump, then start adding the half-and-half, mixing in well
Continue cooking and adding the cream until it's all been added, stir in the Parmesan, season with salt and pepper to taste and let simmer until thickened and stupidly delicious
