Father’s Day is not only a day set aside for Dad, it’s often a day set aside for Dad to cook, specifically grill.
So skip the tie, the golf balls or polo shirt. Why not consider a juicy steak for Dad to cook on the grill?
While summer is popular time for grilling, sales of steaks typically see an uptick around Father’s Day.
“It’s a big day for cuts of meat, steaks and kebabs,” says Joseph Orlando, owner of Alexander and Polen in Grosse Pointe. “What’s popular are rib eyes and filets.”
So what do you do to impress Dad? If you want to splurge on one of the prettiest cuts of meat, try the thick-cut, long-bone rib eye. While it’s a great steak to eat alone if you’re Fred Flintstone, most people would share it. At some stores and restaurants it’s sometimes referred to as a tomahawk steak. You also might see it called a cowboy chop, though technically that’s a rib eye with a shorter bone.
“It’s called tomahawk because it resembles a tomahawk and will have 6 to 11 inches of the bone exposed,” says Emmet Baratta, director of operations for Fairway Packing in Detroit. “The cowboy steak version has a 3- to 4-inch bone exposed.”
These huge steaks, Baratta says, are showstoppers, especially at restaurants.
Look for steaks that are well trimmed and have good marbling. These are generally at least 2 inches thick and can weigh 3 pounds. Prices range from $8 a pound at warehouse clubs to upwards of $30 a pound for a prime, well-aged steak. On the menu at the London Chophouse is a tomahawk for $89. Keep in mind that, while pricey, it’s shareable.