Father’s Day Steak: Tips For Cooking a Mouth-Watering Steak

It’s a trite, but often repeated saying: The way to a man’s heart is through his stomach. So why, when Father’s Day rolls around, do we buy endless ties and “message” T shirts? Is the way to his heart through his clothes? Not likely. It’s the stomach, people, and that means good food. For many men, good food comes in the form of a great steak.

So what if you’re not a steak eater, or you eat it only in restaurants and the thought of purchasing a raw slab scares you to death? Fear not. It’s not that complicated, really. Even a caveman can handle this job.

It’s important to know your cuts of meat before planning the menu. You don’t want to cook the dad in your life a tasteless, tough piece of leather. You might not notice the difference, but let’s face it – he will. Since you’ll likely be grilling, it’s important to know the best cuts of meat for the grill.

You want to choose the most tender portions of meat for grilling. Experts generally consider these cuts of beef to be the best for grilling:

– Rib Eye
– T-Bone
– Porterhouse
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