If you ask most dads what their ultimate meal involves, beef will probably be an ingredient.
Sure they like chicken and fish, and of course pork, but when push comes to shove, dads want steak.
Our resident King of the Barbecue, Stu Glock of Holland Grill and Big Green Egg, and I thought these three recipes for beef were the perfect Father’s Day flavor.
Stu grilling on his Big Green Egg at our last BBQ Grill Expo. (Note the Carolina Seasoning in the lower-right corner.)
And even if dad usually rules the grill, these recipes are simple enough that you won’t have to be calling him over to rescue you (isn’t that what dads do, though?).
Watch Stu demonstrate Grilled Caesar Salad and Tomatoes on KARE 11 News @ 4 today. He’s an absolute hoot, I swear.
He’ll also be grilling at Warners’ Stellian Maple Grove this Saturday from 10-4 and Sunday from noon to 4 for our BBQ Grill Expo. We’ll also have live grill demonstrations (and food…) at our St. Paul, Edina, Apple Valley, Woodbury and Rochester locations — so stop by!
For those two days, any grill $499 or over qualifies for free delivery and assembly. And trust me that you don’t want to assemble your own — or your dad’s!
(Please forgive Stu for insisting to name two of the three recipes after himself. I sure do, and you would too if he’s fed you before!)
Stu’s Beef Bites Marinade
I can personally vouch for the addictiveness of these guys as I’ve eaten them (many of them…) at our in-store events. This recipe works well with any cut of meat, but Stu usually uses sirloin or prime rib.
1 cup water
1 cup soy sauce
1 cup pineapple juice
¼ cup oil
¼ cup sugar
1 Tbs garlic
1 Tbs ginger
Combine all ingredients. Place 1-inch beef cubes in shallow glass dish or Ziploc bag, pour in marinade and cover. Marinate for 18-24 hours in fridge. Grill to desired doneness on Big Green Egg or Holland Grill, and enjoy.
Stu’s Stuffed Ribeye
Stuffed meat is like a sandwich that won’t be bothered by bread. This one oozes cheese and meaty portabellas.
Preheat your Big Green Egg to 600 degrees. Butterfly a 1 1/2-inch thick ribeye steak. Fill with sliced sweet onion, sliced portabella mushroom and provolone cheese. Suture with toothpicks to hold together.
Season with Holland Carolina Seasoning and Butt Rub. Sear for 2 minutes on each side. Close vents on Egg and dwell for 4 minutes on each side. Plate and let rest five to 10 minutes, and enjoy.
Prime rib might not seem hard, but Stu argues many people who grill don’t know how to grill and get used to dried out meats. Sound familiar? Try this method for the perfect prime rib for dad.
Set up the Big Green Egg with platesetter/indirect at 500-degree grill temperature.
Place prime rib — well-seasoned with Carolina Seasoning, Greek Seasoning and Butt Rub — on the grill. Immediately reduce grill temperature to 325 degrees.
Grill for approximately 15 to 20 minutes per pound or until internal meat temperature reaches 125 degrees for rare, 130 degrees for medium rare or 135 degrees for medium.
Remove from grill and loosely tent with foil. Let rest 20 minutes. Carve and enjoy.