Father’s Day Meat Madness with Snake River Farms

 

So let’s talk about this giant hunk of meat. Gorgeous, right? I weighed it in at 2.1 pounds of beautifully marbled meat. Snake River Farms is sponsoring this post and sent me one of their Father’s Day package specials so I could tell you all about it and why this should be your Father’s Day gift. I’m never going to turn them down because their meat is the top of the top. I’ve never heard so much groaning for goodness at the table as there is when we eat meat from Snake River Farms. It melts in your mouth in a way that you’d think only a 5 star restaurant could prepare. Oh wait, lots of 5 star restaurants really do get their meat from Snake River Farms. So it’s pretty much like giving the father in your life a trip to a 5 star restaurant without having to wear slacks and/or a tie. Win, win. And it really isn’t that hard to prepare one for yourself at home. With this kind of meat quality, all you need is some salt and pepper. I’m not even kidding. It will blow your mind.

 

It comes all wrapped up in this beautiful little black box inside a cooler with lots of dry ice so your meat is perfect. This particular package came with 1 bone-in ribeye, bacon wrapped filet mignons, 2 american kobe ribeye filets, and 2 northwest beef sirloins. Drool worthy. The huge man-sized (or cave man-sized) steak takes 2 sleeps to thaw in your fridge, while the more normally proportioned steaks just take 1 sleep. Yes, this is the kind of meat that you count your sleeps down instead of just days because you’ll be that excited to eat it.

We better discuss how to cook the gigantic bone-in ribeye like the one pictured below. Because I’m pretty sure that once you’ve seen it, you are going to want one just like it.

How to Grill a Gigantic Cowboy Cut Bone-In Ribeye

1. Thaw it in the fridge (which remember, takes 2 nights/sleeps).

2. Pull it out 40-60 minutes before cooking and season it super generously with salt and pepper on both sides. The salt needs at least 40 minutes to absorb into the meat and then be released again. Totally important step. Don’t forget it!

3. We’re going to cook it the “manly” way for Father’s Day. Turn a nicely oiled and seasoned outdoor gas grill on to a low heat. Put your steak on the low heat and let it cook for 10 minutes before flipping it and cooking it 10 minutes more. Use a meat thermometer to check the internal temp. Keeping it on a low heat will help you get a nice even medium rare on the inside. We’ll sear it for the crust later. It may take less time, or longer than 10 minutes per side depending on the actual size of your steak. Keep an eye on it, but a super thick steak does take a while to cook.

4. When the internal temp reaches 125 degrees, crank the heat up to high. Let the meat get a nice crusty sear, flip it, and get the same sear on the other side. At this point the meat should be 130 degrees.

5. Remove from heat and let rest for about 10 minutes before serving so the juices can reabsorb into the meat, making it super juicy. The internal temp on this ginormous steak will rise by about 5 degrees while resting.

6. Attempt to eat the entire 2+ pounds by yourself. Moan and groan about how good it is the entire time you are eating it.

If you want to spoil your dad this Father’s Day (or your husband or whatevs) then get him a package of meat he will never forget.

This is a sponsored conversation written by me on behalf of Snake River Farms/Double R Ranch. The opinions and text are all mine.

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