Grilled Steak Dinner for Father's Day: The Ultimate BBQ Feast

Grilled Steak Dinner for Father's Day: The Ultimate BBQ Feast

Treat Dad to the ultimate Father's Day meal with this juicy grilled steak dinner with all the fixings. Perfect for backyard BBQs or intimate family gatherings, this recipe combines classic flavors with foolproof techniques that will impress even the most discerning dad.

No ratings yet

Print Pin

Course: Main Course

Cuisine: American

Keyword: Steak, Father's Day, BBQ, Grilled Steak, Dinner

Prep Time: 30

Cook Time: 45

Resting Time: 10

Total Time: 1 15

Servings: servings

Calories: 850kcal

Equipment

Grill
Meat Thermometer
Baking Sheet
Cutting Board

Ingredients

For the Steaks

4 ribeye or New York strip steaks 1½-inch thick, approximately 12-16 oz each
2 tablespoons olive oil
4 cloves garlic minced
2 tablespoons fresh rosemary chopped
2 tablespoons coarse sea salt
1 tablespoon freshly ground black pepper

For the Garlic Herb Butter

1/2 cup unsalted butter softened (1 stick)
3 cloves garlic finely minced
2 tablespoons fresh herbs combination of parsley, thyme, and chives
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For Roasted Vegetables

1 pound asparagus woody ends trimmed
2 red bell peppers sliced
1 large zucchini sliced diagonally
1 red onion cut into wedges
3 tablespoons olive oil
2 teaspoons Italian seasoning
salt and pepper to taste

For Baked Potatoes

4 large russet potatoes scrubbed clean
2 tablespoons olive oil
2 teaspoons coarse salt
sour cream, chives, bacon bits, and shredded cheese optional toppings

Instructions

Remove steaks from refrigerator 30-45 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels, then rub with olive oil, minced garlic, and chopped rosemary. Season generously with sea salt and freshly ground pepper on both sides.
In a small bowl, combine softened butter, minced garlic, chopped fresh herbs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Transfer the mixture onto a piece of parchment paper and roll into a log shape. Refrigerate for at least 15 minutes until firm enough to slice.
Preheat your oven to 425°F (220°C). Poke several holes in the potatoes with a fork to allow steam to escape. Rub the potatoes with olive oil and sprinkle with coarse salt. Place directly on the oven rack and bake for 45-60 minutes, or until fork-tender.
Toss the prepared vegetables with olive oil, Italian seasoning, salt, and pepper in a large bowl. Spread them evenly on a baking sheet. During the last 20-25 minutes of potato baking time, add the vegetables to the oven, arranging them in a single layer to ensure proper caramelization.
Preheat your grill to high heat (approximately 450-500°F). Place steaks on the hottest part of the grill. For medium-rare, grill for approximately 4-5 minutes on each side. For medium, add 1-2 minutes per side. Use a meat thermometer for precision: 130-135°F for medium-rare, 135-145°F for medium.
Transfer steaks to a cutting board and let rest for 10 minutes. Place a slice of garlic herb butter on each steak while resting. Serve the steaks alongside the roasted vegetables and baked potatoes with your choice of toppings.

Notes

For leaner options, swap ribeye for sirloin or filet mignon to reduce saturated fat. Sweet potatoes can be used instead of russet for a lower glycemic index. Leftover steak can be stored in the refrigerator for up to 3 days and is delicious cold in salads or sandwiches.

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe