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Forbes
7 hours ago
- Entertainment
- Forbes
How To Plan The Perfect Father's Day For The Carnivore In Your Life
Generalities exist for a reason, and it's fairly likely that many father figures are looking forward to a great steak on Father's Day. While this may include a fancy dinner out, it's more than likely it'll involve something more purely carnivore-centric, and that's grilling right in their own backyard. "There are three potential paths a dad can take on Father's Day," says celebrity chef Jeff Mauro, a television food personality and founder/CEO of Mauro Provisions. Carnivores can have their day. getty To Mauro, these paths are: 'Gas up the grill or smoker and go to town, have your loved one cook for you, or go out to your favorite joint for your favorite meal and be served.' Mauro believes that the most righteous path is to smoke your favorite meat. 'Crack a couple cold ones, pull out the lawn chair and enjoy the afternoon on your own property,' said Mauro, acknowledging this mght be a little work. "But is anything more relaxing and exciting then that first bite of a well-smoked and tender pork shoulder or spare rib?' said Mauro. 'To me, Father's Day is all about spending time together, and what better way to do that than to be outside manning the grill and collaborating on a delicious meal?" said Chef Daniel Berret, Executive Chef of the Study Hotel at University City, who says the best steaks are sourced locally, and finding a local butcher shop can be a win-win, because it also supports small business. "I like to go with bone-in options, they provide more flavor. Bone-in ribeye, find a fun dry rub and whip up a compound butter to finish and elevate," said Berret. "For burgers I like to find brisket or short rib blends, adding fun toppings and potato or brioche buns can make it nice," said Berrett. Father's Day is a great time to splurge on a beautiful cut of meat that you wouldn't normally buy. "My personal favorite would be a three-pound bone-in dry aged ribeye, The Cadillac of cuts, in my opinion," said Brian Enyart, Executive Chef of Cruz Blanca, who shared dry aging will help tenderize the meat but, also add a sublime complex nuttiness that is a must try in your life if you've never had the experience. These cuts are super complex in flavor and need minimal help in seasoning. "My absolute favorite is olive oil, salt, pepper, maybe a squeeze of charred lemon if that's your thing," said Enyart. This is a pretty expensive piece of meat, don't let that intimidate you but, you should be prepared – and that includes investing in a good olive oil, such as O Olive Oil & Vinegar's California Organic Extra Virgin Olive Oil, which even comes in a cool chef-style squeeze bottle. This is absolutely a situation where practice and patience will make for a perfect steak. "I'd suggest buying a thermometer, testing it, to make sure you're happy with it and do a little research on meat temperatures. My favorite is around 120-125 F, taken near the bone or thickest part and then let it rest for 15-20 minutes. I usually put my steak on a plate, then into the microwave to rest (obviously, do not turn the microwave on, just use it as a box). The small, insulated space will keep it warm without over cooking it. Bonus points if you take the resting juices, add to a small pot with some butter and warm to make a pan sauce," said Enyart. Sometimes the easiest way to find the perfect steak is to leave it to the professionals. For example, Melting Pot at Home offers a Fondue Freezer Filler package full of everything from strip steaks to burgers and pork chops and Meyer Market has a fun new MMA-themed lineup of premium steak boxes. Another great option is Force of Nature's Grill Master Box, which includes exciting cuts like Grass Fed Pasture-Raised Venison Tomahawk Steak and Bison Ribeye. If your Father's Day will be centered around the grill, why not make it easier for the grill master of the day to make the perfect steak? "The last thing that you want to happen when you've picked out the perfect steaks is to overcook them," said Tim Crain, LongHorn Steakhouse Grill Master and 2025 Steak Master Series Champion, who says a great instant read meat thermometer such as this ChefsTemp Protemp Plus will keep you informed throughout the entire cooking process and help ensure everyone is happy. Mauro says it's essential to always rub your BBQ or even season your steaks for 24 hours before smoking or cooking. "This essentially dry-brines your proteins and infuses them with flavor and creates a more well-developed bark. I do all my BBQ in our BBQ Chip Dust, which literally works with every protein imaginable," said Mauro. This can be applied to steaks and chops as well. "Salt and pepper overnight on a wire-racked sheet pan and this deeply seasons and tenderizes your meat while also dehydrating the exterior so you get that perfect steakhouse quality char crust!' said Mauro. But there's so many ways to season and add flavor to some gorgeous grilled meats on this special occasion. A Wagyu Beef Tallow Cooking Spray can help take even grilled vegetables to the next level – but especially so when searing burgers and steaks. It could be the next secret family special ingredient. And for those who want to add some heat while grilling, Winona Pure's sprayable hot sauce could be tons of fun on everything from proteins to sides. While you may want to grab his favorite bourbon for the occasion, a beautiful red wine pairs wonderfully with meat. 'Malbec has the perfect balance of ripe fruit, acidity, and tannin. This is what I like to call 'elegance' in wines when everything is balanced," said Argentinean chef and sommelier, Pablo Ranea. Malbecs are robust enough to handle the char, fat, and intensity of grilled meats, yet its soft, round mouthfeel ensures it complements rather than overwhelms. "The subtle smoky notes found in many Malbecs beautifully echo the flavors from the grill. What makes Malbec even more versatile are its herbal and floral nuances—especially in expressions from high-altitude vineyards in Luján de Cuyo—which bring a refreshing lift to the palate," said Ranea. A great example of this is Trivento Reserve Malbec, an intense, bold red that expresses intense aromas of blackberries and plums, hints of violets and vanilla and a touch of sweet spices.
Time Out
3 days ago
- Entertainment
- Time Out
Chicago sandwich king debuts new Italian beef collab at Time Out Market
Acclaimed Hulu series The Bear continues to put spotlight on Chicago and its iconic Italian beef sandwich, catapulting our culinary scene to new heights and creating lots of copycats. But Chicagoans know there's nothing better than the real deal — which is why we're thankful for Windy City native Jeff Mauro, and his latest creation for Stefani's Bottega Italiana at Time Out Market Chicago. The new Mauro Beef Sandwich layers slow-roasted, thin-sliced prime beef with hot peppers and tangy giardiniera relish, served with gravy. Find it at Stefani's, which opened at Time Out Market in the West Loop back in February. The Italian icon typically slings Roman-style pizzas, pastas, and schiacciata sandwiches, but we have a feeling this big, beefy number might just outdo its predecessors. Born and raised in Oak Park, chef Jeff Mauro is considered the Sandwich King on Food Network's The Kitchen, and for good reason. For years, Mauro has been on a mission to make the best version of the beloved Chicago-style Italian beef. Only now has he finally achieved his goal with what he calls 'the best Italian beef for purchase,' featuring Turano bread, gravy, and an original recipe for giardiniera. (Pro tip from chef: Don't say the 'a' at the end of giardiniera when you order.) ' It's the greatest beef that you will ever taste,' Mauro told WBBM. 'And I guarantee that. It's USDA choice or prime whole muscle chuck roll. It's not filled with anything, it's like rubbed and roasted old school, sliced paper thin.' The Food Network star's collaboration with Stefani Restaurant Group includes a plan to ship this truly famous beef across the country, giving restaurants along the East Coast a taste of Chicago. Apparently, Mauro's father grew up with Phil Stefani, making this partnership a 'super special' personal and professional experience. And if you're looking for a high-quality beef sandwich outside the immediate area, Mauro recommends looking for high-turnover locales to guarantee fresh ingredients. 'The secret key is you got to wrap that sandwich,' he said. 'Throw it in a greasy paper bag.'
