Millions of Americans will fire up their grills and smokers on Father’s Day (June 19), one of the most popular grilling holidays of the year. In all likelihood, it will be Dad himself who mans the grill. There’s an irony here: Mom gets breakfast in bed on her big day, but Dad has to cook dinner for the family. (BTW, check out our Father’s Day Gift Guide if you don’t yet have a gift for your father. It features some of our favorite picks!
One of my favorite things to cook on the grill is steak. But what kind of steak is best? There are a variety of steaks, and they are all at different price points. Luckily, you don’t have to break the bank to make a delicious steak. The first time I cooked for my dad on Father’s Day I cooked steaks.
So, you’ve heard of wine flights. And whiskey flights. But did you know steak flights are a thing? Holy Grail Steak is offering people across Planet Barbecue three awesome steak packages. I received a sample of steaks from their Barbecue Bible Butcher’s Cut Flight to cook on my grill. The flight consists of five Santa Carota Prestige Finished steaks. It includes filet mignon tips, zabuton, also known as “Denver” steak, top sirloin, chuck-eye, and hibachi strip steak.
Here’s how I cooked a carnivorous feast recently. I don’t recommend cooking all the steaks at once like I did, but I had help eating the steaks. See my recipes below!
Grilling Steaks for Father’s Day
I was looking forward to trying each steak. I’ve never made steak tips with filet mignon, but surmised they would be super tender. I was also looking forward to the zabuton, or “little pillow,” as it is known in Japan, due to the extravagant marbling in the steak. Fat equals flavor! I expected the hibachi steak would be crisp on the outside and tender on the inside. I was anticipating a nice beef flavor from the top sirloin. Would the flight meet or beat my expectations?
I started by making an Asian-inspired orange-soy marinade and let the tenderloin tips marinate overnight. I prepared a tarragon-parsley-lemon butter to serve over the grilled sirloin. I cut the hibachi steak into one-inch pieces to maximize the sear on all sides of the steak. The zabuton and sirloin were seasoned simply with kosher salt and coarsely ground black pepper.
To cook the steaks, I set-up my Big Green Egg XL (BGE) for direct grilling and inserted the cast iron grill grate on one side and the plancha insert on the other. Once the grate and the plancha were hot, I placed the tenderloin tips and the sirloin on the cast-iron grate. The hibachi and the zabuton steak were placed on the plancha.
I chose the plancha for the hibachi steak to replicate the hot and flat surface of the teppanyaki grill used in hibachi-style restaurants. The long and thin shape of zabuton would only require cooking a few minutes a side so the plancha was a match. If you don’t have a plancha, use a cast-iron skillet or griddle.
I enjoy the char you get on steak tips when they are cooked over charcoal. I felt the cast-iron grate would produce great grill marks and char on the steak tips and the sirloin.
It was a challenge to manage all the steak at once due to the different cuts, sizes, and cooking times. (I have newfound respect for teppanyaki and steakhouse chefs…) The cubed hibachi steak seared up quicky on the plancha in about 4 minutes. The steak tips cooked in about 5 to 6 minutes. I boiled and reduced the tenderloin tip marinade and used it to baste the tips at the end. The plancha seared the zabuton steak in 6 to 7 minutes. The sirloin required close to 10 minutes to finish. Due to the thickness of the sirloin, I would consider the reverse-sear method in the future. I was shooting for medium doneness (135 degrees) with each cut of steak. You might prefer rarer meat.
I was excited to try each cut of steak since it has been a while since I’ve made sirloin, steak tips (and never from beef tenderloin), or been to a Japanese steak house. And I’ve never cooked a zabuton steak.
So here are the results: The sirloin had a crusty exterior and nice beefy flavor. The herb butter added richness to the steak. The sirloin was almost filet-tender on the inside. I liked the contrast in texture created by the crusty exterior and the tender inside.
The zabuton steak was luscious on the inside due to its marbling. The outside of the steak was crispy and peppery from the seasoning. I can’t wait to make this cut of steak again.
The tenderloin tips were super-tender on the outside. The tips had an enjoyable sweet and smoky flavor from the marinade and cooking over charcoal. The cast-iron grate created the char I like on tips.
The hibachi steak was tender and flavorful. The plancha seared the cubed hibachi steak on all sides and kept the inside juicy. To take the hibachi steak over the top, I served it over plancha- fried rice and veggies. The tender steak, crunchy veggies, and fried rice created a balance of textures and flavors. My wife told me to put this dish on the repeat list.
The Butcher’s Cut Flight of steaks were all delicious and each had unique characteristics I enjoyed. These steaks exceeded my high expectations. If you’re looking for steaks for your Father’s Day celebration, check out one of the Barbecue Bible Steak Flights at Holy Grail Steak (link?). I’m looking forward to trying Holy Grail Steak’s Combo and Ultimate Flight of steaks. Be sure to check back to read my tasty feedback. Thank you to Holy Grail Steak!