Father’s Day Menu

happy father's day

Here’s the thing.  Overfiftyers are free in so many ways.  Free to stay home every night if they want to, and free to go out if they don’t.  Eating out for two is way cheaper than taking a family of five.  Staying out late no longer requires finding a babysitter!  However, it is still more expensive to eat out, even for the two of us, so we eat at home a lot…but a lot simpler.

Breakfast for supper is on the rotation at least once a week.  Sometimes we spice things up by drinking wine with our scrambled eggs.  (Is that ok to do??)  If we both work together in the kitchen, we can have breakfast-for-dinner ready to eat in about 15 minutes.  What a deal.

This year, it might have been easier to treat my hubby to lunch/brunch at one of the many fantastic restaurants in Austin, but I decided he would probably like a great meal cooked at home even better.  Something simple, something delicious.  That’s what he likes.  So we went to Sam’s Club and picked up a package of three super nice ribeyes for less than $30.  I wrapped one for the freezer and will use it next week when Aly’s Steak Salad rotates into the weekly menu plan.  For the other two steaks, I wanted to try a restaurant style technique.

Since our number one son is home from college for the summer, he was pretty willing to pitch in and learn how to make a great steak dinner that he can recreate in his apartment this fall.  Every guy needs to know how to cook a steak, right? Or how to cook a steak right.  Mike and I have tried to grill the perfect steak many times, but we just haven’t achieved it.  It could be where we were trying to grill – the Texas panhandle winds make it pretty hard to grill on low temperatures without blowing out the flame!

So, while grilling a steak would be preferable for some, the best steaks I’ve ever had have been in a restaurant.  Hence, trying it at home.  Here’s the recipe we landed on, and it was delicious!  We used a cast iron skillet to take the steaks from stove-top to oven, where we finished these remarkable ribeyes for seven minutes, which made them just perfect for the three of us, because we all like our steaks cooked medium well.  Beware of step one: searing the steaks in a hot skillet with smoking oil.  Even your 20 year-old needs some guidance here if he’s never lowered anything into hot oil.  Nobody wants to learn that lesson the hard way.

We also had baked potatoes with Kerrygold butter, sour cream and grated cheese, and a nice salad with homemade ranch dressing.  I forgot to take the rolls out of the freezer to rise, but we really didn’t need them anyway.

on the plate

This is not a great photo! I was so ready to dig in, I could barely stage the plate!

We “paired” this dynamic steak and potatoes lunch with a wine we found at H-E-B that just sounded good.  It was bold enough to stand up to the beef, but really smooth, and not too much fruit taste.

Steak and Potatoes Wine

Considering the fact that no Father’s Day menu should be without dessert, and considering the fact that I still haven’t mastered the perfect chocolate pie, I opted for this no-fail, always delightful Chocolate Delight.

The father in the house was so happy.

What was on your Father’s Day menu?  Did you cook or eat out? I’d love to hear!

Encouraging intentional adventure with the amazing Dads in your life,











Hi, there! My name is Brenda McDearmon. I created this blog for the sole purpose of encouraging a life filled with everyday intentional adventure, whether that's trying a new restaurant, enjoying a day trip in the Texas Hill Country, or being adventurously inspired in a spiritual way. Thanks so much for stopping by! Be sure and sign up to receive my weekly newsletter. It's one of my favorite ways to connect with my readers! Your devoted encourager, Brenda

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