The Best Steaks For Father's Day
Father's Day is basically a national holiday for beef around here, and we take that very seriously. If you're firing up the Traeger for a long, smoke or getting the Blackstone screaming hot for a reverse sear, the main event has to deliver. No pressure, right?
Father's Day Steaks
Look - I get it.
Standing at the butcher counter staring down a $80 tomahawk or a whole beef tenderloin can be a little terrifying. You want to spoil the dads in your life, not torch an expensive piece of meat into a hockey puck.
That's exactly why I pulled together this list of my all-time favorite steaks and big cuts, the ones I actually make when I want people to say "WHOA" the second the platter hits the table.
From a giant, Fred Flintstone-style bone-in ribeye to melt-in-your-mouth brisket burnt ends, these are the recipes I trust when it matters most.
I'm giving you the cuts, the temps, and the methods so you can skip the steakhouse crowds and put something truly special on the table right in your own backyard.
Grab your thermometer. Let's do this.
1. Perfect Grilled Tomahawk Steak
If you want to make a jaw-dropping entrance, this is your move. The tomahawk is a little extra, but that's exactly the point on Father's Day. Get that crust perfect and the inside a beautiful medium-rare, and nobody at that table is going to care about anything else.
2. Butter-Basted Smoked Prime Rib
Prime rib isn't just for Christmas, and this version will absolutely ruin all other versions for you. We're talking an American Wagyu roast on the pellet grill, basted with seasoned butter every 7-10 minutes until it's the prettiest color you've ever seen on a piece of beef. It's a special occasion roast that's shockingly easy to pull off.
3. Traeger Smoked Beef Tenderloin
I know, I know - expensive cuts are scary. I freaked out the first time too. But this one is worth every penny and way less stressful than you think. The whole tenderloin goes on the Traeger and in under an hour you've got something unbelievably tender with a gorgeous smoke ring. If you see it on sale, BUY BUY BUY.
4. Pellet Grill Picanha
Bring the Brazilian steakhouse experience straight to your backyard with this sirloin cap beauty. It goes on skewers, fat cap fully intact, and the pellet grill does all the heavy lifting. Bold, beefy, and a little bit of a showpiece - it's a fun one to carve up at the table.
5. Reverse Seared T-Bone Steak
The T-bone is two of the best steaks in one. It has a filet on one side, a New York strip on the other. We smoke it low and slow to 115° before finishing it on a screaming hot Blackstone to build that perfect crust. Edge-to-edge medium-rare, zero gray band. It's as close to perfect as it gets.
6. Smoked Brisket-Style Tri-Tip [TRISKET]
All the bark, all the smoke, all the beefy goodness of brisket - in a fraction of the time and cost. The tri-tip is the perfect cut for this method, and the result is genuinely incredible. Don't come at me, traditional BBQ police. You know I can cook a great steak. 😉
7. Traeger Grilled New York Strip
Sometimes the classics are classics for a reason. The New York Strip is tender, flavorful, and cooks fast on the Traeger - which means more time hanging out with the family and less time hovering over the grill. Keep the seasoning simple and let the meat do the talking.
8. Grilled Flat Iron Steak
Flat iron is wildly underrated, and this recipe is the proof. It's tender, it takes to the grill beautifully, and the sautéed shiitake mushroom topper with a hit of raspberry red wine vinegar is something I could honestly eat with a spoon. It's the kind of unexpected twist that gets people asking for the recipe.
9. Smoked Brisket Burnt Ends
If there's a brisket going on the smoker and burnt ends aren't coming out of it, someone is in trouble. These sticky, smoky, caramelized little beefy nuggets are genuinely one of the best bites in all of BBQ. They never last more than five minutes - consider yourself warned.
10. Traeger Grilled Skirt Steak
Hot, fast, and aggressively flavorful, skirt steak is the move when you want big results without a big time commitment. A coating of our OWYD SPG rub, a quick high-heat sear, and you've got a gorgeous char on the outside with a juicy, tender inside. Slice it thin against the grain and watch it vanish.
