Celebrate the dad dude in your life - whether it's your father, husband, brother or bestie - and treat him in the best way possible with a delicious meaty feast this Father's Day.
Crank up the BBQ, fry pan or oven, choose a top quality cut of meat to work with, and fire up one of these mouth-watering dishes for dad. A gift that's way better than a pair of socks.
If the way to your dad's heart is through big feed, you can't go wrong with a chunky bistecca. Also known as a Florentina, this is a superb cut of meat made up of a sirloin on one side and a tenderloin on the other with a t-bone in between.
Grab yourself one of our 1kg 280-day grain-fed bistecca from Victoria's Riverine District, pre-heat your oven to 190°C, line a baking dish with two layers of non-stick baking paper, and give your bistecca a good rub with 3 tablespoons of grapeseed oil, seasoning generously on all sides with salt and pepper.
Heat a large frying pan or grill over a high heat. Make sure your bistecca is at room temperature before adding it to the hot pan or grill, then sear until dark brown on all sides.
Transfer to the baking tray and place in preheated oven for:
- rare – 25 minutes or an internal temperature of 55°C
- medium rare – 30 minutes or an internal temperature of 60°C
- medium – an internal temperature of 68°C
- well done – an internal temperature of 75°C or above
Cooking times will vary depending on the size of your piece of meat.
Once cooked, rest for 10 minutes, slice and serve with 280ml Great Meats red wine jus.
Sticky BBQ pork ribs
See dad with a big, saucy grin after he takes on a rack of perfectly-cooked pork ribs.
Plan ahead, buy up 1.5kg (3 racks) of ribs and get marinating at least four hours before cooking, ideally overnight.
Combine 2 chopped garlic cloves, 1/3 cup of honey, 1/4 cup of tomato sauce and 1/4 cup of oyster sauce in a bowl, then slather over your ribs, seal and refrigerate.
Preheat your oven to 200°C/180°C fan-forced, line baking trays and pop a cake rack on each. Add your ribs in a single layer onto the racks, brushing remaining marinade over them, and roast for 45-50 minutes, turning once, until golden brown.
Order our free range pork belly spare ribs, cut on the bone to a medium thickness, ready for the BBQ, pan frying or grilling.
Grilled dry aged ribeye
You can't go wrong with a beautiful rib eye, dry aged for an intensified flavour and melt-in-the-mouth tenderness. And with maximum flavour, we like to keep the cooking simple with this sensational cut.
Dry aged steaks should rest at room temperature for at least 30 minutes before being placed in a pan or on the grill, so plan this one a little ahead of time. You can even season your steak well with sea salt up to two hours before cooking.
Heat a flat or ridged grill pan on the stove or heat the barbecue to very hot. Rub your ribeye with extra virgin olive oil, cook for 3-4 minutes each side for medium rare. Remove from heat and rest for 5-10 minutes in a warm place.
Get yourself a couple of our dry aged ribeyes on the bone.
Have a recipe you'd like to share with us? Or any questions on cooking or cuts we can help with? Throw us a line: email@example.com