A sizzlin' feast for Father's Day

A feast FOR FATHER’S DAY

STORY AND STYLING BY ROBIN FANNON

PHOTOGRAPHY BY RALPH DEMILIO

MEN'S ATTIRE COURTESY OF GREINER'S FINE APPAREL FOR MEN

It’s time to shower some love and admiration on the men in our lives. This Father’s Day we are focusing on some of dad’s favorite things: juicy steaks, Cuban cigars, delicious wine and on-trend fashions. Throw some friends and family into that mix, and dad can party like a rock star. OM teamed up with some of dad’s favorite local hotspots, Mark’s Prime Steakhouse and Greiner’s Fine Apparel for Men, to create a backyard barbecue of dad’s dreams. Local chef Randal White gave a master class in grilling the perfect steak, along with the ideal seasonings, sauces and sides. He brought along a large salt rock (see sidebar) to demonstrate how amazingly it infuses the meat with incredible flavor. Check out our social media pages for an interview with White where he dishes on all things steak including his favorite go-to cut for the home barbecue and how to achieve that perfect crusty sear to lock in those juices and flavors. Dad’s day would not be complete without some sharp attire, so we called in the local experts at landmark haberdashery Greiner’s. David Desantis and Brandon Kebrdle know a thing or two about making our men not only look sharp, but comfortable.

Ocala Magazine honors and salutes all the fathers and grandfathers in our lives that continue to bless our families in so many ways, everyday!

salt rock

These beautiful slabs of Himalayan pink salt have been carved specifically for use in high heat cooking by helping to distribute the heat more evenly, and they have a variety of uses such as grilling and curing. They make a beautiful presentation for your chilled dishes, such as shrimp or oysters. It also has the added benefit of imparting trace minerals to your food such as magnesium, potassium and calcium. It makes for a gorgeous and unique presentation, not to mention the sizzle! Infuse your dish with butter or olive oil with fresh herbs and just wait for the ‘wow!’ from your guests! Here is a link to great article online regarding specific uses, tempering, cleaning and storing your block: www.themanual.com. Amazon is a great resource for purchasing one.

Potatoes Au Gratin

A rich, creamy and satisfying side dish for your steak.

INGREDIENTS » 5 tablespoons butter » 2 cloves garlic » Salt » 6 large waxy potatoes (about 2½ pounds), such as red bliss, peeled and sliced about 1/8-inch thick » 2 cups half-and-half » Freshly ground black pepper » Fresh nutmeg » 1 cup grated Gruyère

INSTRUCTIONS • Preheat oven to 400 degrees. Rub the inside of an 8x8 inch baking dish with 1 tablespoon of the butter.

Smash garlic with the side of a knife and sprinkle generously with salt.

Chop and scrape the garlic into a mushy paste. • Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons of butter (cut into ½-inch pieces) in a pot then stir. Season with salt and pepper and taste the creamy liquid – it should be seasoned generously. Grate in a hint of nutmeg.

Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8-10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably. • Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with Gruyère and bake until deeply golden brown, about 20-30 minutes. Let gratin cool and set a little before serving.

pro tips

We asked Chef Randal White of Mark’s Prime Steakhouse for his best advice on preparing a delicious steak at home and here are some of his pro tips!

1Let the meat come to room temperature before cooking. Don’t take it straight out of the refrigerator to the heat. This will produce a juicier, more evenly cooked product.

2Go for a “bone-in” cut when possible. Again, it helps the meat retain its moisture, resulting in a juicier steak.

3Season your steak heavily before cooking with salt and pepper or a rub of your choice. 4Sear the steak on high heat then move it to a cooler spot. Using a cast iron skillet will work or he highly recommends using a salt rock on the grill.

5Letting your steak rest (about 10 minutes) when it comes off the heat will allow the juices to redistribute back into the meat.

6As for sides, chef White said his favorite is grits! Potatoes au gratin run a close second.

7Share your steak with someone you love!

Chimichurri

INGREDIENTS » ½ cup olive oil » 2 tablespoons red wine vinegar » ½ cup finely chopped parsley » 3 to 4 cloves garlic, finely chopped or minced » 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) » ¾ teaspoon dried oregano » 1 level teaspoon coarse salt » Pepper, to taste (about ½ teaspoon)

INSTRUCTIONS • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than two hours, if time allows. • Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed. • Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

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