My Husband’s Favorite Father’s Day Steak Smothered with Shitake Mushroom Sauce -- Father’s Day is the biggest beef-eating day of the year.

As Father’s Day approaches and I share My Husband’s Favorite Father’s Day Steak recipe, I remember with great fondness my own father. He has been gone for 45 years now, and I still miss him. Rather than writing my usual story about food, I am sharing one of my favorite stories about my dad. He was a character and a bit eccentric, but he was the best dad ever. The following will give you a glimpse into just what a rare bird he was.

My father’s neckties were ugly as sin. It was during the magical Christmas season that these hideous monstrosities maneuvered their way into his closet. His ties, similar to some accessory you’d find on someone making “the worst dressed list,” were bestowed upon him by a slightly colorblind female customer, whose name I can no longer remember. The ties, however, remain unforgettable.

Every Christmas Eve my father would come home from the market bearing an assortment of gifts from vendor, employees, and customers. Although the gifts and givers varied from year to year, without fail among his mighty bounty dwelled an elongated tie box. We’d all gather around as he opened up the box for a peek at his latest white elephant.

He’d laugh and comment, “What an eyesore she’s unearthed this year. She’s outdone herself. Really. Where does she find these things?” Come December 26th, he’d proudly put on his newest tie and head off to work where he no doubt thanked the Tie Lady for finding such a beauty.

Yes, my father’s neckties were ugly as sin. We lived a very simple life, with few luxuries. We were grateful for ugly neckties. My father passed away in 1979. It wasn’t until 1972 that the USDA allowed shitake spawn into the US. New products were slow to reach Fort Collins, so I don’t believe my dad ever heard of or ate shitake mushrooms; but I am sure he would have loved this recipe. As I look back over the years, I can’t help but reflect on how the variety of foods available to us has magnified since I was a child.

Now to My Husband’s Favorite Father’s Day Recipe. It seems like all we hear from our health care professionals is, “Don’t eat beef.” If you are like us, you are eating less beef, but when we do eat it, we want the very best. My husband always wants steak for Father’s Day. In fact, Father’s Day is the biggest beef-eating day of the year. At the end of the recipe, I have included tips to selecting the juiciest, most delicious steak.

My  Husband’s Favorite Father’s Day Steak Smothered with a Shitake Mushroom Sauce

Serves 6

INGREDIENTS

For the Shitake Mushroom Sauce:

• 1 pound fresh shitake mushrooms, sliced into ½-inch strips, stems removed and set aside

• 3 tablespoons butter

• 3 tablespoons peanut oil

• 1 teaspoon minced garlic

• 8 rounded teaspoons Grey Poupon® Country Dijon Mustard

• 2 cans (10 ½-ounces) Campbell’s® Double Strength Beef Broth, divided

• ½ cup heavy cream

• Salt to taste

• Large grind black pepper to taste

For the Steak:

• 6 New York strip steaks, cut 1 to 1 ½-inches thick (or steaks of your choice)

• Salt to taste

• Large grind black pepper to taste

INSTRUCTIONS

For the Shitake Mushroom Sauce:

1. In a large heavy skillet, place butter and peanut oil over a medium heat. Add sliced mushrooms, stems, and garlic, and sauté until tender. Add mustard and 1 can of beef broth. Mix thoroughly, increase the heat to high, and boil until reduced by half, about 20 to 30 minutes. Add heavy cream and boil until the sauce thickens. Season with salt and pepper to taste. Remove stems before serving.

For the Steak:

1. Preheat the grill to high. Season steaks with salt and pepper. Grill over hot coals 5 to 8 minutes per side, or until cooked to the desired temperature, about 5 minutes per side for medium rare. Serve sauce on the side. Tips on selecting beef: When buying beef, I consider three things—flavor, juiciness, and tenderness. The marbling in beef, white flecks of fat within the meat muscle, determines its flavor— the more the better. Beef sold in retail outlets is graded by USDA inspectors as either Prime, Choice, Select, No Roll, Standard, and Commercial. Beef is also graded Utility, Cutter, and Canner. These grades are not sold in supermarkets but are used in commercially ground beef and processed food. Prime beef has more marbling and, therefore, more flavor. It is the most tender and juicy grade of beef; however, it is higher in fat content. Since only 2 to 3 percent of beef grades out as Prime, it is the most expensive. Choice beef is less expensive than Prime but still has good flavor and tenderness. Select beef has less marbling and is tougher and has less flavor than Choice. Standard and Commercial grades are even leaner than Select. They are often sold without a grading label or will be marked “No Roll” and will often bear your supermarket’s private label. Most supermarkets sell a combination of Prime, Choice, Select, Standard, and Commercial. If you are shopping for flavor, pay attention to the grade. When advertising special prices, chain stores usually discount Select or Standard grades. I prefer purchasing Choice-graded beef. I never purchase Select. My palate finds it tough and flavorless. On special occasions, I will often spend the extra money for Prime. I never purchase a Prime-graded standing rib roast, as the Choice grade has enough marbling to ensure a tasty roast. I prefer tenderloins and filet mignons in Choice grade as well. Prime in these cuts is too mushy. The best beef is aged. There are two processes for aging beef— dry and wet. “Wet-aged” means the beef is locked in plastic with a bit of water and left for 21 to 28 days. “Dry-aged” means the beef hangs in a cooler so that the blood drains out of the beef. Dry-aging takes from 10 days to 6 weeks. This process yields a very lean, tasty, and dense steak. If you’re looking for the very best cut of beef, purchase “dry-aged” Prime beef. It is not safe to age beef at home.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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