Cuts to savor
Whether Dad is manning the grill or someone else takes helm. It's a win-win with these dishes
For that steak-loving dad, celebrate Father's Day and usher in summer with this delicious and decadent dish (Bill Hogan/Chicago Tribune)
Shoulder plate Marinate 1-2 hours (optional); season with salt, pepper and/or spice rub; cook 2-3 minutes per side on a well-oiled, hot grill; let rest 5 minutes; slice against the grain.
Marinate 6 hours to overnight; season with salt and pepper; cook 2-3 minutes per side on a well-oiled, hot grill; let rest 5 minutes; slice against the grain.
Marinate or rub with seasoning spices; cook over direct, high heat 3-5 minutes; flip, cook 5 minutes (6-10 minutes total). Or cook slower, over medium-high heat, covered about 20 minutes total, flipping once. Let steak rest 10 minutes. Cut steak into a diagonal along the divide separating the two sides with varying grain direction; slice each against the grain.
Breast or lower chest
Marinate 12 hours or rub with seasoning spices 30 minutes before cooking; cook, fat side up to start, over indirect heat (225 degrees or lower) 2-3 hours (about 1 hour per pound), or until temperature reaches desired doneness, turning once. Let rest 15 to 20 minutes; slice against the grain.
Temperature and time
Butcher Stanley Lobel recommends starting with a steak at room temperature; remove steaks from the refrigerator at least 30 minutes before cooking. Pat dry with a paper towel. Remove from grill when the steak is 5 to 10 degrees below the temperatures listed here; let rest 5 minutes before serving.
Lobel's temperature recommendation chart
Thickness — Rare — Medium-rare — Medium — Medium-well
Temperature — 120˚F-130˚F — 130˚F-140˚F — 140˚F-150˚F — 150˚F-160˚F
1-inch — 8 minutes — 10 minutes — 13 minutes — 18 minutes
11/4-inch — 10 minutes — 12 minutes — 15 minutes — 20 minutes
13/4-inch — 12 minutes — 14 minutes — 17 minutes — 22 minutes