A steak for every dad

It's almost Father's Day ... the perfect time to show dad how much he is loved by serving his favorite steak. While all dads are different, your dad's personality may actually determine what steak he enjoys most. Whether he is a mild-mannered filet mignon loving man or a take-charge dad who always orders a strip loin, a big juicy steak on Father's Day is sure to please.

Filet Mignon with Compound Butter
Serves 4. Pictured above.
4 (8-ounce) filet mignons
2 tablespoons canola oil
Salt and pepper
Rub steaks on all sides with oil and season with salt and pepper to taste. Grill over direct medium-high heat for about  5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired doneness. Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak, allowing it to melt slightly before serving.

Compound Butter
1/2 cup unsalted butter, at room temperature
1 shallot, minced
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
Salt and pepper
Combine butter, shallot, parsley and lemon juice in the bowl of a food processor fitted with the metal blade. Process to blend. Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inches thick and twist the ends to close. Refrigerate at least one hour or until firm. Remove from the refrigerator and slice into 1/2-inch coins when the steaks go on the grill.

Mustard-Glazed
Top Sirloin
Serves 4. Pictured at center.
4 (8-ounce) top sirloins
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons dijon mustard
Juice of 1 lime
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2teaspoon freshly ground black pepper
Preheat and oil the grill. Bring steaks to room temperature. Place soy sauce, sherry, mustard, lime juice, thyme, garlic salt and pepper in a small bowl and whisk together.
Brush steaks on both sides with the glaze. Grill over direct medium-high heat for 4 minutes. Turn steaks over, brush again with the glaze, and grill for 4 minutes longer for medium-rare, 5 to 6 minutes for medium, or to desired done­ness. Remove from grill and let rest a few min­utes before serving.

Blackened Rib Eye Steak With Creamy Horseradish Sauce
Serves 4. Pictured above.
4 (10- to 14-ounce) rib eye steaks
1/4 cup olive oil
8 teaspoons blackening seasoning (recipe below)
1 cup creamy horseradish sauce (recipe below)
Heat a cast iron skillet until very hot, in a well ventilated area. rush steaks with olive oil. Coat each side of the steaks with 1 teaspoon of blackening seasoning. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 min­utes on first side and 3 minutes on other side. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.

Blackening Seasoning
Yields 1 cup.
3 tablespoons sea salt or kosher salt
1/4 cup paprika
2 tablespoons cayenne pepper
1 tablespoon dry oregano
1 tablespoon thyme
1 tablespoon fennel seed
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
Combine all ingredients and mix well.

Creamy Horseradish Sauce
Yields 1 cup.
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon green onions, finely minced
1/2 teaspoon sea salt or kosher salt
Combine all ingredients and mix well.

Which steak is you?
The Omaha Steaks Product Development Team recently con­ducted an informal survey of customers to determine if there was any connection between the personality traits of individual consumers and the types of steaks they prefer. The survey find­ings indicate that preferences in favorite steaks are directly linked to a well-defined group of common personality charac­teristics. Those who prefer:
>> Filet mignons are mild-mannered, tender-hearted, meticulous and enjoy simple elegance.
>> Ribeyes are even-tempered, strive for balance in life and have laid-back attitudes with a bit of a maverick spirit.
>> Strip loins are passionate and somewhat indulgent, with strong personalities and take-charge attitudes.
>> Top sirloins are mainstream with down-to-earth attitudes and a "what you see is what you get" philosophy of life.
For more information and grilling tips, log on to www.omahasteaks.com.