By Food & Wine
A backyard barbecue is a fantastic way to celebrate Father's Day. Here, Food & Wine presents fabulous steaks for Father's Day.
Slideshow: Amazing Steak Recipes
Spice-Rubbed T-Bone Steaks Spice Rubbed T-Bone Steaks
2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature
Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.
Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish
Flatiron steak is easy to butterfly for quick cooking on the grill and is fantastic with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.
Skirt Steak with Paprika Butter Skirt Steak with Paprika Butter
"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Los Angeles chef Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter.
Grilled Porterhouse Steak with Summer Vegetables Grilled Porterhouse Steak with Summer Vegetables
Las Vegas chef Kerry Simon grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.
Rib Eye Steaks with Pete's Barbecue Sauce Rib Eye Steaks with Pete's Barbecue Sauce
Australian chef Pete Evans on grilling outside: "It's just more fun than cooking indoors--and it gets my kids off Facebook."
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By Food & Wine
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an