What better way to wish your old man a happy Father’s Day than to prepare the perfect cookout? Tanya Cauthen at Richmond’s Belmont Butchery has the perfect tips to get you started.
The key to success is knowing your audience: Is your dad the one who wants to man the grill? Or does he want to relax?
To the Chill Dad: Make the day about his favorite things, and the food follows the theme. If he’s a sports guy, go for sausages and sliders, which Cauthen says are all about the condiments—mustards, mayonnaise, sauerkraut, fresh red onions, pickle relish, kimchi, pimento cheese. Imagination is your only limit. Keep the meat simple yet high-quality.
To the King of the Grill: Get him a large, specialty steak, something he might not usually buy for himself. Cauthen suggests a cowboy ribeye or tomahawk, or Australian or American Wagyu strip or ribeye. Or try your hand at a theme, like an Argentinian grill—picanha, vacio, or plate ribs.
If your gift is manning the grill for the day, follow Cauthen’s grilling methods:
- Two-zone set-up: coals on one side, no heat on the other; or high/medium-high heat on one side and low/no heat on the other.
- Sear the steak on direct, high heat for 2–3 minutes per side. Then, move to indirect heat, cover the grill, and cook for 8–15 minutes until it reaches 115°F–130°F. About a total of 8–10 minutes per inch of thickness.
- Key Tips for Success
- Big steak = lots of salt and pepper. Don’t skimp.
- Use a meat thermometer: This is essential for thick cuts. Pull the steak off the heat 5°F before it reaches your target temp, as it will continue to cook while resting.
- Don’t rush the rest: A 10-minute rest is non-negotiable for juicy steak. Top with a knob of salted butter while resting. Pour the juices back over the sliced steak when serving.
- Carving: Cut the bone off first. Then slice the steak diagonally.
This article originally appeared in the May 2026 issue.
