For Father’s Day, Kathy went all out—she picked up four premium rib eye steaks from Meiers Meats.


Price tag? $95 for four steaks.

I never would’ve spent that much on steaks for myself, which made this gesture feel even more special.

What a treat! And look at them—perfectly marbled and absolutely beautiful.


Now, Kathy did apologize for choosing a Father’s Day dinner that required me to grill outside in the summer heat. She even offered to pan fry them for me if I wanted.

But what she didn’t know was that I was thrilled to fire up the grill for these bad boys. It was my pleasure—no, my honor—to grill them to perfection.

Grill Master Mode: Activated

With steaks this good, I gave extra thought to my prep.

Should I marinate them? Try a new technique? Take a different approach than usual?

After a moment of pondering, I landed on the classic truth:

If it ain’t broke, don’t fix it.

So I stuck with my tried-and-true method: a generous coating of Montreal Steak Seasoning, granulated garlic, and Lawry’s Seasoned Salt.


I cleaned the grate thoroughly and rubbed it down with coconut oil using a paper towel to prevent sticking. Then, I preheated the grill to just over 300°, gently laid the steaks on the grates, and turned the heat down to medium.

Ahh, the sweet sound of that first sizzle.

I checked the time and set a mental timer to rotate them 90 degrees in three minutes for some beautiful crosshatch grill marks.

A Near Disaster... Averted

I brought the paper wrapper inside to toss in the trash and got momentarily distracted by guests and grandbabies (as one does).

Suddenly, I remembered Steven Raichlen’s 10th Commandment from The Barbecue! Bible:

    10. Never desert your post.

“Doh!! Come on, Dan! This is not a drill!” I mentally yelled at myself. “FOCUS!!”

I hustled back outside just in time to rotate the steaks, moving them around to avoid flare-ups from the flames starting to lick the edges. Whew. Crisis averted.

Three minutes later, I flipped them, basking in the perfect sizzle and the gorgeous crust they’d developed. Another quarter turn, three more minutes... and boom. Pulled them off.

Quality Control, Obviously

Steven Raichlen says to let meat rest for five minutes. But come on—someone had to do a quality control check, right?

So I sliced into one to inspect the center… and couldn’t resist a bite.

I’m fairly certain I looked something like this:

Oh baby! So juicy and delicious. So flavorful. That’s what I’m talkin’ about!

Meat, Merriment & Midnight Guests

Kathy also marinated some steak and chicken shish-ka-bobs to help feed the whole crew...


...and this is what it all looked like coming off the grill. 🔥


She served everything with smashed and baked yellow potatoes, green beans, salad with Ranch dressing from the BYU Creamery, chocolate milk, and my all-time favorite dessert: chocolate cake with chocolate frosting.

Dinner was amazing. The party was so fun that nobody wanted to leave! By 11:00 PM, Kathy and I were exhausted, so we told everyone to turn off the lights and lock the door when they left—we headed to bed!

We found out the next morning they stayed till midnight. Haha! I guess that means it was a hit.

Reflections of a Grateful Dad

I’m so thankful for our family, for my sons—who are now fathers themselves—and for the chance we had to celebrate fatherhood together.

If you’ve read the About page on my site, you know how much family means to us. And this Father’s Day? It was one for the books.

I’m also grateful for my own dad, who passed away four years ago. He set a great example for me, and I often think of him—especially on days like this.

And most of all, I’m grateful to my Heavenly Father, who loves me, guides me, and watches over our family. I can’t wait to see Him again someday.

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So, what do you think? Did I make the right call with the steaks? Would you have done anything differently with that premium meat?

Let me know—I’m always open to grilling advice... unless it breaks one of the commandments. 😄