![\"unnamed-2\"](\"http:\/\/smithreports.com\/eatshopgo\/wp-content\/uploads\/2019\/06\/unnamed-2-300x200.jpg\")
<\/a>We sampled the\u00a0ribeye crown from Omaha Steaks <\/a>Private Reserve, with packages starting at $59.99. The steaks arrive\u00a0in individual frozen portions so you can treat a crowd or treat yourself.<\/p>\nThe ribeye crown is the smaller part of the steak that sits atop the eye of the rib.\u00a0It’s beautifully marbled, so the steak is tender. And it’s aged for at least 28 days, which enhances the rich flavor. I appreciate that it’s a manageable 5-ounce portion, a serving that is satisfying yet doesn’t tempt me to overindulge. (The ribeyes also are available in 7-ounce cuts.)<\/p>\n
A great steak, velvety red wine and a pretty table. Hey, we’re living.<\/p>\n You can send Omaha Steaks to wherever dad lives and you don’t have to wait for a special occasion. The beef arrives in a styrofoam cooler that dad can repurpose for brewskis.<\/p>\n","protected":false},"excerpt":{"rendered":" On Father’s Day, dads grill steaks. So why not give dad a gift of premium beef that he can enjoy at leisure? We sampled the\u00a0ribeye crown from Omaha Steaks Private Reserve, with packages starting at $59.99. The steaks arrive\u00a0in individual … Continue reading ![\"IMG_5539\"](\"http:\/\/smithreports.com\/eatshopgo\/wp-content\/uploads\/2019\/06\/IMG_5539-225x300.jpg\")
<\/a>The beef is the star of the show, so I focus on great supporting players: a yellow onion, sliced thin and cooked long and low with a smidge of olive oil until it caramelizes. Bring it home with a red wine reduction. For a bit of crunch, I grab a leftover ear of corn from a previous go-round on the grill, take a knife to the cob and sprinkle the kernels over the steak and onions.<\/p>\n![\"IMG_5546\"](\"http:\/\/smithreports.com\/eatshopgo\/wp-content\/uploads\/2019\/06\/IMG_5546-300x300.jpg\")
<\/a>It’s a simple, lovely dish, so I pick a table setting\u00a0that is equally simple. This steak deserves more than a paper plate, so I serve it on a \u00a0Royal Doulton\u00a0dinner plate in the Oxford Black pattern that is embellished with slender\u00a0rings of black and gold. I further celebrate my repast\u00a0with a white linen napkin in Grandmom’s silver napkin ring and pour a J.Lohr<\/a> Cabernet Sauvignon from California with hints of black cherry and cocoa. We discovered the wine on Christmas Eve in Salamanca, New York, in the form of a generous pour from Shelley Finn, a childhood friend of my hosts who was home for the holiday from Buffalo. (Back in Delaware, I pick it up at Costco<\/a>.)<\/p>\n