Classic Steakhouse Father’s Day Supper

Hubby likes eating at a good steakhouse. You know the kind I’m talking about, with baskets of warm bread brought to the table while you decide which of a zillion different steak options you are in the mood for. The menus look like small phone books with page after page of dining choices. When the bread runs out, no worries because there are buckets upon buckets of roasted peanuts still in the shell to keep you occupied. Just crack ’em open, toss the shell on the floor and pop those addictive nuts into your mouth. I don’t know how it is in your family, but with mine we are so full of bread and nuts that the meal itself is an after thought. Maybe there should be a restaurant that serves only warm bread and peanuts in the shell. Oh wait, those are called saloons!

There are plenty of great up sides to taking Dad out for a good steak dinner at one of those many Roadhouse-type establishments. For one thing, someone else is going to do all the cooking and cleaning and sweeping up of the peanut shells. The down side? Noise. You can’t have a conversation over the noise. Maybe it’s the hard floors and all the wood paneling that creates an echo chamber. Maybe it’s all the rowdy Boot Scooting music that makes it impossible to think. All I know is that those places are loud. Don’t get me wrong. I love the food, my feet are dancing under the table and those places are great for people watching. Problem is, I end up going home with one heck of a headache.

Here’s my solution – I’ve put together the Classic Steakhouse Menu, complete with everything from the warm rolls to a slice of chocolate cake. Perfect for Father’s Day or just anytime you want to have that Steakhouse experience without all the noise. If you are missing the music, put something on the old Victrola and dance around the supper table!

Classic Steakhouse Father’s Day Supper
Steakhouse Rolls01 Steakhouse RollsClassic House Salad with Buttermilk Dressing02 Simple SaladBroiled Shrimp Skewers
Whiskey Marinated Rib Eye Steak
Baked Potato with the Works

Hot Chocolate Poke Cake with Whipped Cream Topping06 Hot Chocolate Poke Cake


Steakhouse Rolls
2 1/4 teaspoons Active Dry Yeast
1 1/4 cup Milk
1/4 cup Honey
4 tablespoons butter, melted and separated
1 large Egg
1 teaspoon Salt
4 cups Flour

Bring the milk to a boil. Remove it from heat and let it reduce lukewarm.

Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.

In a large bowl, mix 3 tablespoons of the butter, the milk mixture, egg, and 2 cups of flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, otherwise it works by hand.) Gradually add the remaining 2 cups of flour and mix until a dough has formed.

Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.

Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.

Spray 2 cookie sheets with vegetable oil. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.

Cut into 24 squares of even size and place on the cookie sheets. Cover them and let them rise for about 40 minutes, until doubled in size.

Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.

Melt the remaining tablespoon of butter and brush the top of the rolls.


Classic House Salad with Buttermilk Dressing
House Salad
2 Green Onions, chopped
½ Cucumber, sliced
4 White Mushrooms, sliced
1 Package Iceberg Mixed Greens
1/2 cup Grape Tomatoes
1/2 cup Butter Croutons
1/2 cup Mild Cheddar Cheese, grated

Chop green onions, separating green tops from onion, and set aside. Slice cucumber, set aside. Wash and slice mushrooms, set aside.

Toss mixed leafy greens with the white parts of the green onions in a large salad bowl. Tuck cucumber slices around outer edge. Sprinkle sliced mushrooms and tomatoes on top of leafy greens.

Serve salad on chilled plates, sprinkle with remaining green onions.

Garnish salad with croutons and cheese, if desired.

Serve with Buttermilk Dressing on the side.

Classic Buttermilk Dressing
2 Garlic Cloves, finely minced
3/4 cup Mayonnaise
1/2 cup Buttermilk
1 teaspoon Parsley Flakes
1/2 teaspoon Dried Minced Onion
Pinch Kosher Salt
Dash of freshly ground pepper

Peel and finely mince garlic cloves in the bowl of a small food processor or mince by hand.

In small bowl, mix together the mayonnaise and buttermilk until smooth.

Stir in the minces garlic, parsley flakes, and dried onion. Season with a pinch of kosher salt and fresh pepper to taste.

Cover and refrigerate at least 2 hours to blend flavors. Store covered in refrigerator.


Broiled Shrimp Skewers
1 lb large Shrimp
3 Garlic Cloves
1/4 cup Olive Oil
2 tablespoons Lemon Juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Italian Seasoning
1 tablespoon Parsley Flakes
2 Lemons

Rinse, peel and devein the shrimp. Leave the tails intact for a more dramatic look. Pat dry.

Peel and finely mince garlic cloves. Set aside.

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

Marinate for 1 hour but no more than 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

Thread the shrimp onto skewers. Don’t overcrowd. Depending upon the skewer and the size of the shrimp, you should thread 3 or 4 to each.

Heat the broiler. Spray the broiler pan with cooking spray and arrange the skewered shrimp on the pan.

Broil for 2-3 minutes on each side or until shrimp are pink and opaque.

Sprinkle with parsley and serve with lemons cut into wedges.


Whiskey Marinated Rib Eye Steak
20 oz Bone-in Rib Eye Steak
2 Garlic Cloves
3/4 tablespoons Olive Oil
2 tablespoons Soy Sauce
2 tablespoons Molasses
4 oz. Jack Daniels Tennessee Whiskey
2 tablespoons A1 Steak Sauce
10 round of cracked Black pepper
1 tablespoon Sea Salt

To Marinate the Steak
Let steak sit on the counter in a large casserole dish or other container that will hold both the steak and the marinade mix. Set aside while while making the marinade. This will allow the steak to open up and take in more flavor.

Peel and mince the garlic. Place in a mixing bowl.

Whisk in the olive oil, soy sauce, molasses, whiskey and A1 Steak Sauce.

Season with fresh black pepper, about 10 twists of the grinder should be enjough. Add the salt and whisk again to blend well. Pour over the steak. Turn the steak several times to get things started.

Marinate your Rib Eye at room temperature for 1 hour, turning after 30 minutes to let the marinate soak in well.

To Grill the Steak
Build a nice, hot fire in your grill (about 500 to 600 degrees). Throw steak on grill and cook about 5 minutes per side for medium-rare. (You don’t want to go much beyond medium or the steak becomes tough). Cover and let rest five to ten minutes before serving.

To serve, cut steak away from the bone, then slice. You can slice into large hunks of meat or slice thinner, pouring any drippings from the dish over the steak.


Baked Potato with the Works
4 Large Baking Potatoes, washed
Olive Oil as needed
Sea Salt to taste
Butter as needed
Salt & Pepper to Taste
Sour Cream as needed
Chives for garnish
1/2 Cup Grated Cheddar Cheese
1/2 cup Real Bacon Bits

Heat oven to 400-degrees.

Wash potatoes, pat dry and rub skin with a small amount of olive oil and sprinkle with a little sea salt. Cut a small X in the middle of the potato on one side to allow steam to vent.

Place potatoes in the oven directly on the rack and bake for 45 minutes to 1 hour, depending upon size. (To see if the potatoes are cooked, remove largest potato from oven, and squeeze. Potatoes are done when there is no resistance.) Turn off heat, wrap potatoes in foil and leave potatoes in the oven until ready to serve.

While potatoes are baking, fry bacon crisp. Crumble and set aside.

To serve, unwrap potatoes most of the way, leaving foil on lower half. Press ends inward so potato “pops” open. Fluff potato with a fork, plate and serve with individual cups for garnishings: Butter, sour cream, chopped chives or green onions and bacon bits.


Hot Chocolate Poke Cake with Whipped Cream Topping
Poke Cake
3/4 cup Milk, warmed
2 packets Hot Chocolate Mix
1 box Chocolate Cake Mix
3 large eggs
3/4 cup sour Cream
1/2 cup Vegetable Oil
1 teaspoon Vanilla Extract

Whipped Cream Topping
1 jar Hot Fudge Sauce
1 3/4 cups Heavy Cream
4 packets Hot Chocolate Mix

Heat oven to 350 degrees

In a microwave-safe bowl or mug, heat milk for 60-90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside.

In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add mixed hot chocolate and beat on medium – high speed until all ingredients are well blended. Pour into a 9-inch by 13-inch pan and bake in heated oven for 20-24 minutes or until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Pour hot fudge sauce into a bowl and heat in the microwave according to the instructions on the jar. Pour hot fudge sauce over top of cake so that hot fudge fills in the holes. Save a few tablespoons to drizzle on top. Allow the cake to completely cool.

Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot chocolate mix and continue to beat until stiff peaks form. Spread over cooled cake. Drizzle with any leftover hot fudge sauce.

Note: Cake must be refrigerated after adding the whipped cream.


07 peanuts

The only thing missing are the peanuts!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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