The Ultimate Father's Day Grilling Guide

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June 4, 2025

The Ultimate Father's Day Grilling Guide: Tips & Steak Selections from our Parsons Creek Steak Family.

Knock, knock: Whose there? June!

Father's Day is just around the corner. What to get the man who has everything? A power tool? Car wash tokens? A new grill? Or something that goes on the grill.. Something that says, “I love you, Dad, now let's have more BBQs together!” There’s no better way to celebrate Dad than by firing up the grill and sharing stories over a perfectly cooked steak. Whether he’s a backyard BBQ boss or simply loves a great cut of beef, this Father’s Day is your chance to give him a delicious, unforgettable gift. Steak!

We’ve crafted the Ultimate Father’s Day Grilling Guide—packed with practical grilling tips and our best steak selections in our Father's Day bundle to make this year’s celebration a true feast.

🔥 Grilling Tips for a Simply Delicious Steak

(Check out “Our July BBQ Traditions” for more recipes)

1. Start with Room-Temperature Steaks

Let your steaks rest at room temperature for 30–45 minutes before grilling. This ensures an even cook and a juicy interior.

2. Preheat That Grill

Whether you’re using gas or charcoal, get your grill hot before the steak comes into contact with the grate. Aim for 450–500°F for a Grate sear.

3. Season Simply

As we take great pride in our steaks, we tend to keep it simple and let the meat shine. We recommend a generous layer of kosher salt and freshly cracked pepper (chefs' kiss).

4. Use the Two-Zone Method

Create a hot zone for searing and a cooler zone for finishing. Sear each side for 2–3 minutes, then move to indirect heat. (Use a thermometer to ensure proper temp.)

5. Let It Rest!

Give Dad and your steaks a rest. After grilling, tent the steaks with foil and let them rest for 5–10 minutes. This keeps the juices locked in. Dig in!

🥩 Our Best Cuts for Grilling: A Parsons Creek Steak overview

1. Ribeye – Rich, Juicy & Flavor-Packed

The ultimate crowd-pleaser, our Premium Ribeye delivers bold marbling and unbeatable flavor.

2. KC Strip – Classic with a Kick

Lean yet flavorful. Known for its tenderness and luxurious flavors. This boneless classic is Midwestern beef at its finest.

3. Filet Mignon – Crème de la crème

The Filet Mignon has long reigned as the upper-echelon steak, and for good reason. This flavor packed delicacy cuts like butter and melts in your mouth!

4. Sirloin – ALL the yummy steak flavor

The Sirloin ranks highly on the scale of wonderful Steaks! Its balance of tenderness and robust flavor lend nicely to endless sides and sauces.

🎁 The Perfect Father's Day Gift, STEAK!

Father’s Day comes but once a year—make it unforgettable with flavor, fire, and our finest steaks! Our Father’s Day Bundle Sale features our hand-selected cuts, arriving ready to impress. Choose from our curated bundles or build your own custom box. We’ve got everything you need to make Dad feel celebrated!

As a small fifth-generation family farm, Father's Day is something we look forward to celebrating. Taking time for one another is the greatest gift of all.

From our family to yours,

Happy Father's Day!

We're feeding our cows WHAT?!

All hands-on deck: no doctor notes during silage week. Sweater weather is here! September means back to school and silage season at Parsons Creek. Silage brings to life the rumble of tractors, corn debris in the air, everyone works sun up to sun down. And I do mean everyone! Sixth generation farmer over-seeing the silage process What is silage? The technical definition of silage is “preserved forage-like pasture (grass), alfalfa, grains, or corn.” The beauty of silage is it takes minimal acres to feed a lot of cows. At Parsons Creek, we plant a bunch of corn on just a few acres, and that yields enough for our herd through the winter. Plus, we find it to be the best feed for our purebred Angus herd— they absolutely LOVE it! Why do we make it? What do we do with silage? Like all plants, our pasture grass goes dormit in the winter with the snow and wet. But our cows still need to be fed! That's where silage comes into play. Each morning throughout the winter, we put hay and silage in a big blender to supplement our herd’s feed. Our herd nutritionist tests our hay (protein and nutrient levels) and tells us how much silage we need to mix in for optimal nutrition. Big blender hard at work But we use silage throughout the rest of the year, too. We feed our calves silage as an intermediary when they’re learning how to graze on their own. And when we’re finishing cows, we dump silage in lines on the ground and the cows follow along, eating the hay and silage mixed together. They love it. Cows come running when the silage bucket comes out What’s the process like for making it? Long story short, we harvest the corn, grind it up into chunks and ferment it in a pit. Although the process seems minimalistic, that doesn’t mean its quick or easy. There’s a good two weeks in early September where all we do is chop silage. Kids to grandparents, it’s all hands on deck. I asked Christian (my brother, the farmer) for a little bit more of an explanation: “We plant corn in the spring - let it grow - get it over ripe - then we chop the entire plant stalk. The only thing not harvested is the roots. Inspecting over-ripe corn Tractor and wagon chopping and collecting silage Then we pile ours in a pit to ensile, and pack it tight-tight-tight. Sixth generation farmer standing on packed silage pit Once you cut off the oxygen it will ferment. It’s the natural process of preserving something - equivalent to Nanny canning tomatoes,” he told me. Why corn silage? We make and feed corn silage here at Parsons Creek. Corn naturally has a high sugar and starch content which helps our cows survive and thrive through the winter months. We find finishing cows with corn silage, makes the end product taste that much better. What are the benefits of silage? Another reason we grow corn is that it acts as a cover crop. It fixes nitrogen in the soil, and keeps the ground covered. Once we finish chopping the corn, we go in right away with our no-till drill (remember our last blog?) and start planting the next cover crop before the weeds get a chance to take hold. And these next cover crops are especially important because these will be the ones that stay in the ground till Spring. No-till drill hard at work Is the hard work worth it? When you're surrounded by family on days of work or rest, it's easy to say: yes, it’s absolutely worth it. Austin and Papa giving the girls a tasty corn snack.