Good morning. I suppose there are fathers looking forward to Father’s Day on Sunday, a day of rest, the family surrounding them with gifts and heartfelt cards, muffins, a plate of scrambled eggs and the promise of an uninterrupted afternoon watching the Yankees play the Red Sox at Fenway Park.
Not me. I don’t like the attention and get restless besides. Better to gamble good money on excellent beef and spend the day preparing a smoked prime rib as a cave man would.
The recipe’s excellent, a Texas-forever preparation developed by a pit cook at Kreuz Market in Lockhart who happens to be the dad of one of our photo editors, Gabriel Sanchez. I’ll get it set up for a dry brine on Saturday evening, and then get it on a grill fueled by lump charcoal around noon on Sunday for a few hours in a smoke bath, followed by a blast of high heat and a long rest wrapped in butcher’s paper in advance of dinner, with macaroni and cheese and coleslaw.
(Yes, you can make the roast on a gas grill, though you’ll need a tube smoker filled with wood pellets, or soaked wood chips wrapped in aluminum foil that you perforate with a fork.)
We have plenty of recipes to cook for the old man on his special day. If mine were still around, I might start him off with a Dutch Baby for breakfast, with a giant pile of sliced strawberries and some maple syrup. Then an Italian sub for lunch, with a slash of mayonnaise because that’s how it’s done where I stay.
And for dinner? These grilled marinated swordfish steaks, an old Pierre Franey recipe that’s been satisfying Times readers since its publication in 1993. I’d pair it with his green bean and tomato salad and then set ourselves up in front of a screen to watch one of our favorites before bed.
Featured Recipe
Grilled Marinated Swordfish Steaks
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Now, it’s nothing whatsoever to do with the preparation of spendy feasts or cheap and easy meals, but if you’re just now realizing that Sunday is Father’s Day and you need a present for the man who raised you, The New York Times Book Review has you covered.
Alternatively, you could spend some time reading Mark O’Connell’s deep dive, in The Guardian, into the phenomenon of MrBeast, YouTube’s biggest star.
And Laurie Gwen Shapiro is very good, in The New Yorker, on the final flights of Amelia Earhart.
Finally, here’s Paul Simon to play us off: “Father and Daughter,” music for parents and children alike. I’ll see you on Sunday.
Sam Sifton is an assistant managing editor, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking.
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