Beef

Let Big Daddy be clear: the smashburger is a beautiful thing. A ball of 80/20 beef slammed hard onto a screaming-hot griddle, smashed flat, seared until the edges are lacey and dark, cheese melted on while it’s still on the heat — that’s the move, and Big Daddy is absolutely a fan.

Big Daddy fires up for this one because skirt steak is the people’s cut — big flavor, affordable price, and when you marinate it in garlic, rosemary, lime, and smoked paprika, it comes off the grill tasting like a million bucks.

Big Daddy is a patient man when the reward is worthy — and baby, these short ribs are WORTHY. We’re talking fork-tender beef that spent 3 hours bathing in red wine, garlic, herbs, and love, until the whole kitchen smells like a five-star restaurant.

Big Daddy spent some time in Paris (not really, but he’s seen Ratatouille twice), and let him tell you — Steak au Poivre is the most dramatic dish you can make on a weeknight.

Big Daddy loves the Filet — tender as a love song — but he also likes a little fire in his life. That’s why we coat this silky crown jewel in a bold Cajun rub, sear it until that spicy crust is crackling, and then drop a medallion of homemade spicy compound butter on top to melt down like liquid gold.

Oh, Big Daddy sees you over there with that bottle of bourbon. Put it to good use! This Ribeye marinates in smoky whiskey, brown sugar, soy, and garlic until it’s so full of flavor it practically cooks itself.

Big Daddy calls the New York Strip the ‘gentleman’s steak’ — and when it’s swimming in garlic-herb butter with rosemary crackling and thyme perfuming the air, even the gentlemen lose their composure.