Sizzling Ribeye for Dad
At Steakhouse on the Verandah, Chef Christian Sweeney keeps it classic with what he calls The Gentleman’s Meal: A boldly grilled ribeye, served sizzling with seasonal vegetables. For Father’s Day, he’s spotlighting this signature dish using a premium 16oz cut of CPJ Ribeye: A celebration of great flavour, no gimmicks. The CPJ ‘My Dad, the Gentleman’ campaign honours moments like these: Where quality, confidence, and simplicity come together in a way any true gentleman can appreciate.
Recipe Notes from Chef Christian Sweeney:
This is one of my favourite ways to serve a steak: Simple, confident, and always satisfying. I used a 16oz cut of CPJ Ribeye. I pat the meat dry with a paper towel and season liberally with kosher salt and fresh cracked pepper to let the high-quality natural marbling and flavour of the meat shine through.
The steak was grilled for 3-4 minutes on each side (or truthfully, until it feels right) to a medium-rare finish, then plated over a bed of grilled vegetables on a sizzling platter. It’s a no-fuss, high-impact dish that’s perfect for Father’s Day, or any day a gentleman wants to treat himself. Pair with a smooth single malt like Glenmorangie to complete the experience.
The ribeye hits the grill — 3 to 4 minutes per side — to reach a confident medium-rare finish. (Photo: Leon Mullings)
