Father’s Day is right around the corner, and two popular Louisiana destinations are serving up special meals and expert grilling advice for the occasion. During a recent appearance on Talk 107.3’s Foodie Friday, Chef Frederick Terluin and Ryan Hernandez highlighted Father’s Day specials at Bally’s and The Queen while sharing tips for cooking the perfect steak and ribs.
At Bally’s, guests can enjoy a summertime-inspired rack of ribs served with baked beans, potato salad, and vegetables. Meanwhile, The Queen is offering a ribeye dinner with loaded mashed potatoes and a draft beer, creating a classic Father’s Day meal for steak lovers.
Chef Terluin said grilling season is all about keeping things simple and letting quality ingredients shine. For baby back ribs, he recommends cooking them low and slow at around 225 degrees for several hours. This process helps break down the meat and creates a tender, flavorful result.
When it comes to steaks, Terlein suggests removing the meat from the refrigerator about 30 minutes before cooking. Allowing the steak to reach room temperature helps it cook more evenly. He also recommends seasoning with salt before grilling and adding black pepper near the end of the cooking process to prevent burning.
Another important step is letting the steak rest for about 10 minutes after cooking. Resting allows the juices to redistribute throughout the meat, creating a better texture and flavor.
The chef also emphasized that great burgers do not require complicated seasoning blends. Simple ingredients, quality beef, and proper cooking techniques often deliver the best results.
In addition to Father’s Day dining specials, both Bally’s and The Queen have summer events, giveaways, concerts, and entertainment planned throughout the season.