The Pioneer Woman’s guide to Father’s Day
They say the way to a man’s heart is through his stomach, and she offers some tips
For city-dwellers and ranch-goers alike, Ree Drummond’s Pioneer Woman empire helps readers live simply and cook deliciously.
Drummond, who blogs at ThePioneerWoman.com and lives near Pawhuska, Okla., has added a magazine to her food empire, which has documented her transition from city life to cattle ranch wife. Featuring recipes, decorating guides and other lifestyle tips, The Pioneer Woman
Magazine launched on June 6 and is available on newsstands at Walmart nationwide.
Ahead of Father’s Day, Drummond visited USA TODAY’s New York City office to celebrate the launch of her magazine, sharing a Pioneer Woman’s guide to gifting dad the perfect day.
MAKE HIM BREAKFAST
Breakfast in bed is a Mother’s Day tradition, but for a heartier Father’s Day option, Drummond has high praise for her biscuits and gravy, one of the items on the menu at the Pioneer Woman Mercantile restaurant/general store in Oklahoma (“The Merc” for short).
The magazine also features a recipe perfect for dads who love sweets in the morning: blueberry scones with vanilla icing.
“We have one of the recipes for scones from the bakery,” she said. “They’re kind of legendary.”
COOK THE PERFECT STEAK
As for Father’s Day dinner, a homecooked steak can be a restaurant-quality meal in the comfort of your own kitchen. But as Drummond explained, overcooking steak is the-No. 1 misstep when it comes to preparing the meat. “Medium rare is as far as we go in Oklahoma,” she joked. “If you go further than medium rare, it’s a misdemeanor in Osage Country. (Not really.)”
“Overcooking is a big mistake because it completely changes the meat; it’s a completely different texture once it goes beyond medium rare,” she explained. “So high heat, so you can get the outside really seared and beautiful, and the inside can still stay pinkish-red.”
Seasoning-wise, Drummond recommends skipping the fancy rubs and sticking to kitchen basics. “I think over-seasoning it is something I tend to do,” she said. “If it’s a good steak, salt, pepper and butter are the three key ingredients. But just try not to overcook it, and you’ll be happy.”
Drummond also recommends sliders for a fitting weekend meal, including her Spicy Whiskey BBQ version, available at life.usatoday.com.
FIND THE PERFECT KITCHEN GIFT
When it comes to kitchen gadgets, Drummond advised buyers not to fall for fancy, of-the-moment appliances. “I tend to discourage people from completely decking out their kitchen with every spiralizer and gadget, because sometimes you can get by without a lot of those things,” she said. “Necessity is the mother of invention.”
Whether dad is a master chef or kitchen amateur, Drummond advocates gifting the simplest of kitchen tools.
“I think just having a good knife is one of the best kitchen ‘appliances’ you can have,” she said. “A good knife doesn’t have to cost a fortune, and throw in a little cutting board.”
For a more versatile gift that extends outside the kitchen, a sturdy pair of work gloves is also on Drummond’s list.
“At the Merc, we have a pair of deerskin gloves,” she said. “I think deerskin work gloves are the answer to everything. You can give them to someone who gardens, or someone who works outside. And you can give them to someone who grills, they’re great for grilling. I wear them all the time, 24/7.”