My Perfect Father's Day Meal

In a bowl, combine kosher salt, black pepper, onion powder, garlic powder, activated charcoal, and chipotle chili powder.

Whisk all the rub ingredients together until well combined.

Coat the bone-in ribeye with olive oil on all sides.

Liberally season the entire steak with the chipotle black rub, ensuring all sides are covered.

Set the seasoned steak aside to rest.

In a bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, black pepper, and baking powder.

Slowly pour in the beer while whisking to create a smooth batter.

Slice the onion into rings, separate them, and remove any thin inner membranes.

In a separate bowl, toss the onion rings in flour to lightly coat them before battering.

Using a towel, squeeze all excess water from the thawed frozen spinach.

In a pan over medium heat, cook the diced bacon until the fat begins to render.

Add the diced onion to the pan and cook for about 3 minutes until softened.

Stir in the red pepper flakes and toast for a moment.

Add the squeezed spinach to the pan, breaking it apart and mixing with the bacon and onions.

Pour in the half and half, reduce heat to low, and simmer for about 20 minutes, stirring occasionally, until thickened.

Season the creamed spinach with salt and pepper to taste.

Stir in the grated parmesan cheese until fully melted and combined.

Prepare a two-zone fire in your charcoal grill, with hot coals on one side and a cooler zone on the other.

Place the steak on the hot side of the grill to sear, cooking for about a minute per side to develop a crust.

Move the steak to the cooler, indirect heat side of the grill. Close the lid and cook until the internal temperature reaches 130°F (54°C).

Remove the steak from the grill and let it rest on a wire rack for 10-15 minutes before slicing.

While the steak is cooking, heat oil in a deep fryer or heavy pot to 375°F (190°C).

Dip the floured onion rings into the beer batter, shake off any excess, and carefully place them in the hot oil.

Fry the onion rings in batches, turning occasionally, until they are beautifully golden brown and crispy.

Remove the fried onion rings to a wire rack and immediately season with salt.

Slice the rested steak against the grain.

Arrange the sliced steak, creamed spinach, and onion rings on a platter. Serve with a side of horseradish.