This week on Simply Symons, Father's Day gets the full treatment with a dry-aged prime ribeye, grilled endive, and a bright salsa verde that cuts through all that rich beefy flavor. Liz keeps things on theme with a bourbon cocktail built with cold brew, blood orange, and amaro, and the whole episode lands somewhere between steakhouse dinner and backyard celebration.

It is big flavor, simple technique, and exactly the kind of meal that feels special without turning into an all-day production.

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