I certainly take Jock's point, but I usually don't get the Whole Foods' dry-aged strip, rib-eye, or tenderloin at $25/lb or so. :eek: If I do, I just go with salt, pepper, olive oil and lemon juice. Like, once a year. :rolleyes:
For most of my steaking, I go with a flank steak from the local Polish sausage-and-meat store at more like $6 per pound (it's still USDA Choice.) I like to put a slurryof Danish Blue cheese, LOTS of garlic, and olive oil, ground up in a mini-cuisinart, on the flank steak. Sprinkle generously with cayenne pepper, and let it ferment in the fridge for several hours, than onto a hot grill for about four minutes per side.
Unless your dad has a problem with cayenne, he should find it a different and interesting approach.