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RALEIGH, N.C. – You can make the dad in your life drool with a delicious meal, made special for him this Father’s Day.

Chef Meredith Antunez is the owner of Tastefully Served in Raleigh. Above, she walks through the process of cooking a pan-seared ribeye, creamed spinach and crispy smashed potatoes to celebrate dad on Sunday.

Ribeye steak, 1"-2" thick, depending on preference

1 lb. frozen chopped spinach, thawed and squeezed dry of excess water

1 cup sharp white cheddar, shredded

Cornstarch slurry made with 1 tbsp. cornstarch mixed with 1 tbsp. water

Salt, pepper and tabasco to taste

2 lbs. petite Yukon gold potatoes

For the creamed spinach: Sauté shallot in vegetable oil for 2-3 minutes over medium heat, until soft. Add spinach and heavy cream and bring to a boil. Stir in slurry and simmer until thick, then fold in cheeses and season.

For the crispy smashed potatoes:   Scrub potatoes and place in medium pot, cover with cold water, season with salt and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20-30 minutes depending on size. Remove from water, cool briefly, then smash on a cutting board with the palm of your hand until flattened. Transfer to a sheet tray drizzled with vegetable oil, top with an additional teaspoon of oil, salt and pepper and crisp in the oven at 375 degrees, until golden brown, about 20 minutes.

For the ribeye: Remove from the refrigerator about an hour before preparing. Season with salt and pepper. Place carefully into a hot sauté pan with about 1 tablespoon of vegetable oil, over medium high heat, and cook for 3-4 minutes per side (depending on the thickness of your steak and desired done-ness). Enjoy with creamed spinach and crispy smashed potatoes!