We asked a grilling expert for her favorite cut of beef.
One of the perks of living in the South is that grilling season extends way beyond the summer well into the fall—and even winter, depending on where you live, and your tolerance for the cold. And dinner doesn’t get much easier than throwing a piece of seasoned meat on the grill and serving it alongside your favorite side dish.
The hardest part of a dinner like this is choosing which protein to grill. So we asked Paula Disbrowe, Southern Living contributor and author of Any Night Grilling, for her picks. When she’s in the mood for beef, she goes for a strip steak. “Of course a well-marbled ribeye is a show stealer and delicious, but I love the deep flavor and texture of strip steak,” she says. A boneless New York strip steak cooks more evenly and quickly than thicker bone-in cuts, and it's easier to slice.
WATCH: How to Make Pan-Seared Skirt Steak and Chimichurri
Disbrowe’s method for cooking strip steaks couldn’t be simpler. First, she seasons the meat generously with kosher salt and coarsely ground pepper 30 minutes or up to an hour before cooking, which gives her plenty of time to build a medium-high charcoal fire (or heat a gas grill to high). When the coals are glowing red and covered with a fine gray ash, she sears the steak over direct heat, using tongs to flip it every minute or so to maintain a steady temperature throughout the meat. When it is cooked to medium-rare, she transfers the steak to a cutting board and allows it to rest for 10 minutes. Finally, she slices it against the grain.
Disbrowe says she likes to serve the sliced steak over arugula with wedges of lemon and a sprinkle of flaky salt. Add some wine and crusty bread and dinner is served.