Grilling Steak This Summer? Read This First

While we’re super excited for all the upcoming cookouts on our calendars, it can be challenging to actually host a shindig. Especially if you’re a beef-lover hoping to integrate your favorite protein into the festivities. After all, the money spent on multiple ribeyes can really add up — not to mention that everyone wants their steak cooked to different degrees of doneness. So how can you get past these hurdles to achieve a simple yet memorable (and delicious) group meal?

To get some pointers, we consulted chef Michael Lomonaco, a restaurateur and TV personality and the brains behind Porter House, an NYC-based bar and grill. Thanks to his decades of experience, he was able to give us some crucial guidance on what cuts of steak best feed a crowd, his favorite marinades, his go-to seasonings, and his opinions on the great gas versus charcoal debate. Plus, he filled us in on his favorite veggies and fruit (yes, fruit) to throw on the grill. 

Katie Couric Media: When you’re cooking for a crowd, what cuts of steak do you suggest? 

Michael Lomonaco: The cut depends on your budget. Summer cookouts can be very large — even eight people is a lot. Strip steaks and ribeyes are more costly and labor-intensive. You want to be able to cook for people without having to spend a ton of money or time. So cuts like flank steak and skirt steak are really group-friendly because you carve or slice them, put them out on a platter, and people can help themselves. 

Skirt steaks make great tacos after you slice them, so you can do a taco bar. Tri-tip is also a very grill-friendly item. We don’t see it much on the East Coast, it’s a very West Coast cut. After you grill it, you’ll carve it, add condiments, and make soft tacos with it if you want.

Do you have a go-to marinade for skirt steak? 

I marinate a skirt steak overnight in a coffee-based barbecue sauce. I also do a very simple, wet Mediterranean marinade: Some olive oil, crushed garlic, rosemary, black pepper, and red onion, 

You can also just do a dry chili rub: Use a dried chili, like adobo, and marinate that overnight. I do like to marinate beef overnight, but even an hour or two works. 

What kind of grill do you use?

I like hardwood charcoal. Many people default to gas grills because they’re easy to use and versatile. If you take the time to get your gas grilling skills down, they’re actually very useful because you can set up a higher heat zone and a cooler zone on the grill. You can pull down the lid on a gas grill when you’re grilling something like a tri-tip over medium heat — and it’s almost like roasting something in your oven, but outdoors. 

There are all kinds of variables, but my recommendation is to keep it simple.

What seasonings will you always have on hand?

Salt and pepper go without saying, but I can’t overstress the need for a good pepper mill. It’s one of the most important tools in the kitchen. 

I also always have a couple of different salts at a dinner like this: maybe one or two different kinds of sea salt, a Kosher salt, or maybe even a pink salt — like a Himalayan salt. So after you’ve cooked and sliced that tri-tip and it’s out on the platter, you finish it with something like a Himalayan salt. It makes it special and kicks up the flavor even more. But I also always have Spanish-smoked paprika. 

I always have one or two different kinds of olive oil: I have an oil that I might use in marinades and a higher-quality Tuscan olive oil for finishing.

I always try to have fresh herbs. I have a crazy cabinet filled with so many different spices, and I wind up going back to the same ones, like zaatar and some Middle Eastern and Moroccan spices that I’ll use a lot on grilled chicken, fish, and even vegetables. A good curry powder can make chicken or fish even more special when it’s coming off your grill. 

Do you have any other seasoning advice?

I put pepper on beef after it’s been cooked because pepper turns bitter when you grill it, especially over an open flame. I just season all of these cuts with salt before they’re cooked. When they come off, that’s when I hit it with the pepper. Otherwise, the pepper will kind of burn as it’s grilling, creating a subtly off flavor. I leave the pepper for the table. 

Do you throw veggies on the grill when you’re cooking beef? 

I can’t have a barbecue or an outdoor grilling session without lots of vegetables: eggplant, zucchini, yellow squash, tomatoes, onions, and even potatoes all go on the grill. Those all do really well when you reserve some of the marinade and grill the vegetables with just a light coating of olive oil. Then, I’ll put those marinades on the grilled vegetables when they’re finished, so I finish my vegetables with a great big flavor punch. 

Grilled corn is also great. It’s really easy, so you shouldn’t be afraid of it. 

What about fruit?

I grill peaches, nectarines, and plums. You can even grill melon. All fruit is grill-friendly and makes a great background for grilled meats. They go really well together. 

Do you have any pro tips for making cookouts easier or more streamlined?

I always write down my menu. When you conceive of your menu, write it down and figure out the steps. It helps me stay organized.

Get your guests involved, too. There’s always someone who wants to help — make it an activity that you can do together. It’s not just about who can help make a salad or who can clear the table, but actually getting people involved. Dinner is more fun when people are cooking alongside me.