Grilled Strip Steaks with Sweet Potato Hash Browns
Chef Frank Stitt of Highlands Bar & Grill in Birmingham, Alabama, notices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says. Stitt pairs these steaks with smoky sweet potato hash browns: "Sweet potatoes have so much personality for such an inexpensive, humble ingredient." More Steak Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The hash browns can be prepared up to 2 hours ahead.
Notes
If you want to cook 2-inch-thick steaks like the one pictured, grill the meat over medium-high heat, turning every 5 minutes, until browned outside and an instant-read thermometer inserted into the center registers 130° for medium-rare, about 25 minutes total.
Suggested Pairing
These luscious steaks demand a concentrated wine with ample tannins, like a Cabernet Sauvignon.