National Sunday Supper Day {Grilled New York Strip Steaks & Cornmeal Fried Onion Rings}

It’s National Sunday Supper Day, an occasion we try our best to celebrate every week! I planned a special, particularly “manly” dinner for this week and everyone loved it. The whole menu came together when I saw strip steaks were $5 off a lb at Publix. I often make a note of recipes I’d like to try and then save them until the meat goes on sale.

I am ridiculously proud of myself for making the onion rings because… are you ready for this confession… I’ve never fried anything in my life until tonight! What kind of Southern girl am I??????

I realize I say “everyone loved it” almost every Sunday . Thankfully, my boys eat anything and everything and it makes cooking that much more joyful for me. :-) As they get older, they “need” me in a different way and setting a thoughtful table and providing them a delicious meal is one way I remind them of how much I love them and enjoy caring for them. I can honestly say that caring for them via steak is so much more pleasurable than through diaper changes. Ha!

Grilled New York Strip Steaks

 Ina Garten Make It Ahead

  • Kosher salt and freshly ground black pepper
  • 2 teaspoons light brown sugar
  • 2 teaspoons ground coffee (regular or decaf)
  • 1 teaspoon (dried) granulated garlic
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon crushed red pepper flakes
  • 3 (1½-inch-thick) New York strip steaks
  • 1½ tablespoons good olive oil

In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat.

When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty.

Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.

Cornmeal-Fried Onion Rings

 Barefoot Contessa At Home 

  • 2 large Spanish onions (or 3 yellow onions)
  • 2 cups buttermilk
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups all-purpose flour
  • 1/4 cup (medium) yellow cornmeal
  • 1 quart vegetable oil

Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.

Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.

For dessert, I made John’s favorite… creme de methe brownies! He’s been after me since Christmas and was thrilled to come home from basketball to see them in the works. I always think of my friend JM when I make them. She used to bring them down to Georgia Tech for us, and then she gave me the cookbook with the recipe at a wedding shower. You can find it below.

Other Favorites: Barefoot Contessa At Home

Other Favorites: Ina Garten Make It Ahead

I shared on Instastories and figured I’d do the same here. Lest you think everything here is always wonderful and peaceful, the last hour of my meal prep was spent listening to Honey and John fight about algebra. I just sat back and didn’t get involved – thankful for once that it wasn’t me. :-)

Hope you had a lovely weekend!

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4 thoughts on “National Sunday Supper Day {Grilled New York Strip Steaks & Cornmeal Fried Onion Rings}

  1. What a lovely meal!

    My Honey and I enjoyed ours fillets, hash brown casserole, creamed spinach) sans boys since, as is often the case these days, they met friends for frisbee, went to the gym and fed themselves the *most* disgusting of food from Cookout.

    Always enjoy your Sunday Supper posts, friend! Thank you for sharing! xo

  2. My family loves when I make onion rings. If you add a splash of vanilla extract to the milk when soaking them, you will get a flavor similar to Sonic onion rings.

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