There’s a rhythm to cooking at the shore. On summer evenings, yards and decks are filled with guests milling about with their hosts at the grill. Burgers are piled onto buns, hot dogs are pulled off the flames and tucked into rolls, corn on the cob steams in foil and potato salad and coleslaw are served in bowls.
From Memorial Day through Labor Day, this is the menu of the shore because a summer barbecue is quick, easy and made for a crowd. It’s meant for days when no one wants to linger too long in the kitchen when the beach is calling, or it’s too hot to even think about turning on the oven.
But eventually summer fades. Early fall rolls in, and with it comes a subtle shift. When folks are at the grill now, they might be wearing a sweatshirt instead of a T-shirt while contemplating the age-old question, “Should we eat outside or inside?”
Relatives and friends may no longer be staying the weekend, but I still want to grill. Only now I have more time, and with fewer guests, I’m able to kick the menu up a notch.
October is a perfect month to invite year-round friends who had too much company to make plans with you during the summer. Why not invite them for a different kind of barbecue, one that’s more vineyard than vinyl tablecloths? With fewer guests you can bring out some nice plates, candles and real cloth napkins.
Set aside the hamburgers and hot dogs, and reach for something richer with deeper flavors, something that reflects the coziness of fall. Consider this time the start of steak season – ribeyes, strip steaks and even filet mignon.
A good steak on the grill feels like an event, and more special than tossing on a few burgers. Steaks also beg for the kind of side dishes that are the perfect complement to the main event, such as creamed spinach, a baked potato dressed up with favorite toppings, or a pan of mushrooms sautéed in garlic and butter.
There’s another shift in fall outdoor cooking, too. Dinner is no longer about feeding a crowd as quickly as possible. We can linger a little longer, sip a glass of wine while the steaks rest and sit down to a meal that is as much about savoring as it is about getting everyone fed. An October table at the shore can feel more intentional, more planned and a lot less stressful than a barbecue for a crowd.
In that spirit, here are some ideas to pull it together with three favorite recipes: perfectly grilled ribeye steaks, elegant creamed spinach and a guide for setting up a baked potato bar – a fun way to let everyone customize their plate.
This menu is simple, seasonal and the perfect bridge between the easy cookouts of summer and the cozy gatherings of fall. We’ll be inside soon enough.
Grilled Ribeye Steaks
Serves 4
There’s nothing quite like a ribeye for flavor. The marbling of fat throughout the cut keeps it tender and juicy, especially when it hits a hot grill. The trick is simplicity – good seasoning, high heat and just enough resting time so the juices stay inside.
Ingredients
- 4 ribeye steaks (about 1 to 1½ inches thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder (optional)
- 2 tablespoons butter
- Fresh rosemary or thyme sprigs (optional, for garnish)
Instructions
1. Remove steaks from the refrigerator about 30 minutes before grilling so they reach room temperature.
2. Rub both sides with olive oil, salt, pepper and garlic powder. Heat the grill to high.
3. Place steaks directly on the grates. Sear 3–4 minutes per side for medium-rare, a little longer for medium.
4. Just before removing from the grill, top each steak with a pat of butter and, if you like, a sprig of rosemary or thyme.
5. Rest steaks on a cutting board, tented loosely with foil, for 5 minutes before slicing or serving.
Classic Creamed Spinach
Serves 4–6
Creamed spinach is the classic steakhouse side dish, for good reason. It’s rich, comforting and pairs beautifully with grilled meat.
You can use fresh spinach if you want to blanch and chop it, but frozen spinach works just as well and makes this dish a breeze.
Ingredients
- 2 pounds fresh spinach (or 2 packages frozen, thawed and drained well)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk, warmed
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt and pepper, to taste
Instructions
1. If using fresh spinach, blanch in boiling water for 1 minute, then drain, squeeze out excess liquid and chop. If using frozen, cook according to package directions, and then squeeze out as much liquid as possible. I put mine in a colander and then use something heavy on top to squeeze out the water.
2. In a saucepan, melt butter over medium heat. Stir in flour to make a roux; cook for 1 minute, stirring constantly.
3. Slowly whisk in warm milk, then cream until thickened.
4. Stir in Parmesan, nutmeg, salt and pepper.
5. Fold in spinach and cook until heated through. Taste and adjust seasoning before serving.
Baked Potato Bar
Serves 6–8
Nothing says comfort like a baked potato with toppings piled high. A potato bar makes dinner interactive and fun, especially with steak. It also allows everyone at the table to personalize their plate, which takes the pressure off the cook.
Ingredients
- 6–8 large russet potatoes
- Olive oil and kosher salt
Suggested Toppings:
- Shredded cheddar or Gruyère cheese
- Sour cream or Greek yogurt
- Chopped scallions or chives
- Crumbled bacon
- Steamed broccoli florets
- Caramelized onions
- Sautéed mushrooms
- Butter (plain or herb butter)
Instructions
1. Preheat oven to 400°F. Scrub potatoes well, then rub with olive oil, sprinkle with kosher salt and pierce with a fork.
2. Wrap in regular or heavy-duty foil. Bake directly on the oven rack for 50–60 minutes, until skins are crisp and insides are soft.
3. Split potatoes open with a fork and serve hot, alongside bowls of toppings so guests can build their own.
Lisa is an advertising copywriter (think ‘Madmen’ without the men), journalist and columnist. Claim to fame: Lou’s waitress for four teenage summers. For column comments, story ideas, or to get on her “quote” list for future columns: redshoeslzs@gmail.com
