Garlic Rosemary Surf & Turf - Steak on the Grill Grates

Is there any better protein combo then a classic surf and turf? I don't think so, and they only way I know of to improve this combo is to just add corn!

Here is a quick and flavourful surf and turf that combines two of my favourite strong flavours.. Rosemary and Garlic. As always the full recipe can be found at the bottom of the page.

Starting 24 hours earlier I mix my wet and dry ingredients in ziplock bags and then add the steak to one bag and corn to a second bag. The Steaks can use a good rub down so do your best to work the flavours in early then let them soak it up over night. Removed both the steaks and corn from the fridge about 30 minutes prior to them hitting the grill and give them a healthy dose of salt and pepper

If you don't own a set of grill grates you really should check them out. to-date since owning my grates I have yet to grill a steak without them. These steaks were grilled at 650 degrees on screaming hot grates, I let them sizzle for 2 minutes, rotate once, sizzle for 2 more minutes then flit and do the same on side 2. 

depending on how well you like your steaks done, you can alter the time or cook with the lid closed to generate more heat during the cook.

Once you have flipped the steaks you can add the add the corn, these cobs will take 7-10 minutes to cook, so I get them on while the steak is cooking its last 4 minutes and leave them on for the 5 minute resting period.

Try cooking the corn on your grill grates, it will add some nice sear marks. The shrimp should be placed on the grill while the steak is resting. Depending on size they will take 2-5 minutes to cook. Cook them with the heat under the shell for the first 2-3 minutes then meat side down for grill marks.

Ingredients:

2           Steaks (your cut your choice)
2           Rosemary Sprigs
2 tbsp   Olive Oil
1 tsp     Minced Garlic


2          Ears of Corn
2          Rosemary Sprigs
2 tbsp   Olive Oil
1 tsp     Minced Garlic

1/3 Lb  Shrimp (sized at U15)


Marinate both the steaks and the corn overnight, or for a minimum of 3 hours. Remove from the fridge 30 minutes prior to it hitting the grill

the surf part of this recipe  needs no marinating, just clean and split the shrimp and baste with butter (and garlic) while on the grill.

Heat Source & Tools

(1) Royal Oak - Blue Bag
(2) Grill Grates

Kamado Joe - My Frist Cook - Seared Prime Rib Steaks

It did not take me long to put u Kamado Joe to use, and since my Grill Grates arrived in the mail the very same day as my KJ, I thought what better way to kick things off then with a couple of Prime Rib steaks paired with baked potatoes (sorry in my excite I missed shooting pics of the potatoes)

I started off by getting the KJ up to 350-370, it took about 20 minutes to get there and stabilize. I then greased up a pair of bakers with olive oil and a heavy dose of salt and pepper, foil wrapped them and put them on the grill over indirect heat for 45 minutes (yeah that was enough).

Once the potatoes were done I pulled the heat deflector and added the Grill grates. Opening up the air vents I brought the KJ up to 550 and dropped the steaks (1" each) for 3 minutes per side.

The grill grates worked as advertised giving me those perfect diamond sear marks.

Tips:

I slightly over cooked these steaks, but being that it was my first time using the BBQ and the grates Im going to go easy on myself. Im not sure if it was the resting period that go me, or if the steaks were just not thick enough to hold up to that cook.. next time I will be shortening the cook slightly to 2 minutes per side

When using grill grates you need to watch your rub or spice mixture, the extreme heat applied by the grates can give them a burnt or bitter taste.. keep it simple and you will be happier with the outcome

Heat Source & Tools

(1) Kamado Joe (red bag) Charcoal 
(2) Grill Grates