"It IS all about the TASTE"
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  • Bad Wolf Surf and Turf

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    It’s late summer and grilling time at my upstate lair. The local mega-mart had porterhouses on sale, plus a sale on 16-20, raw, shell on, IQF shrimp. Sounds like surf and turf to me.

    I’ll season both sides of the steak, with a steak salt, (~1.5″ thick, 1.5lb) and let it come to room temperature, whilst the shrimp are thawing. And go down to prep the grill.

    I’ll want a high direct heat for this and things will move quickly, so if you are going to do this have everything ready

    The first thing to go on is the steak, directly over the sear station, let it sit for ~2 1/2 minutes, turn 90 degrees and let it cook for another 2 1/2 minutes. After the first 5 minutes, flip the steak, and place the shrimp on the grill.

    Cook the shrimp for 2 minutes and flip, rotate the steak 90 degrees as well. (Forms those nice cross hatch grill marks), after 2 additional minutes, take the shrimp off in the order they were placed on the grill and remove the steak. (The shells will be a vibrant pink, and the flesh opaque.)

    Rest the steak for 5 minutes and serve.