Grilled Surf and Turf by Brittney Hirrschoff
Pairs Perfectly with KRIS Pinot Noir
Ingredients
2 1.25 inch thick porterhouse steaks
2lbs U16-20 shrimp, raw and deveined, with shells on
For shrimp:
4 tablespoons old bay
2 tablespoons butter
For steak:
1 tablespoon balsamic vinegar
1.5 tablespoons olive oil
Coarse kosher salt
Coarse black pepper
2 tablespoons butter
3 small sprigs Fresh rosemary
2- 4 garlic cloves, depending on your love of garlic
Directions
Rub steaks with oil and vinegar and smashed garlic cloves. Seal in a plastic bag with a sprig of rosemary (rub it between your hands first to release aromas) in the fridge for an hour. Remove from refrigerator and let sit on counter out of the sunlight for 45 minutes before grilling.
Season shrimp with old bay, put in a vegetable or fish grilling basket
Turn grill on to medium high, about 575-600 degrees
Remove steak from plastic, pat dry, keep the garlic. Season generously with fresh ground pepper and salt on both sides. Put on the grill, and top each steak with some of the garlic, Close the lid. After 2 minutes, turn the steaks (don't flip!) Close the grill, let sit 3 minutes, then open and flip the steak over and put the shrimp on opposite side of the gill. Close the lid, turn heat down to medium, let sit 2 minutes, then open and turn steaks one more time, putting 1 tablespoon of the butter on each along with a spring of rosemary per steak. Stir the shrimp, close the lid. Let it sit 3 minutes, remove steaks from grill, leave the shrimp after stirring them and adding the butter. Take shrimp off after an additional 5-7 minutes, stirring halfway through the time, and then carve steaks after an 8-10 minute rest. Remove filet and strip from the bone, slice, and rearrange around the bone to serve. Serve shrimp in a big bowl with a shell bowl on the table to encourage casual, fun, eat-with-your-hands family style grilling. Serve with KRIS Pinot Grigio and KRIS Pinot Noir.
Serves 6 adults, add 1 steak and 1 pound shrimp Per 2-3 people and season to scale
Grilled Surf and Turf by Brittney Hirrschoff
Ingredients
2 1.25 inch thick porterhouse steaks
2lbs U16-20 shrimp, raw and deveined, with shells on
For shrimp:
4 tablespoons old bay
2 tablespoons butter
For steak:
1 tablespoon balsamic vinegar
1.5 tablespoons olive oil
Coarse kosher salt
Coarse black pepper
2 tablespoons butter
3 small sprigs Fresh rosemary
2- 4 garlic cloves, depending on your love of garlic
Directions
Rub steaks with oil and vinegar and smashed garlic cloves. Seal in a plastic bag with a sprig of rosemary (rub it between your hands first to release aromas) in the fridge for an hour. Remove from refrigerator and let sit on counter out of the sunlight for 45 minutes before grilling.
Season shrimp with old bay, put in a vegetable or fish grilling basket
Turn grill on to medium high, about 575-600 degrees
Remove steak from plastic, pat dry, keep the garlic. Season generously with fresh ground pepper and salt on both sides. Put on the grill, and top each steak with some of the garlic, Close the lid. After 2 minutes, turn the steaks (don't flip!) Close the grill, let sit 3 minutes, then open and flip the steak over and put the shrimp on opposite side of the gill. Close the lid, turn heat down to medium, let sit 2 minutes, then open and turn steaks one more time, putting 1 tablespoon of the butter on each along with a spring of rosemary per steak. Stir the shrimp, close the lid. Let it sit 3 minutes, remove steaks from grill, leave the shrimp after stirring them and adding the butter. Take shrimp off after an additional 5-7 minutes, stirring halfway through the time, and then carve steaks after an 8-10 minute rest. Remove filet and strip from the bone, slice, and rearrange around the bone to serve. Serve shrimp in a big bowl with a shell bowl on the table to encourage casual, fun, eat-with-your-hands family style grilling. Serve with KRIS Pinot Grigio and KRIS Pinot Noir.
Serves 6 adults, add 1 steak and 1 pound shrimp Per 2-3 people and season to scale
Information
- Yield: 6
- Difficulty: Medium
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