OVERVIEW
Surf and turf is a bit old school – and I love it. The ingredients are so good, you just keep it simple. The secret is to get the Cast Iron Searing Grid really hot so you get that lovely sear on the steak and the lobster.
If you do not have an EGGspander System or have a MiniMax, we recommend start with making your Ranch Dressing first, then your Steak then finish with cooking your Lobster.
WATCH JACK'S RECIPE
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SET UP YOUR EGG
Set up your EGG for direct cooking using the EGGspander System, with the ConvEGGtor Basket, a Cast Iron Half Moon Searing Grid and a Half Moon Stainless Steel Grid, topped with a Multi-Level Grid. Your target temperature is 200°C.
START OFF YOUR STEAK
Season the steak with salt and a little oil and thyme and sear directly on the Cast Iron Searing Grid for 3 minutes on each side, until well browned.
MAKE YOUR DRESSING AND SALAD
Make the ranch dressing by melting the blue cheese in a pan on the Stainless Steel Grid. Remove from the heat, then add all the other dressing ingredients and stir to combine.
Brush a little olive oil on the baby gems and very lightly grill them alongside the steak. Remove the baby gems from the grill and chop them into wedges and combine with the ranch dressing onced cooled. Finish with finely sliced spring onions.
Move the steak up to the multi-level grid.
COOK THE LOBSTER
Mix the softened butter with the garlic, lemon juice and parsley. Split the lobster, season with salt and brush the meat with two-thirds of the garlic butter. Cook the lobster skin-side up on the Searing Grid for 6-8 minutes with the Dome closed.
Check the temperature of the steak, which should be 48°C degrees in the middle. Remove the steak and lobster and leave to rest.
Brush the steak and the lobster with the rest of the garlic butter. Carve the steak and season with sea salt and put together with the lobster and salad. Serve chips on the side.
