Sunday, May 11, 2014

Surf and Turf 3 Secrets to GRILLED Bacon wrapped Filet Mignon and GRILLED Lobster - 52 Beef AND Seafood Recipes

We had an odd sale recently at my underpriced neighborhood grocery store...

1 - 6 OZ Bacon Wrapped Filet of Beef
1 - 4 OZ Lobster Tail
Both for only $5

Now that's a great price for two items that I ordinarily do not bother with.  Lobster in Kansas just does not make much sense.  But I was assured by my local butcher (always be friendly with the butcher, they'll let you know the best deal of the day)... Anyway, I was assured that these were indeed fresh, flash frozen and shipped only 24 hours earlier.

I am also generally not a big fan of the Filet cut of beef.  Generally the meat is too dense, has too little fat (there is flavor in the fat) and too expensive.  The Filet cut must have had a good publicist way back when.  Unless you are careful, that Filet cut can get ahead of you and become a charred hockey puck pretty fast.  Especially when it is thick cut like these were.

Well, the combination of a great price and wonderful weather for a day on the grill, I decided to give the classic Surf And Turf a whirl.

First, let's talk about the FIlet...

Most important tip... KISS.
In other words, Keep It Simple Stupid... Um, I Mean Keep It Seasoned Simple !!!

No need for glazes and injections and exotic seasonings.  Just Salt, Pepper and a drizzle of Olive Oil (both sides).  Once seasoned, allow to rest and come to room temperature for about 30 minutes before grilling.  You are spending quite a bit of money (even on sale) for this cut of meat.  Why would you want to hide the taste.

If you like, a little BBQ sauce on the side is fine.  Even, God forbid, if your guests ask for ketchup.  But really, the steak is all you need for fullest flavor.

Next Tip is to cook with a remote probe instant read meat thermometer.

This is also VERY important.  These steaks measured about an inch and a half thick.  Generally over a high heat from a grill your cooking time is only bout 4-5 minutes per side for a medium rare steak.  BUT, more important than time is to cook by measuring the internal temperature.  A medium rarer steak should be cooked to 130 degree F. and NO HIGHER.  The higher you cook the temperature the more likely your steak (and especially a lean cut like a Filet) will be overcooked, dry and tough.  If you or your guests insist on a steak more Medium or even Medium well, just add 5 degrees for each step.  But know that anything above 130 does begin to dry out the meat.  Medium rare is the recognized industry standard for the best internal temperature of beef.

And finally, Tip Three is to take a rest...

Resting your steak for 10 minutes prior to serving will allow the steak to cool slightly.  When that happens the juices are allowed to redistribute into the beef.  Meaning when you cut into the steak there is no big pool of blood running out of the beef.  This is the big turn off many people have about a rare or medium rare steak, that pool of blood.  In fact, resting the steak and allowing the juices to be absorbed will produce that perfect medium rare (or even Rare) steak with little or no pool of blood.

OK... Now that you have a great steak, let's make those little Lobster Tails...

Most of the work is already done when you buy just the tail.

Just make sure the tails are close to room temperature before starting.  If you need to, wrap in a plastic zip lock bag and submerge in warm water for awhile.

Next, slice in half length-wise.  This makes them easy to cook, easy to season and easy to eat.  But do leave the shell on so that you can poach them in utter (more on that in a second).

Have a grill safe bowl handy with a stick of butter, 3 cloves Garlic (minced) and a handful of minced parsley.  Put this on the grill over indirect heat.  It will melt nicely by the time you are ready to baste...

OK... Time to move to the grill... Do take note that these instructions are for the little 4 to 6 Ounce Tails.  Anything bigger will require steaming them prior to grilling.

Once the grill is hot, give the lobster tails a baste with the butter mixture, add a bit of salt and pepper and place them flesh side down on the hot grill.

Be careful of flare-ups from the dripping butter. Cook flesh side down for 3 minutes ONLY until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 4 minutes until the lobster meat is firm and opaque.  This is very dramatic as the dripping butter during the basting will cause flair ups on the grill.  LOTS of flames, but the shell protects the lobster neat from burning.  Your goal is to get the bitter into the shell between the shell and the meat so that the flesh actually bastes in butter... Sounds delicious doesn't it???

And you are DONE!!!

I like to do the Lobster cooking while the steaks are resting on a part of the grill without direct flame underneath.  

Come back tomorrow and I will tell you all about this little extra of Bourbon-Bacon Compound Butter I added to the Steak!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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