Early fall is a perfect time of year for grilling in the evenings. For starters, it's comfortably warm, not offensively hot. Also, It hasn't started getting too dark, too early yet. The chorus of cicadas and katydids is nature's soundtrack. We took full advantage of this and grilled up a magnificent surf and turf last night.
The "surf" was lobster tails seasoned with IPA compound butter. The "turf" was Certified Angus Beef ribeye steaks crowned with a Gorgonzola-Black Pepper compound butter.
This is more of an idea post than a recipe post, so here's what I did with the steak and lobster tails.
Ribeye Steak with Gorgonzola Butter
- Made the butter by mixing together 1 stick of softened unsalted butter, 1/4 cup of crumbled Gorgonzola cheese, 1 teaspoon of 16 mesh black pepper, and 1/2 teaspoon of Hawaiian red clay salt. I left it out at room temp because I wanted to keep it soft and easy to melt.
- Tempered the steak by leaving it out at room temperature for a little over an hour.
- Preheated a kamado grill with natural hardwood lump charcoal to 500°f.
- Seasoned the steaks. Just before grilling, I patted them dry, put a light coat of high temp cooking oil and seasoned them with my Umami Steak Seasoning recipe.
- Grilled the steaks at 500°f for 4 minutes a side.
- Rested the steaks on a cooling rack when they came off the grill and then immediately
- seasoned them with finely ground Umami Steak Seasoning and
- topped them with copious amounts of the Gorgonzola butter