Marinated Black Angus Turf and Cream & Butter Poached Surf

[civilsmoker]

Scored some black angus NYs for 9.99/lb and 2 lobster tails for 9 bills last night so a quick change of meal plans

Started with the marinade this am….this one is from Gordon Ramsay, it’s online so can share it

1/3 balsamic
2 TBSP Soy
3 TBSP light olive oil
2 cloves garlic minced
2 sprigs fresh rosemary minced/chopped
1/3 C brown or sugar in the raw
1/2 TSP salt, pepper, red pepper flakes

All “sauced” up…..I also added our fresh chopped herbs we have on hand as well….why not!

I turned these in the fridge every 30 mins….for a total of 3.5 hours

Mrs Civil made up a batch of GR Hells Kitchen pickled red perils

I got the SV (Inkbird) warming up to 145….

Preparing the surf for poaching….split the 2 tails….

Out of the shells and added 6 9-14 count shrimp that were split almost through the center…. I tossed these in fresh chopped herbs and pink salt to prep them…..forgot to take a pic…

Then the shrimp and tails went in a vac bag with just enough cream to cover them and a couple slices of salted butter in each bag…. This uses way less cream and butter than a pan poach…. Very simple too…..

In the 145 degree pot…..you want soak them 20 mins but up to 30 mins is ok too 25 is near perfect…..

Once I dropped the surf the turf went on the open grill Weber sear zone screaming hot!!!

I said creaming hot! This fire pic is for @Brokenhandle

Did the round Robin to get 360 searage…..

All seared up..about 7 mins total….the marinade really gets a nice caramelization on it….it makes a show stopper

The perils man these things are off the chart good!!! Gordon freaking Ramsay…

Once seared then moved to the top rack till a INT 125, then rested in the house oven at 140….. final INT 130….

And finally the plate…..played with some garlic mash that the Boy and Mrs C made up then the turf was dressed with fresh chopped basil and toasted pine nuts and then a drizzle of Mrs C. Meyer lemon herb dressing….the surf was also dressed with the lemon herb and then the plate was dusted with fresh herbs and fresh Romano….

Turf and surf money shot!

Till next time!

 

[JLinza]

Good granny. That looks fantastic

 

[ifitsdeadsmokeit]

That looks delicious. I need to start marinating stuff to have different flavors. Do you think vac sealing the NY would preclude the need to turn every 30?

 

[Brokenhandle]

Delicious looking meal! And always love your fire pics!

Ryan

 

[indaswamp]

Killing it man! You are killing it! Big like!

 

[jcam222]

Stunning meal! Love the picked onions too.

 

[civilsmoker]

Good granny. That looks fantastic

Many thanks JL! I had a vision for this one and it came true! LOL

That looks delicious. I need to start marinating stuff to have different flavors. Do you think vac sealing the NY would preclude the need to turn every 30?

Thanks ifit! Vac sealing always helps with the marinating of things, but I was just being overzealous because I was a bit anxious for the meal....LOL IE I forgot to do the marinating the night before which is usually what I do and then I only turn it once or so.....

 

[civilsmoker]

Delicious looking meal! And always love your fire pics!

Ryan

Thanks Ryan and this summer will be the "re-birth" of the X-Fire Grill so many more fire pics to come!

Killing it man! You are killing it! Big like!

Much appreciated swamp! I'm really not a SV person for say but I can say without a doubt that SV is made for poaching shellfish!!! Oh and not bad for $35 bills for the whole meal for 3 peps....

Stunning meal! Love the picked onions too.

Thanks jcam! the onions were killer....like I said Gorgon Freaking Ramsay. I didn't do a salad as this plate was enough for a 1 meal day, but Mrs C. cut the onions in half and then put "leaf's" of onion on her lemon pine nut salad with shaved Ramono cheese....I may be having one of those today with some sliced NY over it.....