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Grilled Beef steak and shrimp

Who says that Surf & Turf has to include lobster?  Don’t get me wrong, I love lobster. The trick with this recipe is using a hot grill and using the steak resting time to cook the shrimp.  The thing that ties both of these proteins together is the seasoning.  Great vegetables for this meal are either grilled asparagus or grilled corn on the cob…  Think of it, no reason to heat up the kitchen!

Ingredients:

  • 4 Rib-eye Steaks without bones and about 1 inch thick.
  • 1 to 2 Pounds of 10/12 Peeled and Deveined un-cooked shrimp. (The 10/12 numbers are the number of shrimp in a pound.)
  • Olive Oil
  • Stockcar BBQ Beef Stampede Seasoning


Utensils:

  • Grill – I prefer charcoal but gas works well too.
  • Wooden skewers for the shrimp.
  • A piece of aluminum foil for tenting the steaks while they rest.
  • Instant read thermometer


Instructions:

  • Remove the steaks from the refrigerator, lightly coat the steaks with olive oil, season both sides of the steaks with a medium coating of Beef Stampede seasoning, and allow them to come to room temperature on the counter for 30 minutes to an hour at the same time, start soaking your shrimp skewers in warm water.
  • Remove any shells from the shrimp, rinse, and pat dry the shrimp then skewer, lightly season with Beef Stampede seasoning, and return them to the refrigerator.
  • Setup your charcoal grill for indirect heat by placing the charcoal on one half of the grill and light it.If you are using a gas grill, start all of the burners on high except one.This is going to be your ‘cool’ area.
  • Once the grill is hot, brush your grill grate to clean.
  • About 15 minutes before serving wipe down your grill grate with an old towel that has been coated with oil.
  • Put the steaks on the hot side of the grill and leave them alone for 1 ½ minutes, turn 45 degrees and cook for another 1 ½ minutes, turn them over and grill for, yep, 1 ½ minutes, turn them 45 degrees and move them to the ‘cool’ side of the grill, cover and let them finish for 2 minutes.This should give you a medium-rare steak.You are going to need to adjust your timing depending on your guests tastes and this is where the instant read thermometer comes in.Rare – Less than 130 degrees, Medium-Rare 130-135, Medium 135-140, Medium-Well 140-145, and Well done is over 145 degrees.
  • After the steaks have reached the desired doneness, remove them to a clean platter and tent with the foil to rest.
  • Put the shrimp on the hot side grill and cook for about 1-2 minutes per side depending on the size of the shrimp.
  • Remove the shrimp and plate up!

Beef STampede Recipes

We’ve always been told the ‘right’ way to cook a Beef Prime Rib Roast is to start it at high heat and then turn the oven is turned down for roasting.  This recipe cooks it the other way around.  This accomplishes two things.  The first is that it tastes better and secondly, by cooking the roast in a lower temperature, taking it out and allowing it to rest and then searing it in a very hot oven you can control your timing for that fancy dinner.


Ingredients:

  • 4 Bone Bone-in Beef Prime Rib Roast
  • Olive Oil
  • Stockcar BBQ Beef Stampede Seasoning


Utensils:

  • Roasting Pan
  • A piece of aluminum foil for tenting the roast while it rests.
  • Digital cooking thermometer, Analog meat thermometer, or Instant read thermometer (I really prefer a digital cooking thermometer with a probe and an alarm so that I don’t miss when the roast reaches temperature.)


Instructions:

  • Remove the roast from the refrigerator and allow to come to room temperature on the counter for at least an hour.
  • Lightly coat your roast with olive oil.
  • Season your entire roast (yes that means the bones too!) with the medium to medium-heavy coating of Beef Stampede seasoning and place in the roasting pan.
  • Insert your cooking thermometer into the center of the roast being careful not to have it touching a bone and place the roast into your roasting pan.
  • 30 minutes before you are going to start cooking, preheat the oven to 200 degrees (or it’s lowest setting)
  • Place the roast in the center of the oven and allow to cook to 118-120 degrees internal.This should take between 3 and 3 ½ hours.If it’s done a little early don’t worry because the roast is going to not only hold its temperature but actually increase in temperature by 10 to 12 degrees.This ‘Carry Over’ is what we are looking for.In fact, you can allow the roast to rest for up to an hour without any problem.
  • Increase the temperature of your oven to as high as you can. More than likely 500 to 550 degrees.
  • 15 minutes before you are plan on serving, put your roast back into the oven and allow it to sear for 10 to 15 minutes.This quick sear won’t affect the doneness of the roast but is going to give you that brown, crunchy outer crust.
  • Remove from the oven, transfer to a cutting board, and allow to sit for 3 to 5 minutes before carving.

Reverse Seared Prime Rib Roast

It's only fair that we give you the recipes to go along with the seasonings and rubs.
Catering and Seasonings