GRILL GRATES
AND
CROWD COW
WELCOME FRIDAY NIGHT STEAK CLUB MEMBERS! ENJOY $25 OFF YOUR FIRST ORDER!
Three Grill Prep Tips
- It is much easier to scrub the grime and grit off the grates while your grill is still warm. Either clean right after grilling or if you’d rather wait, be sure to heat up the grill and scrub the grates after they’re warm again.
- Skip the wire grill brush. According to Consumer Reports, the sharp bristles can break off and wind up in your food.
- Two great grill cleaning alternatives — a wad of aluminum foil or half an onion. Both work wonders scrubbing off loose food particles, but be sure the grill isn’t too hot. Use tongs or a carving fork to hold either, which will help keep your hand away from the heat.
Grilled Surf & Turf
Both firm and flavorful, grilling pastured steaks + wild halibut at the same is easy. Keep it simple, watch the timing, and you’ll be enjoying the best of both land and sea in no time.
- Fire up your grill, let the grates heat for 15 minutes. Prep your fish and steaks by patting dry, then oiling lightly and seasoning.
- Start with the steak by searing it on the hottest part of the grill. Once you see grill marks on both sides, move it to a less hot area.
- For the halibut, it’s essential to cook it hot and fast. Sear it on the hottest part of the grill, flesh side down for about 4-5 minutes, then flip. (10 minutes total per inch of thickness).
- Once the flesh is opaque and flaking, remove to rest (145 degrees is suggested).
- And once your steak is cooked through (140-145 for medium rare), remove it to rest as well. Enjoy!
