Surf & Turf Cowboy Style

Surf & Turf Cowboy Style

Tonights cook was a birthday cook so we wanted something special. We started with the most amazing Tomahawk steak which we get from the butchers at Costco and it weighed in at just over a kg. We also had Lobster tails from Waitrose and I made lovely creamy Dauphinoise Potatoes

Ingredients for potatoes.

  • 400ml Double cream
  • 400ml fresh milk
  • 2 or 3 large potatoes we used king edwards
  • 2 or 3 cloves of garlic
  • 75g grated gruyère cheese
  • seasoning


Preheat the Kamado bbq at around 180c to 200c indirect using the deflector plates any the lowest level.  I them placed the steak on the top rack with may Meater probe inserted and set to 46c. This just send a message to my phone as the meat cooks and allows me to check and change the heat if needed. This wouldn’t take about 35-40 minutes it was a big steak.

Whilst this was happening I used my portable gas ring which is genius to boil the milk and cream with the garlic and seasoning then after slicing the potatoes with my 3mm mandoline blade I popped them into the milk for 3 or 4 minutes to par cook. Tonight I was doing tiny pots but if you’re doing 1 large pot then this boil part needs to be dealt with gently so not to break up the potatoes. Once softened gently remove with a slotted spoon and place into your bowl or bowls and pour over a little of the cream and then the grated gruyère cheese and place in the oven beside the steak. These normally take 25-30 minutes but with these small pots 20 minutes was heavenly. I took them off and set aside covered in foil to keep warm.

Once the steak reached 46c I removed it from the bbq, Removed one of the deflector plates which gives me access to the direct charcoal which is much totter. I popped the steak back on for a couple minutes each side to sear and reach a perfect 54c tested using my Thermopen instant read thermometer.

I also popped the Lobster tails on and some vine tomatoes. The lobster was coated in my Garlic butter just unsealed butter, Crushed garlic and a few herbs, I use unsalted for most baking so it’s warm in my cupboard.

The lobsters were served at 60c and perfect


Temperature checking is your friend with this meal. My meater looks after the first part of the cook but after that it’s down to instant read and lots of it. You do not want to over cook a nice steak. For us the charred ends suit Sue perfectly and I love the pink middle sections so win win.

Same goes for the lobster tail. DO NOT boil first, Pop on raw and they take about 8 minutes turning and temperature probing each time

I cook to temperature every single cook and not time. Every oven is slightly different and especially BBQ ovens. It’s a fabulous habit to Get into and produces perfect meats and fish every time.

If you cooked this or any of my recipes then please do let me know.