Cooking Instructions
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Step 1
Season
Cowboy Steak (1)
with
Seasoned Salt (to taste)
. Grill seasoned side down. Reverse sear on indirect heat at 275 degrees C (530 degrees F). Add seasoning to the other side of the steak. Flip.
Step 2
When the internal temperature is 125 degrees C (260 degrees F), put on a sear grate. Make sure to put non-stick spray on the grate beforehand.
Step 3
Turn it 90 degrees. Flip and turn again to get charred grill marks.
Step 4
Wrap in aluminum foil, and let rest for 10 minutes.
Step 5
Lightly season
Lobster (2.5 lb)
meat with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Brush
Not Ketchup™ Tangerine and Hatch Chile Sauce (to taste)
on meat.
Step 7
Make sure to crack the claws to let the steam out so they don't blow up on the grill.
Step 8
Lay lobster meat-side down on grill. Flip when cooked (but not charred too much). Baste meat in more sauce.
Step 9
Place
orange slices (to taste)
on top to infuse into the meat. Grill at 140-145 degrees C (285 - 295 degrees F).
Step 10
Cut
French Bread (1)
in half.
Step 11
Spread
Ghee (to taste)
on bread. Apply heat to the bread until toasted.
Step 12
Slice a baked
Potato (1)
in half and put
Sour Cream (to taste)
,
Cheese (to taste)
,
Scallions (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
on it.
Step 13
Add the steak and lobster to plate. Serve and enjoy.
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