I seasoned the t-bones up with a little olive oil, kosher salt, and fresh-ground black pepper, then set the Big Green Egg up for a direct cook at 700+°F. When everything was good and hot, I tossed the steaks on for 90 seconds of undisturbed searing. Then I rotated the steaks 90 degrees and gave them another 30 seconds on that side. I flipped the meat and repeated the process on the other side.
The folks who were over for dinner liked their steaks a little more medium than rare, so I flipped the steaks again and checked the internal temp. When it hit 135°F internal (about another 30 seconds), I pulled them off the grill and onto a warm plate and covered it with another plate, and let them rest while I grilled the shrimp.
These are (pretty much) Mark Bittman’s Spicy Grilled Shrimp via AZRP on the EGGhead Forum. They’ve got a great flavor to them and make excellent appetizers as well. I made up the marinade in advance and poured it over the shrimp right before I put the steaks on.
1 pound raw shrimp, peeled and deveined
2 cloves garlic
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil
I put the salt and garlic in a food processor and pulsed until the garlic was minced. I added the remaining ingredients, except the shrimp, and gave them a whirl until everything was well-combined.
I put the shrimp in a zip-top bag, covered them with the marinade, then squeezed the air out of the bag and sealed it. I put the bag in the fridge and let them marinate for about 10 minutes – don’t let them go for much more than this as the marinade will start to cook the shrimp.
I grilled them direct at 500°F or so for about 2 minutes a side – just until the shrimp started to curl up and turn pink.
Talk about my carnivorous habits – the only veggie on the plate was a lonely sweet potato, and it was just there to keep the pat of butter warm.