Grilled Rhode Island Surf and Turf on Arteflame

Introduction

Experience the best blend of land and sea with this Grilled Rhode Island Surf and Turf recipe prepared exclusively on the Arteflame grill. This dish combines perfectly seared steak and fresh Rhode Island seafood, grilled to perfection using the unique capabilities of the Arteflame’s high-heat center grate and flat cooktop. We’ll use the reverse searing method to lock in savor and tenderness, bringing every bite to life, while the flat griddle allows us to cook all the sides at the same time for a beautifully balanced meal.

Ingredients

• 2 ribeye steaks, about 1.25” thick
• 8 large Rhode Island sea scallops
• ½ lb Rhode Island littleneck clams
• ½ lb Rhode Island shrimp (peeled & deveined)
• 3 tbsp unsalted butter, divided
• Fresh garlic (3 cloves, minced)
• 1 lemon, sliced
• Fresh thyme sprigs
• Kosher salt
• Fresh cracked black pepper
• 1 tbsp smoked paprika
• Vegetable oil (for lighting grill)
• Paper napkins (3 pieces)
• Firewood (for fuel)

Instructions

Step 1: Light the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place napkins inside the Arteflame fire bowl.
3. Stack firewood on top of the soaked napkins.
4. Light the napkins and let the grill heat up for about 20 minutes.

Step 2: Prepare the Ingredients

1. Pat dry the steaks and season with kosher salt, black pepper, and smoked paprika.
2. Season scallops and shrimp with salt and pepper.
3. Rinse the clams under cold water and scrub if necessary.
4. Mince the garlic and prepare lemon slices and thyme sprigs.

Step 3: Sear the Steaks

1. Place steaks on the center grill grate (over 1,000°F) and sear for 1.5 minutes per side to form a rich crust.
2. Move the steaks to the hot flat cooktop griddle, closer to the edge, to continue cooking using the reverse sear method until the internal temp is 15°F below desired doneness (e.g., 120°F for medium rare).

Step 4: Cook the Seafood

1. Add a dab of butter to the hot flat griddle surface near the center.
2. Add minced garlic, then place scallops on the butter, searing for about 1.5-2 minutes per side until golden brown.
3. In the same buttered area, cook the shrimp for 2-3 minutes per side until pink and opaque.
4. Place littleneck clams on the outer edge of the griddle and cover loosely with a steel bowl to help them open (optional). Cook for 6-8 minutes or until they just pop open.

Step 5: Plate and Rest

1. Remove all proteins from the grill—remember to take the steaks off 15°F before they reach target doneness as they continue to cook off-grill.
2. Garnish with lemon slices and fresh thyme.

Tips

• Use a digital thermometer to track exact doneness of the steak.
• Keep different items close to the appropriate heat zones for perfect grilling.
• Use butter instead of oil for grilling—it adds unmatched richness.
• Don’t rush the steaks—let them rest at least 5 minutes after grilling.
• Clean the Arteflame by scraping food residue into the fire—it makes cleanup effortless.

Variations

1. Cajun Surf and Turf: Use Cajun spice on the steak and add andouille sausage grilled on the flat top for extra flavor.
2. Garlic Herb Butter Surf and Turf: Grill everything with garlic herb compound butter for a rich aromatic twist.
3. Lobster & Filet Rhode Island Mix: Replace scallops with lobster tails and ribeye with filet mignon for a decadent variation.
4. Fire-Roasted Veggie Version: Add grilled asparagus, cherry tomatoes, and corn alongside seafood and steak for a healthy side boost.
5. Spicy Sriracha Surf and Turf: Marinate the shrimp in Sriracha, lime, and honey for a zesty kick that balances the steak’s richness.

Conclusion

This Grilled Rhode Island Surf and Turf showcases exactly what the Arteflame grill does best—perfectly seared meats and seafood cooked simultaneously with effortless flavor and control. With the incredible heat zones of the flat cooktop and the grill’s signature center grate searing, you’ll produce restaurant-quality fare right at home, all while enjoying the outdoors.

Best Pairings

• Butter-grilled asparagus or seared corn on the cob (cook on the flat griddle)
• Grilled sourdough toast with garlic and herb butter
• Chilled glass of Chardonnay or citrusy IPA
• Lemon rice pilaf or grilled seasonal vegetables
• For dessert, try flame-seared peaches with vanilla ice cream