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Grilled Steak, Lobster and Creamed Spinach

By Christie Vanover, Pitmaster, GirlsCanGrill.com

I’m excited to help Breeo® celebrate its 10th anniversary. I’ve been cooking on my X24 and Outpost™ grill for several years both in the backyard and in the backcountry. I’m thrilled to see them hit the 10-year mark with so much more growth on the horizon.

Breeo rolled out a special stainless steel 10th Anniversary Fire Pit with custom engraving to kick-off the next decade. I fired mine up and joined the party with a surf and turf combo of filet mignon steaks and lobster. 

Dang that’s a sexy looking grill. The SearPlate™ includes the custom Breeo logo pattern plus a bold “10”. The engraved 10 is also located on one of the legs. 

And the special edition smokeless fire pit still includes a section to lock in your Outpost grill for all of your grill and kettle cooks.

Let’s get cooking

For this cook, we’re going to use the SearPlate and Outpost grill along with a cast iron skillet. Choose your fuel. I went with hickory logs, because I love the smoke flavor I get from hickory. Pecan and oak would also be good choices. 

Start by seasoning your filet mignons with kosher salt and black pepper. Those can rest on the counter or in the fridge while you get everything else going. 

Two ways to prepare lobster for the grill

When cooking lobster on the Outpost grill, I recommend removing the meat from the shell before it hits the heat. If you just throw it on the grill as is, it will be more challenging to take the meat out post-cook. 

There are two methods I like using. Both will give you great end results. It really just comes down to presentation. 

The Butterfly Method

I learned this technique from fellow Breeo Pro Team Member Derek Wolf from Over the Fire Cooking. It involves slicing the top of the shell and pulling the meat through the cut, so it rests on top. 

Get some good kitchen shears and slice right through that shell. Then, press 1-2 fingers under the bottom portion of the meat to loosen it and pull it up through the cut. You may need to crack open the shell a bit. That’s okay. 

With the butterfly method, the meat rests beautifully on top and the shell rests nice and flat on the grill and plate.

The Peel & Flip Method

With the peel & flip method, you’re going to peel back the bottom of the shell and flip the meat over. 

Use the scissors to cut along the right and left sides of the bottom shell. Go ahead and remove the swimmerets too (these are the little limbs along the sides). Then, peel back the shell and snip it off with your scissors.

Use 1-2 fingers to get under the meat and separate it from the shell. Give it a slight twist to fully remove it from the tail. Flip the meat over and place it back in the shell. 

Again, neither method is wrong. With the butterfly, you get the beautiful opened meat presentation. With the peel & flip, you see the stunning red meat. 

Fancy Like Creamed Spinach

Every fancy steakhouse I’ve been to always has creamed spinach on the menu. It’s one of those dishes that make you feel like you’re eating healthy, because you’re eating your greens, but it’s decadently rich with cream and cheese.

Before adding your meats to the grill and starting your skillet of creamed spinach. Get your mise en place ready – that’s the French way of saying, pre-measure and chop your ingredients. It’ll make your entire cook run more smoothly. 

To cook the spinach, you’ll need a cast iron skillet that will go directly on the grill. Once it’s heated up, add the butter. Then, add in some minced shallots and sauté them until they’re tender. 

Add half of the spinach to the pan. It’ll take up the entire skillet, but after a few minutes, it will wilt down, providing room for you to add the rest of the spinach. 

At this point, you can start adding your steaks to the SearPlate and your lobsters to the grill grate. Keep stirring that spinach until it’s fully wilted. 

At the same time, check those steaks. Once they form a nice crust on one side, give them a flip. Then, just keep cooking them to everyone’s preferred doneness. 

Add the cream and cheese to the skillet of spinach and stir it until the cheese is melted and bubbly. Season it with some salt, pepper and freshly ground nutmeg. 

Once the lobsters reach about 140F degrees internal temp, top them with a pat of butter and a squeeze of lemon juice. Add a pat of butter to the steaks, as well. 

Remove the meat to a large serving platter, grab the plates and some wine and throw another log on the fire pit. 

Happy 10 anniversary Breeo. Here’s to the next decade. Cheers!

Seared Filet Mignon Steaks

 WHAT YOU'LL NEED

Filet mignon steaks

Kosher salt

Black pepper

1 pat butter for each steak

PREPARATION

Place a couple of hickory wood logs in the Breeo fire pit and light them up. Once they start to ash over, the pit is ready for cooking.  

Season the filets on all sides with salt and pepper.

Place the steaks on the SearPlate™ Rim. 

Cook the steaks for 5-7 minutes, or until they form a crust. 

Flip the steaks and continue cooking to your preferred doneness. 

During the last 30 seconds, add a pat of butter on top of each steak.

Remove from grill and let rest.

Grilled Lemon Butter Lobster Tails

WHAT YOU'LL NEED

Lobster tails

Kosher salt

Black pepper

1 pat butter for each tail

4 lemon wedges

PREPARATION

Add the Outpost™ to the Breeo®. Raise it to a height where you can hold your hand over the fire for about 4 seconds before having to pull it away. 

Remove the lobster meat from the shells, using either the butterfly or peel & flip methods (see above).

Season the meat with salt and pepper. 

Place the lobster tails on the grate with the meat facing up. Cook until the meat reaches an internal temp of 140F degrees. 

Top each with a pat of butter. Squeeze juice from the lemon wedges on top. 

Remove from the grill and let rest. 

Creamed Spinach 

WHAT YOU'LL NEED

1 tbsp butter

1 tbsp minced shallot

10 ozs spinach

1/2 cup heavy cream

1/4 cup parmesan cheese

Kosher salt

Black pepper

Pinch of ground nutmeg

PREPARATION

Place a large cast iron skillet on top of the Outpost™ grill grate. 

Add the butter. Once melted, stir in the shallot and sauté for 1-2 minutes. 

Add half of the spinach. Cook, stirring often. Once the spinach wilts, add the remaining spinach and continue stirring, until it has wilted. 

Pour in the cream and add in the cheese. Stir until melted.

Season with salt, pepper and nutmeg.

Serve with the grilled steak and lobster.