Grilled Surf and Turf (Rhode Island Style) | Arteflame

Introduction

There is something primal and electric about cooking over an open fire, especially when the menu features the best of land and sea. Imagine the scent of rosemary-basted steak mingling with the sharp, vinegar tang of sizzling peppers. This isn't just dinner; it’s a Rhode Island classic reimagined for the backyard chef, bringing the rustic charm of the coast straight to your griddle.

Why This Recipe Works

What makes this dish a standout is the contrast. The garlic butter calamari brings a zest and heat that perfectly cuts through the rich marbling of a ribeye. Using the Arteflame means you get that restaurant-quality sear on the meat while gently sautéing the squid on the flat top—no soggy seafood here! It feels sophisticated, yet it comes together quickly enough for a weeknight celebration.

Kitchen Wisdom

• Dry the Squid: Moisture is the enemy of a good sear. Pat the calamari rings thoroughly dry with paper towels before hitting the grill to ensure they crisp up rather than steam.
• Timing is Everything: Calamari cooks in seconds. Have your butter and peppers prepped and ready to go so you can toss, sear, and serve immediately alongside the resting steak.

Make It Your Own

Not a fan of squid? This method works beautifully with sea scallops or even large shrimp. Just keep the hot cherry peppers; that spicy brine is the secret sauce that ties the surf to the turf.

Ingredients

The Turf (Steak)

• 2 Premium Ribeye or New York Strip Steaks (approx. 1.5 inches thick)
• 2 tbsp Coarse Sea Salt
• 1 tbsp Freshly Cracked Black Pepper
• 2 tbsp Olive Oil or Tallow
• 2 sprigs Fresh Rosemary
• 2 cloves Garlic, crushed

The Surf (Rhode Island Style Calamari)

• 1 lb Fresh Squid (tubes cleaned and sliced into rings, tentacles left whole)
• 1/2 cup Sliced Hot Cherry Peppers (pickled, plus 2 tbsp of the brine)
• 4 tbsp Unsalted Butter
• 3 cloves Garlic, minced
• 1/4 cup Fresh Parsley, chopped
• 1 Lemon, halved
• Salt and Pepper to taste

Instructions

Step 1: Prepare the Grill and Ingredients

1. Fire up your Arteflame grill about 20-30 minutes before you plan to cook. You want a bed of hot embers and the cooktop to reach searing temperature.
2. While the grill heats, remove the steaks from the refrigerator and let them reach room temperature. Rub them with olive oil and season generously with sea salt and black pepper.
3. Ensure the squid is thoroughly dried with paper towels; excess moisture prevents a good sear.

Step 2: Sear the Steaks

1. Place the steaks directly on the center grill grate for a high-heat sear. Cook for about 2-3 minutes per side to develop a rich, mahogany crust.
2. Move the steaks to the flat cooktop surface (the plancha) to finish cooking to your desired doneness (aim for 130°F for medium-rare). Baste with a little butter and the crushed garlic cloves and rosemary sprigs during the final minute.
3. Remove steaks and let them rest for at least 10 minutes while you cook the seafood.

Step 3: Grill the Calamari and Peppers

1. Melt the 4 tablespoons of butter on a medium-heat zone of the flat cooktop. Add the minced garlic and sauté until fragrant, about 30 seconds.
2. Toss the dried squid rings and tentacles onto the hot, buttered surface. Spread them out quickly to ensure they sear rather than steam. Cook for 1-2 minutes max—squid cooks very fast and gets tough if overdone.
3. Add the sliced hot cherry peppers and their brine to the squid. Toss everything together on the griddle using a spatula, allowing the flavors to meld for another minute.

Step 4: Assembly and Serving

1. Squeeze fresh lemon juice over the calamari mixture while it is still on the grill, then sprinkle with fresh parsley.
2. Slice the rested steak against the grain.
3. Plate the steak and top it generously with the Rhode Island calamari and pepper mixture. Serve immediately.

Tips

The secret to successful calamari on a grill is speed and heat. Unlike deep frying, where the oil surrounds the squid, the griddle relies on direct contact. Ensure your Arteflame cooktop is hot enough to sizzle immediately upon contact. If the squid releases too much water, push the liquid into the fire center and keep the rings moving on the hot steel. This prevents the dreaded "rubbery" texture that ruins good seafood. Always dry your seafood thoroughly before it hits the heat; moisture is the enemy of the Maillard reaction.

Regarding the steak, utilizing the different heat zones of the Arteflame is crucial. The center grate provides the intense infrared heat needed for the initial sear, locking in juices, while the solid steel ring allows for a controlled finish. Do not skip the resting period for the meat; this allows the juices to redistribute throughout the muscle fibers, ensuring every bite is tender. If you prefer a milder kick, you can rinse the cherry peppers before adding them, but the vinegar brine provides a necessary acid to cut through the richness of the steak.

Variations

While the traditional Rhode Island recipe calls for hot cherry peppers, you can easily adapt this surf and turf to suit different palates or dietary needs. The versatility of the Arteflame cooktop means you can experiment with sauces and vegetables right alongside your proteins. Here are a few ways to mix up the flavor profile while keeping the core concept intact.

• Sweet & Savory: Substitute hot cherry peppers with mild banana peppers or sautéed sweet bell peppers for a less spicy version.
• Scallop Swap: If you aren't a fan of squid, use sea scallops. Sear them hard on the flat top and toss with the same garlic butter and pepper mixture.
• Asian Fusion: Swap the butter for sesame oil and the cherry peppers for fresh chilies and a splash of soy sauce.
• Herbed Delight: Add fresh basil and oregano to the butter mixture for a more Italian-garden flavor profile.
• The "Deluxe": Add chunks of lobster tail alongside the calamari for the ultimate New England seafood feast.

Best pairings

To balance the richness of the ribeye and the spicy acidity of the Rhode Island calamari, your drink and side dish choices should be refreshing and palate-cleansing. The heat from the peppers requires a beverage that won't compete but will rather soothe and refresh. Similarly, side dishes should remain relatively simple so as not to overshadow the complex flavors of the main protein combination.

• Wine: A crisp, high-acid white wine like a New Zealand Sauvignon Blanc or a dry Albariño cuts through the garlic butter perfectly.
• Beer: A light lager or a session IPA pairs well with the spicy peppers without being too heavy.
• Side Dish: Grilled corn on the cob with lime butter adds a touch of sweetness that complements the heat.
• Starch: Smashed fingerling potatoes roasted directly on the Arteflame flat top until crispy.
• Greens: A simple arugula salad with a lemon vinaigrette to echo the citrus notes in the seafood.

Conclusion

This Grilled Rhode Island Surf and Turf recipe is more than just a meal; it is a celebration of contrasting textures and bold flavors. The Arteflame grill proves itself to be the perfect vessel for this dish, seamlessly handling the high-heat sear of the steak and the delicate, fast cooking required for the calamari. The result is a plate that looks professional but feels home-cooked, filled with the warmth of garlic butter and the excitement of spicy peppers.

We encourage you to try this recipe at your next gathering. It breaks the monotony of standard barbecue fare and introduces your guests to a regional classic with a smoky twist. The preparation is straightforward, but the payoff is immense. Once you taste the combination of charred beef and zesty, tender squid, it will likely become a staple in your outdoor cooking rotation.