Sliced steak topped with a red wine reduction sauce, plated alongside fresh green asparagus spears and prawns.

Oliver Thames’ Lowcountry Surf & Turf

The ingredients are basic. Select what’s in season and what you can find that’s really, really fresh. Like all Lowcountry cooking, this isn’t anything fancy, but it’s oh so delicious. The proportions here will serve six or so hungry folks.

Lowcountry Surf & Turf
Serves: 6
  • 2 16 oz. grass fed New York Strip steaks
  • Sea salt
  • Black pepper
  • Onion powder
  • Garlic salt
  • 3 dozen small clams (cherry stone or smaller)
  • 2 lbs. fresh wild caught medium/large unpeeled shrimp
  • 1 lb. pound fresh sea scallops
  • 1 lb. pound fresh sliced mushrooms
  • Safflower oil (or any high temp cooking oil)
  • Water
  • Equipment
  • Squeeze bottle for oil
  • Squeeze bottle for water (to make steam)
  • 2 restaurant-style metal spatulas
  • The Bulls Bay OYRO Cooker (or a large flat griddle cooking surface supported over fire)
  1. Start a hardwood fire and let burn down creating a sizable bed of coals. Place griddle supported above fire.
  2. For The Surf
  3. Salt and pepper the shrimp and scallops to taste.
  4. When the cooking surface is hot (test by throwing on a few drops of water and it will dissipate almost immediately when hot enough to begin) put the clams on first near the hottest part of the grill, squirting them with water to create steam, turning occasionally until they just begin to open.
  5. Next to the clams squirt a little oil and smear on cooking surface with spatula. Drop scallops on hot surface and saute.
  6. Next pile shrimp onto hot oiled surface and squirt with water to create steam constantly turning them. Keeping steam going.
  7. With a spatula in each hand, combine clams, scallops and shrimp into a pile creating a medley and mixing all together. Lightly squirt again with oil and water as needed. Be careful to not over cook! Have platter ready to scoop up with spatulas and serve immediately.
  8. For The Turf
  9. With the first 4 ingredients season the steaks and then rub them with a small amount of the oil. Put aside and let them sit at room temperature until ready to put on the cooker.
  10. Season the sliced mushrooms with salt, pepper and garlic salt.
  11. Off center and away from the hottest part of the grille put down a light coat of oil.
  12. Throw on the mushrooms with a small amount of oil and squirt of water creating steam mixing all together with spatulas. Continue cooking, turning until done.
  13. While the mushrooms are cooking. Retrieve the steaks from where they are resting. The grill should be super hot by now. Put the steaks on near the center of the grill (the hottest area). Let them stay on just long enough to caramelize the seasonings then flip and do the same on the opposite side.
  14. Place steaks on serving platter when done to taste and surround with mushrooms. Serve!
  15. The simplicity of the seasonings along with the freshness of the ingredients fused with a slightly smoky flavor is incredible!