Surf and Turf
“Surf and Turf” is a concept that has only been around for a few decades, something that might seem surprising as it feels as if it is synonymous with Titanic-era luxury. Instead, “Surf and Turf” is often attributed to sometime in the 60’s to a number of restaurants that all that claim they were the first (as is wont to happen with iconic dishes).
Chef Jeff wanted to riff a little with Surf and Turf and take advantage of the benefits of having local neighbors who had gone deep sea fishing and brought us back a variety of (sustainably) caught fish. We used the Mahi Mahi for our Mahi Mahi Tacos earlier, but Jeff knew he wanted to save the gorgeous tuna steaks for something special- that day arrived when we settled on Surf and Turf for our recipe that week.
The formula for Surf and Turf is pretty elementary: 1 Part Sea Animal to 1 Part Land Animal. Assuming that you aren’t vegetarian or vegan, this is a pretty easy and straight forward prescription to follow! The most iconic Surf and Turf images are usually a lobster tail plopped on top of a big porterhouse steak, but Jeff wanted to do something a little different that could also showcase our blends, as lobster and porterhouse are both usually served with very little seasonings. For steak we used a New York strip steak, a cut that is a great balance between lean and fattier cuts of steak. He seasoned with our “Cow-Tippin Steak Blend” steak blend of ours that’s a little more herbaceous and is less about creating a crunchy sear like our Austin Steak Rub. Instead of pairing it with steak sauce, Jeff followed the directions in the product copy for that seasoning and used a mixture of dry white wine and soy sauce to help impart a bit of moisture and make it feel satisfying enough that it didn’t miss a condiment at all!
As for our “Surf,” Jeff defrosted our tuna steak and allowed it to come to room temperature alongside the steak before seasoning it with our new Hoppy Citrus Sucker Punch. This blend is a great idea for any seafood along these lines- tart and slightly bitter (in a refreshing way) like an ale, this blend is reminiscent of enjoying a beer alongside the ocean. Nice.
Our Surf and Turf was actually a one pan dish with both steaks being cooked (at different times) in a cast iron skillet, but because tuna tends to be on the heartier side in terms of fish fillets, you could totally adopt to grilling both of these if you would want! This would pair well with a light and refreshing salad.
- Preheat a cast iron skillet to high heat. While skillet is heating up, season steak with 1 Tbsp Cow Tippin’ Steak Seasoning and season tuna with 1 Tbsp Hoppy Citrus Sucker Punch.
- When skillet is heated, place steak in first. Combine the white wine and liquid aminos in a measuring cup. After 2-3 minutes, flip steak over and cook for 4-5 minutes depending on doneness desired. Pour some of the liquid mixture in pan and turn over steak so it gets coated on both sides. Remove from skillet and let rest.
- Place tuna steak in skillet. Cook for 2-3 minutes. Flip tuna over an and cook for another 2-3 minutes. Pour the remaining liquid mixture over tuna and flip to coat both sides. Remove tuna from skillet.
- Slice steak thinly against the grain, and place on platter with tuna. Garnish with lemons and parsley and serve!