Surf & Turf

60 min

35 min

–

2

Ingredients

1,7 lb Cowboy Steak

1 lb King Crab Legs

1 stick Butter

1 Eshallot

3 tbsp Red Wine

2 tsp Curry Powder

1 tbsp Capers

1 1/2 tbsp Anchovys

1 tbsp Terragon

1 tbsp Parsley

1 tbsp Chives

1 clove Garlic

Salt

THE OTTO GRILL

BEEF

DIRECT

Surf & Turf is an absolute classic. Here in perfection, a cowboy steak, an entrecote on the bone, with Kingcrab legs and a wonderfully aromatic Café de Paris butter.

LET’S GO

PREPARATION

For the Café de Paris Butter

Cut the shallots into small cubes, sweat in a small saucepan with a tablespoon of butter and a little salt. Deglaze with the red wine and simmer until the fat separates from the liquid. Let cool down and set aside. Chop the anchovies, capers and garlic into a fine paste. Also chop the herbs and mix everything with the room temperature butter. Add curry powder and season with salt. Shape into a roll with cling film and refrigerate.
Prepare the steak and king crab

Salt the steak generously at least 40 minutes before grilling. Cut the crab legs lengthways with scissors.

GRILLING

Set the Otto Grill to the highest setting and sear the cowboy steak for 2 minutes on each side on Meat-O-Meter level 4. Then set the grill to the lowest setting on one side and cook the Steak Meat-O-Meter level 5 on the side on which the burner is off for about 20 minutes, turning regularly. Until the steak reaches a core temperature of 130°F.
Now set both burners to the lowest setting, brush the king crab legs with a little Café de Paris butter and grill on Meat-O-Meter setting 2 for 2 minutes.

SERVING