Valentine´s Day Surf & Turf

60 mins
1500°F
35 mins

Serves 2
  • 1,7 lb Cowboysteak
  • 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

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. The perfect combination for Valentine's Day.

PREPARATION

1

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.

2

Prepare the steak and king crab

Salt the steak generously at least 40 minutes before grilling.

Cut the crab legs lengthways with scissors.

3

Grilling

Set the O.F.B. 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.

Serve the steak with king crab legs and Café de Paris butter!

 

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