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Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Wagyu Surf and Turf Recipes: three amazing recipes
Wagyu Surf and Turf Recipe: #1 son was home and we decided to have a Kennett family dinner at home. Only the night before I had got a delivery from our Shaun at Butcher Box including a ‘mystery steak’. I so love getting mystery stuff to cook from these guys.
This was my version of a 3x Wagyu Surf and Turf.
For the piscatorial lovers in the family, Wifey & #1, I knocked up a quick fish dish which turned out to be stellar by all accounts. For Strawberry Blonde I pulled together a quick but delicious salad. For Jude Jude, well let’s just say my main Wagyu buddy got his fix, that’s for certain.
On the menu tonight… top to bottom in the photo; StoneAxe Wagyu Full Blood Tenderloin, Wagyu Rib-Eye MB6/7, and Mystery Steak – AKA Australian Wagyu cow used for breeding for 8+ years, then taken out of that program to be released free-roaming and grass-feeding before they bonk it on the head.
I decided to cook this on my new Japanese charcoal BBQ. I was going to do that on the balcony and serve through the window as I have done before. But with a brand new sofa, Wifey was rightfully worried re ‘food splashing’. So downstairs in the dining room, it was to be today. My Japanese BBQ was on the hob (the safest place I thought) and we were cooking without gas, haha.
Perfect, it really was perfect. Well, that was until some of the fattier steaks went on and the coals started smoking, with nowhere for the smoke to go. So I have red-eye today, and all the clothes need washing again due to them being in the wet kitchen hanging to dry. Whoops!!!
It was a splendid family dinner, with super-tasty food. I am proud of it actually. Happy family, and a lovely family dinner. All washed down with some Prosecco, a couple of beers and a load of family chit-chat. Love it.
Get all the meat prepped and on a platter to WOW your dining audience.
WINNER – looks amazing, right?
Putting this photo in again to share what I did with the meat. Make sure that it is at room temperature. NO OIL IS NEEDED. Just slice it thin. Season with sea salt & cracked black pepper on both sides about an hour before you are ready to BBQ. That’s it. Now to add – use good quality sea salt and if you have it Kampot pepper. AMAZING results will come for you with incredible beef and the very best seasoning together…
It’s as simple as that folks. No reverse searing or anything else. This will cook super-fast, and just let the beef do the talking!!!
Here’s the recipe for the Salad;
- 1x punnet of Heirloom cherry tomatoes. Cut them in half and throw them in a mixing bowl;
- 2x packets of small Mozzarella cheese balls. Drain the liquid and throw the cheese in the bowl with the tomatoes;
- 1x packet of Western Basil. Rip this up and get it in the bowl;
- Drizzle with your best virgin Olive oil;
- Give a good sprinkle of sea salt & cracked black pepper;
- Toss that through and transfer it to your serving platter;
- Finally, drizzle with some quality Balsamic Vinegar and serve her up.
Stunning – so fresh – so tasty – such food heaven to look at!!!
Dory 'w' Dill & Hazelnuts
Here’s the recipe for the Surf;
- Take a baking tray and lay down a sheet of silver foil – enough to make a parcel over 2 fish fillets;
- Pop 4 slices of fresh lemon on the foil as your base for the fish and citrus steam;
- 2x decent Dory fillets like the picture – spray with black truffle oil on both sides;
- Season on both sides with sea salt & cracked black pepper;
- Lay one fillet onto two lemons each;
- Lay some sprigs of fresh Dill on each fillet;
- Pop a knob of salted butter on top of each fillet;
- Fold over the foil to make a little ‘parcel’ so it bakes and steams;
- Slam that in the oven at 200 degrees for about 15-20 minutes until cooked through;
- Carefully take the fillets off the lemon slices and plate them;
- Sprinkle some fresh chopped Dill over the top;
- Spoon some of the melted butter from the baking tray on top as that will be citrusy from the lemon too;
- Sprinkle some chopped hazelnuts over the top of that and serve away my friends.
Wifey said the best fish ever. Salty, sour, savoury. Flavour & texture-pops. Very delicious.
StoneAxe Full Blood Wagyu MB9+
This is the StoneAxe Full Blood Wagyu MB9+. Beautiful strips of amazing Wagyu that took literally 30 seconds to a minute per side to get to a stunning medium-rare.
ISLIFEARECIPE-dia stolen from the website of Stone Axe; In the early 1990s, entrepreneur Chris Walker (father of Stone Axe Co-founder Mathew Walker) was convinced of the potential future of Full Blood Japanese Black Wagyu in Australia. As there was no protocol between Japan and Australia to import cattle directly, Chris went about the long and difficult process of bringing these prized genetics into Australia via the USA.
With utmost conviction, 84 Female and 3 Male registered Full Blood Japanese Black Wagyu breeding cattle were exported to the US. After several years of breeding there, Chris was able to export 40 female breeders from his herd in the US to Tarana NSW, along with 9 young bulls that were sons of the herd’s 3 prized registered Full Blood Japanese Black Wagyu Sires.
Today these origins are contained in the Stone Axe herd that numbers in the thousands and spans several farms across the high country of New South Wales and Victoria. And to this day, the herd maintains 100% Full Blood Japanese Black Wagyu genetics, resulting in beef of the highest possible quality – the definitive taste of Australian Full Blood Wagyu.
Be proud Chris and Mathew for what you have created here and Shaun for shipping this into Singapore for us to enjoy. It is just marvellous boys. So very tender and so beautifully flavourful. I have to admit at first I was a little dubious due to the lesser marbling compared to the rib eye – clearly shows my naivety perhaps there. But it’s a cracker indeed!!! MAJOR thumbs up from family Kennett.
Here she is. Super-fast again to cook. If you like the perfect doneness of medium-rare of course. So 30 seconds to a minute per side tops! Still, a lovely sear on there due to the heat intensity from the comes as you’ll see from the snap. Quite a thick fatty cap on this cut, but that can act as you’re eating grip when you serve this up.
Conclusions of Wagyu Surf and Turf Recipe
Wow. How about that dinner? That was a STUNNER. An amazing array of different Wagyu from Australia. All so subtly different in initial look, texture, and flavour.
But all so wonderful when popped in your gob. Balanced off nicely with the piscatorial element that I am especially proud of as I can seemingly cook it but can’t eat the stuff haha. Cooking guesswork is working well it seems.
And finally, the salad was a perfect bedfellow to all that meat with some nice citrus from the vinegar and tomatoes and hint of fresh herb from the basil. Yeah, this was one superb family smorgasbord. This was 3x Wagyu Surf & Turf, and it was a CRACKER.
ENJOY!!!
People also asked about Wagyu Surf and Turf Recipes
| # | Question | Answer |
|---|---|---|
| 1. | What is Wagyu Surf and Turf? | Wagyu Surf and Turf is a gourmet dish that combines high-quality Wagyu Steak beef with seafood, such as lobster or shrimp. |
| 2. | What makes Wagyu Steak special in this dish? | Wagyu beef is known for its exceptional marbling, tenderness, and rich flavor, enhancing the overall quality of the dish. |
| 3. | How is Wagyu Steak Surf and Turf typically prepared? | It is often prepared by grilling or pan-searing Wagyu beef to perfection and pairing it with expertly cooked seafood. |
| 4. | What are some popular variations of this dish? | Variations include different seafood choices and diverse cooking methods, allowing for a range of unique flavor profiles. |
| 5. | Can Wagyu Steak Surf and Turf be made at home? | Yes, many recipes are available for home cooks to recreate this luxurious dish, bringing a restaurant-quality experience home. |
| 6. | Are there regional differences in preparation? | Yes, various regions may put their own spin on Wagyu Surf and Turf, incorporating local ingredients and culinary traditions. |
| 7. | What are key tips for cooking Wagyu Surf and Turf? | Tips include seasoning with sea salt, grilling thinly sliced Wagyu, and ensuring a balance between the beef and seafood flavors. |
| 8. | Where can one find Wagyu Surf and Turf at restaurants? | Upscale steakhouses and fine dining establishments often feature Wagyu Surf and Turf on their menus. |
| 9. | What wine or beverage pairs well with this dish? | Red wines, such as Cabernet Sauvignon, complement the richness of Wagyu beef, while white wines or Champagne can enhance the seafood element. |
| 10. | Is Wagyu Surf and Turf considered a special occasion dish? | Yes, due to its premium ingredients, Wagyu Surf and Turf is often enjoyed on special occasions and is associated with gourmet dining experiences. |
