Surf & Turf

One of the best combination for occasions.

For Fathers day this year, I wanted to make it special by buying quality meat and simple fresh ingredients.

Tiger prawns and Ribeye.

We got our Mega tiger prawns from our reliable local seafood supplier (and they deliver too!) Sea Ranch Food) https://www.facebook.com/searanchLLC/

And our ribeye is from our favorite meat supplier-- Costco.

Ingredients:

10 pcs Tiger prawn

1 lb Ribeye (We only used 1 of the 2 meat pack we got)

Kosher salt

Fresh black pepper

7 cloves of garlic

4 c butter

lemon

Flat leaf parsley for garnish

1. Set up your station for your mis en place. You will need chopping board, shears and knife. I have defrosted the prawns in a colander and a bowl (so it drips in the bowl).

2. Get your shears and butterfly the prawns. The prawns I got didn't have head, so I just used the shears to cut through the shell. Then put each prawn on its back and, with the point of a sharp knife, cut the meat but do not cut through. Ease open with your thumb like a book and remove the brownish-black thread, scraping it away with the point of the knife – it should also come away easily. Next rinse the prawns and pat them dry with paper towel. Season with salt and pepper.

3. Pat dry the Ribeye with a paper towel. Season with salt and pepper.

4. A ribeye is easiest to grill with a two-zone fire, with one medium-hot zone and one medium-low zone. If using a charcoal grill, arrange coals so that one area is hotter. For a gas grill, keep one burner on low and the other on high. Brush the grate with vegetable oil. Sear the ribeye over high heat until charred, about 3-4 minutes per side. Move to the medium-low zone and cook to desired doneness, about 3-4 minutes per side for rare. We love it cooked medium.

5. For the prawns, grill meat side down 1st (on the high heat of your grill) for 2-3 min, then turn, brush with the butter garlic marinade on top. Cover for 3-4min.

6. Let the beef rest for 5-10 min. Serve the prawns with some lemon butter sauce. (I made 3 cheese potato gratin for our starch)

Serve hot and enjoy!

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