Filet Sumo Sampler Recipe

Make teriyaki marinade/sauce: In a small bowl whisk soy sauce, mirin, brown sugar, minced garlic, grated ginger and sesame oil until sugar dissolves. Reserve 2 tablespoons of sauce for glazing and set remaining aside (about 2–3 tablespoons) to marinate the chicken briefly.

Marinate chicken: Trim and cut chicken thighs into 1-inch pieces. Place chicken in a bowl, pour the reserved marinade (not the glazing portion) over chicken and toss to coat. Let sit 10–15 minutes at room temperature (no more than 30 minutes).

Sear and glaze: Heat a nonstick or stainless pan over medium-high and add vegetable oil. Add chicken pieces in a single layer (do not overcrowd) and sear 2–3 minutes per side until nicely browned and cooked through (internal temp 165°F/74°C). In the last 1 minute, add the 2 tablespoons reserved teriyaki glaze to the pan and toss so the chicken is well coated and glossy. Remove from heat and garnish with sliced green onions and sesame seeds.

Bring steaks to room temperature: Pat the filets dry with paper towels and season all over with kosher salt and freshly ground black pepper about 20–30 minutes before cooking.

Preheat pan: Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add olive oil and swirl to coat.

Sear steaks: Place filets in the hot pan and sear undisturbed 2–3 minutes until a brown crust forms. Flip and sear the other side 2 minutes. Reduce heat to medium, add butter, thyme and crushed garlic. Tilt the pan and spoon melted butter over the steaks (basting) for 1–2 minutes until desired doneness (aim for medium-rare 125–130°F/52–55°C). Total cook time depends on thickness—adjust 1–2 minutes as needed.

Rest and finish: Transfer steaks to a warm plate, spoon pan juices and butter over the top, and let rest 5 minutes before serving. This ensures juiciness and even temperature.

Prepare lobster tail: If not already split, using kitchen shears cut down the top shell lengthwise and gently pry the meat out to rest on top of the shell. Pat lobster meat dry, brush lightly with 1 teaspoon melted butter, and season with a pinch of salt and pepper.

Preheat broiler and pan: Position oven rack 6 inches from broiler and preheat broiler to high. Heat a large skillet over medium-high for scallops and shrimp.

Cook scallops: Pat scallops very dry and season with a pinch of salt and pepper. Add 1 tablespoon butter to the hot pan and sear scallops 1.5–2 minutes per side until golden brown and opaque in the center. Remove and keep warm.

Cook shrimp: In the same pan add a touch more butter if needed, then add shrimp and cook 1.5–2 minutes per side until pink and curled. Squeeze a little lemon over shrimp as they finish.

Broil lobster tail: Place prepared lobster tails on a foil-lined baking sheet and broil 4–6 minutes (depending on size) until the meat is opaque and lightly browned on top. During the last minute, brush lobster meat with remaining melted butter mixed with minced garlic. Remove from oven and finish with a squeeze of lemon and chopped parsley.

Assemble sampler: On each plate arrange 2 filets (4 oz each), the teriyaki chicken pieces, 3 shrimp, 2 scallops and half lobster tail. Drizzle a little of the reserved teriyaki glaze over the chicken (and optionally a touch over shrimp), and spoon garlic butter over lobster, scallops and shrimp for richness.

Garnish and serve: Sprinkle chopped parsley over seafood, additional sliced green onion over teriyaki chicken if desired, and serve immediately so steaks rest has ended and seafood is warm. Offer lemon wedges at the table.