Surf & Turf Recipe

Bring to temperature & season

Remove the Wagyu from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towel. Season both sides lightly with kosher salt and freshly ground black pepper—Wagyu needs less salt than leaner beef.

Preheat pan

Set a heavy cast-iron skillet or stainless steel pan over medium-high heat until very hot (about 4–6 minutes). Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear the steak

Place the steak in the hot pan and sear undisturbed for 2–2.5 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. For a 1–1.25" steak this should reach rare–medium-rare depending on thickness; adjust time ±30–60 seconds for desired doneness.

Baste for finish

Reduce heat to medium. Add 1 tablespoon butter, the smashed garlic cloves and thyme. Tilt the pan and spoon the melted butter over the steak continuously for 30–60 seconds to flavor and finish cooking. Remove steak to a cutting board and rest 8–10 minutes tented loosely with foil.

Slice

After resting, slice the Wagyu against the grain into 1/4"–1/2" slices. Sprinkle with flaky sea salt just before plating.

Marinate shrimp briefly

In a bowl combine light soy sauce, mirin, sesame oil, grated garlic and ginger. Add the peeled, deveined red shrimp, toss to coat, and let sit 5–10 minutes (do not exceed 15 minutes or acid/salt will begin to cure the shrimp).

Sear shrimp

Heat a small nonstick or stainless pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and slightly caramelized. Season with a pinch of salt and black pepper while cooking. Remove from heat and keep warm.

Mix kimchi ingredients

In a medium bowl combine the diced pineapple, thinly sliced Napa cabbage, gochugaru, fish sauce, rice vinegar, sugar, grated garlic, grated ginger, chopped green onion and fine sea salt. Toss thoroughly so the cabbage and pineapple are evenly coated.

Let flavors meld

Let the mixture sit at room temperature for 15–20 minutes to allow the salt and seasonings to draw liquids and meld flavors. This is a quick kimchi-style relish; for more fermented depth, refrigerate in a sealed jar for 6–24 hours before serving.

Prepare shiso

Wash and gently pat dry shiso leaves. Reserve 4 leaves whole for plating and chiffonade 2 leaves if you want fine ribbons to scatter over the dish.

Make optional yuzu-butter drizzle

In a small saucepan or skillet melt 2 tablespoons unsalted butter over low heat. Remove from heat and stir in 1 teaspoon light soy sauce, 1 teaspoon yuzu juice and chopped chives. Keep warm; this will be used sparingly to finish the steak or shrimp.

On each plate place a few slices of rested Wagyu slightly fanned. Arrange 4 seared red shrimp alongside the steak slices. Spoon about 2–3 tablespoons of pineapple kimchi next to the protein as a bright, spicy-acid counterpoint.

Tuck whole shiso leaves under or beside the steak slices and sprinkle chiffonade shiso and microgreens lightly over the kimchi and shrimp. Drizzle the optional yuzu-butter sauce sparingly over the steak and/or shrimp (about 1 teaspoon per plate). Finish with a pinch of flaky sea salt and a lemon wedge on the side.

Serve immediately while the steak is warm and shrimp are hot. Provide extra kimchi and lemon on the side.