Fish Friday-Surf (Crab) and Turf (Steak)

For a delicious and eco-conscious twist on the classic surf and turf, this sustainable recipe brings together wild-caught seafood and responsibly-raised, grass-fed beef. By choosing wild Alaskan seafood and grass-fed meats, you're supporting practices that prioritize ocean health, animal welfare, and environmental stewardship. With a focus on minimal waste and maximum flavor, this dish not only satisfies your taste buds but also aligns with a commitment to sustainability—perfect for a guilt-free gourmet meal that you can feel good about serving.

How to Cook Oberg Brothers Grass-Fed Steaks

1. Pre-Warm the Steak: Take the steak out of the fridge at least 30 minutes before cooking to bring it to room temperature.
2. season the Steak: While it rests, season with salt, pepper, garlic or your desired seasonings. Salting early allows time for the salt to penetrate.
3. Heat the Grill or Pan: Start with a hot surface. Searing both sides quickly will lock in the juices.
4. Oil the Steak: Grass-fed beef is lean, and oiling the steak will prevent sticking during cooking. 
5. Sear, Then Lower the Heat: Sear each side for 1-3 minutes, then reduce the heat to cook slowly.
6. Avoid Overcooking: Overcooking can result in a tough and dry steak.
7. Rest Before Serving: Let the steak rest for 5-10 minutes after cooking, lightly covered with foil. This helps retain the juices.

How to Serve Sena Sea Crab

• Defrost: Keep frozen until ready to eat. The crab is pre-cooked and ready to enjoy once defrosted.
  • Defrost overnight in the refrigerator, or for a quicker method, use the oven or BBQ at 200°F for about 20 minutes.
  • Avoid defrosting in water or cooking the crab from frozen.
• Reheat (Optional): The crab is already cooked, so reheating is optional. To warm, bake, steam, or BBQ at 325°F for 4 minutes.
• Serve: Pair with melted butter sauce and enjoy!

Pair both the Steak and Crab with Garic Butter Sauce 

• Melt butter in saucepan: Use high quality butter and melt half (1-2 Tablespoons) in a saucepan over medium low heat.
• Chop fresh garlic
• Sauté garlic in butter just until the garlic is fragrant. Stir continuously and do not burn the garlic.

• Add the remaining butter and salt to the pan.  Add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly

• Remove from heat and stir in the minced parsley, if using.