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
- Pre-Warm the Steak: Take the steak out of the fridge at least 30 minutes before cooking to bring it to room temperature.
- season the Steak: While it rests, season with salt, pepper, garlic or your desired seasonings. Salting early allows time for the salt to penetrate.
- Heat the Grill or Pan: Start with a hot surface. Searing both sides quickly will lock in the juices.
- Oil the Steak: Grass-fed beef is lean, and oiling the steak will prevent sticking during cooking.
- Sear, Then Lower the Heat: Sear each side for 1-3 minutes, then reduce the heat to cook slowly.
- Avoid Overcooking: Overcooking can result in a tough and dry steak.
- 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
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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.
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Add the remaining butter and salt to the pan. Add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly
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Remove from heat and stir in the minced parsley, if using.
