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Steak and seafood

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Gary Avatar
Gary
Dinner plate with a scotch fillet steak and prawns. The fork is holding a perfectly cooked piece of steak which is pink from edge to edge.

Terms like “reef and beef” and “surf and turf” are well known. I tend to use “reef and beef” because the word “turf” makes me think of horses. While I have eaten and enjoyed horse meat, it’s not usually available at the supermarket or my local butcher.

A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
A floral dinner plate featuring pomegranates with a perfectly cooked scotch fillet steak and three freshly flame torched South Australian king prawns
Dinner plate with a scotch fillet steak and prawns. The fork is holding a perfectly cooked piece of steak which is pink from edge to edge.

Regarding “surf,” the common seafood found at surf beaches includes pipis (bivalve molluscs similar to clams—Plebidonax deltoides) and fish like the flathead (Platycephalus fuscus). Though I don’t live near any surf beaches, I do live near the coast, where blue swimmer crabs (known as sand crabs where I come from—Portunus pelagicus) and King George whiting are commonly caught.

I believe a good pairing for horse meat would be crab meat. Last night and tonight I enjoyed prawns and oysters with my steak respectively.

The steaks are Scotch fillet, and the prawns and oysters are local. The beef was dry-brined, cooked in a water bath, and seared with a propane torch.

Dinner plate with sliced scotch fillet steak and six oysters in their shells with lime wedges and salt. The focus is on the middle slices of steak.
Dinner plate with sliced scotch fillet steak and six oysters in their shells with lime wedges and salt. The focus is on the far left oyster.
Dinner plate with sliced scotch fillet steak and six oysters in their shells with lime wedges and salt. The focus is on the middle slices of steak.
Empty oyster shells and squeezed lime wedges.

Questions

Feel free to write answers in the comment box.

  • Do you like combining seafood with steak?
  • Do you use the term “reef and beef”?
  • Do you prefer the term “surf and turf”?
  • Have you eaten horse meat?
Propane gas torch with a Weber Q+ barbecue.
Gas torch

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Comments

6 responses to “Steak and seafood”

  1. Becky Avatar
    Becky

    I was thinking about steak and seafood. Yours looks delicious!

    Liked by 1 person

    Reply
    1. Gary Avatar
      Gary

      Thanks, Becky.

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  2. Jeff the Chef Avatar
    Jeff the Chef

    OMH I’ve never eaten horse meat! What is it like? I have to confess that pairing red meat and seafood never seems appealing to me. Separately, sure … I’d start virtually any meal with a shrimp cocktail. But together … I don’t know. And I can’t tell you why. I think it’s probably because, a hefty serving of red meat, and I’m pretty much done. However, oysters – now that’s really interesting.

    Liked by 1 person

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    1. Gary Avatar
      Gary

      Horse meat didn’t taste bad, I can’t explain though what it tasted like though. It wasn’t beefy. I think if it was more available and acceptable in our culture, I’d eat it but I wouldn’t go out of my way to eat it.

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  3. Lorraine @ Not Quite Nigella Avatar
    Lorraine @ Not Quite Nigella

    I haven’t had surf and turf or reef and beef that often-I think I have had it a couple of times but I do enjoy it! I have eaten horse meat, once in China and more recently in Sicily. It tastes similar to beef to me :)

    Liked by 1 person

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    1. Gary Avatar
      Gary

      I ate it in Alice Springs. It wasn’t bad but not as nice as a regular beef steak.

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