Surf ‘n Turf Special


Quality Branded’s Executive Chef, Craig Koketsu



Chef Koketsu’s  Guest-Worthy Recipe:

Smith & Wollensky x Gosman’s Surf ‘n Turf Special


“Mix age-old steak pros with the East End’s most beloved seafood spot, and what do you get? This epic surf ‘n turf — a dry-aged Cajun bone-in ribeye topped with expertly-sourced shrimp and lump crab meat, along with local Wainscott Farms corn in a beurre blanc sauce.”


2 20-oz dry-aged, bone-in rib steaks

1/2 c Cajun spice mix

8 small to medium-sized tiger prawns, peeled, deveined, and split in half

1/3 c jumbo lump crabmeat

1/2 c fresh corn kernels

1/4 c Peppadews, cut into quarters

2 Tbsp scallions, greens and whites finely chopped

2 Tbsp Italian parsley, roughly chopped

1 Tbsp garlic, finely chopped

1 Tbsp shallots, finely chopped

1 stick unsalted butter, cut into small cubes

Non-stick food spray

Salt and freshly ground black pepper


Season all sides of both steaks generously with Cajun spice, salt, and pepper. Refrigerate for about 30 minutes and then let sit at room temperature for about 15 minutes before cooking.

Prepare a grill to a medium-high heat. Lightly spray each steak on both sides with cooking spray. Place on grill and cook on each side for about six to eight minutes on each side, or until internal temperature registers about 120 degrees for medium rare. Let steaks rest on plates.

Heat a large sauté pan over medium heat. Add about four tablespoons of butter to the pan and melt. Add shrimp and gently sauté. Add garlic and shallots and season with salt.

When shrimp turn light pink, add crab, corn, peppadews, and scallions. Sauté gently until all ingredients are heated throughout. Add remaining butter and mix into corn mixture until completely melted. Adjust seasoning again with salt and black pepper. Toss in parsley at the last minute.

To plate, evenly divide corn mixture and spoon over both steaks.

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