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Wood Plank Surf and Turf
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Get the best of reverse searing and wood plank cooking with this Wood Plank Surf and Turf. Premium American Wagyu Beef and Alaskan King Crab from Mishima Reserve over fire!

Course: Main Course
Servings: 2 people
Author: Derek Wolf
Ingredients
Steak Ingredients:
  • 2 Mishima Reserve Wagyu Filet Mignon’s
  • Salt & Pepper
  • Oil
  • Butter
  • Rosemary
  • Whole Garlic Cloves
Crab Leg Ingredients:
  • 1 package of Mishima Reserve Crab Legs split in half lengthwise
  • 2 tbsp of Cumin
  • 1 tbsp of Red Chili Flakes
  • 1 tbsp of Sea Salt
  • 1 tbsp of Black Pepper
  • 4 Garlic Cloves pressed
  • 1 Lemon zested & juiced
  • ¼ cup of Parsley chopped
  • Oil
Instructions
  1. Build a medium size fire for 2 zone indirect cooking, around 275F.
  2. Lather the Mishima Reserve Filet Mignon in oil then season with salt & black pepper. In a bowl, mix the cumin, red chili flakes, sea salt, black pepper, pressed garlic cloves, lemon juice, lemon zest and oil. Add mixture to the flesh side of the crab legs. Place the crab legs and the filets onto the wood planks so that they are secure and evenly distributed.
  3. Place the wood planks with filet & crab onto the side of the grill without coals, filets facing the heat and cover. Cook for 15-20 minutes or until the steaks reach desired internal temperature (I pull at 120F for medium rare). Pull steaks once cooked and let rest for 10 minutes. Continue cooking crab legs for 10 minutes, pull and let rest.
  4. Once steaks have rested, preheat a skillet with oil, rosemary and whole garlic cloves. Add steaks to skillet for 1-2 minutes for sear. Flip steaks, add butter to pan and baste steaks for 1-2 minutes. Pull steaks off skillet.
  5. Top crab legs with parsley, slice steak and enjoy!