What's Cooking: Surf and turf
Chef Vinny Oliveri, of Uncle Giuseppe's Marketplace
, shows News 12's Lily Stolzberg how to make surf and turf with certified A5-Wagyu New York strip and crab cakes.
Ingredients fro A-5 Wagyu:
14 oz Certified A5-Wagyu NY Strip
Pink sea salt or flaky sea salt (Maldon) and Kosher salt
Directions for A-5 Wagyu:
Get a 12" cast iron skillet smoking hot.
Season steak very heavy with kosher salt. Almost coating it.
Place steak down and add a bit of pressure on top to ensure entire steak is making contact with the pan.
Sear steak for 2 minutes then flip. (Do two minutes each side for rare. Three minutes each side for medium rare.)
After two minutes pass, remove steak from pan and let rest for 3-5 minutes.
Finish with more sea salt.
Ingredients for crab cakes:
Colossal Lump Crab (1 pound can)
1 sleeve saltine crackers
¼ bunch parsley chopped
¼ cup mayo
1 heaping tbs Dijon
¼ tsp cayenne
¼ cup neutral oil
Directions for crab cakes:
In a medium sized mixing bowl crush crackers.
Fold in mayo, mustard, parsley and cayenne. Mix well.
Open crab meat and drain. Gently fold crab meat into cracker mix. Very gently, trying to avoid breaking up the crab meat.
Form 7 to 8 cakes gently by hand. Do not over pack crab meat. For best results gently form cakes so that end result isn’t packed tight and dense. Place in refrigerator for 10-15 minutes allowing them to set.
Heat a large skillet on medium high heat. Pan sear each side for 1-2 minutes or until golden brown. Place seared crab cakes on a papered sheet pan then into a pre-heated 400-degree oven for 5-7 minutes.
Serve steak with crab cake. Serve crab cake with your favorite tartar sauce.