Wagyu striploin, Creole prawns, tallow cakes & cheesy sprouts… The ultimate surf & turf.

Smoked & reverse-seared Wagyu striploin, grilled Creole prawns, tallow-fried zucchini cakes, and jalapeño cheddar Brussels sprouts

Stopped in at my buddy’s butcher shop and he sent me home with two gorgeous Wagyu striploins. Gave them a light coat of truffle oil and seasoning, sealed them up, then brought them to room temp before cooking.

Smoked low & slow at 205°F until they hit 115°F internal, rested 15 minutes, then seared in ripping hot cast iron with a touch of oil. Finished with my bone marrow truffle butter and pulled them off at a perfect medium-rare (~128–130°F). Sliced and hit the cuts with another drizzle of that butter.

Plated with tallow-fried zucchini cakes, Creole-marinated black tiger prawns, and roasted jalapeño cheddar Brussels sprouts.