Surf and Turf | Ribeye | Shrimp
2 persons | Shichirin, Beef, Fish and shellfish | Fish, Meat | Main dish
Preparation
Light the charcoal and binchotan and make sure the Shichirin is well hot. Fully open the sliders of the Shichirin. Place the grill on the Shichirin. Take the meat out of the fridge in advance.
Add a little oil to the ribeye and season with salt.
Place the ribeye on the grill. Grill the ribeye for about 2-3 minutes per side. Turn over using the tweezers. Place the vine tomatoes on the grill for a few minutes as well.
Remove the ribeye from the grill and season with the meat seasoning and pepper. Place the ribeye in a deep plate or bowl, add the butter and cover with aluminium foil. Let this rest for 10 minutes.
Grill the prawns briefly on the grill, about 2 minutes per side.
After this, remove the steak from the foil and slice it, season with the meat seasoning if necessary. Remove the prawns and tomatoes from the grill and put them on the plate with the ribeye.
Enjoy!
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Ingredients
- 200 gr ribeye
- 2-3 large prawns
- 100 gr butter
- two bunches of cherry tomatoes
- salt and pepper
- neutral oil
- Eldurapi meat spices
Requirements
- Shichirin
- Shichirin grid
- cutting board
- tweezers
- aluminium foil
- deep plate or bowl
