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Surf and Turf | Ribeye | Shrimp

2 persons | Shichirin, Beef, Fish and shellfish | Fish, Meat | Main dish

Prep time
15 MIN
Cook time
20 MIN
Total time
35 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the standard grate.


  • Coat the ribeye with oil 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 tomatoes on the grill for a while as well. 
  • Remove the ribeye from the grill and season with the Meat Herbs 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 place them on the plate with the ribeye.
  • Enjoy!




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  • 200 gr ribeye
  • 2-3 large prawns
  • 100 gr butter
  • two bunches of cherry tomatoes
  • neutral oil
  • Eldurapi 14 Classic Meat Herbs
  • YAKINIKU Japanese Smoked Salt
  • YAKINIKU Japanese Szechuan Pepper


  • tweezers
  • aluminium foil
  • deep plate or bowl

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