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Colin Fassnidge's surf and turf t-bone with seaweed butter

Name: Colin Fassnidge's surf and turf t-bone with seaweed butter
Yield: 2
Ingredients: 1 tsp fennel seeds, crushed; 1 tsp dashi powder (from Asian grocers); 1/2 tsp smoked paprika (pimenton); Finely grated zest of 1 lemon; 1/4 cup (20g) pink salt flakes; 2 x 400g T-bone steaks; Olive oil, to drizzle; Thick-cut chips and micro parsley, to serve; 10g dried seaweed (from Asian grocers), soaked in cold water, drained, chopped; 150g unsalted butter, softened; 1 tbs soy sauce; 1 tbs freshly grated ginger; 1/4 tsp cayenne pepper

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 05, 2016

Colin Fassnidge injects a slice of Summer Bay into his surf and turf by adding seaweed butter to a T-bone. Just add a side of hand-cut chips for grins all round.

1 tsp fennel seeds, crushed
1 tsp dashi powder (from Asian grocers)
1/2 tsp smoked paprika (pimenton)
Finely grated zest of 1 lemon
1/4 cup (20g) pink salt flakes
2 x 400g T-bone steaks
Olive oil, to drizzle
Thick-cut chips and micro parsley, to serve

Seaweed butter

10g dried seaweed (from Asian grocers), soaked in cold water, drained, chopped
150g unsalted butter, softened
Finely grated zest of 1 lemon
1 tbs soy sauce
1 tbs freshly grated ginger
1/4 tsp cayenne pepper

Method

1.

To make dashi salt, combine fennel, dashi, paprika, lemon zest and salt in a bowl. For butter, place all ingredients in a food processor and whiz until combined.
2.

Heat a large frypan over high heat. Season steaks, drizzle with oil and cook for 2 minutes each side or until browned. Add one-quarter butter and cook for a further 1 minute each side for medium-rare or until cooked to your liking.
3.

Top with remaining butter and remove from pan. Rest, loosely covered with foil, for 3-4 minutes.
4.

Serve steak with chips tossed in dashi salt and scattered with micro parsley.