Serves 6



2 tbsp olive oil
2 x 500gm thick cut rib eye steaks, on the bone
1 tbsp Togorashi seasoning mix, or your favourite seasoning mix



12 king prawns, cut in ½ lengthwise, deveined
2 tblsp olive oil
Salt and pepper to taste

Saké Butter Glaze
250ml saké 
2 cloves garlic, crushed
1 tbsp lime juice
125gm cold butter cut into small cubes
1tsp sesame oil
2 tsp cornflour
2 tsp water
1 small bunch chervil, roughly chopped, with extra for garnish


To Serve
Mixed vegetables to serve.



  1. Place the steaks on a large sheet of baking paper and brush with the oil on all sides. Rub in the seasoning to coat well. Wrap in the baking paper and chill for at least 2 hours to marinate in the rub. 
  1. When steak is ready, remove the paper and place on a pre-heated medium to low grill plate. Grill the steaks, turning every 5 minutes for approximately 12-15 minutes for medium rare or until desired doneness. Place steaks on a plate and cover with foil to keep warm and allow to rest for 10 minutes or until ready to serve.

  2. While the steaks are resting, make the Sake Butter Glaze by placing sake and garlic in a small saucepan. Bring to the boil and reduce the liquid by half. Remove the pan from the heat and slowly whisk in the butter cubes one at a time to emulsify then whisk in the sesame oil. Combine the cornflour and water in a separate small cup. Return the pan onto a low heat, add the cornflour mix whilst whisking constantly. Continue to whisk on low heat for 3-5 minutes or until the mixture has thickened slightly and cornflour has cooked. Remove from the heat, stir in the chervil and keep warm until ready for use.  

  3. To make the prawns, brush the prawns with the olive oil and season the flesh. Heat grill to medium and place the prawns flesh side down. Cook for 3-5 minutes, turn prawns onto shell side, cook for a further 1 -2 minutes or until prawns are just cooked through. 

  4. To serve, place the prawns on a serving platter, flesh side up, and brush each liberally with the warm sake butter glaze. Serve extra warm butter on the side. Place rested steaks onto a serving board and carve. Serve with extra Togarashi seasoning. Add a platter of mixed vegetables fresh greens and plenty of sake!


  • This Saké Butter Glaze goes great with any of your favourite seafood. 
  • Use your favourite seasoning mix to create your own Turf creation. 

Sake featured available from Saké Boutique.

A meal of grilled meat and succulent lobster is a heavenly combo of both umami and the unique richness of seafood. Generally, a full bodied Junmai style of sake will be a great match in the glass. It has the savoury depth to complement the caramelised crust on the meat and the glaze on the seafood. If the mood and climate suits, then gentle warming of the sake will enhance its smooth intensity and add throat filling warmth. An alternative option for this type of meal is to drink a very dry style of saké, such as the Imayo Black Super Dry and Koshiki Junzukuri which effectively cuts through the richness of the dish cleansing the palate with a touch of peppery acidity. This style feels lighter and cleaner in texture and works well with both the surf and turf elements of the dish.