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Premium Surf & Turf Bundle

Kerwee Silver Ribeye & Southern Lobster Tails

$99.00

  • All items shipped frozen from Los Angeles
  • A premium style Surf & Turf
  • 1 x 20oz Kerwee Silver Ribeye Steak (6- 7 BMS)
  • 2 x Southern Lobster Tails
  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Flat rate shipping for orders of any size within California $29.95 | Outside California $39.95
  • Free Delivery to majority of LA & OC areas - see shipping information below

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

What's Included

KERWEE KIWAMI RIBEYE STEAKS

The highest quality steak, and winner at the World Steak Challenge 2019. This award winning steak has a high marble score of 8+ that delivers a rich and silky taste at every bite. For the perfect steak every time, we suggest serving the steak medium - rare to unlock it’s full flavor.

FROZEN SOUTHERN LOBSTER TAILS

Fished from the waters off southern Australia and New Zealand. The taste and texture makes Southern Rock Lobster a feature of many of the World’s outstanding cuisines, as it is highly regarded for its light, sweet and rich taste with firm flesh. Serve this premium product alongside any Kerwee Wagyu steak for the ultimate surf and turf combination.

Testimonials

Premium Surf & Turf Bundle

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Awards

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Premium Surf & Turf Bundle Premium Surf & Turf Bundle

Recommended Cooking Instructions for Kerwee Wagyu

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Quick Guide to Cooking a Kerwee Steak

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

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