Surf & Turf Steak with Grilled Octopus & Red Wine Reduction

Ingredients (Serves 2)

For the steak:

• 2 beef steaks (ribeye or filet, ~2.5–3 cm thick)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic (crushed)
• Fresh thyme or rosemary

For the octopus:

• 1 pre-cooked octopus tentacle (or 300 g cooked octopus)
• 1 tbsp olive oil
• Salt and pepper
• 1 tsp smoked paprika (optional)

For the red wine reduction:

• 1 cup red wine
• 1/2 cup beef stock
• 1 tbsp balsamic vinegar
• 1 tsp sugar (optional)
• 1 tbsp butter

Optional garnish:

• Microgreens
• Edible flowers

Instructions

1. Prepare the steak

• Bring steak to room temperature (about 20 minutes)
• Season generously with salt and pepper

2. Cook the steak

• Heat a skillet over high heat
• Add olive oil
• Sear steak for 2–3 minutes per side (depending on thickness)
• Add butter, garlic, and herbs
• Baste continuously for another 1–2 minutes

👉 Aim for medium-rare (internal temp ~54–57°C / 130–135°F)

• Remove and rest for 5–10 minutes

3. Grill the octopus

• Pat octopus dry
• Toss with olive oil, salt, pepper, and paprika
• Grill or sear in a hot pan for 2–3 minutes until slightly charred

4. Make the red wine reduction

• In a saucepan, add red wine and simmer until reduced by half
• Add beef stock and balsamic vinegar
• Continue simmering until sauce thickens
• Stir in butter for a glossy finish
• Adjust seasoning

5. Plate and serve

• Place steak on the plate
• Arrange grilled octopus on top
• Spoon red wine reduction around and over
• Garnish with microgreens or edible flowers

Serve immediately

Tips for Best Results

• Use a hot pan for a strong sear (Maillard reaction)
• Do not overcook octopus → it should remain tender
• Resting steak is essential for juiciness
• Reduce sauce slowly for deeper flavor

Flavor Profile

• Rich, juicy steak
• Slightly smoky, tender octopus
• Deep, velvety red wine sauce
• Balanced with fresh herbal notes

Bold, luxurious, and high-end restaurant quality.