We’ve had surf and turf before, but not like this. Oh boy, not like this.
Salt + Charcoal, a steakhouse located in Brooklyn, NY, is serving a massive filet mignon that’s topped with uni and caviar.
Hand selected by the restaurant’s chef Tadaaki Ishizaki, the 50-day dry-aged cut of beef is grilled over organic wood charcoal on a custom-made crank designed by the chef himself to most effectively utilize the heat and flavor of the steak. What a pioneer.
The steak is spread with a seaweed umami sauce made from a combination of kombu and moshio salt. It’s then topped with a hefty amount of Maine uni and ikura caviar. To say this dish is decadent would be the understatement of the year.
Lowkey hating our NYC family for getting to try this before we did. Lowkey.