The Triton


Crew’s Mess: Sweet and Spicy Steak


Crew’s Mess: by Capt. John Wampler

In February, my crew and I delivered a 580 Sea Ray from Grand Cayman back to Florida via the Windward Passage route. Because of en route fuel stops, the Cayman Islands are about as inconvenient a place as there is for yachts to get to.

Heading back to Florida, the route through the Yucatan Channel is shorter by 200 miles, but requires 360 miles nonstop from Cancun to Key West, and in head seas. Eastward through the Windward Passage to Great Inagua affords a longest distance between fuel stops of 231 miles and is pretty much beam to following seas through the Bahamas back to Fort Lauderdale. Just wait for weather in Port Antonio, then dash to Matthew Town.

Port Antonio is, without a doubt, one of the most beautiful natural harbors. Errol Flynn made this his home, and just up the road at “Goldeneye,” Ian Fleming wrote his spy novels. Port Antonio is also where “jerk” style cooking originated. Sweet and spicy chicken and pork is the staple here.

With that inspiration, here is a “rubbed” steak recipe sure to please.


  • 2 tablespoons brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 pound beef tenderloin of NY strip
  • 2 tablespoons olive oil, divided


Make your rub by mixing well all of the dried ingredients.

With washed hands, coat the steak with 1 teaspoon of olive oil, then massage the rub into with steak and set aside.

Next, bring the remaining olive oil to medium heat, then add steak, cooking on each side for 5-6 minutes, or to desired temperature.

Once cooked, move the steak to a cutting board and let sit for 5 minutes before slicing.

Serve with potatoes and star fruit garnish, with cheesecake for dessert. Enjoy.

Capt. John Wampler ( has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

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