The Triton

Career

Crew’s Mess: Sweet and Spicy Steak

ADVERTISEMENT

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.

Ingredients:

  • 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

Preparation:

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 (yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Related Posts

  • Crew's Mess: Wonderful Green Sauce
  • Crew's Mess: Stuffed Bacon Meatloaf
  • Crew’s Mess: Irish Beer Cheese Soup
  • Share This Post

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Editor’s Picks

    Which of your tasks on a yacht would you prefer not to do?

    Which of your tasks on a yacht would you prefer not to do?

    It comes as no surprise that the least liked tasks on yachts have to do with the sewage system. Jerold MacKinnon: Replacing black water …

    Taking the Helm: First step for a good leader is staying quiet to listen

    Taking the Helm: First step for a good leader is staying quiet to listen

    Taking the Helm: by Capt. Paul Ferdais Something more and more common today is an inability or unwillingness to genuinely listen to …

    Pinmar starts trial of sprayable filler

    Pinmar starts trial of sprayable filler

    Yacht finishing company Pinmar, paint manufacturer AkzoNobel and surveyors Wrede Consulting have partnered on a research project to …

    Captain builds tender for users’ comfort

    Captain builds tender for users’ comfort

    Story and photos by Tom Serio He’s a big guy, with a big voice, and with big miles under his keel. Now he has big goals. Capt. …