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.

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Your email address will not be published.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

Recent yacht fires a warning: Know your insurance details

Recent yacht fires a warning: Know your insurance details

By Dorie Cox No one wants to burn through a $20 million loss like the 102-foot M/Y Polar Bear in a San Diego shipyard in 2014. The …

France, Italy change Med charter VAT laws

France, Italy change Med charter VAT laws

By Sara Ammannati and Camille Penquerch January was a month of significant changes for charter activity in the Mediterranean following …

Crew Eye: A successful catch and release, times three

Crew Eye: A successful catch and release, times three

Chef Chris Parthemore, left, and First Mate Tom Robertson at anchor just outside Gustavia, St. Barts, in February. “Tom got the first …

Triton networks with Lewis Marine

Triton networks with Lewis Marine

Nearly 250 yacht captains, crew and industry folks stopped by Triton Networking with Lewis Marine Supply last night to check out the …