Colin Fassnidges surf and turf t bone with seaweed butter

Ingredients

• 1 tsp fennel seeds, crushed
• 1 tsp dashi powder (from Asian grocers)
• 1/2 tsp smoked paprika (pimenton)
• Finely grated zest of 1 lemon
• 1/4 cup (20g) pink salt flakes
• 2 x 400g T-bone steaks
• Olive oil, to drizzle
• Thick-cut chips and micro parsley, to serve
• 10g dried seaweed (from Asian grocers), soaked in cold water, drained, chopped
• 150g unsalted butter, softened
• Finely grated zest of 1 lemon
• 1 tbs soy sauce
• 1 tbs freshly grated ginger
• 1/4 tsp cayenne pepper

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