14 Oz. Grilled Ribeye / Lobster Tail / Truffled Gauffrettes / Grilled Asparagus / Hollandaise Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye

   Season the ribeye steak with salt, black pepper, and a drizzle of olive oil. Allow it to rest at room temperature for about 30 minutes before grilling.

2. 2

   Grill the Lobster Tail

   Preheat the grill. Cut the lobster tail in half lengthwise and brush with olive oil. Grill for about 5-7 minutes, flesh side down, until slightly charred and cooked through.

3. 3

   Grill the Ribeye

   Place the ribeye steak on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting time based on desired doneness. Remove from grill and let it rest for a few minutes before slicing.

4. 4

   Prepare the Gauffrettes

   Slice the potatoes into thin waffle shapes using a mandoline. Heat oil in a deep fryer or a heavy pot, and fry the potato slices until golden and crispy. Drain on paper towels and season with salt and truffle oil.

5. 5

   Grill the Asparagus

   Toss the asparagus with olive oil, salt, and pepper. Grill for about 4-5 minutes, turning occasionally until tender and slightly charred.

6. 6

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk the egg yolks and lemon juice together. Place over a pot of simmering water and whisk continuously until thickened. Gradually add melted butter while whisking until smooth and creamy. Season with salt.