Brother Sebastian's Steak House & Winery

Brother Sebastian's

Filet Mignon

Brother Sebastian's Steak

Asparagus

Mojito

Succulent lobster tail served with melted butter.

Lobster Tail

Rich chocolate cake with a creamy frosting.

Chocolate Cake

Lobster

Steak

Cheese Plate

Ahi Tuna Appetizer

Side Dishes

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, garlic powder, salt, and black pepper.

Season the Steak

Preheat a grill or skillet over medium-high heat. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let rest for 5 minutes.

Cook the Steak

Prepare the Shallots

In a saucepan, combine the chopped shallots and red wine. Bring to a boil and reduce to a simmer, cooking until the liquid is reduced by half.

Make the Sauce

Add the beef broth and continue to simmer until the sauce thickens slightly. Stir in butter and fresh thyme before serving.

Add Broth and Season

Boil potatoes until tender, then mash with butter and garlic. Season with salt and pepper to taste.

Prepare Garlic Mashed Potatoes

Steam asparagus in a pot with a little water until bright green and tender-crisp, about 3-4 minutes.

Steam Asparagus

Ribeye steak

Olive oil

Garlic powder

Salt

Black pepper

Red wine

Beef broth

Shallots

Butter

Fresh thyme

Garlic mashed potatoes

Steamed asparagus

Pat the ribeye steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, black pepper, and garlic powder. Allow the steaks to sit at room temperature for 30 minutes.

Preheat your grill or grill pan to high heat. Make sure the grill grates are clean and lightly oiled.

Preheat the Grill

Place the seasoned steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. During the last minute of cooking, add the rosemary sprigs directly on top of the steak.

Grill the Steak

Remove the steaks from the grill and let them rest on a plate for at least 5 minutes before slicing.

Rest the Steaks

In a saucepan over medium heat, melt 1 tablespoon of butter. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes.

Sauté Shallots

Pour in the red wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.

Add Wine

Add the beef broth and fresh thyme. Continue to simmer for another 5-7 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.

Remove the sauce from heat and whisk in the remaining tablespoon of butter until melted and smooth.

Finish with Butter

Trim the tough ends off the asparagus and rinse them under cold water.

Prepare the Asparagus

In a bowl, toss the asparagus with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet.

Season and Roast

Roast in a preheated oven at 400°F (200°C) for about 10-12 minutes, or until tender and slightly charred.

Roast the Asparagus

Ribeye Steak

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

Red Wine

Beef Broth

Fresh Thyme

Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Prepare the steaks

Pat the steaks dry with a paper towel. Season both sides liberally with salt, black pepper, and garlic powder.

Season the steaks

In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

Heat the pan

Carefully place the seasoned filet mignon steaks in the hot skillet. Cook for about 4-5 minutes on one side without moving them, until a nice crust forms.

Cook the steaks

Using tongs, flip the steaks and cook for another 4-5 minutes for medium-rare, or longer if you prefer them more done.

Flip the steaks

For extra flavor, add butter and fresh rosemary to the pan during the last minute of cooking. Baste the steaks with the melted butter.

Add optional garnishes

Once cooked to your desired level, remove the steaks from the skillet and place them on a cutting board. Cover loosely with foil and let them rest for about 5-10 minutes to retain their juices.

Let the steaks rest

Slice the filet mignon against the grain and serve immediately. Enjoy with your choice of sides.

Serve

Filet Mignon steaks

Fresh rosemary

In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper.

Prepare the Marinade

Place the ribeye steaks in a shallow dish and pour the marinade over them. Ensure that the steaks are well-coated. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Marinate the Steak

Preheat a grill or a cast-iron skillet over medium-high heat. Allow it to get hot before placing the steak on it.

Heat the Grill or Pan

Remove the steaks from the marinade and let excess marinade drip off. Place the steaks on the hot grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Once cooked, remove the steaks from the heat and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

While the steak is marinating, chop the bell peppers, zucchini, and red onion into bite-sized pieces.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized.

Sauté the Vegetables

Slice the rested steak against the grain and serve it alongside the sautéed vegetables. Garnish with fresh parsley and lemon wedges.

Plate the Dish

Serve immediately and enjoy Brother Sebastian's Steak with your choice of sides!

Enjoy

Garlic cloves

Bell peppers (mixed colors)

Zucchini

Red onion

Fresh parsley

Lemon wedges

Rinse the asparagus thoroughly under cold water to remove any dirt or grit. Trim the woody ends of the asparagus by snapping them off or cutting them about 1-2 inches from the base.

Prepare the asparagus

In a large bowl, toss the trimmed asparagus with olive oil, salt, black pepper, and lemon juice until they are evenly coated.

Season the asparagus

Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C).

Preheat the grill

Place the seasoned asparagus directly on the grill grates. Grill for about 5-7 minutes, turning occasionally until the asparagus is tender and has nice grill marks.

Grill the asparagus

Remove the grilled asparagus from the grill and transfer them to a serving platter. Optionally, drizzle with additional lemon juice for extra flavor before serving.

Fresh asparagus

Lemon juice

In a sturdy glass, add the fresh mint leaves and granulated sugar.

Muddle the Mint and Sugar

Cut the lime in half. Squeeze the juice of one half into the glass with the mint and sugar. Reserve the other half for later.

Add Lime Juice

Use a muddler or the back of a spoon to gently press and twist the mint leaves and sugar together with the lime juice. This releases the mint's essential oils and dissolves the sugar.

Muddle Ingredients

Pour in the white rum over the muddled mixture and stir gently to combine.

Add Rum

Fill the glass with ice cubes, packing them in tightly.

Add Ice

Pour the club soda over the ice until the glass is full. Stir gently to mix the ingredients.

Top with Club Soda

Garnish with a lime wedge and a sprig of mint. Serve immediately with a straw or stirrer.

Garnish and Serve

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

Lime wedge (for garnish)

Mint sprig (for garnish)

If using frozen lobster tails, thaw them in the refrigerator for 8-10 hours or overnight.

Thawing the Lobster

Using kitchen scissors, cut down the center of the hard shell of the lobster tail, stopping just before the tail fin. Gently pull the shell apart to expose the meat.

Prepping the Lobster Tails

Setting the Oven

Place the lobster tails on a baking sheet, meat side up. Gently pull the meat out of the shell slightly so it sits on top of the shell.

Positioning the Lobster

In a small saucepan, melt the unsalted butter over low heat.

Melting the Butter

Once the butter is melted, add minced garlic and sauté for 1-2 minutes until fragrant.

Adding Garlic

Stir in lemon juice, chopped fresh parsley, salt, and black pepper. Remove from heat.

Finishing the Sauce

Brush the lobster meat generously with the prepared butter sauce. Bake in the preheated oven for 12-15 minutes, until the lobster meat is opaque and cooked through.

Baking the Lobster Tails

Remove from the oven, drizzle with any remaining butter sauce, and serve immediately with extra lemon wedges on the side.

Serving

Lobster tails

Unsalted butter

Garlic

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Wet Ingredients

Stir in the boiling water carefully. The batter will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove from the oven and allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Gradually add in the cocoa powder and powdered sugar, alternating with the milk, and beat to combine.

Prepare Frosting

Stir in the vanilla extract until the frosting is smooth and spreadable.

Add Vanilla

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cake

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

large eggs

whole milk

vegetable oil

vanilla extract

boiling water

unsalted butter

powdered sugar

Fill a large pot with water and add the sea salt. Bring the water to a rolling boil over high heat.

Boil the Water

Carefully add the live lobsters to the boiling water, ensuring they are fully submerged. Cover the pot with a lid.

Add the Lobster

Boil the lobsters for about 8-10 minutes per lobster, or until their shells turn bright red and the meat is opaque. Remove the lobsters from the pot and let them cool slightly.

Cook the Lobster

In a small saucepan, melt the butter over medium-low heat.