chimichurri butter, old bat roasted potatoes, buttered broccolini, roasted tomato risotto, grilled corn

Grilled Tomahawk Steak & Boiled Lobster

steak frites

1/2 Price Appetizers

Mac and cheese

beef short rib pasta

tuna

fried avocado

Remove the tomahawk steak from the refrigerator 1 hour before cooking to come to room temperature. Pat dry with paper towels. Rub the steak all over with 2 tbs neutral oil, then season generously with 2 tbs kosher salt and 1 tbs freshly ground black pepper, pressing the seasoning into the meat.

Prepare steak

In a bowl, combine 6 tbs room-temperature butter, 1 cup finely chopped parsley, 1/2 cup finely chopped cilantro, 3 tsp minced garlic, 1 tbs red wine vinegar, 1 tsp lemon zest, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes and 1/2 tsp sea salt. Mix until uniform. Transfer to plastic wrap, form into a log, wrap tightly and chill until firm (at least 30 minutes). Reserve in refrigerator until serving.

Make chimichurri butter

Preheat your oven to 250°F (120°C) if using reverse sear, or prepare a two-zone grill with one side medium-low and the other high heat. For reverse sear: place steak on a wire rack set over a baking sheet and roast in oven until internal temperature reaches 110–115°F for medium-rare (about 35–50 minutes depending on thickness). For grill method: place on cooler side until internal temp is 100–105°F. Remove steak and rest 10 minutes while you heat grill/searing pan to high.

Grill the steak (reverse sear recommended)

Sear steak over high heat (direct flame or a very hot cast-iron pan) 1.5–2 minutes per side and rotate to develop an even crust until internal temp reaches 125–130°F for medium-rare. Sear the bone edge briefly as well. Use tongs; do not pierce meat. Transfer to a cutting board and let rest 10 minutes.

Sear

Slice the tomahawk against the grain into 1/2-inch slices. Top each portion with a slice of chilled chimichurri butter so it melts over the warm steak. Serve immediately.

Finish and serve

Fill a large stockpot with 6 liters of water and bring to a rolling boil. Add 1/4 cup coarse salt to the water (like seawater).

Prepare boiling water

Hold each live lobster by the body and place headfirst into boiling water. Cover pot. When the water returns to a boil, start timing: boil 9–11 minutes for 1.25–1.5 lb lobsters (10 minutes for ~1.5 lb).

Cook lobsters

Remove lobsters with tongs and transfer to a bowl. Let rest 2 minutes. Crack claws and split tails if desired. Serve hot with melted butter and lemon wedges alongside the steak.

Cool and serve

Preheat oven to 425°F (220°C). In a large bowl, toss 2 lbs halved baby Yukon gold potatoes with 3 tbs olive oil, 2 tbs melted butter, 1 tsp garlic powder, 1 tsp crushed dried rosemary, 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper until evenly coated.

Preheat and toss

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25–30 minutes until golden and crisp on the edges and tender inside. Flip once halfway if necessary for even browning.

Roast

Remove from oven, taste and adjust seasoning. Keep warm until serving.

Finish

Bring a medium pot of salted water to a boil. Add 1 lb trimmed broccolini and blanch 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Blanch

In a large skillet over medium heat, melt 3 tbs unsalted butter. Add 2 tsp thinly sliced garlic and sauté 30–45 seconds until fragrant but not browned. Add broccolini, toss to coat, and cook 1–2 minutes to heat through. Add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper; toss and remove from heat. Keep warm.

Sauté in butter

Preheat oven to 400°F (200°C). Toss 1 lb halved roma tomatoes with 2 tbs olive oil and 1/2 tsp kosher salt. Arrange cut-side up on a sheet and roast 20–25 minutes until softened and slightly caramelized. Remove and set aside; reserve juices.

Roast tomatoes

In a heavy saucepan over medium heat, melt 1 tbs butter and add 1 finely chopped shallot. Sauté until translucent, about 2–3 minutes. Add 1.5 cups arborio rice and stir to coat, toasting 1–2 minutes until edges of grains look translucent.

Start risotto

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding warm stock, 1/2 cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. After about 12–15 minutes of adding stock and stirring, the rice will be creamy but still have a slight bite.

Deglaze and simmer

Gently fold the roasted tomatoes and any collected juices into the risotto along with 2 tbs butter, 3 tbs butter (total listed in ingredients includes this), 3 tbs butter was listed earlier—use overall 3 tbs here), 3/4 cup grated Parmesan and 2 tbs chopped basil. Season with 1/2 tsp salt and freshly ground pepper to taste. Stir until creamy and glossy. (Note: adjust stock quantity as needed to reach desired creaminess.) Keep warm.

Finish with tomatoes

Preheat grill to medium-high heat (about 400°F / 200°C). Brush each of 4 ears of corn with melted butter mixed with 1 tsp smoked paprika and 1 tsp salt.

Preheat grill

Place corn directly on the grill and cook 10–12 minutes, turning every 2–3 minutes until charred in spots and kernels are tender.

Grill

Remove corn and brush with any remaining butter. Serve hot.

tomahawk ribeye steak (about 40–48 oz, 2–2.5 in thick)

kosher salt

freshly ground black pepper

neutral oil (canola or grapeseed)

unsalted butter (room temperature)

fresh parsley, finely chopped

fresh cilantro, finely chopped

garlic cloves, minced

red wine vinegar

lemon zest

smoked paprika

red pepper flakes

sea salt (for butter)

live lobsters (1.25–1.5 lb each)

water

coarse salt (for boiling water)

unsalted butter (melted, for serving)

lemon wedges

baby Yukon gold potatoes, halved

olive oil

unsalted butter, melted

garlic powder

dried rosemary, crushed

coarse sea salt

broccolini (trimmed)

unsalted butter

garlic cloves, thinly sliced

lemon juice

salt

black pepper

roma tomatoes, halved

kosher salt (for tomatoes)

arborio rice

shallot, finely chopped

dry white wine

low-sodium chicken or vegetable stock (kept warm)

parmesan cheese, finely grated

fresh basil, chopped

salt and pepper

corn on the cob, husks removed

Remove steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Bring to temperature

Season both sides generously with kosher salt and freshly ground black pepper. Press seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 4–5 minutes. Add the neutral oil and swirl to coat.

Place steaks in the pan, spacing so they sizzle without crowding. For medium-rare cook times as a guide: 1-inch steak — 3 minutes per side; 1.5-inch — 4 minutes per side. Adjust for desired doneness (cook as ordered).

During the last 1–2 minutes of cooking, add butter, smashed garlic cloves, and thyme/rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks (baste) for flavor and color.

Transfer steaks to a cutting board or plate and loosely tent with foil. Rest for 5–8 minutes so juices redistribute (carryover will reach final doneness).

If using compound butter or making a quick pan sauce: pour off excess fat leaving browned bits, deglaze the pan with a splash of water, wine, or stock, scrape up fond, turn off heat and whisk in 1–2 tbs butter until glossy. Serve over steak.

Peel (optional) and cut russet potatoes into 1/3–1/2 inch sticks. Keep cut fries in cold water to remove surface starch. Soak at least 30 minutes (or up to 2 hours refrigerated) for crispness.

Drain and rinse the potatoes, then dry thoroughly on clean kitchen towels or paper towels. Any surface moisture will cause oil splatter.

Heat oil in a deep pan or fryer to 310°F (155°C) for the first blanch fry. If you don’t have a thermometer, heat until oil shimmers steadily but is not smoking.

Fry the potatoes in batches for 3–4 minutes until they are soft and pale (not browned). Remove with a slotted spoon and drain on a rack or paper towels. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry until golden brown and crisp, about 2–3 minutes. Drain on paper towels, immediately season with fine salt and a little black pepper, and keep warm in a low oven (200°F / 95°C) on a tray while finishing remaining fries.

Optional: squeeze a little lemon over fries for brightness just before serving.

Place potatoes for mash in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork tender, about 15–20 minutes depending on size.

Drain potatoes thoroughly and return to the hot pot for 1 minute to dry off excess moisture (this helps keep mash fluffy).

Warm the milk/cream and melt the butter together (microwave or small saucepan) so they incorporate easily.

Mash potatoes using a potato masher or ricer until smooth. Gradually add the warm butter and milk mixture while mashing to reach desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Stir in optional chopped chives.

Keep mashed potatoes warm in a covered dish or low oven until ready to plate.

Slice steak against the grain (if serving sliced) or serve whole. Spoon any pan sauce or compound butter over steaks.

Place a generous scoop of mashed potatoes on each plate, add a portion of hot frites beside it, and top with the cooked steak. Serve immediately while everything is hot.

Note on doneness: cook steak as ordered by the guest. Use the resting step above to ensure accurate final temperature.

ribeye or sirloin steak

neutral oil (canola or vegetable)

garlic cloves, smashed

fresh thyme or rosemary sprigs

russet potatoes

peanut oil or vegetable oil (for frying)

fine salt

Yukon Gold or russet potatoes (for mashing)

whole milk or heavy cream

optional: chopped chives

optional: compound butter or pan sauce

lemon wedge (for fries, optional)

Pat calamari rings dry with paper towels. In a shallow bowl combine all-purpose flour, cornstarch, kosher salt, black pepper and smoked paprika. Toss the calamari in the dry mixture until evenly coated, shaking off excess.

Prep and dredge

Pour vegetable oil into a deep skillet or pot, leaving at least 2 inches of headspace. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 60 seconds.

Heat oil

Working in a single layer (do not overcrowd), fry calamari rings 1 to 1 1/2 minutes until just golden and crisp. Remove with a slotted spoon to a paper towel-lined tray. Season immediately with a light sprinkle of salt.

Transfer to a warm serving plate, garnish with chopped parsley and lemon wedges. Serve immediately so they remain crisp.

Serve

Preheat oven to 425°F (220°C). Toss wings with baking powder, kosher salt, black pepper and olive oil until evenly coated. Arrange on a wire rack set over a rimmed baking sheet. Bake 35–45 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C).

Season and bake/crisp

While wings bake, melt butter in a small saucepan over low heat. Add minced garlic and gently cook 1 minute until fragrant (don’t brown). Remove from heat, stir in grated Parmesan and lemon juice.

Make garlic-parmesan sauce

When wings are done, place in a large bowl, pour the warm garlic-Parmesan sauce over and toss to coat. Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve hot.

Toss and serve

Preheat oven to 400°F (200°C). Scrub potatoes, dry, and rub with olive oil and salt. Place on a baking sheet and roast 45–55 minutes until tender when pierced with a fork. Let cool slightly.

Bake potatoes

Cut each potato in half lengthwise. Scoop out most of the flesh leaving about 1/4-inch shell. Brush the cavity and outer skin with a little olive oil. Return skins to the oven, bake 10 minutes more to crisp.

Hollow and fill

Fill each skin with shredded cheddar and crumbled bacon. Return to oven 5–7 minutes until cheese melts and bubbles. Top with a dollop of sour cream and chopped chives before serving.

Add toppings

In a small bowl combine mixed olives, extra virgin olive oil, lemon zest, crushed red pepper, smashed garlic and chopped rosemary. Toss and let sit at least 15 minutes (or up to 2 hours at room temperature) to develop flavor.

Marinate olives

Slice baguette and toast lightly in a 375°F (190°C) oven 5–7 minutes until golden. Serve marinated olives with toasted baguette slices for spreading oil and juices.

Toast bread and serve

calamari rings (cleaned)

all-purpose flour

cornstarch

vegetable oil (for frying)

chopped parsley

chicken wings (split, tips removed)

baking powder (aluminum-free)

garlic cloves (minced)

grated Parmesan

lemon (juice)

small russet potatoes

shredded cheddar cheese

cooked bacon (crumbled)

sour cream

chopped chives

mixed olives (green & kalamata)

extra virgin olive oil

crushed red pepper flakes

garlic clove (smashed)

fresh rosemary (chopped)

baguette (sliced)

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 3 cups of elbow macaroni and cook until just al dente according to package directions (usually 7–9 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta in a colander and set aside.

Preheat the oven to 350°F (175°C) if you plan to bake with the topping. If serving stovetop, oven is not required.

In the same large pot or a separate medium saucepan, melt 4 tablespoons unsalted butter over medium heat until foaming but not browned (about 1–2 minutes).

Make a roux

Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a pale roux. The mixture should bubble but not darken much.

Slowly add 2 cups whole milk in a steady stream while whisking to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken, 3–5 minutes.

Once thickened to a sauce consistency (it should coat the back of a spoon), reduce heat to low and whisk in 1 teaspoon Dijon mustard, 1 teaspoon ground black pepper, and 1 teaspoon fine sea salt. Taste and adjust seasoning as needed.

Remove the saucepan from heat and add the grated cheeses in two additions: first add 1 cup sharp cheddar and 0.5 cup gruyère, whisking each time until melted and smooth; then add the remaining cheeses (1 cup cheddar and 0.5 cup gruyère) and stir until fully incorporated. If sauce seems too thick, whisk in up to 1/4 to 1/2 cup reserved pasta water, a tablespoon at a time, until desired creaminess is reached.

Fold the drained pasta into the cheese sauce until evenly coated. If serving immediately on the stovetop, transfer to serving bowls and serve hot.

If you want a crunchy topping and are baking: in a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 teaspoon paprika, and 1/4 teaspoon salt. Mix until crumbs are evenly moistened.

Transfer the sauced pasta to a 9x9-inch or similar baking dish, smooth the top, then sprinkle the panko mixture evenly over the macaroni and cheese.

Bake in the preheated 350°F (175°C) oven for 15–20 minutes, until the topping is golden and the cheese is bubbling around the edges. For a deeper brown top, broil 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest 5 minutes before serving. This allows the sauce to set slightly and makes serving easier.

elbow macaroni

kosher salt (for boiling)

whole milk

 Dijon mustard

ground black pepper

fine sea salt

sharp cheddar cheese, freshly grated

gruyère cheese, freshly grated (optional but recommended)

panko breadcrumbs

paprika

fine sea salt (for topping)

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with the 2 tbs flour, shaking off excess.

Preheat and season

Heat a large Dutch oven over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When shimmering and butter is melted, add short ribs in a single layer (work in batches if needed) and brown well on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Brown the ribs

Reduce heat to medium. Add the chopped onion, diced carrot, and diced celery to the pot. Stir to coat in the fond and cook until softened and beginning to brown, about 6–8 minutes. Add the smashed minced garlic and cook 30–60 seconds until fragrant.

Sweat aromatics

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, 3–5 minutes. Add 3 cups beef stock and half a 28-oz can of crushed tomatoes (about 14 oz). Add 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, and 1/2 tsp sugar if using. Bring to a gentle simmer.

Build the braising liquid

Return the browned short ribs and any accumulated juices to the pot, submerging them partially in the liquid. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, about 2.5 to 3 hours. Check once halfway to spoon some braising liquid over the ribs.

Grilled Tomahawk Steak & Boiled Lobster

Steak Frites

1/2 Price Appetizers

Mac And Cheese

Beef Short Rib Pasta

Tuna

Fried Avocado