Surf 'n Turf Set Recipe

Bring steak to room temperature & season

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Generously season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan and sear

Heat a heavy cast-iron or stainless-steel skillet over high heat until very hot (about 4–5 minutes). Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms.

Flip, butter-baste, and finish

Flip the steak and reduce heat to medium-high. Add 2 tbs unsalted butter, 2 thyme sprigs, and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 2–4 minutes while cooking to your desired doneness (for 1 1/2–2 in steak: about 3–4 min per side for medium-rare). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare.

Rest the steak

Transfer the steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes to let juices redistribute before slicing.

Prepare lobster tails

Preheat oven broiler to high if broiling, or preheat a grill to medium-high if grilling. Using kitchen shears, cut the top shell down the center lengthwise and pry the meat up and out, resting it on top of the shell (but keeping the tail intact). Pat the meat dry.

Season lobster

Brush the lobster meat with 3 tbs melted butter. Sprinkle 1 tsp paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper evenly over the meat. Squeeze half the lemon over the tails.

Cook lobster

Broil: Place lobster on a rimmed baking sheet about 5–6 inches from the broiler and broil 6–8 minutes until opaque and just firm, basting once with more melted butter after 3–4 minutes. Grill: Place lobster meat-side up on the grill and cook 6–8 minutes until opaque, basting once with melted butter halfway through.

Finish

Remove from heat and keep warm. Optionally brush with a little extra melted butter and a squeeze of remaining lemon juice.

Make the sauce

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 3 minced garlic cloves and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs chopped parsley, 1 tbs chopped chives, 1 tbs lemon juice, 1 tsp salt, and 1 tsp black pepper. Keep warm until serving.

Use the sauce

Reserve some sauce for the lobster and some for the sliced steak. Spoon over the grilled/broiled lobster and over steak slices just before serving.

Roast baby potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20–25 minutes, turning once, until golden and tender. Keep warm.

Cook asparagus

Meanwhile, heat a large skillet over medium-high heat and add 1 tbs butter. Add trimmed asparagus (about 12 spears) and cook, shaking the pan occasionally, until bright green and tender-crisp, about 4–6 minutes. Season with a pinch of salt and pepper and a squeeze of lemon if desired.

Plate and garnish

Slice the rested steak against the grain into 3/4-inch thick slices. Arrange steak slices and lobster tails on each plate with roasted potatoes and asparagus. Drizzle garlic herb butter over the lobster and steak, and garnish with fresh lemon wedges. Serve immediately.