Steak With Lobster Recipe

Bring steaks to room temperature

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

Season both sides of each steak generously with kosher salt (about 1 tsp per steak) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (preferably cast iron) over high heat until smoking hot, about 4–5 minutes. Add 2 tbs neutral oil and swirl to coat.

Add steaks to the pan, spacing them so they do not touch. Sear without moving 2.5–3 minutes until a deep brown crust forms. Flip and add 2 tbs unsalted butter, smashed garlic cloves, and thyme sprigs to the pan.

Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the steaks continuously (baste) for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute before slicing and saucing.

While steaks rest, make the lobster butter sauce. In a small saucepan over medium heat, add the minced shallot and 1 tbs butter; cook until softened and translucent, about 2 minutes.

Deglaze the pan with 2 tbs dry white wine, scraping up any browned bits. Reduce by half, about 1–2 minutes.

Lower the heat to low. Whisk in the cold butter, one cube at a time, to emulsify into a smooth, silky sauce. Do not let the sauce boil; keep it just warm.

Stir in the chopped cooked lobster meat, 1 tsp lemon juice, chopped chives, 1 tsp salt, and 1/2 tsp black pepper. Heat just until lobster is warmed through, about 30–45 seconds. Taste and adjust seasoning.

Spoon 2 tbs of lobster butter sauce over each rested steak just before serving.

Place peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture.

Mash the potatoes with 3 tbs butter, 1/2 cup warm milk, and 2 tbs sour cream until mostly smooth but slightly rustic. Stir in 1/2 cup shredded cheddar, crumbled bacon, green onions, 1/2 tsp salt, and 1/4 tsp black pepper. Adjust seasoning to taste.

For a crispy finish, heat 1 tbs olive oil in a nonstick or cast iron skillet over medium-high heat. Spoon individual portions of mashed potatoes into the skillet, pressing slightly and flattening to form patties or a single cake. Cook 3–4 minutes per side until a golden-brown crust forms.

Transfer crispy mashed potatoes to the plate and keep warm until serving.

Trim and prepare vegetables (snap off woody ends of asparagus, peel baby carrots if needed, trim broccolini). Pat dry.

Toss vegetables with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

For quick roasting: preheat oven to 425°F (220°C). Spread vegetables on a single layer on a baking sheet and roast 8–12 minutes until tender-crisp and edges are lightly browned. For sautéing: heat a skillet over medium-high heat and cook vegetables in a single layer, stirring occasionally, 6–8 minutes until tender-crisp.

Finish vegetables with a squeeze of lemon juice from the lemon wedges just before plating.

Slice each rested steak against the grain into 3–4 slices. Arrange steak slices on plates alongside a portion of crispy mashed potatoes and a helping of seasonal vegetables.

Spoon the warmed lobster butter sauce over the steak slices (about 2 tbs per steak) and sprinkle any remaining chives on top.

Garnish plates with lemon wedges and serve immediately.