Surf & Turf Recipe

Bring steak to temperature and season

Remove steaks from refrigerator 45–60 minutes before cooking to reach near room temperature. Pat dry with paper towels. Evenly season both sides with 1½ tbs kosher salt and 1 tsp freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet over high heat until smoking. Add 2 tbs neutral oil and swirl to coat. Add steaks and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear 2 minutes on the second side. Add 2 tbs unsalted butter, 3 thyme sprigs and 4 smashed garlic cloves to the pan. Tilt the pan slightly and spoon butter over steaks (baste) for 30–60 seconds. Transfer skillet to preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 4–6 minutes depending on thickness). Remove steaks to a cutting board and tent loosely with foil; rest 8–10 minutes (carryover will bring them to ~130°F).

Slice

After resting, slice the NY strip thinly against the grain into 1/4-inch slices. Season slices lightly with remaining ½ tbs kosher salt and 1 tsp black pepper if desired.

Prep lobster tails

Using kitchen shears, cut the top shell of each lobster tail lengthwise from the open end toward the tail, stopping before the tail fin. Pry the shell open and gently lift the meat out, keeping it attached at the tail base; rest the meat on top of the shell (butterfly). Pat meat dry.

Season and cook

Mix 4 tbs melted butter, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp black pepper. Brush the mixture over the lobster meat. Heat a grill or oven broiler to high. If grilling: place tails meat-side up on grill over medium-high heat and cook 6–8 minutes until opaque and firm, basting once with additional butter mixture, internal temp 140–145°F. If broiling: place on a foil-lined tray 4–5 inches from heat and broil 6–8 minutes until opaque and slightly charred on top. Remove and tent briefly.

Finish

Once cooked, cut each lobster tail in half lengthwise if desired, or leave whole. Brush with any reserved melted butter before serving.

Sauté aromatics

In a small saucepan over medium heat, add 1 tbs unsalted butter. When melted, add the minced shallot and 1 minced garlic clove; cook 2–3 minutes until softened but not browned.

Deglaze and reduce

Add 1 cup Cabernet Sauvignon to the pan to deglaze, scraping any browned bits. Add 1 cup beef demi-glace and 1 fresh thyme sprig. Bring to a gentle simmer and reduce until the sauce coats the back of a spoon, about 12–15 minutes, reducing by roughly one-third.

Finish the jus

Remove from heat. Discard thyme sprig. Stir in 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp black pepper, and whisk in 1 tbs cold unsalted butter to mount the sauce and give it a glossy finish. Taste and adjust seasoning.

Arrange a portion of sliced NY strip on each plate. Place one lobster tail (halved or whole) alongside the steak. Spoon warm Cabernet jus around the steak (or lightly over slices) — avoid drowning the lobster to preserve its buttery flavor. Sprinkle 1 tsp chopped parsley over each plate and add a lemon wedge to the lobster. Serve immediately.