Surf & Turf Recipe

Make compound butter

In a small bowl, combine 4 tablespoons softened unsalted butter with chopped parsley (1 tbsp), chives (1 tbsp), tarragon (1 tsp), lemon zest (1/2 tsp), minced garlic (1/2 tsp), 1/4 tsp kosher salt and 1/8 tsp black pepper. Mix thoroughly until homogenous. Spoon onto plastic wrap, shape into a 1-inch log, wrap tightly and refrigerate to firm up (15–30 minutes). Reserve 2 tablespoons to serve with steak; keep remainder chilled for other uses.

Prep potatoes

If using whole russets: peel (optional) and cut into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch. Dry thoroughly on kitchen towels or paper towels. If using frozen fries, skip to cooking step.

Cook fries

For frying: heat oil in a heavy pot to 325°F (163°C). Blanch fries in batches 3–4 minutes until tender but not browned; remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels. For oven method: toss dried fries with 2 tbsp oil, spread on a single layer and roast at 425°F (220°C) for 25–30 minutes, flipping once, until crisp.

Finish fries

While fries are hot, toss with minced garlic (2 tsp) so heat mellows the garlic, then add grated Parmigiano-Reggiano (1/2 cup), chopped parsley (1 tbsp), 1 tsp white truffle oil, 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss until evenly coated. Taste and adjust seasoning. Keep warm until plating.

Prepare lobster

Using kitchen shears, cut down the top center of the lobster shell lengthwise to expose meat; gently lift meat out of shell, keeping the tail fan intact, and rest it on top of the shell (butterfly). Pat meat dry. Season lightly with 1/8 tsp kosher salt and a pinch of smoked paprika (optional).

Cook lobster tail (broil or roast)

Preheat oven broiler or set oven to 425°F (220°C). Brush lobster meat with 1 tablespoon melted butter. Place on a foil-lined baking sheet, meat-side up. Broil 4–6 inches from element for 6–8 minutes, or roast at 425°F for 10–12 minutes, until opaque and internal temperature reaches ~140–145°F and meat is firm. Baste once with melted butter halfway through. Remove and let rest 2 minutes; keep warm.

Bring steak to room temperature and season

Remove the 10 oz New York strip from refrigerator 30–40 minutes before cooking. Pat dry with paper towel. Season both sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and heat until shimmering. Add steak and sear without moving for 2.5–3 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes.

Pan-baste to finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, smashed garlic clove, and the thyme and rosemary sprigs to the pan. Tilt the pan and spoon melted butter over the steak repeatedly (baste) for another 1.5–3 minutes until internal temperature is 125°F for medium-rare, 130–135°F for medium. Adjust time depending on thickness and desired doneness. Remove steak to a cutting board and rest 5–7 minutes.

Finish with compound butter

Top the rested steak with 2 tablespoons of chilled compound herb butter so it melts over the steak. Sprinkle a pinch of flaky finishing salt if desired.

Arrange parmesan truffle garlic fries on the plate to one side. Place the rested steak next to fries and spoon any resting juices over the steak. Place the lobster tail (meat lifted on shell) beside the steak; brush with any reserved melted butter and a squeeze of lemon wedge. Garnish fries and plate with chopped parsley or microgreens and serve remaining lemon wedges on the side.