Surf & Turf Recipe

Bring to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels. Rub both sides with 2 tbs olive oil. Season evenly with 2 tbs kosher salt, 2 tsp black pepper and 1 tsp garlic powder, pressing seasoning into the meat.

Preheat skillet

Place a heavy cast-iron skillet over high heat until smoking hot, about 6–8 minutes.

Sear steak

Add 1 tbs oil to the hot skillet and immediately add steaks. Sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear 2 minutes on the other side.

Baste & finish in oven

Reduce heat to medium. Add 2 tbs butter, 4 thyme sprigs and 3 crushed garlic cloves to the pan. Tilt pan and spoon melted butter over steaks (baste) for 1 minute. For 1–1.25-inch steaks: transfer skillet to a preheated 400°F (200°C) oven and roast until internal temperature reaches 125°F (52°C) for medium-rare (about 4–6 minutes). Adjust for thickness and desired doneness.

Rest

Transfer steaks to a cutting board, tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.

Prepare lobster tails

Using kitchen shears, cut down the top shell of each lobster tail lengthwise to the tail fan, leaving the tail fan intact. Gently pry shell open and lift the meat, resting it on top of the shell (butterfly). Remove any vein and pat meat dry.

Season lobster meat

Brush lobster meat with 4 tbs melted butter. Sprinkle evenly with 1 tsp paprika, 1 tsp kosher salt and 1 tsp black pepper. Squeeze half a lemon over the meat.

Cook lobster

Preheat broiler to high or preheat a grill to medium-high. For broiler: place lobster tails on a foil-lined baking sheet and broil 5–7 minutes until meat is opaque and just firm, brushing with additional melted butter once during cooking. For grill: place tails meat-side up and grill with lid closed 6–8 minutes, basting with butter once.

Finish

Remove from heat and let rest 2 minutes. Finish with a squeeze of lemon.

In a small saucepan over medium heat, melt 4 tbs unsalted butter. Add the minced shallot and cook 1–2 minutes until softened but not browned. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.

Remove pan from heat and stir in chopped parsley, chives and 1 tbs lemon juice. Season with a pinch of salt and pepper to taste. Keep warm until serving; use some to baste lobster and spoon over sliced steak.

Roasted baby potatoes

Preheat oven to 400°F (200°C). Toss 1 lb baby potatoes with 1 tbs olive oil and 1 tsp salt. Roast on a baking sheet 20–25 minutes until tender and golden, shaking pan halfway through.

Pan-seared asparagus

In a skillet over medium-high heat, add a drizzle of oil. Add trimmed asparagus, season with a pinch of salt, and sauté 4–5 minutes until bright and tender-crisp. Finish with a squeeze of lemon if desired.