Steak + Lobster Recipe

Bring to temperature & season

Remove the steak from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat grill or pan

Preheat an outdoor grill to high (about 500–550°F / 260–290°C) or place a heavy cast-iron skillet over high heat on the stovetop until very hot (2–4 minutes).

Cook the steak

Place the steak on the hot grill or in the skillet. For medium-rare (recommended), cook about 4 minutes on the first side without moving, then flip and cook 3–4 minutes on the second side. Adjust time 1–2 minutes for desired doneness. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Baste & rest

During the last minute of cooking, add 1 tablespoon butter, crushed garlic clove and the fresh herb to the skillet (or place butter on the steak on the grill) and spoon the melted butter and juices over the steak. Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes before slicing to allow juices to redistribute.

Prep the lobster tail (butterfly method)

Preheat oven to 425°F (220°C) if finishing in oven, or plan to grill. Use kitchen shears to cut the top shell lengthwise down the center to the tail, stopping before the tail fan. Gently pry shell open and lift the meat out, keeping it attached at the tail base; set the meat on top of the shell for an attractive presentation. Pat the meat dry.

Season and baste

In a small bowl, combine 2 tablespoons melted butter, 1 tablespoon fresh lemon juice, 1 teaspoon paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush half the mixture over the lobster meat, reserving the rest for serving.

Cook the lobster

Option A — Grill: Place lobster tails flesh-side up on a medium-hot grill and cook for 6–8 minutes until opaque and firm, brushing once more with butter mixture halfway through. Option B — Oven: Place on a baking sheet and roast in the preheated 425°F oven 8–10 minutes until meat is opaque and registers 140–145°F. Avoid overcooking to keep meat tender.

Finish

When cooked, brush with the reserved melted butter and a squeeze of fresh lemon. Keep warm until plating.

Prepare potato

Preheat oven to 425°F (220°C) if not already on. Scrub the russet potato and dry. Rub the skin with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon kosher salt.

Bake

Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, depending on size, until the skin is crisp and a skewer inserts easily. For faster results, microwave on high 6–8 minutes, then finish in the oven for 10–15 minutes to crisp the skin.

Serve

Slice a lengthwise opening in the potato, push the ends toward the center to fluff the interior. Add 1 tablespoon butter, 2 tablespoons sour cream, and sprinkle with chopped chives to serve.

Prep

Trim and prepare about 1 cup of mixed seasonal vegetables (for asparagus trim woody ends; for carrots peel and trim; for broccolini trim stems). Pat dry.

Roast or sauté

Option A — Roast: Toss vegetables with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast at 425°F (220°C) for 10–12 minutes until tender-crisp and lightly browned. Option B — Sauté: Heat a skillet over medium-high heat, add oil, then sauté vegetables 5–7 minutes until tender-crisp, seasoning with salt and pepper during cooking.

Finish

Finish with a squeeze of lemon juice from 1 lemon wedge and adjust seasoning to taste. Keep warm for plating.

Slice the rested steak against the grain into 1/4"–1/2" slices and arrange on the plate. Place the lobster tail (meat on top of shell) beside the steak. Add the baked potato and seasonal vegetables. Spoon any steak pan juices or finishing herb butter over the steak and add extra melted butter and lemon wedges for the lobster. Serve immediately.