Steak + Lobster Recipe

Prepare and Bake

Preheat oven to 425°F (220°C). Scrub the russet potato and dry thoroughly. Pierce potato 4–6 times with a fork. Rub the skin with 1 tsp olive oil and 0.5 tsp kosher salt. Place on a baking sheet and bake directly on the oven rack or on the sheet for 45–60 minutes, until a skewer or fork slides in easily and the skin is crisp.

When done, remove potato from oven and let rest 5 minutes. Slice open, fluff the interior with a fork, and top with 1 tbsp butter, 1 tbsp sour cream (optional), and 1 tsp chopped chives.

Prepare Lobster Tail

If frozen, fully thaw the lobster tail under refrigeration. Using kitchen shears, cut down the top of the shell lengthwise to the tail fan, stopping at the fan. Gently pry the shell open and lift the meat, keeping it attached at the base, and rest the meat on top of the shell (butterfly).

Season and Cook

Preheat a grill or broiler to medium-high (around 425–450°F / 220–230°C). In a small bowl, whisk together 2 tbsp melted butter, 1 tsp lemon juice, 1 tsp paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Brush the lobster meat with half the butter mixture. Place lobster tail meat-side up on the grill or on a foil-lined baking sheet under the broiler. Grill or broil for 6–10 minutes, depending on tail size, until the meat is opaque and registers 135–140°F (57–60°C). Baste with remaining butter once during cooking.

Remove from heat and rest 2–3 minutes. Spoon any remaining melted butter and sprinkle 1 tsp chopped parsley over the lobster before serving.

Bring Steak to Room Temperature & Season

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper and 1 tbs olive oil; let rest briefly.

Grill or Pan-Sear

Preheat a grill or heavy skillet (cast-iron) to high heat. When very hot, add the steak. For medium-rare, cook about 3–4 minutes per side (depending on steak thickness) until an instant-read thermometer reads 130–135°F (54–57°C). For medium, aim for 140–145°F (60–63°C). During the last minute of cooking, add 1 tbsp butter, 1 crushed garlic clove, and 1 sprig of thyme or rosemary to the pan; tilt the pan and spoon the melted, herbed butter over the steak to baste.

Remove steak and let rest on a cutting board for 5 minutes before slicing. Resting allows juices to redistribute.

Prepare and Cook Vegetables

Trim and prep about 1 cup of seasonal vegetables (example: snap off woody ends of asparagus, peel baby carrots, or cut broccolini into even pieces). Toss with 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Roast in the preheated 425°F (220°C) oven on a sheet for 10–15 minutes until tender-crisp and lightly caramelized, or sauté in a hot skillet for 6–8 minutes until tender. Finish with a squeeze of lemon wedge before serving.

Arrange the rested steak (whole or sliced), lobster tail on the shell, baked potato, and seasonal vegetables on a warm plate. Serve the extra melted butter for lobster dipping alongside and garnish with a lemon wedge and a sprinkle of chopped parsley.

Suggested internal temperatures: steak 130–135°F (54–57°C) medium-rare; lobster 135–140°F (57–60°C). Total plating should be hot—serve immediately.