Steak + Lobster Recipe

Bring to room temperature & season

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Rub both sides lightly with olive oil, then season evenly with kosher salt and freshly ground black pepper.

Preheat grill or skillet

Preheat a grill or heavy cast-iron skillet over high heat until very hot (450–500°F / 230–260°C). If using a skillet, add 1 tablespoon neutral oil or olive oil and heat until shimmering.

Cook steak

Place the steak on the hot grill or skillet. For medium-rare (recommended for top sirloin), cook 4–5 minutes per side, flipping once, until an instant-read thermometer reads 125–130°F (52–54°C). Adjust time for desired doneness.

Baste and rest

During the last minute of cooking, add 1 tablespoon unsalted butter, the crushed garlic clove, and the herb sprig to the pan and tilt the pan to spoon the melted butter over the steak (or brush on the grill). Transfer the steak to a cutting board and tent loosely with foil. Rest 5–7 minutes before slicing.

Prepare lobster tail

Preheat oven to 425°F (220°C) if baking, or preheat a grill to medium-high if grilling. Using kitchen shears, cut down the top shell of the lobster tail lengthwise toward the tail, stopping before the tail fan. Gently pull the shell apart and lift the lobster meat out of the shell, laying it on top (but keeping it attached at the tail).

Season lobster

Brush the lobster meat with 2 tablespoons melted butter mixed with 1 teaspoon lemon juice. Sprinkle with paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Cook lobster tail

If baking: place lobster tails on a baking sheet and bake for 10–12 minutes, until opaque and firm (internal temp about 140°F / 60°C). If grilling: place tails meat-side up on the grill and cook 6–8 minutes, basting once, until opaque and cooked through. Do not overcook to avoid rubbery texture.

Finish

Remove from heat and brush with a little extra melted butter. Keep warm while steak rests.

Prepare potato

Preheat oven to 425°F (220°C) if not already preheated for lobster. Scrub the russet potato and pat dry. Prick the potato several times with a fork. Rub the skin with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon kosher salt.

Bake potato

Place directly on the oven rack or on a baking sheet and bake 45–60 minutes, depending on size, until the skin is crisp and a skewer inserted meets little resistance. Alternatively, microwave for 8–10 minutes then finish in the oven 10–15 minutes for crisp skin.

Serve potato

Split the potato open, fluff the interior with a fork, add 1 tablespoon unsalted butter, and top with 2 tablespoons sour cream and chopped chives if using. Season to taste.

Prepare vegetables

Trim and cut vegetables to uniform pieces so they cook evenly. Toss 2 cups mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Cook vegetables

Option A - Roast: Spread on a rimmed baking sheet and roast in the 425°F (220°C) oven for 12–18 minutes until tender-crisp and lightly browned, shaking the pan halfway through. Option B - Sauté: Heat a skillet over medium-high heat, add 1 tablespoon olive oil, add vegetables and sauté 6–8 minutes until tender-crisp and caramelized at the edges.

Finish vegetables

Squeeze a lemon wedge over the vegetables just before serving to brighten flavors.

Slice the rested steak against the grain into 1/4-inch thick slices and arrange on the plate. Place the lobster tail next to the steak and drizzle or provide the melted compound butter for dipping. Add the baked potato and seasonal vegetables to the plate. Garnish with lemon wedges and an extra pat of garlic butter if desired. Serve immediately.