Description
This elegant Surf and Turf recipe pairs a perfectly seared steak with broiled lobster tails, finished with a rich homemade hollandaise sauce. Combining the juicy, flavorful texture of ribeye or filet mignon with the delicate sweetness of lobster, this dish offers a luxurious dining experience ideal for special occasions or indulgent dinners.
Ingredients
Scale
Steak
- 2 steaks (ribeye, filet mignon, or sirloin)
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1-2 sprigs fresh thyme or rosemary
- 2 tbsp butter
Lobster Tails
- 2 lobster tails
- 4 tbsp melted butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- Fresh thyme or parsley, for garnish
Hollandaise Sauce
- 3 egg yolks
- 1/2 cup melted butter
- 1 tbsp lemon juice
- A pinch of cayenne pepper
- Salt, to taste
Instructions
- Prepare the Steak: Take the steaks out of the fridge and let them come to room temperature. Season both sides generously with salt and black pepper to enhance the natural flavors.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 2-3 minutes per side to develop a nice crust while keeping the inside tender.
- Butter Baste the Steak: Add butter and fresh thyme or rosemary to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly, infusing them with aromatic flavors. Continue cooking until desired doneness, preferably medium-rare (130-135°F).
- Rest the Steak: Remove steaks from the skillet and let them rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
- Prepare Lobster Tails for Broiling: Preheat your oven’s broiler. Using kitchen shears, carefully cut the top shell off each lobster tail and gently lift out the meat, placing it on top of the shell for even cooking.
- Make Lobster Butter Mixture: Combine melted butter, minced garlic, lemon juice, and paprika. Brush this flavorful mixture generously over the lobster meat to enhance its sweetness and add a subtle smoky flavor.
- Broil Lobster Tails: Broil the lobster tails for 6-8 minutes or until the lobster meat is opaque and thoroughly cooked. Garnish with fresh thyme or parsley for a fresh touch.
- Prepare Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice until smooth and combined.
- Cook Sauce Using Double Boiler: Place the bowl over simmering water, ensuring the bottom does not touch the water. Whisk constantly until the mixture thickens slightly to create a creamy base for the sauce.
- Incorporate Butter: Slowly drizzle in melted butter while whisking continuously to emulsify the sauce into a rich, glossy hollandaise. Season with a pinch of cayenne pepper and salt to taste.
- Assemble the Dish: Plate the rested steak and top it with the broiled lobster tail. Drizzle generously with the creamy hollandaise sauce and garnish with fresh herbs. Serve immediately for the best flavor experience.
Notes
- Letting the steak rest after cooking is crucial for juicy, tender meat.
- Use a meat thermometer to achieve perfect steak doneness.
- Handle lobster tails carefully when removing meat to maintain shape and presentation.
- Keep stirring hollandaise sauce to avoid scrambling the eggs.
- Serve immediately to enjoy the hollandaise sauce at its smoothest.
