Description
This luxurious surf and turf recipe combines perfectly seared steak with succulent broiled lobster tails, finished with a rich and creamy homemade hollandaise sauce. Ideal for a special occasion, it balances savory, buttery flavors with fresh herbs and a hint of citrus.
Ingredients
Scale
For the 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
For the Lobster Tails
- 2 lobster tails
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp paprika
- Fresh thyme or parsley, for garnish
For the Hollandaise Sauce
- 3 egg yolks
- 1/2 cup butter, melted
- 1 tbsp lemon juice
- A pinch of cayenne pepper
- Salt, to taste
Instructions
- Prepare the Steak: Remove the steaks from the refrigerator and allow them to come to room temperature for even cooking. Generously season both sides with salt and black pepper.
- 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 on each side until a nice crust forms.
- Baste the Steak: Add butter and fresh thyme or rosemary to the skillet. Tilt the pan and spoon the melted butter continuously over the steaks for enhanced flavor, cooking to desired doneness (130-135°F for medium-rare).
- Rest the Steak: Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
- Prepare Lobster Tails: Preheat your oven’s broiler. Carefully cut the top of each lobster tail shell with kitchen shears and gently pull the meat out, laying it on top of the shell for even cooking.
- Butter Mixture for Lobster: Mix melted butter, minced garlic, lemon juice, and paprika together. Brush this mixture generously over the lobster meat.
- Broil Lobster Tails: Place the lobster tails under the broiler for 6-8 minutes or until the meat is opaque and fully cooked. Garnish with fresh thyme or parsley.
- Make Hollandaise Sauce: In a heatproof bowl, whisk egg yolks with lemon juice until combined.
- Cook Hollandaise: Set the bowl over a pot of simmering water (double boiler), making sure the bowl doesn’t touch the water. Whisk constantly until the yolks thicken slightly.
- Finish Hollandaise: Slowly drizzle in melted butter while whisking continuously until sauce is thick and creamy. Stir in cayenne pepper and salt to taste.
- Assemble and Serve: Plate the rested steak, top with broiled lobster tail, and drizzle generously with hollandaise sauce. Garnish with fresh herbs and serve immediately.
Notes
- Allowing steak to reach room temperature before cooking ensures even cooking.
- Resting the steak after cooking helps retain juices for maximum flavor.
- Use fresh herbs like thyme or rosemary in basting butter to enhance aroma and taste.
- Broiling lobster tails ensures a tender and juicy finish without overcooking.
- Be careful whisking hollandaise sauce over simmering water to avoid scrambling the eggs.
- This recipe pairs well with roasted vegetables or a light salad.
