Description
Experience the luxurious indulgence of Surf and Turf, a classic dish combining perfectly seared steak and succulent broiled lobster tails, enhanced with a rich homemade hollandaise sauce. This elegant meal offers a harmonious balance of flavors and textures, ideal for special occasions or an impressive dinner.
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
- 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
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. Season both sides generously with salt and black pepper to enhance the natural flavor of the meat.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. When the pan is hot, add the steaks and sear for 2-3 minutes on each side until a golden crust forms.
- Baste the Steak: Add butter and fresh thyme or rosemary to the pan. Tilt the skillet to spoon the melted butter continuously over the steaks, infusing them with herbaceous richness. Cook to your preferred doneness, ideally medium-rare (130-135°F).
- Rest the Steak: Remove steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute, ensuring a tender, juicy bite.
- Prepare Lobster Tails: Preheat the oven broiler. Using kitchen shears, carefully cut the top of each lobster tail shell and gently pull the meat out, laying it over the shell for even cooking.
- Season Lobster Meat: Combine melted butter, minced garlic, lemon juice, and paprika in a bowl. Brush this flavorful mixture generously over the lobster meat.
- Broil Lobster Tails: Place the lobster tails under the broiler for 6-8 minutes until the meat is opaque and cooked through. Garnish with fresh thyme or parsley for a pop of color and aroma.
- Make Hollandaise Sauce: In a heatproof bowl, whisk egg yolks and lemon juice until well combined.
- Cook Sauce over Double Boiler: Set the bowl over simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the yolks thicken slightly.
- Incorporate Butter: Gradually drizzle in melted butter while whisking constantly until the sauce thickens and becomes creamy. Add cayenne pepper and salt to balance the flavors.
- Assemble the Dish: Plate the rested steak, top with the broiled lobster tail, and drizzle generously with hollandaise sauce. Garnish with fresh herbs and serve immediately for maximum enjoyment.
Notes
- Allowing the steak to rest after cooking is crucial for juicy meat.
- Use a meat thermometer to achieve perfect steak doneness.
- When broiling lobster, watch carefully to avoid overcooking.
- Hollandaise sauce requires constant whisking to prevent curdling.
- Fresh herbs enhance both the flavor and presentation of this dish.
