Grilled Lobster and Ribeye-Asparagus Skillet

Ingredients:

 

Ribeye Steak (2, approx. 1” thickness)

Lobster Tails (2, 6 oz. each)

Surf & Turf (Nori) Seasoning (2 TBSP & 1/4 tsp)

Olive Oil (2 TBSP)

Asparagus (1 bundle, approx. 1 lb)

 

Emulsion Sauce (Beurre Blanc)

Shallot (1, minced)

Butter (Room temperature, 1 stick)

White Wine Vinegar (1 1/2 tsp)

 

Directions:

 

  1. Preheat Oven to 400 degrees and fire up the Grill to 400~ degrees.
  2. Season ribeye steaks using 2 TBSP Surf & Turf Seasoning to cover all sides.
  3. Add 2 TBSP olive oil to a large oven-proof sauté pan (Cast-Iron) on medium-high heat.
  4. Once the oiled pan is hot, place steaks into the skillet and gently press down.
  5. Add asparagus into the same pan, and sprinkle remaining S&T Seasoning on top of these veggies.
  6. After 1.5 minutes of searing steak, flip and sear every two minutes for an additional 4.5 minutes ‘til crust is golden brown. Make sure to move around the asparagus as not to burn as well!
  7. Add Lobster Tails to Grill and let cook for 7-10 minutes (on top rack).
  8. Place steak pan in the oven on a middle or top rack for 5-7 minutes.
  9. Begin to prepare the sauce by cautiously and quickly mincing a shallot.
  10. In microwave, melt butter for 30 seconds or until liquid.
  11. Place into bowl with white shallot and wine vinegar, whisk heavily ‘til combined (or use a food processor to emulsify).
  12. Remove steak and asparagus from oven and lobsters from grill. Wrap all together in foil for 2-3 minutes. Transfer to serving plates and top with buerre blanc. Serve and Enjoy!

 

This recipe serves an ideal portion for (2) people.

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