American · Dinner
New York Surf and Turf
A New York steakhouse celebration, pan-seared ribeye steak and butter-poached lobster tail with a red wine reduction and roasted asparagus.
$$$
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
862Calories
72gProtein
58gFat
12gCarbs
2gSugar
2gFiber
680mgSodium
215mgChol
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Instructions
1
Prep
Pat steaks dry and season with coarse salt and pepper. Snap woody ends from asparagus. Dice shallot finely. Crush garlic cloves. Divide butter into two 40g portions. Preheat oven to 200°C.
2
Roast
Toss asparagus with 0.5 tsp oil and salt on a baking tray. Roast at 200°C for 10–12 minutes until tender and lightly charred, then set aside.
3
Reduce
Melt 1 tsp butter over medium heat in a saucepan. Add shallot and cook 2 minutes until softened. Pour in red wine and reduce by half over high heat. Add beef stock and simmer 6–8 minutes until it coats the back of a spoon. Season with salt and set aside.
4
Sear
Heat 1 tbsp vegetable oil in a large cast iron skillet over high heat until smoking. Sear steaks 3 minutes each side for medium-rare. In the final minute, add 40g butter, garlic, and thyme; baste continuously. Transfer steaks to a board and rest 5 minutes.
5
Poach
In the same pan over medium heat, melt remaining 40g butter until foaming. Place lobster tails flesh-side down and cook 2 minutes. Flip and spoon butter over continuously for 2–3 minutes until flesh turns opaque.
6
Plate
Arrange each steak on a plate alongside a lobster tail and roasted asparagus. Spoon red wine reduction over the steak and warm butter from the pan over the lobster. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 ribeye steaks (450g / 16 oz)
- 2 raw lobster tails (300g / 10.5 oz)
- 200g (7 oz) asparagus spears
- 80g (2.8 oz) unsalted butter
- 2 garlic cloves
- 3 sprigs fresh thyme
- 1 tbsp vegetable oil
- 1 tsp coarse sea salt
- 0.5 tsp coarse black pepper
- 150ml (2/3 cup) dry red wine
- 150ml (2/3 cup) beef stock
- 40g (1.4 oz) shallot
- 1 tsp unsalted butter