Classic Surf and Turf
A classic Surf and Turf dinner for two, this seared steak and broiled lobster are easy to make at home with all the restaurant-style flavors you love.
Classic Surf and Turf
Rated 5.0 stars by 1 users
Category
Beef
Servings
2
Prep Time
20 minutes
Cook Time
60 minutes
A classic Surf and Turf dinner for two, this seared steak and broiled lobster are easy to make at home with all the restaurant-style flavors you love.
Ingredients
-
Seared Steak:
2- 5Oz Steak, Cut of your choice
-
2 T Black Gold Garlic Pepper
-
2 T Olive Oil
-
Broiled Lobster:
2- 5 Oz Lobster Tails
-
1 t Tackle Box Fish Seasoning
-
1/2 Lemon
-
4 Oz Butter
-
Sautéed Brussel Sprouts:
1 Lb Brussel Sprouts (cut in 1/2)
-
2 T Olive Oil
-
2 T Butter
-
1 t Multi Tool Ultimate Blend
-
Smashed Yukon Potatoes:
1 Lb Medium Yukon Gold Potatoes
-
1 T Olive Oil
-
1/2 t Multi Tool Ultimate Blend
Directions
Preheat the oven and set it to broil (high)
Steak:
Season the steak generously. Heat oil in a sauté pan set over medium high heat.
Sear steak to desired temperature.
Lobster:
Using kitchen shears, cut the lobster shell from the opening to the tail, without cutting the tail. Leaving the meat attached to the bottom of the tail, pull the meat up and outside of the shell, resting it on what is now the empty close shell.
Season very lightly with tackle box seasoning. The seasoning will compliment the lobster well, but you don’t want to over do it. Let the lobster speak for itself.
Place lobsters on a baking sheet and place in the broiler for 6-8 minutes or until the lobster reaches doneness. About 155 degrees.
Melt butter and serve on the side with the lobster.
Brussel Sprouts:
Melt butter and serve on the side with the lobster.
Add the Brussel sprouts and cook until they are browned lightly and evenly.
Lower the heat to medium/low and add ½ cup of water to the pan to steam the Brussel sprouts.
Once the water has evaporated, add the butter and season with Multi Tool seasoning.
Smashed Yukon Potatoes:
Preheat oven to 350 degrees.
Rub whole potatoes with olive oil and place on a baking sheet.
Bake the potatoes for 20-25 minutes or until just barely tender.
Remove from oven and reset the oven to broil.
Allow the potatoes to cool slightly, but not completely, or until you can handle them for a few seconds without burning yourself.
With the palm of your hand, gently smash the potatoes until they are about 1.5 inches thick.
Drizzle the potatoes with a little more olive oil and season with multitool seasoning.
Return the potatoes to the broiler and cook for 6-8 minutes or until slightly browned. (It is a good idea to finish the potatoes and cook the lobster at the same time)
