Steak & Lobster with Velvety Butter Sauce
Equipment
- Large Skillet For searing the steak to juicy perfection and whipping up that silky sauce. Cast iron’s a bonus if you’ve got it!
- Medium Pot Perfect for boiling the lobster tails until they’re tender and succulent.
- Tongs To flip the steaks and handle the lobster without breaking a sweat.
- Sharp Knife For cutting those lobster shells and mincing garlic like a pro.
- Cutting board A sturdy spot to prep your ingredients with ease.
- Meat Thermometer Optional but clutch for nailing that medium-rare (135°F) on the steak.
- Small Spoon or Ladle For basting and drizzling that dreamy butter sauce over everything.
- Measuring Spoons To keep your seasonings and lemon juice on point.
Ingredients
For the Steak & Lobster
- 2 ribeye steaks 8-10 oz each—premium cuts for that juicy, tender bite
- 2 lobster tails 4-6 oz each—fresh seafood is the star here
- 1 tsp salt—enhances those savory flavors
- ½ tsp black pepper—adds a subtle kick
- 1 tbsp olive oil—ideal for searing to perfection
For the Velvety Butter Sauce
- ½ cup unsalted butter—go for clarified butter if you want extra silkiness
- 2 garlic cloves minced—brings that irresistible garlic infusion
- 1 tbsp fresh lemon juice—cuts the richness with a bright zing
- 1 tsp fresh parsley chopped—savory seasoning and a fresh finish
- Pinch of salt—to tie all the flavors together
Instructions
- Time to turn those ingredients into a succulent steak and lobster masterpiece with a velvety butter sauce! Follow these steps—I’ll guide you like a friend in the kitchen.
Prep Like a Pro: Pat the ribeye steaks and lobster tails dry with paper towels. Sprinkle both with salt and pepper to lock in that juicy, savory goodness.
Sear the Steak: Heat olive oil in a skillet over medium-high until it shimmers. Add steaks and cook 4-5 minutes per side for medium-rare (135°F on a thermometer). Let them rest while you move on.
Boil the Lobster: Bring a pot of water to a boil. Drop in the lobster tails and cook 5-7 minutes until the shells are bright red and the meat’s opaque. Cool slightly, then cut the shells to free the tender lobster.
Craft the Sauce: In the skillet, melt butter over medium heat. Stir in minced garlic for 30 seconds until fragrant. Add lemon juice and a pinch of salt—watch it become a silky butter sauce. Finish with chopped parsley.
Finish Strong: Drizzle that luscious sauce over the steaks and lobster. Baste generously so every bite’s packed with flavor.
- There you go—pan-seared perfection in under 30 minutes! Smells amazing, doesn’t it? Dig in and enjoy!
Notes
Key Ingredients & Preparation
- Steak: Choose filet mignon, ribeye, or New York strip for the best flavor.
- Lobster: Use fresh Maine lobster tails or thaw frozen ones overnight.
- Butter: Opt for European-style butter for a rich, creamy sauce.
Cooking Tips
- Pat steak dry for a golden crust; use a meat thermometer for perfect doneness.
- Baste steak with garlic butter for enhanced flavor.
- Broil or grill lobster for tender, juicy results.
Perfecting the Velvety Butter Sauce
- Simmer gently to avoid separation.
- Whisk in cold butter for a smooth, glossy finish.
- Balance richness with lemon juice or white wine.
Serving & Pairing
- Sides: Garlic mashed potatoes, roasted asparagus, or truffle fries.
- Wine: Cabernet Sauvignon for steak, Chardonnay for lobster.
Storage & Reheating
- Steak: Reheat in a skillet with butter.
- Lobster: Warm gently in melted butter.
- Butter Sauce: Reheat on low, whisking to restore texture.