Ingredients
For the Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon fresh rosemary (optional)
1 tablespoon butter
For the Surf (Lobster):
2 lobster tails, shell on
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
For the Savory Mushroom Sauce:
1 tablespoon olive oil
1 cup mushrooms (cremini or button), sliced
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup white wine (or beef broth)
1/2 cup heavy cream
1 tablespoon soy sauce
Salt and black pepper, to taste
1 tablespoon fresh thyme (optional)
Fresh parsley for garnish (optional)
Instructions
Prepare the steak:
Preheat a grill or skillet to medium-high heat.
Season the ribeye steaks generously with salt, black pepper, and fresh rosemary (if using).
Drizzle the steaks with olive oil and sear for 4-5 minutes per side for medium-rare, adjusting time for your desired level of doneness.
Remove the steaks from the heat and let them rest while you prepare the lobster and mushroom sauce.
Prepare the lobster tails:
Preheat the oven to 400°F (200°C).
Using kitchen scissors, cut down the center of the lobster shells, lengthwise, and gently pull the meat up, leaving it attached at the base.
Place the lobster tails on a baking sheet, and brush with melted butter.
Season with garlic powder, smoked paprika, salt, and black pepper.
Bake for 12-15 minutes, until the lobster meat is opaque and tender.
Make the savory mushroom sauce:
While the lobster is baking, heat olive oil in a skillet over medium heat.
Add the sliced mushrooms and shallots. Sauté for 5-6 minutes, until the mushrooms are browned and tender.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Deglaze the pan with white wine or beef broth, scraping up any browned bits from the bottom.
Stir in the heavy cream, soy sauce, and thyme, and simmer for 3-5 minutes, until the sauce thickens.
Season with salt and black pepper to taste.
Assemble the Surf and Turf:
Plate the ribeye steaks and drizzle the savory mushroom sauce generously over the top.
Place the baked lobster tail beside the steak and spoon a bit of the mushroom sauce over the lobster meat as well.
Garnish with fresh parsley, if desired.
Serve:
Serve this indulgent surf and turf dish with sides like roasted vegetables, garlic mashed potatoes, or a fresh salad for a complete and luxurious meal.
