Steak & Lobster with Velvety Butter Sauce 🥩🦞
A luxurious surf and turf dish featuring a perfectly seared steak, succulent lobster tail, and a rich, buttery sauce—pure indulgence on a plate!
Ingredients:
For the Steak:
2 filet mignon or ribeye steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp salt
1 tsp black pepper
2 cloves garlic (smashed)
2 sprigs fresh thyme or rosemary
For the Lobster:
2 lobster tails (split in half)
2 tbsp unsalted butter (melted)
1 tsp garlic (minced)
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley (chopped, for garnish)
For the Velvety Butter Sauce:
½ cup heavy cream
¼ cup unsalted butter
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp garlic (minced)
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Directions:
1️⃣ Sear the Steak:
Pat steaks dry and season with salt and black pepper.
Heat olive oil in a pan over medium-high heat.
Sear steaks for 3-4 minutes per side for medium-rare.
Reduce heat, add butter, garlic, and thyme/rosemary, and baste for 1 minute.
Remove from the pan and let rest.
2️⃣ Cook the Lobster:
Brush lobster tails with melted butter, garlic, paprika, salt, and pepper.
Heat a pan or grill over medium heat.
Cook lobster meat-side down for 2-3 minutes, flip, and cook another 2 minutes until opaque.
3️⃣ Make the Butter Sauce:
In the same pan, melt butter and sauté garlic until fragrant.
Stir in heavy cream, Dijon mustard, lemon juice, smoked paprika, salt, and pepper.
Simmer until thickened (about 3 minutes).
4️⃣ Assemble & Serve:
Pour the velvety butter sauce onto a plate.
Place the steak on top and crown it with the lobster tail.
Garnish with fresh parsley and enjoy this elegant dish!
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~750 per serving | Protein: ~50g per serving
