Ingredients:

  • 2 (8-10 oz / 225-285g) Ribeye or New York Strip steaks, about 1-inch thick
  • 1 tablespoon (15 ml) Olive oil
  • 1 teaspoon (5g) Kosher salt
  • ½ teaspoon (2.5g) Black pepper
  • 2 (6-8 oz / 170-225g) Lobster tails, thawed if frozen
  • 1 tablespoon (15 ml) Olive oil
  • 1 teaspoon (5g) Paprika
  • ½ teaspoon (2.5g) Garlic powder
  • ¼ teaspoon (1.25g) Salt
  • ¼ teaspoon (1.25g) Black pepper
  • 2 tablespoons (30g) Unsalted butter
  • 4 cloves Garlic, minced
  • ½ cup (120 ml) Heavy cream
  • ¼ cup (60 ml) Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30 ml) Fresh lemon juice
  • 1 tablespoon (15 ml) Chopped fresh parsley, for garnish
  • ¼ teaspoon (1.25g) Salt, or to taste
  • ¼ teaspoon (1.25g) Black pepper, or to taste

Instructions:

  1. Prep the Steak: Pat the steaks dry with paper towels and season generously with salt and pepper. Let rest at room temperature for 20-30 minutes.
  2. Prepare the Lobster Tails: Butterfly the lobster tails: use kitchen shears to cut through the top of the shell. Season with paprika, garlic powder, salt, and pepper.
  3. Make the Creamy Garlic Sauce: Melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant. Deglaze with white wine and reduce slightly. Stir in heavy cream and lemon juice. Season with salt and pepper to taste. Keep warm over low heat.
  4. Sear the Steak: Heat olive oil in a cast iron skillet over high heat until smoking hot. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time based on desired doneness. Use a meat thermometer to check the internal temperature.
  5. Cook the Lobster Tails: Heat olive oil in a separate skillet over medium-high heat. Place lobster tails flesh-side down and cook for 3-4 minutes, until seared and lightly browned. Flip and cook for another 2-3 minutes, or until the lobster meat is opaque and cooked through.
  6. Rest the Steak: Remove steaks from skillet and let rest for 5-10 minutes before slicing against the grain.
  7. Assemble & Serve: Place steak slices and lobster tails on plates. Drizzle generously with creamy garlic sauce. Garnish with fresh parsley. Serve immediately.