Surf and Turf with Garlic Herb Butter Steak and Lobster Tails

Bring the elegance of a fine dining experience to your own kitchen with this surf and turf masterpiece. Juicy bavette steak and succulent lobster tails are lavished with a rich garlic herb butter, creating a symphony of flavors that will impress any guest.

Paired with bright lemony roasted broccoli and creamy chive-topped potatoes, this meal is a celebration of land and sea. Ready in under an hour, it’s the perfect way to elevate your dinner game without the need for a reservation.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

7 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 20 minutes.
3. Meanwhile, cut the broccoli into small florets. Zest and juice the lemon. Finely chop the chives.
4. After 20 minutes, remove the baking sheet. Add the broccoli to the other side, drizzle with oil and season with salt and pepper. Return to the oven and roast for another 15 minutes, until potatoes are golden and broccoli is tender.
5. While vegetables roast, pat the steak dry with paper towels. Season generously with the bold & savory steak spice on both sides.
6. Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear the steak for 3-4 minutes per side for medium-rare or to your liking. Remove from skillet and let rest.
7. In the same skillet, reduce heat to medium. Add the garlic herb butter and the lobster tails. Cook for 2-3 minutes per side, basting with the butter, until the lobster meat is opaque and cooked through.
8. Toss the roasted broccoli with lemon zest and a squeeze of lemon juice. Sprinkle the potatoes with chopped chives.
9. Slice the steak against the grain. Serve the steak and lobster tails with the lemon broccoli and chive potatoes. Drizzle any remaining garlic herb butter over the top.
10. Enjoy your surf and turf feast!

Recipe Tips

FAQ

Can I substitute the bavette steak with another cut?

Yes, you can use flank steak, sirloin or ribeye. Adjust cooking time as needed.

How do I know when the lobster tails are cooked?

The meat will turn opaque and firm. It should reach an internal temperature of 140°F.

Can I prepare this dish ahead of time?

The roasted vegetables can be made ahead and reheated. Cook the steak and lobster just before serving for best results.