Last Updated on February 7, 2025
Craving a restaurant-worthy meal at home? This Surf and Turf Ribeye Steak & Lobster delivers the ultimate indulgence! Perfectly seared ButcherBox ribeye, buttery broiled lobster, and tender roasted asparagus come together for a rich, satisfying dish. Drizzled with a velvety hollandaise sauce, it’s an elegant yet easy meal that feels like a special occasion—every time!
Surf and Turf Ribeye Steak & Lobster
Ingredients
- 2 Ribeye Steaks
- 2 Lobster Tails
- 1 bunch Asparagus
- 2 tbsp Olive Oil
- Salt (to taste)
- 1 tbsp Rancher Steak Seasoning
- 1 tbsp Captain's Seafood Seasoning
- 1/2 cup Butter (plus extra for basting)
- 1 tbsp Lemon Juice
- 3 Egg Yolks
- Pinch of Cayenne Pepper
Instructions
Preparation
- Preheat the oven to 400°F.
- Trim and wash the asparagus, then drizzle with olive oil and season with salt.
- Butterfly the lobster tails by cutting through the top shell and spreading the meat open.
- Sprinkle lobster tails generously with Captain’s Seafood Seasoning and brush with melted butter.
- Season the ribeye steaks generously with Rancher Steak Seasoning.
- Prepare the hollandaise sauce ingredients by melting butter and separating egg yolks.
How to Cook
- Heat a skillet over high heat. Sear the steaks for 3-4 minutes per side until golden brown. Transfer them to the oven and cook to your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Place the asparagus on a baking sheet and roast for 12-15 minutes until tender.
- Place the seasoned lobster tails under the broiler and cook for 8-10 minutes until opaque, basting with additional melted butter halfway through.
- In a small heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over simmering water and whisk constantly until the mixture lightens and thickens. Slowly drizzle in melted butter while whisking until the sauce becomes thick and creamy. Season with a pinch of cayenne and salt.
- Place the ribeye steaks and broiled lobster tails on plates. Add the roasted asparagus on the side. Drizzle hollandaise over the lobster and asparagus. Serve immediately and enjoy!
Chef Angus McIntosh is a classically trained chef with a passion for sustainable, farm-to-table cuisine. With a background in fine dining and a dedication to high-quality ingredients, he crafts dishes that highlight bold flavors and seasonal freshness. Through his culinary expertise, Chef Angus brings a thoughtful and artistic approach to every plate.
