Best Surf & Turf (Steak & Lobster)

Ajouté : 2026-05-21

[00:00:00]What's going on, guys? Today we're making steak and lobster. Perfectly seared steak, buttery lobster, and a garlic finish that melts right in your mouth. That steak is out of this world.

[00:00:26]We're going to start by seasoning the steak. Look at that. I got a Snake River American Wagu New York steak. Woo! 34 bucks for this thing. But my oh my, look at that marbling.

[00:00:40]All right. Kosher salt, pepper. You want to give it a generous salt both sides, all sides, fat sides, too. You want to salt it from high up, too, so the salt spreads very evenly. All right. It's tough to overs salt. Then just give it a quick crank of pepper.

[00:00:56]I like to dip it in the salt. Soak up on all sides here. Now we can put this away for now.

[00:01:04]Next, we're going to get out our lobster tails. All right, so these puppies are small. Very small. It's what you're going to get when you're in the Pacific Northwest. It's all right. We're going to make it work. You're going to get your lobster tails. Get a little tray.

[00:01:17]Place the lobster tails on the tray. You can see the nice tail right there. Now, you're going to take a scissor. You're gonna stick your scissor up and under right there. Cut down the center. Just keep working your way down all the way to the end. Once you get there, you're gonna use your hands and pull this apart. You kind of break it like that.

[00:01:39]The meat should pull right up and out.

[00:01:43]You're going to pull the meat right out just like that. The shell is going to go back underneath. Should look something like this with the lobster tail over the top. Now do the other one right to the back. Just going to walk down and open it as you walk down. Then you're going to pull that meat up and out. Just like that. All the way down.

[00:02:04]Fold the shells back under and then flip it back on top. Now, if you're like me and you got some shells on it, you can give it a quick rinse. Get all the shells off. I'm going to do that really quick. I don't want these wet when I put the butter on. So, just going to pat them dry really quick. Doesn't need to be perfect, but if it is wet, the butter will not stick as well.

[00:02:28]Now, we have our melted butter. We're going to take two cloves of garlic.

[00:02:35]I'm doing two teaspoons of lemon. Got about two teaspoons here. I got some seeds, so I'm going to hold back the seeds. And last but not least, I got a/4 teaspoon of some salt and a/ teaspoon of smoked paprika. and mix this up.

[00:02:50]The smell coming off that butter is insanely good. Move these up to the front. You're going to get a brush and just go all over these. You want to get them soaked. Don't be afraid, too. Pick it up. Go underneath. I want every inch covered in this butter. Come over here.

[00:03:07]Same thing.

[00:03:10]And don't throw this away cuz we're going to use this at the end, too. Just save that. And then put these aside as well.

[00:03:16]Just going to peel this to start. I'm making some mashed potatoes to go under my steak and lobster.

[00:03:22]And last, just going to chunk it up.

[00:03:26]All right, this is perfect. I'm only using one potato here cuz it's all for myself. Now, put these in a pot with cold water and bring that to a boil.

[00:03:33]Adding a pinch of salt here to the water.

[00:03:37]While you're waiting for these potatoes to soften, you can set your oven to broil and place your oven rack towards the top. All right, these have been boiling for about 15 to 20 minutes. Once they're about fork tender, going to take them off.

[00:03:51]All right, here we go.

[00:03:55]I'm going to go in with the potatoes.

[00:03:56]Mash them up. Unfortunately, I don't have a ricer, so that will be the next thing I buy. You're going to take a few chunks of butter. You're going to see that butter start to melt. Put that aside for now. I'm adding 1/4 cup of heavy cream. And then I'm just going to add in a handful of thyme sprigs. If you can try and press down the thyme sprigs into the cream. Even ladle the cream over the thyme sprigs just because you want that flavor really infused into the cream. You don't want this to bubble like that. You just want to get it hot and a little glossy. And once you feel that the liquid has thickened up slightly, you can take it off.

[00:04:35]It's going to look like a lot of liquid at first, but once you just start mixing it around, you're going to see that the potato is going to absorb that liquid pretty quickly. Next, I'm just going to add a little more salt to this. And then a little pepper. Finally, I have some chives I'm going to add as well. And just look how creamy smooth this is.

[00:04:55]Absolutely perfect to go under our steak and lobster. I got a cast iron pan and I'm getting that on high heat. While I'm waiting for that, I made a little plate with some butter, garlic cloves, a shallot, and some rosemary sprigs. I'm going to throw that in after I sear the steak. Going in with a little olive oil here.

[00:05:14]And I'm just waiting until that oil starts smoking. Once it starts smoking, I'm going to throw the steak on there fat side down. Don't know if you can see, but that oil is smoking. I'm also going to turn on the fan.

[00:05:29]See what kind of sear I got? Oh, mommy.

[00:05:33]It's perfect.

[00:05:51]Next, drop in some butter, garlic, rosemary.

[00:05:59]and a shallot.

[00:06:01]I'm going to put the steak in and then I'm going to be tilting the pan so I can scoop the butter and base the steak.

[00:06:07]Here we go.

[00:06:16]The hot butter is cooking the surface of the meat. I'm going to flip it over.

[00:06:22]Look at that sear.

[00:06:27]Just going to grab the temperature real quick.

[00:06:31]Now I'm going to let it rest for 10 minutes. While I'm doing that, I'm going to broil the lobster. All right, just before I go in, I'm going to give them one more quick brush of butter.

[00:06:44]When you're ready to broil the lobster, you want to broil it for the same amount of minutes as ounces. So, mine's 3 oz each. So, I'm going to do 3 minutes of broiling. Feel like a dinner this nice calls for some wine.

[00:07:02]It's the real deal right there.

[00:07:05]Perfect. Pour. We have our beautiful mashed potatoes right here.

[00:07:13]All right, let's see the steak. Little nervous right here. Look at that pink right there. And then look at this puppy. Oh my god. Get out of town, buddy. Just going to pour a little bit on top.

[00:07:32]All right, guys. It's time for me to actually try it now after all this time.

[00:07:36]I don't know what to start with here.

[00:07:38]Start with the wine.

[00:07:41]Smooth. Going to go for a little lobster here.

[00:07:45]Oh my god. Holy cow. That flavor. Oh my god.

[00:07:52]Look at that right there. Come on. Tell me you don't want a little bite of that.

[00:07:55]Going with a little mashed potatoes on top.

[00:08:05]That steak is out of this world, bro.

[00:08:09]Little more of that lobster stuff for fun. It literally just melts right in your mouth. One big bite. Too bad they're only 3 oz. Finish that pretty quick. Good thing I'm home alone and no one else is here, so I get to eat everything. Speaking of which, throw this extra steak in here just for fun.

[00:08:27]Look at that steak. It's perfect. Try some of those mash.

[00:08:34]Wow, what a treat this was. Absolutely worth it. Worth the money.

[00:08:40]The steak alone was 34 bucks. The lobster tails were 18. That's 52 right there. If you're looking to make a fancy dinner for anniversary or birthday or something special, definitely super awesome. Tastes unbelievable and it's the way to go. Appreciate you guys watching to the end. And for that, I'll chug this little glass.

[00:09:02]Did I just spill?