- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Passive Time: 10 Minutes
- Ribeye/filet/New York strip, large enough for two people (remove from refrigerator 30 minutes prior to cooking)
- Lobster tail
- Petite potatoes
- Brussel sprouts
- Olive oil
- Salt & pepper
Products Used in this Recipe
Preheat oven to 475 degrees.
Potatoes & Brussel Sprouts: Slice potatoes & brussel sprouts in half and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes
Steak: While potatoes and brussel sprouts are roasting, coat steak with Original Hickory Grilled Char Crust, completely covering all sides, and drizzle with olive oil. Heat a cast iron skillet until very hot but not smoking. Add olive oil and butter. Add fresh herbs and steak and sear for 5 minutes on each side or until done (130- 135 degrees for medium rare or desired doneness).
Lobster: Cut lobster tail down the top middle with scissor. Make a cut to the right and one to the left so you make a T. Pull meat up through the top over shell (it takes a little work). Put it on a broiler pan. Sprinkle with Original Hickory Grilled and olive oil. Broil in oven 6-9 inches away from broiler coils. Cook for 3-4 minutes (depends on size). Lobster is cooked when it turns an opaque white and tails turn a bright red.
Tarragon Butter: Put 2 tablespoons of butter and 1 tablespoon of chopped up tarragon in a small bowl and melt in the microwave. Brush lobster and steak with the tarragon.
Serve steak and lobster with potatoes and brussel sprouts for an easy and delicious romantic dinner dinner for two.