Ingredients:

  • 2 (12 oz / 340g) Ribeye steaks, bone-in or boneless
  • 2 tsp (10g) Kosher salt
  • 1 tsp (5g) Coarse black pepper
  • 2 tbsp (30ml) High-smoke point oil (Grapeseed or Avocado oil)
  • 2 (6 oz / 170g) Cold water lobster tails
  • 1 tbsp (15ml) Extra virgin olive oil
  • ½ tsp (2.5g) Smoked paprika
  • ½ cup (120ml) Dry red wine (Cabernet Sauvignon or Merlot)
  • ¼ cup (60ml) Beef bone broth
  • 1 small shallot, minced
  • 1 tbsp (14g) Cold unsalted butter
  • 4 tbsp (56g) Unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Using kitchen shears, cut down the center of the top of the lobster shell toward the tail. Gently pry the meat upward so it sits on top of the shell (piggyback style). Season with salt and smoked paprika.
  2. Pat the steaks completely dry with paper towels. Season aggressively on all sides with salt and coarse black pepper.
  3. Heat a large cast-iron skillet over high heat until it begins to smoke. Add high-smoke point oil, then sear the steaks for 3-4 minutes per side.
  4. When the internal temperature of the steak reaches 120°F (49°C), add the unsalted butter, smashed garlic, rosemary, and thyme to the pan.
  5. Tilt the pan so the melting butter pools with the aromatics. Use a large spoon to continuously pour the hot, foaming butter over the steaks (arrosé) for 2 minutes. Remove steaks and let them rest on a warm plate.
  6. While steaks rest, cook the lobster tails on a baking sheet until the meat is opaque and reaches an internal temperature of 140°F (60°C).
  7. In a small saucepan, simmer the red wine, beef bone broth, and minced shallot until reduced by half. Whisk in 1 tablespoon of cold unsalted butter to finish the 'bloody' red wine reduction.