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- 2 ribeye steaks, approximately 1 inch thick - 1 cooked lobster tail, meat removed and chopped - 1/2 cup heavy cream - 1/4 cup low-sodium chicken broth - Salt and black pepper - Fresh parsley, finely chopped - 1/2 teaspoon smoked paprika - Heavy-bottomed skillet - Wooden spoon - Cutting board - Knife When making surf and turf steak with creamy sauce, quality ingredients matter. Ribeye steaks deliver rich flavor and tenderness. The lobster tail adds a touch of luxury and sweetness. Heavy cream makes the sauce rich and creamy. Chicken broth adds depth without overpowering the dish. For seasoning, don’t skimp on salt and black pepper. They enhance the natural flavors of the steak and lobster. Fresh parsley adds a pop of color. Smoked paprika gives a subtle smoky flavor that complements the creaminess. You need a heavy-bottomed skillet for even cooking. A wooden spoon helps you mix without scratching your pan. A cutting board and knife are essential for slicing the steak and chopping the lobster. This recipe brings together simple yet flavorful ingredients. You can find the full recipe elsewhere in this article, making it easy to follow. Get ready to impress your family or friends with this delightful dish! Start by taking your ribeye steaks out of the fridge. Let them sit for about 30 minutes. This helps them cook evenly. Next, season both sides with salt and black pepper. Use enough to cover the steaks well. The seasoning enhances the flavor. Heat a heavy skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil shimmers, place the steaks in the skillet. Sear them for 4-5 minutes on each side. You're looking for a nice brown crust. For medium-rare, aim for an internal temp of 130°F. Once done, move the steaks to a cutting board. Let them rest for at least 5 minutes. This step keeps the juices inside the meat. In the same skillet, lower the heat and add 1 tablespoon of unsalted butter. Then, add 2 cloves of minced garlic. Sauté for about 1 minute. You want the garlic fragrant but not brown. Next, pour in 1/4 cup of chicken broth. Let it simmer gently. Use a wooden spoon to scrape up the tasty bits from the skillet. Reduce the heat and stir in 1/2 cup of heavy cream, 1 tablespoon of lemon juice, and 1/2 teaspoon of smoked paprika. Let the sauce simmer for 3-4 minutes. It should thicken to a velvety texture. Now, gently fold in the chopped lobster meat. Stir well and let it warm for 2 minutes. Taste the sauce and adjust the salt and pepper as needed. To serve, slice the rested steaks against the grain. Arrange the slices on each plate. Generously spoon the creamy lobster sauce over the steaks. Make sure there are plenty of lobster pieces in each serving. To finish, sprinkle fresh chopped parsley on top. For a fancy touch, place the empty lobster shell next to the steak. This adds flair to your dish. For the full process, check out the Full Recipe. For surf and turf, ribeye steaks are my top choice. They are tender and flavorful. You can also use filet mignon or strip steak. The thickness of the steak matters a lot. Aim for steaks that are about 1 inch thick. This thickness helps them cook evenly and stay juicy. Use a meat thermometer for best results. Insert it into the thickest part of the steak. For medium-rare, look for 130°F. You can also check doneness with your eyes. A nice brown crust means a good sear. If the steak feels firm but slightly springy, it’s likely medium-rare. You can play with herbs and spices to add more flavor. Try adding fresh thyme or dill for a twist. For extra creaminess, mix in a bit of cream cheese or mascarpone. This will make the sauce richer and even more delicious. For the full recipe, check out the Surf and Turf Steak with Creamy Lobster Sauce. {{image_4}} You can switch up the seafood in this dish. Shrimp, scallops, or crab all work well. Each type has its own taste and texture. You will need to adjust the cooking times. For shrimp, cook them for about 2-3 minutes until they turn pink. Scallops need about 2-3 minutes per side. If you use crab, add it in during the last minute to warm it through. Feel free to customize the creamy sauce. If you want a lighter version, swap heavy cream for half-and-half or coconut milk. You can also add mushrooms or cheese for extra richness. Sauté mushrooms with the garlic for deep flavor. Adding cheese like Parmesan can give it a nice creamy texture. You can choose how to cook your steak. Grilling gives it a smoky flavor, while pan-searing gives a nice crust. If you prefer precision, try sous-vide cooking. This method cooks the steak evenly and keeps it juicy. Cook the steak in a water bath first, then sear it quickly for a great finish. For the full recipe, check out the Surf and Turf Steak with Creamy Lobster Sauce! To store your surf and turf leftovers, let them cool first. Place the steak and sauce in separate containers. This helps keep the steak juicy and the sauce creamy. Use airtight containers to prevent odors. Glass containers work well for this purpose. Keep your leftovers in the fridge for up to three days. You can freeze the surf and turf dish too. First, cool it completely before freezing. Use freezer-safe containers or bags. Label them with the date for clear tracking. When you're ready to enjoy them again, thaw in the fridge overnight. Reheat gently in a pan over low heat. This keeps the steak tender and the sauce smooth. In the fridge, the surf and turf dish lasts about three days. In the freezer, it remains good for up to three months. Always check for signs of spoilage before eating. Look for off smells or changes in texture. If it seems wrong, it’s best to throw it away. Safe storage keeps your meal fresh and tasty! Surf and turf is a dish that combines seafood and steak. You often see it paired with lobster and ribeye steak. It gives you the best of both worlds, with rich meat and tender seafood. Yes, you can prepare parts of this dish in advance. Cook the steaks and the creamy sauce separately. Store them in the fridge for up to two days. On the day you serve, reheat the sauce gently and cook the steaks fresh. You can serve surf and turf with many sides. Here are some great options: - Garlic mashed potatoes - Grilled asparagus - Creamed spinach - Roasted Brussels sprouts These sides balance the rich flavors of the surf and turf. To reheat, use low heat on the stove. Place the steak in a skillet and cover. Add a splash of broth or water to keep it moist. Heat for about 5 minutes. For the creamy sauce, warm it in a saucepan on low. Stir often to prevent it from sticking. Yes, you can use different cuts of steak. Here are some good choices: - Filet mignon for a tender bite - New York strip for a beefy flavor - Sirloin for a budget-friendly option Each cut will give a unique taste, but they all work well with the creamy sauce. This blog post explored how to create a delicious surf and turf dish. We discussed the main ingredients, including ribeye steak and lobster, along with seasonings and the tools you need. I shared step-by-step instructions for cooking perfectly seared steaks and a rich sauce. We covered tips for choosing the right steak, variations with seafood options, and proper storage methods. Now, you can impress yourself and your guests with this fantastic meal. Happy cooking!

Surf and Turf Steak with Creamy Sauce

Elevate your dinner plans with this delicious surf and turf steak with creamy lobster sauce recipe! Featuring juicy ribeye steaks topped with a velvety lobster-infused sauce, this dish is perfect for impressing guests or enjoying a special night in. Discover the simple steps to create this mouthwatering meal and explore how to bring a touch of elegance to your dinner table. Click to check out the full recipe and make your next dinner unforgettable!
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Ingredients
  

2 ribeye steaks, approximately 1 inch thick

Salt and black pepper, to taste

2 tablespoons extra virgin olive oil

1 cooked lobster tail, meat removed and chopped (reserve the shell for plating)

1 tablespoon unsalted butter

2 cloves garlic, finely minced

1/2 cup heavy cream

1/4 cup low-sodium chicken broth

1 tablespoon freshly squeezed lemon juice

1 teaspoon fresh parsley, finely chopped

1/2 teaspoon smoked paprika

Instructions
 

Prepare the Steaks: Start by taking the ribeye steaks out of the refrigerator and allowing them to come to room temperature for about 30 minutes. This step ensures even cooking. Generously season both sides of the steaks with salt and freshly ground black pepper.

    Cook the Steaks: In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat. When the oil is shimmering, carefully place the seasoned steaks in the skillet. Sear the steaks for about 4-5 minutes on each side, or until they reach your preferred level of doneness (aim for 130°F for medium-rare). Once cooked, transfer the steaks to a cutting board and let them rest for a minimum of 5 minutes to allow the juices to redistribute.

      Make the Creamy Sauce: Using the same skillet, lower the heat slightly and add the unsalted butter and minced garlic. Sauté for about 1 minute, stirring continuously until the garlic is fragrant but not browned. Next, pour in the chicken broth and bring the mixture to a gentle simmer, using a wooden spoon to scrape up any tasty browned bits from the skillet’s bottom.

        Add Cream and Flavor: Reduce the heat to low and stir in the heavy cream, lemon juice, and smoked paprika. Allow the sauce to simmer lightly for about 3-4 minutes, stirring occasionally, until it thickens to a velvety consistency.

          Incorporate the Lobster: Gently fold the chopped lobster meat into the creamy sauce, stirring to combine thoroughly. Let the lobster warm in the sauce for an additional 2 minutes. Taste the sauce and season with more salt and pepper if desired.

            Plate the Dish: To serve, slice the rested steaks against the grain and arrange the slices beautifully on each plate. Generously spoon the creamy lobster sauce over the steaks, ensuring plenty of lobster pieces are included.

              Garnish and Serve: Brighten the dish by sprinkling fresh chopped parsley over the top for an added touch of color and freshness. For an elegant presentation, place the empty lobster shell next to the steak on the plate as a decorative element.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2