- Prep time
- 15 minutes PT15M
- Cook time
- 30 minutes PT30M
- 2 servings
Enjoy the timeless combination of New York steak and lobster tail, perfect for an evening of luxury.
- 1 Fresh to Market boneless New York steak (12 ounces)
- 10 ounces clarified butter
- 2 tablespoons tarragon, chopped and stems reserved
- 1 lobster tail (8 ounces), split
- Sea salt, to taste
- Cracked black pepper, to taste
- ½ teaspoon granulated garlic
Remove steak from refrigeration 30 minutes prior to cooking.
In a small, narrow sauce pan, heat clarified butter with tarragon stems over low heat to approximately 160°F. Immerse the lobster tail, cover and poach for about 15 minutes, until the shell turns red and the meat is cooked through. Reserve the warm butter for dipping.
While the lobster tail is poaching, season New York steak with salt, pepper and granulated garlic and place onto a hot grill. Grill approximately 3–4 minutes per side for medium rare, rotating 45 degrees halfway through to create diamond-shaped grill marks. Once grilled to the desired doneness, loosely cover steak with aluminum foil and let rest for 3–5 minutes.
While the steak is resting, remove the lobster tail from its shell and place the lobster meat on grill for 30 seconds to reheat. Serve with steak immediately, garnished with chopped tarragon.
Techniques used in this recipe:
- clarification: the process of removing solid impurities from a liquid (such as butter or stock). Also, a mixture of ground meat, egg whites, mirepoix, tomato puree, herbs, and spices used to clarify broth for consomme.
- clarified butter
Butter from which the milk solids and water have been removed, leaving pure butterfat. Has a higher smoking point than whole butter but less butter flavor.