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Surf & Turf

Enjoy a fabulous surf and turf dinner in your very own home. It’s easier than you may think. Pick your favorite cut of meat and pair with a few broiled, or grilled lobster tails for one incredible meal. See CharlotteFashionPlate.com for the Parmesan Risotto recipe. 

The Perfect Steak

Ingredients

  • 2 10-ounce filets or ribeyes
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1-2 tablespoons oil
  • 2 pats butter

Directions 

  1. Allow steak to come to room temperature; this will ensure a perfect sear. Drizzle with a touch of olive oil. Season both sides with kosher salt and black pepper. 
  2. Grab a cast iron pan, or fire up the grill. Allow the steak to sear on one side for about four to five minutes. Flip. Sear the other side. Turn down the heat just a touch. Cover with lid. Finish cooking/grilling to your desired temperature. For medium-rare, the internal temperature should reach 130°. As a final touch, add a pat of butter to the finished steak.
  3. Remove the steak from pan or grill. Allow to rest for at least five minutes.

Broiled Lobster Tails

Ingredients 

  • 2 6 to 8-ounce lobster tails
  • 4 tablespoons butter
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon freshly chopped parsley
  • 4 lemon wedges

Directions

  1. With a sharp knife or kitchen shears, cut a straight line down the center of the top of the lobster tail. 
  2. Pull out the flesh from the center cut so that it lays on top of the shell. Place a wedge of lemon underneath the flesh and the bottom of the shell. Remove the vein. 
  3. Season the lobster tails with kosher salt, black pepper and a touch of paprika. Top each tail with two pats of butter and a sprinkle of fresh chopped parsley. If you so desire, you can melt the butter and pour it over, or brush it on the tails.
  4. Turn on broiler or grill. Place the lobster tails on a baking pan or cast iron pan. For the grill, place directly on grate. 
  5. Broil or grill for about eight to ten minutes. The tail is fully cooked when the meat turns opaque. Garnish with fresh chopped parsley. Serve with drawn butter and lemon wedges.
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