Surf & Turf with Steamed Green Beans & Toasted Pecans with Perrier-Jouët Belle Epoque Rosé
- 2 16 oz New York Strips, recommended 1¼ inches thickness or more
- Salt & Pepper to taste
- Canola oil
- Compound butter, for basting and garnish
- 1 medium shallot, sliced
- 2 sprigs rosemary
- 1 stick salted butter, softened to room temperature
- 1 Tbl. fresh thyme, minced
- 1 Tbl. fresh rosemary, minced
- (can substitute dried if desired, but decrease amount to ½ Tbl. each)
- Parchment paper or plastic wrap
- 2 8-10 oz Maine lobster tails
For Compound Butter:
- 4 Tbl. salted butter, divided
- 1 c. fresh green beans, washed and trimmed
- Salt & Pepper to taste
- ½ c. pecans, lightly toasted and then chopped.
Prep your ingredients –
- First, make your compound butter! Using a bowl and fork, whip the softened butter to a smooth consistency. Add the herbs and fully incorporate. Transfer the mixture to the parchment paper or plastic wrap and roll to form it into a log. Wrap tightly and place it in the fridge for at least 2 hours, or overnight if desired. It will last for 1 month in the refrigerator or up to 3 months if frozen.
- Preheat oven to 350°F and place pecans in a single layer on a baking sheet. Bake for 10 minutes, shaking occasionally so that they toast evenly. Let cool, chop, and set aside until ready to use.
- When you’re ready to prepare the meal, preheat your oven to 450°F. Season the steaks on all sides with kosher salt & freshly ground black pepper, or use your favorite dry steak seasoning. Don’t be afraid to use a lot, especially if you have a thicker cut of steak. You want the seasoning to permeate through the entire piece to amplify the flavor. Let the steaks sit on a platter for around 30 minutes after seasoning, as this will help you achieve a more consistent temperature during the cooking process. If desired, insert a meat thermometer into the thickest end of one of the steaks.
- While the steaks rest, place your cast iron or other oven-safe skillet into the oven so that it heats evenly (this is how you get a great sear/crust on your steaks), and take your lobster tails out of the refrigerator. Using kitchen shears, cut through the outer shell from the top towards the tail, being careful not to cut too deeply into the meat. Gently open the cut shell to expose the lobster flesh underneath and lift it away from the sides and bottom of the tail.
- Finally, to prepare your green beans, fill a pot with around 1 inch of water and a steaming basket, adding some lemon slices.
Cook your steaks –
- Take your skillet out of the oven and place over high heat, adding enough canola oil to thinly cover the bottom. Once the oil is hot, use tongs to place the steaks into the pan and sear ALL sides for approximately 45-60 seconds each. This sear will help lock in moisture, resulting in a juicer final product. Move oven rack to the upper third of the oven and return the skillet and steaks to the oven and cook to desired doneness. For example, medium-rare will take around 5-8 minutes depending on the thickness of the steak and your oven settings.
- Remove the log of compound butter from the refrigerator and slice a few coins from the log. Return the compound butter to the fridge for later use. Pull the pan out of the oven when you are around 20 degrees from your target temperature (135°F for medium-rare) and add the compound butter coins, rosemary, and shallot directly to the pan (you can use any combination of aromatics here, including garlic, green onion, thyme, etc). Baste over medium heat, then when you are 10-12 degrees from your target temperature, remove the steaks from the pan and let it rest, uncovered. The meat will continue to cook once it is off the heat, so removing it early from the pan will ensure it is not overdone.
While the steak rests –
- Boil the water in your steaming pot. Once boiling, add the green beans and cover, steaming for approximately 5 minutes, or until desired texture is achieved. Turn off the heat and keep covered until ready to plate.
- Move oven rack to the middle of the oven. Cover the bottom portion of a broiling plate with tin foil and place lobster tails on broiling pan, adding tabs of divided butter on top of the meat. Cook for 8-10 minutes (around 1 minute per 1 oz of weight), until the meat is opaque. Remove immediately and drizzle with more butter if desired.
To plate –
Plate the steak and lobster (you can either leave the steak whole, or slice before plating). Place a coin or two of compound butter on each steak. Finally, add green beans to the plate and season with salt & pepper (to taste) and sprinkle with chopped pecans. For extra flavor, add some lemon zest over top of the green beans.