Surf and Turf in the Staub Steam Grill
By Staub
Images
Serves
Makes 4 servings
Ingredients
- Butter:
- 8 ounces cultured butter
- 1 shallot
- 2 cloves garlic
- 1 red Serrano chile
- 4 anchovies
- 1 tablespoon minced parsley
- 2 tablespoon minced cilantro
- 1 tablespoon minced tarragon
- 2 lemons
- ½ teaspoon smoked sea salt
- 1 tablespoon canola oil
- Rib Eye:
- 2 rib eye steaks (1-inch thick)
- ½ tablespoons canola oil
- Smoked sea salt
- Pepper
- Lobster Tails:
- 4 lobster tails (4 to 5 ounces per tail)
- 2 tablespoons canola oil
- 1 cup fish stock
- Smoked sea salt
- Pepper
Procedure
This combination of rib eye, lobster tail and spiced herb butter creates the perfect surf and turf dish. To save time, you can prepare the spiced herb butter a day in advance.
To make the butter: Take the butter out of the fridge 2 hours beforehand and put it in a mixing bowl. Clean the shallot and mince as fine as possible. Peal and clean the garlic and chop as fine as possible.
Take the stems off the herbs and mince the leaves. Set aside. Chop the anchovies as fine as possible. Set aside.
Halve the chile lengthwise, take the seeds out, and dice the chile as fine as possible.
Pre heat a frying pan on low heat. Once warm, add the canola oil. Wait 10 seconds and now add the garlic. While stirring, sweat the garlic. Make sure the garlic does not brown. After 4 minutes add the garlic to the butter in the mixing bowl.
Now add the shallot, chile, anchovy, and green herbs. Add the zest of two limes. Flavor with smoked sea salt. Using a silicon spatula mix thoroughly and place in the fridge until use.
Rib Eye: Take the rib eye out of the fridge half an hour before grilling it. Brush the rib eye with the canola oil. Season the rib eye generously with salt and pepper.
Lobster Tails: Using a poultry shear, cut away the belly shell of the lobster tails. Brush the lobster belly with the canola oil. Season with salt and pepper.
Finishing and Serving: Preheat the grill on medium heat until hot. Place the rib eye on the grill and cook, turning once, around 4 minutes per side for medium-rare, or until done to your liking. Both sides should have dark brown grill marks.
Put the rib eye on a cutting board, cover with a towel, and let rest for around 5 to 10 minutes.
Meanwhile, place the lobster tails belly side down on the steam grill. Grill for two minutes. Turn the lobster tails and now add ½ cup of the fish stock. Place the lid on the steam grill. Steam until cooked. When all the fish stock evaporates, add another ½ cup.
Slice the rib eye in thin slices, put a teaspoon spiced herb butter on top so it melts over the rib eye. Take the lobster meat out of the shells. Slice and layer on top of the rib eye. Finish with an additional teaspoon spiced herb butter.
To make the butter: Take the butter out of the fridge 2 hours beforehand and put it in a mixing bowl. Clean the shallot and mince as fine as possible. Peal and clean the garlic and chop as fine as possible.
Take the stems off the herbs and mince the leaves. Set aside. Chop the anchovies as fine as possible. Set aside.
Halve the chile lengthwise, take the seeds out, and dice the chile as fine as possible.
Pre heat a frying pan on low heat. Once warm, add the canola oil. Wait 10 seconds and now add the garlic. While stirring, sweat the garlic. Make sure the garlic does not brown. After 4 minutes add the garlic to the butter in the mixing bowl.
Now add the shallot, chile, anchovy, and green herbs. Add the zest of two limes. Flavor with smoked sea salt. Using a silicon spatula mix thoroughly and place in the fridge until use.
Rib Eye: Take the rib eye out of the fridge half an hour before grilling it. Brush the rib eye with the canola oil. Season the rib eye generously with salt and pepper.
Lobster Tails: Using a poultry shear, cut away the belly shell of the lobster tails. Brush the lobster belly with the canola oil. Season with salt and pepper.
Finishing and Serving: Preheat the grill on medium heat until hot. Place the rib eye on the grill and cook, turning once, around 4 minutes per side for medium-rare, or until done to your liking. Both sides should have dark brown grill marks.
Put the rib eye on a cutting board, cover with a towel, and let rest for around 5 to 10 minutes.
Meanwhile, place the lobster tails belly side down on the steam grill. Grill for two minutes. Turn the lobster tails and now add ½ cup of the fish stock. Place the lid on the steam grill. Steam until cooked. When all the fish stock evaporates, add another ½ cup.
Slice the rib eye in thin slices, put a teaspoon spiced herb butter on top so it melts over the rib eye. Take the lobster meat out of the shells. Slice and layer on top of the rib eye. Finish with an additional teaspoon spiced herb butter.
Surf and Turf in the Staub Steam Grill
By Staub
Serves
Makes 4 servings
Ingredients
- Butter:
- 8 ounces cultured butter
- 1 shallot
- 2 cloves garlic
- 1 red Serrano chile
- 4 anchovies
- 1 tablespoon minced parsley
- 2 tablespoon minced cilantro
- 1 tablespoon minced tarragon
- 2 lemons
- ½ teaspoon smoked sea salt
- 1 tablespoon canola oil
- Rib Eye:
- 2 rib eye steaks (1-inch thick)
- ½ tablespoons canola oil
- Smoked sea salt
- Pepper
- Lobster Tails:
- 4 lobster tails (4 to 5 ounces per tail)
- 2 tablespoons canola oil
- 1 cup fish stock
- Smoked sea salt
- Pepper
Procedure
This combination of rib eye, lobster tail and spiced herb butter creates the perfect surf and turf dish. To save time, you can prepare the spiced herb butter a day in advance.
To make the butter: Take the butter out of the fridge 2 hours beforehand and put it in a mixing bowl. Clean the shallot and mince as fine as possible. Peal and clean the garlic and chop as fine as possible.
Take the stems off the herbs and mince the leaves. Set aside. Chop the anchovies as fine as possible. Set aside.
Halve the chile lengthwise, take the seeds out, and dice the chile as fine as possible.
Pre heat a frying pan on low heat. Once warm, add the canola oil. Wait 10 seconds and now add the garlic. While stirring, sweat the garlic. Make sure the garlic does not brown. After 4 minutes add the garlic to the butter in the mixing bowl.
Now add the shallot, chile, anchovy, and green herbs. Add the zest of two limes. Flavor with smoked sea salt. Using a silicon spatula mix thoroughly and place in the fridge until use.
Rib Eye: Take the rib eye out of the fridge half an hour before grilling it. Brush the rib eye with the canola oil. Season the rib eye generously with salt and pepper.
Lobster Tails: Using a poultry shear, cut away the belly shell of the lobster tails. Brush the lobster belly with the canola oil. Season with salt and pepper.
Finishing and Serving: Preheat the grill on medium heat until hot. Place the rib eye on the grill and cook, turning once, around 4 minutes per side for medium-rare, or until done to your liking. Both sides should have dark brown grill marks.
Put the rib eye on a cutting board, cover with a towel, and let rest for around 5 to 10 minutes.
Meanwhile, place the lobster tails belly side down on the steam grill. Grill for two minutes. Turn the lobster tails and now add ½ cup of the fish stock. Place the lid on the steam grill. Steam until cooked. When all the fish stock evaporates, add another ½ cup.
Slice the rib eye in thin slices, put a teaspoon spiced herb butter on top so it melts over the rib eye. Take the lobster meat out of the shells. Slice and layer on top of the rib eye. Finish with an additional teaspoon spiced herb butter.
To make the butter: Take the butter out of the fridge 2 hours beforehand and put it in a mixing bowl. Clean the shallot and mince as fine as possible. Peal and clean the garlic and chop as fine as possible.
Take the stems off the herbs and mince the leaves. Set aside. Chop the anchovies as fine as possible. Set aside.
Halve the chile lengthwise, take the seeds out, and dice the chile as fine as possible.
Pre heat a frying pan on low heat. Once warm, add the canola oil. Wait 10 seconds and now add the garlic. While stirring, sweat the garlic. Make sure the garlic does not brown. After 4 minutes add the garlic to the butter in the mixing bowl.
Now add the shallot, chile, anchovy, and green herbs. Add the zest of two limes. Flavor with smoked sea salt. Using a silicon spatula mix thoroughly and place in the fridge until use.
Rib Eye: Take the rib eye out of the fridge half an hour before grilling it. Brush the rib eye with the canola oil. Season the rib eye generously with salt and pepper.
Lobster Tails: Using a poultry shear, cut away the belly shell of the lobster tails. Brush the lobster belly with the canola oil. Season with salt and pepper.
Finishing and Serving: Preheat the grill on medium heat until hot. Place the rib eye on the grill and cook, turning once, around 4 minutes per side for medium-rare, or until done to your liking. Both sides should have dark brown grill marks.
Put the rib eye on a cutting board, cover with a towel, and let rest for around 5 to 10 minutes.
Meanwhile, place the lobster tails belly side down on the steam grill. Grill for two minutes. Turn the lobster tails and now add ½ cup of the fish stock. Place the lid on the steam grill. Steam until cooked. When all the fish stock evaporates, add another ½ cup.
Slice the rib eye in thin slices, put a teaspoon spiced herb butter on top so it melts over the rib eye. Take the lobster meat out of the shells. Slice and layer on top of the rib eye. Finish with an additional teaspoon spiced herb butter.
