Grilled Dry Aged Porterhouse and Lobster Tail
Executive Chef Jamie Steinbrecher
1 EA Large Porterhouse Steak
1 EA 5oz South African Lobster Tail
2 TBL Butter
1 Pinch Paprika
Kosher salt and black pepper
Steak:
1. Add butter to the skillet
2. Generously season steak with salt and pepper, add the steak to the skillet, sear both sides 3 minutes each, basting with the bacon-butter mixture.
3. Set the steak in the 400 degree oven until internal temp reaches 125 then set on a cooking rack to rest.*
4. Cut the steak from the bone and slice.
Lobster:
1. With a knife, split the top portion of the lobster tail
2. Pull the meat from the shell, keeping it intact, lay the butterflied meat on top of the shell
3. Season with salt, pepper, and paprika
4. Cover the lobster meat with melted butter
5. Roast in oven @ 450 degrees for 8 minutes
6. Serve with clarified butter and lemon
*Let the steak rest at least 10 minutes before slicing