Garlic Butter Surf & Turf Plate w/ Roasted Asparagus 

 

 

 

 

 

 

 

 

Ingredients:

For the Steak:

1 thick-cut ribeye or NY strip steak

Salt, pepper, garlic powder

1 tbsp olive oil

2 tbsp butter

2 cloves garlic, smashed

Fresh thyme or rosemary (optional)

For the Lobster Tail:

1–2 lobster tails

2 tbsp butter (melted)

1 tsp garlic (minced)

½ tsp paprika

Chopped parsley & lemon juice

For the Shrimp:

½ lb large shrimp, peeled & deveined

1 tbsp butter + 1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

½ tsp Cajun seasoning

Chopped parsley for garnish

For the Roasted Asparagus:

1 bunch asparagus, trimmed

1 tbsp olive oil

Salt, pepper, garlic powder

Squeeze of lemon (optional)

 

Instructions:

1. Sear the Steak:

Season steak with salt, pepper, and garlic powder.

Heat cast iron pan until hot, add oil and sear steak 3–4 mins per side.

Add butter, garlic, and herbs — baste until desired doneness. Rest before slicing.

2. Cook the Lobster Tail:

Use kitchen shears to cut shell and expose the meat.

Mix melted butter, garlic, paprika, lemon, parsley — brush over meat.

Broil 7–9 mins or until opaque and lightly charred on edges.

3. Sauté the Shrimp:

Toss shrimp in oil, butter, and seasonings.

Cook in skillet 2–3 mins per side until pink and juicy. Baste with leftover garlic butter.

4. Roast the Asparagus:

Toss in olive oil, season, and roast at 425°F for 12–15 mins until tender with crispy tips.

Plate it like royalty — steak fanned out, lobster perched proudly, shrimp piled high, asparagus peeking through, and a drizzle of extra garlic butter over the top ‍