Make dinner feel like a special occasion with smoky ribeye, buttery lobster, tender scallops, and classic sides. Take your time with the steps, and everything comes together for a rich, memorable meal.
Serves: 2
Prep time: 25 minutes
Cook time: 35 minutes
More Recipes You May Be Interested In
Ingredients
Ribeye and lobster
- 2 ribeye steaks, about 1 inch thick
- 2 lobster tails, thawed if frozen
- 1 tablespoon oil
- Salt and black pepper
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- Lemon wedges, for serving
Garlic butter mashed potatoes
- 1½ pounds potatoes, peeled and cut into chunks
- 3 tablespoons butter
- ¼ cup warm milk or cream
- Salt and black pepper
Asparagus and scallops
- 1 bunch asparagus, woody ends trimmed
- 8 large sea scallops, patted very dry
- 1 tablespoon oil
- 1 tablespoon butter
- Salt and black pepper
Instructions
- Cook the potatoes. Place potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain, then mash with butter and warm milk. Season to taste and keep warm.
- Smoke the ribeyes. Preheat a smoker to 225°F (107°C). Season steaks with salt and pepper. Smoke until they reach about 10–15°F (5–8°C) below your desired final temperature. For accuracy, use an instant-read thermometer.
- Finish the steaks. Heat a skillet or grill over high heat. Sear the steaks for about 1–2 minutes per side, until browned and cooked to your preference. Rest for at least 5 minutes before serving.
- Prepare the lobster. Split the lobster tails lengthwise and brush the meat with melted butter mixed with garlic. Grill or broil, cut-side up, for about 5–8 minutes, until the meat is opaque and reaches 145°F (63°C). Finish with parsley.
- Cook the asparagus. Toss asparagus with a little oil, salt, and pepper. Grill or roast at 425°F (220°C) for 8–12 minutes, until tender with lightly browned edges.
- Sear the scallops. Season the dry scallops with salt and pepper. Heat oil in a skillet until very hot. Sear scallops for about 1½–2 minutes per side, until deeply golden and opaque. Add butter during the final minute and spoon it over the scallops.
- Serve. Plate the ribeye and lobster with mashed potatoes, asparagus, and scallops. Add lemon wedges and any remaining garlic butter.
Cook’s note: Smoker and steak thickness affect timing. USDA guidance recommends cooking whole cuts of beef to at least 145°F (63°C), followed by a 3-minute rest.
