Ingredients:
Steak:
2 ribeye or sirloin steaks
Salt, pepper, and garlic powder for seasoning
1 tbsp butter
1 clove garlic, minced
1 tbsp olive oil
Lobster Tails:
2 lobster tails
2 tbsp melted butter
1 clove garlic, minced
1 tsp paprika
1 tsp lemon juice
Mashed Potatoes:
4 medium potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Roasted Brussels Sprouts:
2 cups Brussels sprouts, halved
2 tbsp olive oil
Salt and pepper to taste
Sour Cream (Optional):
1/4 cup sour cream
Fresh parsley or cilantro for garnish
Instructions:
Steak:
Season steaks with salt, pepper, and garlic powder.
Heat olive oil in a skillet over high heat. Sear the steaks for 3-4 minutes per side or until desired doneness.
Reduce heat to medium-low, add butter and garlic, and baste the steaks with the melted butter for an additional minute.
Remove steaks and let rest for 5 minutes before serving.
Lobster Tails:
Preheat the oven to 375°F (190°C).
Use kitchen scissors to cut through the top shell of the lobster tails and gently lift the meat slightly above the shell.
Mix melted butter, garlic, paprika, and lemon juice, then brush it over the lobster meat.
Place lobster tails on a baking sheet and bake for 12-15 minutes, or until the meat is opaque and cooked through.
Mashed Potatoes:
Boil potatoes in salted water until tender. Drain and mash.
Mix in butter and milk until smooth. Season with salt and pepper and garnish with parsley.
Roasted Brussels Sprouts:
Preheat the oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
Assembly:
Arrange steak, lobster tails, mashed potatoes, and roasted Brussels sprouts on a platter.
Serve with a side of sour cream garnished with parsley or cilantro. Enjoy!
