Authentic Asian Sauces
Homemade Deluxe Surf and Turf
What You Will Need
Ingredients
- 16 oz. ribeye steak
- 8 oz. lobster tail, 2 tails
- 8 cups water, to boil
- 3 Tbsp. vegetable oil
Marinade
- 4 Tbsp. Lee Kum Kee Panda Brand Less Sodium Oyster Flavored Sauce
- 2 Tbsp. Lee Kum Kee Sodium Reduced Seasoning Soy Sauce
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 3 sprigs rosemary
- 2 tsp. Lee Kum Kee Coarse Ground Black Pepper
Seasoning
- 4 Tbsp. unsalted butter, melted
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG)
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 2 Tbsp. lemon juice
- 1 Tbsp. fresh parsley, chopped
Made with
Lee Kum Kee products
How to make it
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To prep the steak: add the marinade to the steak and set aside for 30 minutes.
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Meanwhile, cook the lobster tails: boil the water in a pot. Cook the lobster tails until the shell turns bright red. Remove the lobster tails and let them cool.
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Combine all the seasoning ingredients for the lobster tails in a saucepan and cook over medium heat for 2 minutes. Put lobster seasoning sauce aside.
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Cook the steak: in a medium-sized pan, heat the oil for 3 minutes over high heat or until it begins to smoke. For a medium rare steak, sear the steak for 3 minutes on each side or until desired level of doneness is achieved, and then remove from the pan. Set aside to rest for 10 mins.
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Place the steak and lobster tails on a plate. Brush the lobster tails with cooked seasoning sauce. Enjoy!
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