Sous Vide Surf and Turf with Smashed Potatoes and Grilled Asparagus

Sous Vide Surf and Turf with Smashed Potatoes and Grilled Asparagus

By Big Wayner

Serves 2

Ingredients

  • 2 Jumbo Lobster tails
  • 2 Thick Cut Ribeye Steaks (at least 2” thick)
  • Santa Maria style seasoning (recipe below if needed)
  • Olive Oil
  • 4 large Russet potatoes
  • 1 bunch asparagus
  • 1/4 cup half-and-half
  • 1/4 cup milk
  • 1 tbsp butter, melted
  • 1 tbsp butter
  • Salt

Santa Maria Style Seasoning

  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic
  • 1 tsp minced parsley
  • 1/4 tsp sugar

For the Surf & Turf

  1. Add water to SousVide Supreme and set cooking temperature to 120 degrees F (49*C).
  2. Season steaks liberally with Santa Maria style seasoning and allow to rest for 20 minutes.
  3. Vacuum seal steaks and lobster tails in individual vacuum seal pouches and add to SousVide Supreme once it is at 120 degrees F (49*C).
  4. Cook steaks and lobster tails in SousVide Supreme for 2 hours.
  5. Preheat grill to high heat approximately 20 minutes before sous vide cooking is complete.
  6. Remove food pouches from SousVide Supreme after 2 hours.  Remove steaks and lobster tails from vacuum seal pouches.
  7. Using a set of kitchen shears, split the lobster tails open on the underside of the shell to expose the meat.  Brush with melted butter.
  8. Sear steaks for 3-5 minutes over direct heat on one side.  Flip and sear other side until desired doneness is reached.
  9. Cook lobster tails exposed side down for 1-2 minutes over direct heat.  Flip and cook shell-side down until shell turns a bright red color.

For the Smashed Potatoes

  1. In a medium sized pot, bring salted water to a boil.
  2. Wash & peel potatoes.   Dice and add to boiling water.  Allow to boil for 30 minutes or until fork tender.
  3. Drain water and return to pot.  Add butter, half-and-half, and milk.  Mash and combine together.
  4. Add salt to taste.

For the Grilled Asparagus

  1. Lightly coat the asparagus with olive oil and season with Santa Maria style seasoning.
  2. Grill over medium heat for 3-5 minutes per side (or until light charring forms).

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