Sous Vide Surf and Turf with Smashed Potatoes and Grilled Asparagus
By Big Wayner
- 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
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
- Add water to SousVide Supreme and set cooking temperature to 120 degrees F (49*C).
- Season steaks liberally with Santa Maria style seasoning and allow to rest for 20 minutes.
- 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).
- Cook steaks and lobster tails in SousVide Supreme for 2 hours.
- Preheat grill to high heat approximately 20 minutes before sous vide cooking is complete.
- Remove food pouches from SousVide Supreme after 2 hours. Remove steaks and lobster tails from vacuum seal pouches.
- 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.
- Sear steaks for 3-5 minutes over direct heat on one side. Flip and sear other side until desired doneness is reached.
- 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
- In a medium sized pot, bring salted water to a boil.
- Wash & peel potatoes. Dice and add to boiling water. Allow to boil for 30 minutes or until fork tender.
- Drain water and return to pot. Add butter, half-and-half, and milk. Mash and combine together.
- Add salt to taste.
For the Grilled Asparagus
- Lightly coat the asparagus with olive oil and season with Santa Maria style seasoning.
- Grill over medium heat for 3-5 minutes per side (or until light charring forms).