Steak & Lobster Tail from Bonefish Grill features a tender, juicy oak-grilled sirloin paired with a succulent, butter-poached lobster tail, served with a side of fresh vegetables and garlic mashed potatoes, offering a luxurious surf and turf dining experience.
Equipments
- Grill (preferably oak or wood-fired)
- Tongs
- Meat thermometer
- Saucepan (for butter poaching)
- Slotted spoon
- Chef’s knife
- Cutting board
- Vegetable peeler
- Potato masher or ricer
- Mixing bowls
- Steamer or boiling pot (for vegetables)
- Oven or warming drawer
- Serving plates
- Basting brush
- Whisk
Ingredients
- 1 (8 oz) sirloin steak
- 1 lobster tail
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt
- Black pepper
- 1 lb russet potatoes
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter (for potatoes)
- 2 cloves garlic (for mashed potatoes)
- 1 pound assorted fresh vegetables (e.g., broccoli, carrots, green beans)
- Salt (for boiling)
- Black pepper (for seasoning vegetables)
- Fresh parsley (optional, for garnish)
For the best results, use a fresh, high-quality 8 oz sirloin steak and a lobster tail sourced from a reputable supplier to ensure tenderness and flavor. Olive oil and unsalted butter are essential for grilling and butter poaching, respectively, providing a rich, savory taste. Fresh herbs like thyme and rosemary enhance the aroma and complement the seafood and steak perfectly. Properly seasoning the russet potatoes and fresh vegetables with salt and black pepper will elevate your side dishes, and adding heavy cream and garlic to your mashed potatoes ensures a creamy texture. Your Steak & Lobster Tail from Bonefish Grill copycat menu will deliver a luxurious and authentic surf and turf experience when prepared with these thoughtfully chosen ingredients.
Instructions
- Preheat the oak or wood-fired grill.
- Pat steak dry, season all sides with salt and black pepper.
- Drizzle olive oil over steak and rub in with hands.
- Insert meat thermometer into steak (if using).
- Place steak on grill, sear both sides to desired doneness (medium-rare recommended).
- Baste steak occasionally with olive oil using basting brush.
- Remove steak, rest tented with foil.
- Cut lobster tail shell with chef’s knife or kitchen shears, loosen meat.
- In saucepan, melt butter with whole garlic clove, thyme, and rosemary.
- Bring to a low simmer (not boiling).
- Add lobster tail to the butter, poach gently until just opaque.
- Remove tail with slotted spoon, reserve butter for drizzling.
- Peel and chop russet potatoes; boil in salted water until fork-tender.
- Drain potatoes, return to pot.
- Add butter, heavy cream, and minced garlic for mashed potatoes.
- Mash until smooth and creamy; season with salt and pepper.
- Steam or boil assorted fresh vegetables until tender-crisp.
- Season vegetables lightly with salt and pepper.
- Warm oven or warming drawer; hold steak, lobster tail, mashed potatoes, and vegetables if needed.
- Plate steak and lobster tail, drizzle lobster with reserved butter.
- Arrange garlic mashed potatoes and fresh vegetables beside steak and lobster.
- Garnish with chopped fresh parsley if desired.
- Serve immediately.
Substitution
Steak & Lobster Tail from Bonefish Grill copycat menu can be adapted by substituting lobster tail with large shrimp or crab legs if fresh lobster is unavailable. You can use a cast iron skillet instead of a grill for achieving a similar sear on the sirloin steak. If an oak or wood-fired grill is not accessible, a gas grill or broiler works as well, but monitor cooking times closely with a meat thermometer to avoid overcooking. For the butter-poached lobster tail, gently simmering the shellfish in a saucepan ensures tenderness without drying out the meat. When preparing the garlic mashed potatoes, instant mashed potato flakes can be used in a pinch, but fresh russet potatoes provide the best creamy texture.
Tips
For optimal results, ensure the grill is fully preheated to achieve a perfect sear on the sirloin steak and to lock in juices. Use a meat thermometer to avoid overcooking; medium-rare is recommended for the best tenderness. When butter poaching the lobster tail, maintain a gentle simmer to prevent toughening the meat, and reserve the aromatic butter for drizzling to enhance flavor. Resting your steak under foil after grilling allows juices to redistribute, keeping your meal juicy and flavorful.
Nutritions
Steak & Lobster Tail from Bonefish Grill combines a high-protein 8 oz oak-grilled sirloin steak and a butter-poached lobster tail, supplying essential amino acids and omega-3 fatty acids beneficial for muscle repair and heart health. The dish includes garlic mashed potatoes made with russet potatoes, heavy cream, and butter, offering complex carbohydrates and calcium for energy and bone strength. A pound of assorted fresh vegetables like broccoli, carrots, and green beans adds dietary fiber, vitamins A and C, and antioxidants to support digestion and immune function. You receive a balanced surf and turf meal rich in protein, healthy fats, vitamins, and minerals to fuel your body effectively.
Storage
To store your Steak & Lobster Tail leftovers, wrap the steak and lobster tail separately in airtight containers or heavy-duty aluminum foil to prevent moisture loss and avoid flavor transfer. Keep mashed potatoes and vegetables in separate airtight containers and refrigerate promptly; use within 2-3 days for optimal freshness. When reheating, use a low oven setting to maintain tenderness in the steak and lobster, and gently reheat mashed potatoes and vegetables on the stovetop or microwave, stirring occasionally to retain texture.
Variation or Alternatives
For a variation, you can substitute the sirloin steak with a ribeye or filet mignon to enhance tenderness and flavor. Instead of butter-poaching the lobster tail, try grilling it directly with a garlic-herb butter baste for a smoky finish. Use cauliflower mash as a low-carb alternative to garlic mashed potatoes, which pairs well with the rich flavors of the surf and turf. You might also steam asparagus or Brussels sprouts instead of the assorted vegetables for a different texture and taste profile.
Allergies
Your meal contains common allergens such as shellfish from the lobster tail and dairy from the butter and heavy cream used in both the mashed potatoes and lobster preparation. The garlic and herbs may cause sensitivity in some individuals, though they are less common allergens. If you have allergies to shellfish or dairy, ensure to inform the restaurant to accommodate your dietary needs.
Why this recipe?
Steak & Lobster Tail from Bonefish Grill is celebrated for its perfectly grilled, tender steak paired with a succulent butter-poached lobster tail, delivering a luxurious surf-and-turf experience. The menu features rich, savory flavors enhanced by expertly crafted seasonings and sauces that highlight the freshness of premium ingredients. You will appreciate the balance of textures and the elegant presentation that makes dining at Bonefish Grill memorable. Recreating this dish at home offers a delicious, gourmet meal that brings restaurant-quality indulgence to your own table.