A delicious main course that is perfect for two!
Place thawed stuffed lobster tails on a parchment-lined baking dish and bake at 425 for 12-15 minutes.
Allow steak to rest at room temperature before cooking for about 30-45 minutes (this is important because you want your steak to cook evenly from edge to centre so by letting the steaks warm-up instead of going in the pan direct from the fridge can help ensure this).
Season steaks with Meridian House Seasoning.
Coat frying pan with grapeseed oil and heat over medium.
Add steaks to the frying pan and cook for approximately 4-5 minutes per side. You’ll want to get a nice sear on the side and brown it before turning. If your steak is particularly thick (like a top sirloin), you’ll want to sear all edges of the steak as well to get that nice brown colour on all sides. Use tongs to lift steak from sticking to the pan throughout the cooking process. The most accurate way to see if your steak is cooked is by using a meat thermometer. For medium-rare you’ll want to remove your steak when it is at around 125 degrees.
With one minute left in cooking, add the garlic, butter, rosemary, and thyme to the pan.
With one hand, hold the pan on a slight angle. With the other hand take a spoon and baste the butter mixture on top of the steaks. Repeat this process until the steaks are well coated.
Once steaks are cooked, remove from a pan and place on a cutting board or plate and allow to rest for 7-10 minutes before serving (this will allow the steaks to set so that the juices don’t pool out of the steak on your serving plate).
Ingredients
Directions
Place thawed stuffed lobster tails on a parchment-lined baking dish and bake at 425 for 12-15 minutes.
Allow steak to rest at room temperature before cooking for about 30-45 minutes (this is important because you want your steak to cook evenly from edge to centre so by letting the steaks warm-up instead of going in the pan direct from the fridge can help ensure this).
Season steaks with Meridian House Seasoning.
Coat frying pan with grapeseed oil and heat over medium.
Add steaks to the frying pan and cook for approximately 4-5 minutes per side. You’ll want to get a nice sear on the side and brown it before turning. If your steak is particularly thick (like a top sirloin), you’ll want to sear all edges of the steak as well to get that nice brown colour on all sides. Use tongs to lift steak from sticking to the pan throughout the cooking process. The most accurate way to see if your steak is cooked is by using a meat thermometer. For medium-rare you’ll want to remove your steak when it is at around 125 degrees.
With one minute left in cooking, add the garlic, butter, rosemary, and thyme to the pan.
With one hand, hold the pan on a slight angle. With the other hand take a spoon and baste the butter mixture on top of the steaks. Repeat this process until the steaks are well coated.
Once steaks are cooked, remove from a pan and place on a cutting board or plate and allow to rest for 7-10 minutes before serving (this will allow the steaks to set so that the juices don’t pool out of the steak on your serving plate).
