Indulge your taste buds with a culinary masterpiece that combines the rich flavors of perfectly seared ribeye steaks and creamy lobster risotto. The Reverse Sear technique elevates the steaks to new heights, ensuring a tender, juicy bite that melts in your mouth, while the luxurious risotto brings a touch of elegance to your dining experience. Whether you're planning a romantic dinner or a special celebration, this dish promises to impress and delight. Ready to take your cooking skills to the next level? Dive into our recipe and discover how to create this restaurant-quality meal right in your own kitchen!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 2 tablespoons vegetable oil
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup lobster meat, cooked
- 1/2 cup white wine
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Preheat the oven to 275°F (135°C). Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- Season steaks generously with salt and pepper on both sides. Place steaks on a wire rack over a baking sheet and slow roast in the oven for 20-25 minutes, or until internal temperature reaches 115°F for medium-rare.
- While steaks are cooking, prepare the risotto. In a medium saucepan, heat chicken broth and keep it simmering.
- In a large heavy-bottomed pan, heat a tablespoon of oil over medium heat. Add Arborio rice and toast for 2-3 minutes, stirring constantly until rice becomes translucent.
- Pour in white wine and stir until completely absorbed by the rice.
- Begin adding hot chicken broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process will take about 20-25 minutes.
- When rice is creamy and al dente, fold in cooked lobster meat and grated Parmesan cheese. Season with salt and pepper to taste.
- Remove steaks from oven and heat a cast-iron skillet or heavy pan to high heat. Add vegetable oil.
- Sear steaks for 1-2 minutes on each side to develop a golden-brown crust. Remove and let rest for 5-7 minutes.
- Slice steaks against the grain and plate alongside the creamy lobster risotto. Garnish with fresh chopped parsley.
Tips
- Bring Your Steaks to Room Temperature: Allowing your ribeye steaks to sit at room temperature for about 30 minutes before cooking ensures even cooking and enhances flavor.
- Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 115°F before searing.
- Toast the Rice: Toasting the Arborio rice before adding liquids enhances its nutty flavor and helps achieve that creamy texture you desire in risotto.
- Stir Constantly: The key to a creamy risotto is constant stirring. This helps release the starch from the rice, creating that signature creaminess.
- Quality Ingredients Matter: Use high-quality lobster meat and fresh Parmesan cheese for the best flavor. Fresh ingredients make a significant difference in this dish.
- Let the Steaks Rest: After searing, let your steaks rest for 5-7 minutes. This allows the juices to redistribute, ensuring each slice is juicy and flavorful.
- Garnish for Presentation: A sprinkle of fresh chopped parsley not only adds a pop of color but also enhances the overall flavor profile of the dish.
Nutrition Facts
Calories: 750kcal
Carbohydrates: 45g
Protein: 55g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 220mg
