·      1 Butcher Boy Surf and Turf SPecial

·      Kosher or sea salt

·      Fresh ground black pepper

·      Rich butter, like Kerrygold brand

·      1 head garlic

·      1 bunch Italian parsley

·      1 bunch fresh chives

·      2 medium Russet potatoes

·      1 bunch asparagus

·      Small tub sour cream

Bonus points!

Done in the days before-

·      Mix one clove of crushed garlic, 1 tsp chopped fresh parsley and a bit of salt and pepper into 2 Tbs. softened butter. Store in fridge and use to garnish steak instead of plain butter

·      Buy a nice tablecloth, centerpiece and un-scented candles with holders.

·      Grab a bottle of red wine. If you can, make it something memorable that you have shared in the past.

·      Put together a custom playlist of your favorite shared tunes

·      Flowers. Never forget the flowers…

The Full Meal Recipe

90 minutes out

• Turn oven on and set at 350 degrees

• Fine chop a small handful of parsley and chives separately, smash a clove of garlic, cut tough stems from asparagus, fill small bowl with sour cream, refrigerate all

• Scrub potatoes well and let dry. Coat potatoes with a bit of olive oil, season with salt and pepper. Wrap tightly in foil. 

75 minutes out

• Place potatoes in a heated oven on the upper rack. Cook potatoes for 45 minutes, until slightly tender.

• Remove steak from refrigerator and set on grate/broiler pan with no cover

• Set table with sea or kosher salt/pepper, wine glasses, napkins and utensils

30 minutes out

• Drop oven temperature to 250 degrees. Leave the door open for a few minutes to let heat out. Leave potatoes in.

• Put steak in the oven on a lower rack when the temperature has dropped, remove lobster tails from the refrigerator.

• Set a large pot of salted water to boil, covered.

• Put 4 Tbs. butter, 1 clove crushed garlic and 2-3 turns fresh pepper in a small saucepan. Place on low heat. Let butter simmer lightly for 2-3 minutes and remove from heat.

• Leave another few Tbs. of butter out in a small bowl to warm to room temperature to serve with potatoes

20 minutes out

• Place 12-16 ice cubes in a large bowl and add cold water

• Add asparagus to boiling water for 75-90 seconds. Drain and place in ice water to stop cooking. Drain well

• Open wine and finish setting the table. Turn on some tunes to set the mood.

16-18 minutes out

• Check temperature of steak

• After 12-16 minutes, steak should be 115 degrees for medium rare, 16-20 minutes and 125 degrees for medium. 

15 minutes out

• Remove steak at the correct temperature. Lay a piece of foil over the steak. Turn oven up to 450 degrees

• Unwrap potatoes and move to bottom rack

• LOBSTER- Place tails on a grate/broiler pan. Season with salt and pepper. Top each with a spoon of butter and place in the oven on the upper rack.

• Toss asparagus with olive oil, salt and pepper. 

12 minutes out

• PRAWNS- Place prawns on a grate/broiler pan. Drizzle with olive oil and season with salt and pepper.

• Add asparagus to the pan with prawns and place in the oven on the upper rack. For lobster- add asparagus to pan in the oven.

• Heat a heavy frying pan, cast iron is best, over high heat until just smoking.

• Turn on the vent, open a window.

8 minutes out

• Remove seafood and asparagus from the oven after 7-8 minutes. Cover tightly with foil to hold in the heat.

• Season steak with salt and pepper. Lay into hot pan, cook without moving for 60-90 seconds until you have a nice brown crust.

• Flip steak, sear again for 60-90 seconds. Remove to cutting board when all sides have a nice brown crust

5 minutes out

• Slice steak in half, then into 1/2” slices, keeping them arranged. Move to serving tray/plate and arrange into heart shape. Top steak with a teaspoon of butter on each half

• Add lobster tails to the tray. Garnish all with chopped parsley.

• Pour garlic butter into a small serving bowl and add to the tray.

• Add warmed butter and sour cream for potatoes

• Arrange baked potatoes and asparagus onto plates. Set at each place setting, set the tray in the middle of the table. Don’t forget the serving utensils!

• Double check for all the food, utensils, condiments, etc.