In case dad’s want to step away from the grill this year and dine out, Mitchell’s Fish Market is offering a Father’s Day special fit for a king. A savory 14-ounce Char Grilled Ribeye served with a Cold Water Lobster Tail, Smashed Redskin Potatoes and Sautéed Asparagus.
Ribeye & Lobster Tail
*Ribeye, 14 oz - 1 each
*Olive oil – 1 TBSP
*Seasoning Mix: Salt, Pepper, Garlic Powder, Onion Powder – ½ tsp of each *Lobster tail, 4 oz – 1 each *Butter, melted – 1 tsp plus more for serving (as desired) *Paprika, salt, pepper *Chopped fresh parsley, as desired
For the Steak:
Brush the Ribeye with olive oil. Mix the salt, pepper, garlic and onion powders in a small box. Lightly coat the Ribeye with this seasoning mix.
Grill or Broil Ribeye to desired temperature. If desired, finish Ribeye on cast iron platter to create a nice sear and crust. When done let steak rest for 5-10 minutes, then brush with parsley butter on all sides of the steak.
For the Lobster Tail:
Split the lobster tail down the center of the tail (do not cut into the meat) using kitchen shears and pull the meat from the shell. Place the meat on top of the shell and allow to drape over the sides of the shell. Fan out the tail by tucking the outer fins over the inner fins.
Spread a teaspoon of melted butter on the top of tail and season with paprika and salt & pepper, to your liking. Place in a baking dish, and add about ¼ cup of water, bake for 5-7 minutes at 450°F. Serve with melted butter, if desired.
Serve with your favorite vegetable or potato and enjoy!