Name: Garlic-Parmesan Crosshatch Potato Sticks Surf And Turf Recipe by Tasty
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 4 large Idaho® russet potatoes, peeled; 1 cup unsalted butter, melted; 2 tablespoons Chopped fresh parsley; 1 tablespoon cajun seasoning; 5 garlic cloves, minced; ½ cup grated parmesan cheese; 1 cup unsalted butter, softened; ¼ cup gochujang; 3 tablespoons finely chopped fresh cilantro; 2 tablespoons fresh thyme leaves; 1 tablespoon honey; 1 teaspoon flaky sea salt; 1 teaspoon toasted sesame oil; 5 garlic cloves, minced; 1 (2-inch-thick) boneless ribeye steak; Pinch of kosher salt; Pinch of cracked black pepper; 2 tablespoons extra-virgin olive oil; 2 thyme sprigs; 2 (5- to 6-ounce) lobster tails, butterflied; 1 teaspoon kosher salt; 1 teaspoon black pepper; black and white sesame seed; Chopped scallions or fresh cilantro

Garlic-Parmesan Crosshatch Potato Sticks Surf And Turf Recipe by Tasty

Garlic-Parmesan Crosshatch Potato Sticks Surf And Turf Recipe by Tasty cover

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Garlic-Parmesan Crosshatch Potato Sticks Surf And Turf Recipe by Tasty

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Instructions

Make the potato sticks: Preheat the oven to 425°F (220°C). Cut the potatoes lengthwise into ⅓-inch-thick slices. Lay each plank flat on a cutting board between 2 chopsticks, and slice on a diagonal without cutting all the way through. Flip and repeat on the opposite diagonal to create an accordion-cut crosshatch pattern. Thread each potato plank onto a wooden skewer, and place in a bowl of cold water until ready to use.

Stir together the butter, parsley, Cajun seasoning, and garlic in a small bowl. Brush the mixture generously over the potatoes. Arrange the skewers on a baking sheet lined with parchment paper. Bake for 30–40 minutes, until golden, crispy, and tender. Remove from the oven, and sprinkle with the Parmesan. Set aside. Reduce the oven temperature to 275°F.

Make the gochujang butter: Stir together the butter, gochujang, cilantro, thyme leaves, honey, salt, sesame oil, and garlic in a small bowl until smooth. Set aside.

Make the steak: Pat the steak dry, and season generously with salt and pepper. Place the steak on an oven-safe wire rack set over a baking sheet. Place in the oven, and roast at 275°F until a thermometer inserted into the thickest portion of the steak registers 110°F for medium-rare, 15–20 minutes. Remove from the oven. Heat a cast-iron skillet over high until smoking. Add the oil, and swirl to coat. Add the steak, and cook for 1–2 minutes per side, until a deep crust forms. During the final 30 seconds of the cook time, add 3 tablespoons of the gochujang butter and the thyme sprigs, and baste the steak as it cooks. Remove the steak from the skillet, and let it rest for 10 minutes. (Do not wipe the skillet clean.)

Make the lobster: Sprinkle the lobster evenly with the salt and pepper. Reduce the heat under the cast-iron skillet to medium. Add the lobster, and cook for about 2 minutes, or until just opaque and pink. Add 1 tablespoon of the gochujang butter to the lobster, and toss to coat. Remove from heat.

Slice the steak against the grain to ¼-inch thickness. Arrange the steak, lobster, and potato sticks evenly on 2 plates. Garnish with sesame seeds and scallions, and serve.

Enjoy!

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Tips & Tricks (5)

Potato Crosshatch Precision 🔪
When creating the crosshatch potato design, use a sharp paring knife and make cuts about 1/4 inch apart, being careful not to slice completely through the potato to maintain structural integrity.
Butter Infusion Technique 🧈
Soften the butter at room temperature and thoroughly mix in minced garlic, Cajun seasoning, and Parmesan to ensure even distribution of flavors before basting the potatoes.
Lobster Tail Butterflying Pro 🦞
Use kitchen shears to carefully cut the top of the lobster shell lengthwise, gently separating the meat from the shell without fully removing it, allowing for even cooking and a beautiful presentation.
Reverse Sear Magic 🔥
For the ribeye, start cooking at a low temperature (around 275°F) in the oven until it reaches 10-15 degrees below your desired doneness, then finish with a high-heat sear for a perfect crust.
Gochujang Butter Balance 🌶️
When creating the gochujang butter, taste and adjust the honey and sesame oil to balance the heat, ensuring a complex but not overpowering flavor profile that complements both the steak and lobster.