Wednesday is the time we fire up the WINK kitchen.
Showing us how to make lobster tail and iron crust a perfect steak is Jose Gonzales from Fleming's Prime Steakhouse in Naples.
Iron Crusted Steak
2 ea. 16 oz. NY Strip Steaks
1.5 tsp. Kosher Salt
2 tbsp. wt. Butter (room temperature)
1.5 tsp. Coarse Black Pepper
2 tbsp. Olive Oil
Combine the pepper and salt, then season both sides of the steak evenly. Allow steaks to rest at room temperature for 5 minutes.
Pre-heat a cast iron skillet on high heat for 5 minutes. Add the oil, then carefully set each steak in the pan and sear for 2-3 minutes. Do not flip the steaks until you can start to see the char on the bottom and a little on the edge of the steak.
Turn the steaks over and cook for 2-3 minutes with a good char on the second side. Once you have a good char, you can turn the heat down and continue to cook to the desired temperature.
Place the steaks on a plate and top each with 1 tbsp. of butter.
Steamed Lobster w/ Drawn Butter
2 ea. 7-8 oz. Lobster Tails
1 Pinch of Paprika
2 Lemon Wedges
2 Cups of Water
2 oz. wt. Butter
With scissors or a sharp french knife, cut into the top shell of each lobster tail from the front to the start of the tail section. Break a small section of the shell near the tail by bending backwards and remove to expose most of the tail meat. Carefully pull the rest of the shell aside to expose the lobster meat. Grab the front of the lobster meat and gently pull back so that all of the meat is shown but still attached at the tail. Lay the meat back over the to of the shell. Then, with a knife, butterfly the tail about 1/4" to 1/2" deep to open.
Fill the bottom pot of a vegetable steamer with the water and bring to a boil. Set the lobster tails in the top of the perforated pan and spread the tail section out. Lightly dust with paprika. Set the lid on top, then steam until down about 4-5 minutes.
Melt the butter in a microwave until melted, but not separated. Place lobsters on a plate with a ramekin of butter and a lemon wedge.