Bourbon Glazed Ribeye Steak with Lobster Tail

Try this recipe from Chef Lamar Moore with a Bone-In Ribeye Steak, cooked in a bourbon glaze with a lobster tail on top.

  • 1 Bone-In Ribeye Steak 
  • 2 tablespoons Four Roses Bourbon® 
  • 3 ounces unsalted butter, softened Cajun spice (recipe below) 
  • 2 tablespoons melted butter 
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest 
  • 2 teaspoons freshly chopped chives, plus more for garnish 
  • 2 tablespoons freshly chopped parsley 
  • 2 ounces garlic, minced 
  • 1/4 teaspoon Kosher salt 
  • 1 lobster tail, 
  • 8 ounces Extra-virgin olive oil for brushing Freshly ground black pepper 
  • Pinch of crushed red pepper flakes 
Cajun Spice:
  • 4 teaspoons paprika 
  • 4 teaspoons brown sugar 
  • 4 teaspoons Kosher salt 
  • 4 teaspoons white pepper 
  • 2 tablespoons chili powder 
  • 1 tablespoon garlic powder 
  • 1 tablespoon onion powder 
  • 1/2 teaspoon cayenne pepper  
  • 1/4 teaspoon ground black pepper 
  • 4 tablespoons espresso powder 
Bourbon Glazed Ribeye Steak with Lobster Tail:
  1. Pre-heat cast iron pan on the stovetop and season steak on both sides with Cajun spice (recipe below). 
  2.  Sear on high heat for four minutes on each side. Remove pan from heat and add bourbon. Burn off all alcohol.  
  3.  Return pan to heat, add butter and baste steak while finishing cooking. Cook to desired doneness or to a final temperature of 145°F using a meat thermometer. Allow steak to rest and save cooking liquid as a bourbon anglaise. 
  4. Cut top of lobster shell from meaty portion of tail. Then, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster tail from curling up when cooked.  
  5. Preheat oven to 450°F. In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic and salt. 
  6. Brush lobster tail all over with oil mix and season with salt and pepper. Cook in oven for approximately 10 minutes. Remove and sprinkle with red pepper flakes and butter mixture. 
  7. Plate steak and top with bourbon anglaise. Remove lobster tail from shell and add to plate. Garnish plate with fresh herbs and enjoy.
Cajun Spice:
  1. Mix all ingredients together in a bowl. 

Nutrition information per entire recipe: 1461 Calories; 108 g Total Fat (62.9 g Saturated Fat; 3.7 g Trans Fat; 5.1 g Polyunsaturated Fat; 32.5 g Monounsaturated Fat); 728 mg Cholesterol; 3548 mg Sodium; 16 g Total Carbohydrate; 2.6 g Dietary Fiber; 3.6 g Total Sugars; 2.3 g Added Sugars; 91.3 g Protein; 350 mg Calcium; 6 mg Iron; 1348 mg Potassium; 0.4 mg Riboflavin; 22.4 mg Niacin; 1.5 mg Vitamin B6; 6.1 mcg Vitamin B12; 861 mg Phosphorus; 18.5 mg Zinc; 230.5 mcg Selenium; 226.5 mg Choline.

Chef lamar moore