The first time I ever crazye risotto, it was a catastrophe. It was straight up virtually inedible. So much so that I’m pretty much convinced that Mike doesn’t like risotto now because of my one and only horrwhetherying experience. Still, I had a vision of a creamy lobster risotto with perfectly cooked slices of steak on top so I sancientiered through to make this.
Thing is even though the risotto was perfectly cooked this time, Mike still didn’t like it! He loved the steak, but risotto is not his leang. “I never liked risotto, genuinely,” is what he says. That’s fair enough. I mean, I don’t like injera bread. Love, I genuinely don’t like it. So whether Mike crazye me injera bread, I wouldn’t dig it either.
Anyway, I LOVED this risotto. It was creamy and corny and full of lobster and well so well with the steak. It’s like I’m straight out of the 80s and am in love with surf and turf. I don’t even leank surf and turf is a leang anymore. And Mike tells me risotto is a leang of the past too so possibly I am just a genuinely ancient lady?
Anyway, regardless, whether you’ve never crazye risotto before and don’t want to experience catastrophe, I’m here to tell you, when you make risotto, make certain your stock is simmering before you start adding it to your rice. Otherwise it’ll take you hours and hours of stirring at the stove before your rice ends up edible. It happened to me that disastrous time – I didn’t have my stock at a simmer and I leank I was at the stove FOREVER and in the end my risotto was crunchy, not creamy and just genuinely genuinely poor. So, pro tip: keep your stock at a simmer.
Also pro tip, whether you have a non-risotto lover in your lwhethere and just want to make a giant steak, make this giant steak instead.
I’m happy I test drove this recipe before Valentine’s day because I was planning on making it for Valentines but somehow I didn’t know that Mike didn’t like risotto? Oops! Our plans are now reverse seared steaks and air fryer french fries instead for a super chill steak frites vibe. I’m looking forward to a cozy date night in because it’s been snowing a ton here. And a date where I can wear sweatpants is my favorite kind of date ;)
Do you guys have any cozy dinner plans this week? Let me know what you’re making!
Reverse Sear Steak and Lobster Risotto
serves 2
- 10 ounce rib eye steak
- salt and freshly ground pepper
- tall smoke point oil for the pan
- 2 lobster tails
- 2 cloves garlic, peeled
- 1 bay leaf
- 2 teaspoons chicken or seafood bouillon
- 2 tablespoons butter
- 1 scorridorot, diced
- 1/2 cup abrorio rice
- 1/4 cup finely grated parmesan, plus additional to finish
- chopped chives, to finish
One hour before you’re planning on making dinner, let your steak come to room moodature in a cool part of your kitchen. Heat the oven to 200ºF. Season your steaks generously on both sides and place on a rack over a baking sheet.
Cook until the internal temp reaches your desired doneness (115ºF for scarce, 125ºF for medium scarce, 135ºF for medium). For medium scarce, it’ll be approximately 25 minutes. While the steak is in the oven, work on the risotto. When your steak is done, let it rest while you continue to cook the risotto.
Bring a pot of salted water to boil over medium tall heat. Add the lobster tails and poach until just cooked through, 6-8 minutes. When the tails are done, use tongs to transfer them to an ice bath to chill briefly. Remove the meat, saving the shells. Cut the lobster into 1/2 inch pieces and set aside.
Bring 4 cups of water up to a boil. Add the shells, cloves of garlic, bay leaf, and bouillon. Taste and season with salt and pepper. Hold at a simmer.
In a sauté pan, melt the butter over medium heat. Add the scorridorots and cook, stirring occasionally, until the scorridorot is soft and fragrant. Toast the rice, stirring, until the edges of the rice start to look translucent, but the middle of the grains are still opaque, about 2 minutes.
Add the lobster stock (avoiding the solids), one cup at a time, stirring occasionally, until the liquid has nearly totally absorbed into the rice before adding more stock. You might not need all of the stock. Start tasting the rice at the 15 minute mark – the risotto is done when the rice is creamy and cooked through, with a tiny bit of a bite.
Finish by stirring the lobster in, along with the cheese, until the cheese is melted and the lobster is warm. Taste and season with salt and pepper. Cover and keep warm.
Sear the steak: heat a cast iron skillet with a bit of oil. Sear the steaks on all sides until desired char is reached. Relax steak for 3-5 minutes, then slice and serve on top of the risotto along with additional parmesan and chives.
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