Mohamed Shili This delicious Grilled Rib-eye with Fra Diavolo Lobster Relish is a perfect meal for steak lovers. It’s quick, full of rich flavors, and combines the heat of lobster with a perfectly seasoned rib-eye. Whether you’re cooking for a special occasion or a cozy dinner, this dish is sure to impress with its bold flavors and tender steak.
Ingredients Needed:
Lobster Relish:
- One 1 1/2-pound lobster
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 clove garlic, smashed and finely chopped
- 1/4 cup cherry tomatoes, quartered
- Pinch red pepper flakes
- 1/2 lemon, zested and juiced
- Salt and pepper
- Splash white wine
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 tablespoon chopped fresh oregano, plus more for garnish
Ribe-eye Steak:
- 2 tablespoons ancho chile powder
- 1 tablespoon Spanish paprika
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- One 1 1/2-inch-thick boneless rib-eye steak
- 2 tablespoons canola or olive oil, plus more for the pan
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter, sliced into pats, room temperature
How To Make Grilled Rib-eye With Fra Diavolo Lobster Relish?
- Cook the Lobster: Bring an inch of water to a boil in a large pot with a steamer insert. Pierce the lobster under the head and steam for 8 minutes.
- Prepare the Garlic and Tomato Mixture: While the lobster cooks, heat 15ml olive oil and garlic in a pan over medium heat until golden. Transfer to a bowl. Add 60g quartered cherry tomatoes, a pinch of red pepper flakes, 1/2 lemon zest, and juice, and season with salt and pepper.
- Chop the Lobster Meat: After steaming, place the lobster in an ice bath. Once cool, remove the shell and chop the meat. Add it to the tomato mixture and drizzle with olive oil.
- Heat the Lobster Relish: Heat the remaining 15ml olive oil in a pan over medium-high heat. Add the lobster-tomato mixture and cook for 1 minute. Add a splash of white wine and cook for another minute. Stir in 15g fresh parsley and 15g fresh oregano.
- Prep the Steak: Let the 680g rib-eye steak sit at room temperature for 20 minutes.
- Mix the Spice Rub: In a bowl, mix 30g ancho chile powder, 15g Spanish paprika, 10g dry mustard, 5g kosher salt, 2g cayenne, 2g ground coriander, 2g ground cumin, and 2g ground black pepper.
- Preheat the Pan: Preheat a cast-iron pan over high heat and set the oven to broil.
- Season the Steak: Brush the steak with 30ml canola oil, season with salt and pepper, and sprinkle with the spice rub.
- Cook the Steak: Drizzle some canola oil in the pan. Add the steak, rub side down, and cook for 2 minutes until a crust forms.
- Broil the Steak: Slice the steak into 2.5cm thick pieces, return to the pan, rub side up, and add 45g sliced butter. Broil for about 4 minutes for medium-rare.
- Baste and Rest: Remove from the oven and baste with the pan juices.
- Serve: Arrange the steak slices and lobster relish on a plate. Drizzle with 15ml of steak juices and garnish with parsley and oregano.
Recipe Tips:
- Rest the Steak Before Cooking: Let the rib-eye steak sit at room temperature for at least 20 minutes before cooking to ensure even cooking and a juicy texture.
- Use Fresh Lobster: Fresh lobster will give your dish a more flavorful and tender result compared to frozen lobster.
- Perfect the Spice Rub: Don’t skip the spice rub! It adds a delicious crust to the steak, so make sure to coat it generously on both sides.
- Monitor the Steak Temperature: Use a meat thermometer to check the steak’s doneness. Aim for 54°C for medium-rare.
- Baste with Butter: Once the steak is broiled, add butter on top and let it melt for an extra rich flavor and juiciness.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover dish cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat in a skillet over medium heat for 4-5 minutes, stirring occasionally, until hot.
Nutrition Facts:
- Calories: 609.5 kcal
- Total Fat: 43.5 g
- Saturated Fat: 12.5 g
- Cholesterol: 130.5 mg
- Sodium: 340.0 mg
- Potassium: 695.0 mg
- Total Carbohydrates: 4.0 g
- Dietary Fiber: 1.0 g
- Sugars: 1.5 g
- Protein: 53.5 g
Try More Bobby Flay Recipes:
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Grilled Lobster Tails with Lemon-Red Fresno Butter
- Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean, and Quinoa Relish
- Bobby Flay Rib Eye Roast Recipe
Grilled Rib-eye with Fra Diavolo Lobster Relish
Description
This delicious Grilled Rib-eye with Fra Diavolo Lobster Relish is a perfect meal for steak lovers. It’s quick, full of rich flavors, and combines the heat of lobster with a perfectly seasoned rib-eye. Whether you’re cooking for a special occasion or a cozy dinner, this dish is sure to impress with its bold flavors and tender steak.
Ingredients
Lobster Relish:
Ribe-eye Steak:
Instructions
- Cook the Lobster: Bring an inch of water to a boil in a large pot with a steamer insert. Pierce the lobster under the head and steam for 8 minutes.
- Prepare the Garlic and Tomato Mixture: While the lobster cooks, heat 15ml olive oil and garlic in a pan over medium heat until golden. Transfer to a bowl. Add 60g quartered cherry tomatoes, a pinch of red pepper flakes, 1/2 lemon zest, and juice, and season with salt and pepper.
- Chop the Lobster Meat: After steaming, place the lobster in an ice bath. Once cool, remove the shell and chop the meat. Add it to the tomato mixture and drizzle with olive oil.
- Heat the Lobster Relish: Heat the remaining 15ml olive oil in a pan over medium-high heat. Add the lobster-tomato mixture and cook for 1 minute. Add a splash of white wine and cook for another minute. Stir in 15g fresh parsley and 15g fresh oregano.
- Prep the Steak: Let the 680g rib-eye steak sit at room temperature for 20 minutes.
- Mix the Spice Rub: In a bowl, mix 30g ancho chile powder, 15g Spanish paprika, 10g dry mustard, 5g kosher salt, 2g cayenne, 2g ground coriander, 2g ground cumin, and 2g ground black pepper.
- Preheat the Pan: Preheat a cast-iron pan over high heat and set the oven to broil.
- Season the Steak: Brush the steak with 30ml canola oil, season with salt and pepper, and sprinkle with the spice rub.
- Cook the Steak: Drizzle some canola oil in the pan. Add the steak, rub side down, and cook for 2 minutes until a crust forms.
- Broil the Steak: Slice the steak into 2.5cm thick pieces, return to the pan, rub side up, and add 45g sliced butter. Broil for about 4 minutes for medium-rare.
- Baste and Rest: Remove from the oven and baste with the pan juices.
- Serve: Arrange the steak slices and lobster relish on a plate. Drizzle with 15ml of steak juices and garnish with parsley and oregano.
Notes
- Rest the Steak Before Cooking: Let the rib-eye steak sit at room temperature for at least 20 minutes before cooking to ensure even cooking and a juicy texture.
- Use Fresh Lobster: Fresh lobster will give your dish a more flavorful and tender result compared to frozen lobster.
- Perfect the Spice Rub: Don’t skip the spice rub! It adds a delicious crust to the steak, so make sure to coat it generously on both sides.
- Monitor the Steak Temperature: Use a meat thermometer to check the steak’s doneness. Aim for 54°C for medium-rare.
- Baste with Butter: Once the steak is broiled, add butter on top and let it melt for an extra rich flavor and juiciness.
Grilled Rib-eye with Fra Diavolo Lobster Relish