GRILLED RIB-EYE WITH FRA DIAVOLO LOBSTER RELISH

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grilled Rib-eye with Fra Diavolo Lobster Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 1 to 2 servings

Number Of Ingredients 22

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
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

Steps:

  • For the lobster relish: Bring an inch of water to a boil in a large pot with a steamer insert. Set the lobster belly-up on a cutting board. Pierce it with a knife just under the base of the head, and cut it deeply through the belly to kill it quickly. Transfer the lobster to the steamer, cover and cook for 8 minutes.
  • Meanwhile, add 1 tablespoon of the olive oil along with the garlic to a small saute pan set over medium heat. Cook until golden and fragrant, then transfer the garlic to a medium bowl. Add the tomatoes, red pepper flakes and lemon zest and juice to the bowl. Sprinkle with salt and pepper and set aside.
  • The moment the lobster is done shock it in an ice bath to stop cooking. When cool enough to handle, pull off the tail and claws and remove the meat. Chop up the meat and add it to the tomato mixture. Drizzle with some olive oil.
  • In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the lobster-tomato mixture and heat it through. Add the white wine and cook for another minute. Remove from heat and stir in the parsley and oregano.
  • For the steak: About 20 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, to come up to room temperature. Mix together the ancho powder, paprika, mustard, salt, cayenne, coriander, cumin and black pepper in a bowl and set aside.
  • Preheat a large cast-iron pan over high heat and set the oven to broil.
  • Brush the steak on both sides with the canola oil and season liberally with salt and pepper. Sprinkle one side of the steak with the spice rub. Drizzle a little canola oil in the pan; when it begins to smoke, add the steak rub-side down and cook until a nice crust forms, about 2 minutes.
  • Transfer the steak to a cutting board and slice it against the grain 1-inch thick. Return the steak to the pan, rub-side up. Scatter the butter on top and broil to medium-rare, about 4 minutes. Remove the pan from the oven and baste the steak with the pan juices.
  • Assembly: Arrange the steak and the lobster relish on a plate. Drizzle with 1 tablespoon of the steak juices. Garnish with oregano and parsley.

Walker Manske
[email protected]

This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish that's perfect for a special occasion.


Asive Mxinwa
[email protected]

I've made this dish several times and it's always a crowd-pleaser. The rib eye is always cooked perfectly and the lobster relish is always a hit.


Adil Jan55
[email protected]

This dish is a bit time-consuming, but it's worth the effort. The end result is a truly special dish that's perfect for a special occasion.


Olatunji Yusuf
[email protected]

I'm not a fan of lobster, but I loved the lobster relish in this dish. It was the perfect balance of flavors.


Joanna Szafarz
[email protected]

This recipe is a keeper! The rib eye was juicy and flavorful, and the lobster relish was the perfect complement. I will definitely be making this again.


Abdullahkhan Abdullahkhan
[email protected]

I made this dish for my family and they all loved it. The rib eye was cooked perfectly and the lobster relish was a delicious addition. I will definitely be making this again.


deena chetty
[email protected]

This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish that's perfect for a special occasion.


Lujain Mohamed
[email protected]

I've made this dish several times and it's always a crowd-pleaser. The rib eye is always cooked perfectly and the lobster relish is always a hit.


Arslan Arslan mj
[email protected]

I'm not a huge fan of seafood, but I loved the lobster relish in this dish. It was the perfect balance of flavors.


samantha kui
[email protected]

This dish was a hit at my last dinner party. Everyone raved about the steak and the lobster relish. I'll definitely be making this again.


Genji Bhai
[email protected]

I've been cooking for over 20 years and this is one of the best rib eye steaks I've ever had. The Fra Diavolo lobster relish is also amazing. I highly recommend this recipe!


Isaac Lebogang Moepi
[email protected]

My wife and I made this dish last night and it was absolutely delicious! The rib eye was cooked perfectly and the lobster relish was the perfect complement. We will definitely be making this again.