Reynaldo’s Cocina 📍
Surf and Turf Protein Bowl
A hearty protein bowl made with tender ribeye steak, buttery lobster, fluffy jasmine rice, garlic, and fresh green onions.
Ingredients
Ribeye
- 1 1/2 lbs ribeye steak cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Lobster
- 1 lb lobster meat chopped
- 2 tbsp butter
- 2 garlic cloves minced
- Salt to taste
- Black pepper to taste
Base
- 2 cups cooked jasmine rice
Finish
- Fresh green onion sliced
- Lemon wedges optional
Equipment
- - Cast iron skillet or sauté pan
- - Medium saucepan or rice cooker
- Mixing bowls
- Cutting board
- Sharp knife
- Tongs
- Measuring cups and spoons
- Wooden spoon
- Serving bowls
Method
- Cook jasmine rice according to package instructions.
- Fluff with a fork and keep warm.
- Add cubed ribeye to a mixing bowl.
- Season with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
- Mix until evenly coated.
- Heat a cast iron skillet or sauté pan over medium high heat.
- Add the ribeye in a single layer.
- Cook for 2 to 3 minutes, turning occasionally, until browned with slight caramelization.
- Remove from the skillet and allow to rest.
- Reduce heat to medium.
- Add butter and garlic to the skillet.
- Cook for 30 seconds until fragrant.
- Add lobster meat.
- Season lightly with salt and black pepper.
- Cook for 1 to 2 minutes and remove immediately.
- Divide the warm jasmine rice among serving bowls.
- Top with the cooked ribeye and buttery lobster.
- Finish with sliced green onions.
- Serve with lemon wedges if desired.
Notes
• Ribeye cooks quickly once cubed, so use high heat for the best texture.
• Butter should lightly coat the lobster rather than overpower its natural flavor.
• Lobster only needs a quick cook to remain tender.
• Warm rice helps absorb the buttery juices from the steak and lobster.
• Fresh green onions add brightness and balance the richness of the bowl.
