Grilled Beef Ribeye With Lobster Smashed Potatoes

Grilled Beef Ribeye With Lobster Smashed Potatoes

Winemaker's Suggestion

Vanderbilt Reserve Cabernet Sauvignon Dry Creek Valley

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A comforting meat and potatoes dish with a touch of elegance! These juicy Ribeye steaks pair perfectly with Biltmore Cabernet Sauvignon.

Serves 4

Preparation Time: 15 minutes, Cook Time: 45 minutes

Lobster Stuffing Ingredients

  • 1 pound cooked lobster meat - roughly chopped
  • 4 tablespoons sour cream
  • 1 lemon - zest and juice
  • 1 tablespoon butter
  • 2 tablespoons minced shallots
  • 1 tablespoons minced garlic
  • 4 tablespoons fine herbs (chopped parsley/chives/thyme)
  • Tabasco sauce to taste
  • Salt and black pepper to taste

Grilled Ribeye Ingredients

  • 4 – 8 ounce ribeye steaks
  • Salt and pepper to taste

Smashed Potatoes Ingredients

  • 1 pound small red-skinned potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Preparation Instructions

For the Smashed Potatoes: Toss the potatoes with olive oil and sprinkle generously with salt and pepper. Bake them at 400°F for 30 minutes. Use a large metal spatula to smash the potatoes flat. Then place back in the oven another 15 minutes.

For the Lobster Stuffing: Place the butter, shallots and garlic in a skillet. Sauté over medium heat for 2 minutes. Rough chop the lobster meat. Combine all the ingredients together and season to taste. Reserve for plating.

For the Ribeyes: Season steaks with salt and pepper. Grill over high heat for 2-5 minutes per side. Medium-Rare to Medium is best for 2-3 minutes on each side. Let the steaks rest for 5 minutes, to allow the natural juices to redistribute.

To Serve: Place 3-4 potatoes on the plate, and top with 3 tablespoons of the lobster mixture. Slice the ribeyes and serve with the potatoes.