Garlic-Parmesan Crosshatch Potato Sticks Surf And Turf
This garlic-Parmesan crosshatch potato sticks surf-and-turf pairs crisp, accordion-cut potatoes with a reverse-seared ribeye and buttery lobster tails for a composed, steakhouse-style plate. Russet potatoes are basted with Cajun-spiced garlic butter and finished with Parmesan, while a savory-sweet gochujang butter ties the steak and lobster together with heat and depth. The result is a balanced mix of textures and flavors — crispy, rich, and deeply savory — that feels elevated without being fussy.
Tasty Team
Total Time
2 hr
2 hr
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Total Time
2 hr
2 hr
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Ingredients
for 2 servings
Potato Sticks:
- 4 large Idaho® russet potatoes, peeled
- 1 cup unsalted butter, melted
- 2 tablespoons Chopped fresh parsley
- 1 tablespoon cajun seasoning
- 5 garlic cloves, minced
- ½ cup grated parmesan cheese
Gochujang Butter:
- 1 cup unsalted butter, softened
- ¼ cup gochujang
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon flaky sea salt
- 1 teaspoon toasted sesame oil
- 5 garlic cloves, minced
Steak:
- 1 (2-inch-thick) boneless ribeye steak
- Pinch of kosher salt
- Pinch of cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 2 thyme sprigs
Lobster:
- 2 (5- to 6-ounce) lobster tails, butterflied
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Garnishes:
- black and white sesame seed
- Chopped scallions or fresh cilantro
Nutrition Info
- Calories 1245
- Fat 57g
- Carbs 133g
- Fiber 12g
- Sugar 19g
- Protein 53g
Estimated values based on one serving size.
Preparation
- Make the potato sticks: Preheat the oven to 425°F (220°C). Cut the potatoes lengthwise into ⅓-inch-thick slices. Lay each plank flat on a cutting board between 2 chopsticks, and slice on a diagonal without cutting all the way through. Flip and repeat on the opposite diagonal to create an accordion-cut crosshatch pattern. Thread each potato plank onto a wooden skewer, and place in a bowl of cold water until ready to use.
- Stir together the butter, parsley, Cajun seasoning, and garlic in a small bowl. Brush the mixture generously over the potatoes. Arrange the skewers on a baking sheet lined with parchment paper. Bake for 30–40 minutes, until golden, crispy, and tender. Remove from the oven, and sprinkle with the Parmesan. Set aside. Reduce the oven temperature to 275°F.
- Make the gochujang butter: Stir together the butter, gochujang, cilantro, thyme leaves, honey, salt, sesame oil, and garlic in a small bowl until smooth. Set aside.
- Make the steak: Pat the steak dry, and season generously with salt and pepper. Place the steak on an oven-safe wire rack set over a baking sheet. Place in the oven, and roast at 275°F until a thermometer inserted into the thickest portion of the steak registers 110°F for medium-rare, 15–20 minutes. Remove from the oven. Heat a cast-iron skillet over high until smoking. Add the oil, and swirl to coat. Add the steak, and cook for 1–2 minutes per side, until a deep crust forms. During the final 30 seconds of the cook time, add 3 tablespoons of the gochujang butter and the thyme sprigs, and baste the steak as it cooks. Remove the steak from the skillet, and let it rest for 10 minutes. (Do not wipe the skillet clean.)
- Make the lobster: Sprinkle the lobster evenly with the salt and pepper. Reduce the heat under the cast-iron skillet to medium. Add the lobster, and cook for about 2 minutes, or until just opaque and pink. Add 1 tablespoon of the gochujang butter to the lobster, and toss to coat. Remove from heat.
- Slice the steak against the grain to ¼-inch thickness. Arrange the steak, lobster, and potato sticks evenly on 2 plates. Garnish with sesame seeds and scallions, and serve.
- Enjoy!
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