The Chef: Julio MartinezThe Restaurant: Brimstone Woodfire GrillThe Dish: Bone in Kansas City Strip with a lobster crust


4-6 (20 oz.) Kansas City Strip Steak1/4 cup of Clarified Butter2 Tbs. of Complete Seasoning2 1/2 cups of Cream Cheese5 tsp. of Horseradish1 tsp. of Dijon Mustard5 tsp. of Lime Juice3 Tbs. of Worcestershire Sauce1 tsp. of Tabasco5 tsp. of Fresh Parsley, chopped2 1/2 cups of cooked Lobster Meat1/2 cup of parmesan flavored bread crumbsChives to taste (for garnish)

Method of Preparation:

-Begin by making a marinade for the steak. On a plate, combine a little clarified butter with a dash of complete seasoning. Mix it all together and coat the steak on all sides.

-Then, at the restaurant they cook the meat in a broiler. At home, you may pan-fry it on a sauté pan or grill.

-Next, move on to the lobster crust. In a mixer, add cream cheese and let it whip. Once it has taken a smooth consistency, add horseradish, dijon mustard, lime juice, worcestershire, a little tabasco and fresh parsley. Mix it all up one more time.

-Now, add chunks of cooked lobster and some parmesan flavored bread crumbs into the mix. After mixing everything one last time, scoop and distribute the lobster crust over the cooked steak.

-Finish by adding a few more bread crumbs on top of the steak and bake it in the oven for just a few more minutes.

To Plate:

Serve the lobster crusted steak and garnish it with some fresh chives.

Serving Suggestion: Cabernet Sauvignon

Serves: 4-6

Brimstone Woodfire Grill14575 SW 5th St.Pembroke Pines, FL 33027(954) 430-2333

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