Entree: United States – Classic American Surf and Turf (Porterhouse & Langoustines)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 40 min

Total 50 min

Ingredients

- 1 porterhouse steak, bone-in, approx. 32 oz (907 g)
- 8 langoustines, approx. 1 lb (450 g) total
- 1 lb (450 g) asparagus

Instructions

1. Bring the porterhouse to room temperature (about 30–45 minutes). Preheat a hot grill to high heat; when hot, place the porterhouse directly over the flame and sear 3–4 minutes per side to develop a crust, then move to indirect heat to continue cooking to desired doneness (aim for about 125°F/52°C for medium-rare final temp after resting).
2. While the steak rests under loose foil (5–10 minutes), place the langoustines in a steamer basket over rapidly boiling water and steam 3–5 minutes until shells turn opaque and flesh is firm; remove and keep warm.
3. Grill the asparagus over direct heat for 4–6 minutes, turning occasionally, until tender-crisp and lightly charred.
4. Slice the porterhouse across the grain to serve; arrange langoustines and asparagus alongside and serve immediately.