堪萨斯城牛排(也称为纽约地带teaks) are sirloin steaks that have the bone attached. If you can't find this cut, ask your butcher to cut the filet side off porterhouse or T-bone steaks, leaving the strip side with the bone for you. What to drink: A Merlot-based red with intense fruit and velvety tannins. Try a Bordeaux or a California blend.
Ingredients
Makes 6 servings
Step 1
Cook lobster in large pot of boiling salted water 13 minutes. Using tongs, transfer lobster to rimmed baking sheet. Cool slightly. Twist off claws; reserve for another use. Twist off tail. Scrape out any green tomalley. Using kitchen shears, cut body and legs into 2-inch pieces and place in medium bowl. Cut tail meat from shell; add shell to bowl with body and legs. Cut meat lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place meat in small bowl, cover, and chill.
Step 2
Melt 1/2 cup butter in heavy large pot over medium-low heat. Add sliced shallot, garlic, and chile; cook until fragrant, about 5 minutes. Add lobster shell pieces and stir 5 minutes. Increase heat to medium. Add remaining 1/2 cup butter, 1 tablespoon at a time, stirring until melted between additions. Add paprika; stir to blend. Strain butter into medium bowl, pressing on solids in strainer to release all butter. Discard solids in strainer. Let lobster butter cool to room temperature. (Lobster meat and butter can be prepared 1 day ahead. Cover butter and chill. Return lobster butter to room temperature before continuing.)
Step 3
Combine vinegar, chopped shallot, and capers in medium saucepan. Boil over high heat until almost all liquid evaporates, about 1 minute. Remove from heat. Whisk yolks, lemon juice, and 1 tablespoon water in medium bowl. Place bowl over saucepan of barely simmering water. Whisk constantly until mixture is thick, about 3 minutes. Turn off heat. Whisk in lobster butter in 6 additions. Whisk in shallot mixture and tarragon. Season to taste with salt and pepper. Stir in reserved lobster meat. Season with salt and pepper. Keep lobster bèarnaise sauce over warm water.
Step 4
Preheat broiler. Rub steaks with coarse kosher salt and pepper. Broil until cooked to desired doneness, about 6 minutes per side for medium-rare (5 minutes per side if boneless). Serve with lobster bèarnaise sauce.
How would you rate Kansas City Steaks with Lobster Béarnaise Sauce?
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Reviews (9)
Back to TopThis was AWESOME!!! I used frozen lobster meat and added a bit of the brine to the shallot reduction. I'd suggest not adding the egg yolk mixture to the butter mixture until just before you need to use...e.g. when steaks are resting... I let mine sit a bit too long and it curdled. Next time I would place the lobster pieces directly on top of the steak and spoon the Bearnaise sauce over the lobster meat - that way you can evenly distribute the lobster across all portions. I also did not add the tarragon (because I forgot to buy it), but it was still delish!
mlssrn
Toronto
4/20/2015
I also made this with beef tenderloin and I used lobster tails instead of a whole lobster, but the bearnaise was so good an accompaniment, everyone loved it. It had a briny seafood taste but was full of favour.. I added a little more lemon juice than called for, and it was just yummy. Will make again.
blackeyedsue
Georgian Bay, Ontario
2/14/2013
The description of what a NY Strip is leads me to believe the author has no idea what they are talking about. A NY Strip is not a Sirloin with the bone attached. The marbling, texture, and flavor of a good NY Strip makes Sirloin taste like the cheap cut of meat it is. Despite the affront to NY Strip fans everywhere, the recipe is a solid one that can be tweaked to the tastes of the cook. I have a tried and true Bearnaise recipe that I modified for this application. It uses culinary cream, partially replacing some of the butter. The end product is much more stable for restaurant use. Bearnaise will break quite easily, ruining the dish. This recipe is a nice twist on a Tournedos Bearnaise menu item that has been a favorite of our customers.
urmyditka
Eufaula, AL
7/19/2012
This is incredible. Used Filet mignon and doubled the bearnaise sauce. With 2 lobsters it was perfect for 8! I will do this again & again... everybody thought they were eating at a 5 stars restaurant and they were right!!
lululemieux
BC Canada
4/18/2011
Made this for a camping trip using the Bearnaise butter recipe on this site modified to encompass all the flavours of this recipe minus those "pesky over a campfire" egg yolks. Froze the butter mixture with the shells and half poached lobster meat (Yes I followed Thomas Keller's method for butter poaching shellfish ;)). Start by grilling steaks on high. Midway through the steak cooking process, add a small skillet containing the defrosted lobster butter mixture and simmer for 3 minutes on the cooler side of grill. When steak is to your liking pour lobster butter (discarding shells)over meat and serve. What a taste sensation!
aluver
NYC, NY
8/27/2009
The directions for the lobster topping seemed complicated when I first read them but in fact it was easy once I was going through the steps. I had my butcher specifically cut the Kansas City steaks but really a New York strip cut would be fine. I broiled the steaks according to the recipe and if I make this again I would definitely grill the steaks. My dinner guests raved about the lobster topping.
caulder47
Knoxville, TN
1/31/2009
I made this recipe and menu for a dinner party. Everyone was late but the sauce held together perfectly. It was da big hit. I will make it again. No changes needed.
Anonymous
5/4/2007
Followed the directions exactly, and was very pleased with the result. The sauce came together wonderfully at the end and was fantastic over the steak. This is a rich and filling dish. Even the additional time for making the lobster butter was not that significant, I will make this again.
ms_eli
New England
12/25/2006
Made this for my husband on Valentine's day. We loved it! Plan on making it again!
traceykp
California
5/29/2006
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