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Origins in Steakhouse Grandeur: Jeff Ruby’s Steakhouse and its Majestic Steak & Lobster
Imagine stepping into a world of classic sophistication in the heart of Nashville, where the buzz of the city fades into an atmosphere of refined indulgence. The story of Jeff Ruby’s Steakhouse unfolds as a premier dining destination, renowned for its impeccable service, opulent ambiance, and, of course, its exceptional steak and seafood.
Jeff Ruby’s Steakhouse isn’t just a restaurant; it’s an experience. It’s a place where special occasions are celebrated, and every detail is meticulously curated to create a memorable evening. The name itself carries a certain weight, synonymous with high-quality dining and a commitment to excellence. The ambiance at Jeff Ruby’s Steakhouse is likely luxurious and dimly lit, with plush seating, rich wood accents, and an air of timeless elegance. The menu is a testament to classic steakhouse fare, featuring prime cuts of beef and the freshest seafood, prepared with precision and served with flair.
During my visit to Jeff Ruby’s Steakhouse, amidst the elegant surroundings and attentive service, I had the distinct pleasure of experiencing their iconic Steak & Lobster. This wasn’t just a meal; it was a symphony of indulgence. The perfectly cooked, prime cut of steak, seared to tender perfection, paired exquisitely with the succulent, sweet lobster. Each bite at Jeff Ruby’s Steakhouse was a testament to the quality of the ingredients and the skill of the kitchen. It was a classic pairing elevated to an art form.
Savoring that Steak & Lobster at Jeff Ruby’s Steakhouse, I understood that this establishment is more than just a place to eat; it’s a destination for an unforgettable dining experience. It’s about indulging in the finest ingredients, enjoying impeccable service, and soaking in an atmosphere of timeless elegance. The origin of Jeff Ruby’s Steakhouse likely lies in the vision of its founder to create a dining experience that embodies classic steakhouse tradition with an unwavering commitment to quality and service, establishing itself as a premier destination in each city it graces, including the vibrant Nashville. It’s a testament to the enduring appeal of classic steak and seafood and the desire for a truly special night out.
If you’re looking for an evening of elegance and indulgence in Nashville, a place to savor exceptional steak and seafood in a luxurious setting with impeccable service, Jeff Ruby’s Steakhouse is a destination that should be at the top of your list. It’s a place to experience a truly special dining occasion, much like the iconic Steak & Lobster I had the pleasure of enjoying at Jeff Ruby’s Steakhouse.
A Celebration of Land and Sea: Crafting Your Own Majestic Steak & Lobster
To capture the elegant and indulgent essence of Jeff Ruby’s Steakhouse’s iconic Steak & Lobster in your own kitchen, begin with a prime cut of steak and fresh lobster tails, and a touch of classic fine dining inspiration. This culinary journey celebrates the simple perfection of high-quality ingredients prepared with care, much like the luxurious ethos at Jeff Ruby’s.
Embarking on this endeavor is a lesson in appreciating the rich, savory flavor of perfectly cooked steak and the sweet, succulent taste of fresh lobster. Focus on selecting top-tier ingredients and preparing each element to highlight its natural excellence. Start by selecting your preferred cut of steak (such as ribeye or filet mignon) and fresh, firm lobster tails, the foundation of this majestic meal.
Consider incorporating elements that reflect Jeff Ruby’s Steakhouse’s commitment to quality. Using good quality butter for searing the steak and basting the lobster will enhance their inherent flavors. Simple seasonings like sea salt and freshly cracked black pepper are often all that’s needed to allow the quality of the ingredients to truly shine. The key is to treat each component with respect and allow its natural deliciousness to be the star.
Pay close attention to the cooking process for both the steak and the lobster. Achieving a beautiful sear on the steak and cooking it to your desired level of doneness is paramount. Gently cooking the lobster tails until they are just cooked through and tender is equally important. The aromas filling your kitchen will be a testament to the simple yet profound combination of these luxurious ingredients.
As you prepare this elegant meal, you’ll appreciate the ease and satisfaction of creating something truly special. It’s a celebration of classic fine dining, minimal fuss when using exceptional ingredients, and the pure pleasure of enjoying a truly indulgent dish, inspired by the luxurious artistry of Jeff Ruby’s Steakhouse.
Chef’s Notes: Steak & Lobster Platter
• Steak Selection – Opt for filet mignon (1.5–2″ thick) for tenderness, or ribeye for richer flavor. Pat steaks thoroughly dry before seasoning to ensure a proper sear.
• Compound Butter – Use room-temperature butter for easy mixing. For extra flair, add lemon zest, tarragon, or smoked paprika. Freeze leftovers for future use (great on grilled veggies or bread).
• Lobster Prep – Butterfly tails by cutting through the shell (but not the meat) to help them cook evenly. Gently lift the meat and rest it atop the shell for presentation.
• Searing Tips – Heat cast iron until smoking lightly for a perfect crust. Avoid moving steaks for the first 1–2 minutes to develop a golden-brown sear.
• Doneness Guide – For medium-rare, pull steaks at 125–130°F (internal temp rises 5°F while resting). Lobster is done when opaque and reaches 140°F.
• Resting is Key – Let steaks rest 5 minutes before serving to retain juices. Tent loosely with foil to keep warm.
• Garnish & Presentation – Place melted compound butter over both steak and lobster. Add microgreens or edible flowers for elegance.
• Side Pairings – Serve with creamy mashed potatoes, roasted asparagus, or truffle fries. A crisp Chardonnay or Pinot Noir complements the richness.
• Leftovers – Store components separately. Reheat steak gently in a low oven (275°F) and lobster briefly under a broiler to avoid toughness.
• Time-Saver – Prep compound butter and butterfly lobster tails ahead. Bring steaks to room temp while preheating the oven.
Steak & Lobster Platter
Get ready to dazzle with this Steak & Lobster Platter—think sizzling filet mignon seared to perfection beside buttery lobster tails crowned with herby compound butter. In just under an hour, you’ll whip up a restaurant-quality surf and turf that’s worthy of any special occasion. Whether you’re hosting a date night at home or celebrating with friends, this recipe brings bold flavors and elegant presentation together in one protein-packed feast. Medium in difficulty but major in wow factor, it’s time to elevate your dinner game!
4
servings25
minutes20
minutes760
kcal5
minutes50
minutesKeep the screen of your device on
Ingredients
- Compound Butter Blend
½ cup unsalted butter softened to room temperature
4 tsp finely chopped shallots
2 cloves garlic pressed or minced small
4 tsp fresh flat-leaf parsley finely snipped
- Seafood
4 pieces lobster tails about 5–6 oz each, thawed if frozen
4 Tbsp freshly squeezed lemon juice
- Steaks Seasoning
4 oz filet mignon steaks patted dry
¼ cup extra-virgin olive oil divided
2 tsp kosher salt
1 tsp black pepper freshly ground
- Garnish
lemon wedges as desired
- Alternative Ingredients
Vegan butter replaces unsalted butter
Green onions or yellow onion replaces shallots
Garlic powder replaces fresh garlic
Chives or cilantro replaces parsley
Large shrimp or crab legs replaces lobster tails
Ribeye or strip steaks replaces filet mignon
Lime juice or white wine vinegar replaces lemon juice
Avocado oil or coconut oil replaces olive oil
Sea salt replaces kosher salt
White pepper replaces black pepper
Directions
- Compound Butter Prep – In a medium bowl, mash together the softened butter, chopped shallots, minced garlic, and parsley until fully incorporated. Use a spatula to scrape the sides and ensure even mixing. Spoon the mixture onto a sheet of wax paper and roll into a 1½-inch–thick log. Freeze for about 10 minutes until firm, then transfer to the fridge to stay cool while you prep the rest (10 min). Optional: swap parsley for chives for a milder flavor.
- Lobster Preparation – Preheat your oven to 375 °F and position a rack in the center. Line a baking sheet with foil and lightly spray or oil. Using kitchen shears, cut the lobster shell lengthwise to expose the meat, then gently loosen it from the shell with a small spoon to allow better heat penetration. Place tails shell-side down, drizzle with 1 Tbsp lemon juice each, and top with two ½-inch slices of the chilled compound butter (5 min).
- Steak Seasoning – Rub each filet with 1 Tbsp olive oil, then season generously on both sides with salt and black pepper. Let steaks sit at room temperature for 10 minutes; this helps them cook more evenly. Meanwhile, heat the cast iron skillet over medium-high until just smoking (2 min).
- Searing and Baking – Add the remaining 2 Tbsp oil to the skillet and sear steaks 1–2 minutes per side until a golden crust forms. Immediately transfer the skillet to the oven alongside the lobster sheet. Roast for 6–8 minutes (lobster) and 4–8 minutes (steaks) until lobster meat is opaque and an instant-read thermometer in the filet reads your desired doneness (125–130 °F for medium-rare) (8 min).
- Resting and Plating – Remove steaks and lobster from the oven. Let steaks rest for 5 minutes to redistribute juices. Arrange one steak and one tail on each plate, top steaks with a fresh compound butter slice, and garnish with lemon wedges and a parsley sprinkle. Serve immediately for best flavor (5 min).
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- baking sheet
- Mixing Bowls
- measuring cups and spoons
- kitchen shears
Notes
- • For extra aromatics, stir ½ tsp smoked paprika or a pinch of cayenne into the compound butter.
• Serve alongside garlic mashed potatoes, steamed asparagus, or a crisp green salad for balance.
• Leftover butter log freezes well up to 1 month—slice for grilled vegetables, seafood, or steaks.
• Optional finish: drizzle plates with reduced balsamic vinegar or a quick red-wine pan sauce for deeper flavor.
• Always let steaks rest on a warm plate to keep them juicy and tender when slicing.
Nutrition Facts
- Calories: 760kcal
- Fat: 57g
- Saturated Fat: 25g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 21g
- Cholesterol: 420mg
- Sodium: 1230mg
- Potassium: 500mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 1g
- Protein: 53g
- Vitamin A: 1070IU
- Vitamin C: 19mg
- Calcium: 109mg
- Iron: 3.3mg
FAQs: Steak & Lobster Platter
Can I use frozen lobster tails?
Yes, but thaw overnight in the fridge. Pat dry before cooking to prevent excess moisture.
What if I don’t have a cast iron skillet?
Use a heavy stainless steel or oven-safe pan. Avoid nonstick—it won’t sear as effectively.
How do I prevent overcooking the lobster?
Roast just until opaque (6–8 minutes). Overcooked lobster becomes rubbery.
Can I grill instead of roast?
Absolutely! Grill lobster shell-side down (5–6 mins) and sear steaks over high heat, finishing indirectly to desired doneness.
Is there a dairy-free option for the butter?
Substitute with vegan butter or drizzle with garlic-infused olive before serving.
What’s a good steak alternative for this platter?
Ribeye (more marbling) or NY strip (balanced flavor) work well. Adjust cook time based on thickness.
How can I make this keto-friendly?
Skip sugary glazes and serve with sautéed spinach or cauliflower purée instead of starch.
Why is my compound butter melting too fast?
Chill the log until firm. Slice just before plating and let it melt naturally over hot food.
Can I prepare this for a dinner party ahead?
Cook steaks and lobster to almost done, then hold in a warm oven (200°F) for 10–15 minutes max.
What’s the best way to reheat leftovers?
Steak: Low oven (275°F) with a pat of butter. Lobster: Quick broil (1–2 mins) to avoid drying.
More Steak & Lobster Recipes You Might Like
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