Chicken Fried Ribeye Surf & Turf Sandwich

Crispy steak topped with creamy spinach seafood sauce and lobster tail on buttery sourdough—decadent, make-ahead, and perfect for casual entertaining. Can easily be doubled!

beef Mains

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Servings: 4

Ingredients

Frying oil

4 ribeyes, thinly sliced (4 ounces each)

1 egg

2 tablespoons water

¾ cup chicken breader (we used NC’s Atkinson’s)

2 tablespoons butter

1 package (8-ounce) frozen creamed spinach, thawed

⅓ cup white wine or broth/water

⅓ cup half and half

1 jar (2-ounce) diced pimentos, drained

1 pound cooked shellfish (we used NC shrimp and langoustines)

2 ounces Swiss cheese, cubed

4 small lobster tails, cooked

Sourdough bread

Directions

Heat ⅓-inch deep oil to medium-high heat in a cast iron skillet.
Whisk egg and water in a shallow bowl. Dip steaks into egg wash, then coat with breader.
Gently place into hot oil and fry on both sides until golden brown and crispy, 3–4 minutes per side.
Set aside and keep warm. If cooking ahead, let completely cool, then wrap in foil to heat in oven at serving time.
Put butter in another skillet over medium heat with spinach, wine, cream and pimentos. Once combined, stir in seafood and cheese.
Stir and continue heating until cheese melts and sauce is thickened and bubbly.
When ready to serve, butter bread and toast until crispy. Place steak on toast, top with spinach seafood sauce and lobster tail.