- Rimmed Baking Sheet
- Rimmed Baking Dish
- Heavy-Bottomed Skillet (Cast Iron if available)
- Aluminum Foil
- Kitchen Scissors
- Paring Knife
- Medium Bowl
- Oil (Olive preferably)
- Pre-heat oven to 450 degrees (F) with rack in center.
- Wash asparagus and trim 1.5" off the ends.
- Rub steaks with olive oil, salt, pepper, thoroughly coating top and bottom of each steak. Let stand at room temperature for 1 hour. (STOP: Start Potatoes)
- Heat rimmed baking sheet on middle rack.
- Heat 2 tablespoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears, place steaks in skillet and cook, without moving steaks, until dark brown crust has formed on bottom, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes.
- Remove pan from heat and transfer steaks to hot baking sheet, roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.
- Transfer steaks to wire cooling rack or cutting board and let rest, loosely tented with foil, for 5 minutes before serving.
- Heat bourbon glaze in saucepan and top before serving. (STOP: Finish Lobster)
- Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Wrap potatoes in aluminum foil and bake until center of largest potato registers 205 degrees (F), about 1 hour. (STOP: Start Lobster)
- Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven directly on rack and continue to bake for 10 minutes.
- Remove potatoes from oven and, using paring knife, make 2 slits, forming an "X" in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Place chive butter and sour cream in center. Serve immediately. (STOP: Start asparagus)
- Defrost tails in a bowl of cold water for 30 mins. Rinse and pat dry.
- Cut down the center of the shell lengthwise exposing the flesh. Pull out the meat, leaving just the connection to the tail fin and rest on top of the shell.
- Place in a baking dish with a small amount of water or white wine on the bottom (about 1/4"). Add compound butter on top of each tail. (STOP: Finish Tenderloin)
- Cook for 8-10 minutes or until flesh is opaque throughout, internal temperature should be 145 degrees (F). (STOP: Finish potatoes)
- Set oven to broil and move rack 4" from heating element.
- Toss asparagus with oil, salt and pepper, then lay spears in single layer on rimmed baking sheet.
- Broil shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.