Oooh, going old-school Vegas classy 😌🥩🦞
Here’s a Hugo’s Cellar–style steak and lobster dinner—rich, elegant, and surprisingly doable at home. This is all about quality ingredients, simple technique, and butter done right.
Hugo’s Cellar–Inspired Steak & Lobster
The Steak (Filet Mignon–Style)
Ingredients
- 2 filet mignon steaks (6–8 oz each, room temp)
- Kosher salt & cracked black pepper
- 1 tbsp high-smoke oil (avocado or canola)
- 2 tbsp butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme
Method
- Pat steaks dry. Season generously with salt and pepper.
- Heat a heavy skillet (cast iron if possible) until very hot.
- Add oil, then steaks. Sear 3–4 minutes per side for medium-rare.
- Add butter, garlic, and herbs. Tilt pan and butter-baste for 1–2 minutes.
- Remove and rest steaks 5–10 minutes.
Hugo’s Cellar vibe = beautifully crusted outside, butter-tender inside.
The Lobster Tails (Classic Butter Broil)
Ingredients
- 2 cold-water lobster tails
- 4 tbsp melted butter
- Paprika (light sprinkle)
- Lemon wedges
Method
- Using kitchen shears, cut shell down the top. Lift meat slightly above shell.
- Place on baking sheet. Brush generously with butter, sprinkle paprika.
- Broil on high 8–10 minutes, until meat is opaque and lightly browned.
- Brush with more butter before serving.
Signature Butter Sauce (Non-Negotiable)
- Melted butter
- Squeeze of lemon
- Tiny pinch of salt
(Simple. Luxurious. Perfect.)
Classic Hugo’s Cellar Sides (Pick 1–2)
- Baked potato with butter, sour cream, chives
- Garlic mashed potatoes
- Creamed spinach
- Sautéed mushrooms in butter & garlic
Bonus: The Hugo’s Cellar Touches
If you want to really sell it:
- Tableside salad with vinaigrette
- Warm bread with whipped butter
- Finish with chocolate-dipped strawberries or a simple sorbet
If you want, I can:
- Scale this for a romantic dinner for two
- Adjust steak doneness perfectly
- Help you plate it like a Vegas steakhouse
- Add a wine pairing
Just say the word 🍷✨
