Fancy, restaurant-quality surf and turf is super easy to make with fresh lobster tail and tender rib-eye steak with a delicious garlic butter sauce.
- 2 lobster tails (4 oz. each)
- 1/2 cup melted butter, divided
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoon minced garlic, divided
- 2 rib eye steaks (1/2 lb. each), 1-inch thick, at room temperature
- 1 teaspoon salt flakes
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Bake the Lobster Tails
- Preheat oven to 425 F or set to broil on high.
- Using scissors, cut a slit in the lobster shells along the center to the tail, leaving the tail base uncut.
- Open up the shell slightly and run your fingers throughout the inside the shell to detach the lobster meat from the shell. Grab the meat with your fingers and lift it up through the split shell, squeezing the shell back together and letting the meat rest on top of the shell.
- Make a shallow cut along the center so the lobster meat can easily soak up the wonderful butter garlic lemon juice.
- Rinse the lobster tails under cool water and gently pat dry with paper towels. Place the lobster tails on a baking sheet.
- In a small bowl, combine 2 tablespoons melted butter, lemon juice, parsley, and 1 teaspoon minced garlic. Stir well and brush a generous amount on the lobster meat.
- Bake the lobster in the oven at 425F for 10 minutes (or broil it on high for 4-5 minutes) until the lobster is firm and opaque and its internal temperature reaches 140F. Occasionally check for doneness by inserting a meat thermometer. You can also check by running a knife through the meat to check if the meat is firm and opaque. Checking the meat prevents overcooking, which results in a chewy and rubbery texture.
- Remove the lobster from the oven and cover with aluminum foil to retain the heat and keep it moist. Set aside for assembling.
Cook the Steak
- Transfer the steaks out of the fridge 20-30 minutes prior, to bring them to room temperature. This helps the steak cook more evenly.
- Pat the steaks dry with a paper towel, and then season all over with salt flakes and black pepper.
- Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another 1 minute.
- Add the remaining butter and minced garlic in the grill and baste the steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Tilting your grill slightly will assist with basting.
- Flip the steak and repeat the step above. Cook until the internal temperature reaches 140 F for medium doneness. For medium rare, the target temperature should be 135 F.
- Remove the steaks from the grill pan and cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- Assemble the steak and lobster on a plate with mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.
Use your time efficiently. To make the most efficient use of your time, start preparing the lobster tails once you take out the steak from the fridge to allow it to warm up to room temperature. Once both are ready, you cook them at the same time. As soon as you place the steaks on the grill pan, put the lobster into the oven.
How to check for doneness. Check for doneness by inserting a meat thermometer.
- For the steaks: For a medium rare steak, cook until the internal temperature on your meat thermometer reads 135 F. For medium done, the target temperature should be 140 F.
- For the lobster tails: The lobster tails will be done once they are firm and opaque and its internal temperature reaches 140F. You can you can also check doneness by running a knife through the meat to check if the meat is firm and opaque. Checking the meat prevents overcooking, which results in a chewy and rubbery texture.
Use a digital thermometer. A digital meat thermometer is very useful when cooking meat and seafood for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: surf and turf, surf n turf, lobster tails, ribeye steak, steak and lobster