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It’s time to dive into a Smokin’ and Grillin wit AB adventure inspired by none other than the master himself, AB ! In this epic surf and turf journey, we’ll explore the art of perfectly grilled steaks and lobster tails, enhanced by the aromatic dance of compound butter.

Ingredients

For the Steaks:

  • 4 10-ounce steaks (filet mignon, NY strip, T-Bone, or Rib Eye recommended)
  • 1 teaspoon kosher salt

For the Lobsters:

  • 4 lobster tails (5-6 ounces each)
  • Salt and pepper to taste
  • 2 lemons, halved or wedged (Meyer lemons recommended)

For the Compound Butter:

  • 8 tablespoons unsalted butter, softened (high quality)
  • 8 cloves garlic, minced
  • 4 sprigs fresh rosemary, leaves removed and finely chopped
  • 8 sprigs fresh thyme, leaves removed

For Serving:

  • 4 tablespoons butter, melted (high quality)
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh chives, minced

Instructions

Prepare the Steaks:

  • Season each steak with kosher salt, ensuring an even coating on both sides.
  • Allow the steaks to come to room temperature for about 30 minutes before grilling.

Prepare the Lobsters:

  • Preheat your grill to medium-high heat.
  • Butterfly the lobster tails by cutting through the top shell and flesh, leaving the bottom shell intact.
  • Season the lobster tails with salt and pepper.
  • Place the lobster tails on the preheated grill, shell side down, and cook for about 5-7 minutes until the meat is opaque and slightly charred.
  • Squeeze fresh lemon juice over the lobster tails during the last minute of grilling.

Make the Compound Butter:

  • In a bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme leaves. Mix well.
  • Form the compound butter into a log shape using plastic wrap and refrigerate until firm.

Grill the Steaks:

  • Grill the steaks to your desired doneness, making sure to get a nice sear on both sides.
  • About 4-5 minutes per side for medium-rare, but adjust based on your preference and the thickness of the steaks.
  • During the last minute of grilling, place a slice of the compound butter on top of each steak, allowing it to melt and infuse flavor.

Serve:

  • Plate each steak alongside a grilled lobster tail.
  • Drizzle melted butter over both the steak and lobster.
  • Garnish with minced parsley and chives for a burst of fresh flavor.
  • Serve Your Surf and Turf with additional lemon wedges on the side.

The Ultimate Surf and Turf

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Prep: 29 minutes
Cook: 30 minutes
Total: 59 minutes
Servings: 4
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Ingredients  

  • 4-10 oz steaks filet mignon, NY strip, T-Bone, or Rib Eye recommended
  • 1 tsp kosher salt
  • 4 lobster tails 5-6 ounces each
  • Salt and pepper To Taste
  • 2 lemons halved or wedged
  • 8 tbsp unsalted butter
  • 8 clove garlic minced
  • 4 fresh rosemary leaves removed and finely chopped
  • 8 fresh thyme leaves removed
  • 4 tbsp butter melted
  • 1 tsp fresh parsley minced
  • 1 tsp fresh chives minced

Instructions 

  • Season each steak with kosher salt, ensuring an even coating on both sides.
  • Allow the steaks to come to room temperature for about 30 minutes before grilling.
  • Preheat your grill to medium-high heat.
  • Butterfly the lobster tails by cutting through the top shell and flesh, leaving the bottom shell intact.
  • Season the lobster tails with salt and pepper.
  • Place the lobster tails on the preheated grill, shell side down, and cook for about 5-7 minutes until the meat is opaque and slightly charred.
  • Squeeze fresh lemon juice over the lobster tails during the last minute of grilling.
  • In a bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme leaves. Mix well.
  • Form the compound butter into a log shape using plastic wrap and refrigerate until firm. >brbr<
  • Grill the steaks to your desired doneness, making sure to get a nice sear on both sides.
  • About 4-5 minutes per side for medium-rare, but adjust based on your preference and the thickness of the steaks.
  • During the last minute of grilling, place a slice of the compound butter on top of each steak, allowing it to melt and infuse flavor.
  • Plate each steak alongside a grilled lobster tail.
  • Drizzle melted butter over both the steak and lobster.
  • Garnish with minced parsley and chives for a burst of fresh flavor.
  • Serve with additional lemon wedges on the side.

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