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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.
Summarize and Save
The Ultimate Surf and Turf
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
- 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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