The Ultimate Surf and Turf
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.
Tried this recipe?Let us know how it was!