Imagine a restaurant-quality meal that transforms your home kitchen into a gourmet paradise - this Surf and Turf Steak Lobster Dinner is not just a meal, it's a culinary adventure that promises to elevate your cooking skills and impress even the most discerning food critics. With perfectly seared ribeye steaks and succulent lobster tails, this recipe delivers a symphony of flavors that will make your dinner guests wonder if a professional chef has secretly taken over your kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 2 lobster tails
- 4 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Remove steaks and lobster tails from refrigerator 30 minutes before cooking to bring to room temperature, ensuring even cooking.
- Pat steaks and lobster tails dry with paper towels to remove excess moisture, which helps achieve better searing and browning.
- Season ribeye steaks generously with salt and freshly ground black pepper on both sides, pressing the seasoning into the meat.
- Prepare lobster tails by using kitchen shears to cut the top of the shell lengthwise, gently separating the meat from the shell while keeping it attached at the base.
- Melt 2 tablespoons of butter and mix with minced garlic, brushing this mixture over the exposed lobster meat.
- Preheat a cast-iron skillet or grill pan to high heat, adding a thin layer of high-smoke-point oil like avocado or grapeseed oil.
- Sear steaks for 3-4 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- In a separate pan, cook lobster tails meat-side down for 4-5 minutes, then flip and cook for an additional 2-3 minutes until meat is opaque and firm.
- Let steaks rest for 5-7 minutes after cooking to allow juices to redistribute, covering loosely with foil.
- Melt remaining butter and drizzle over lobster tails just before serving.
- Plate steaks and lobster tails, garnish with fresh herbs like parsley or chives, and serve immediately.
Tips
- Temperature is Key: Always let your proteins rest at room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Moisture Management: Pat your meats completely dry before seasoning to achieve that perfect golden-brown crust on your steak and lobster.
- High Heat is Your Friend: Use a cast-iron skillet or grill pan and get it smoking hot to create a beautiful sear that locks in flavors.
- Don't Overcook: Use a meat thermometer to check doneness, aiming for medium-rare (135°F for steak) and opaque, firm lobster meat.
- Resting Matters: Let your steak rest after cooking to allow juices to redistribute, ensuring a juicy and tender bite every time.
- Butter Makes It Better: A garlic butter drizzle over your lobster and a final butter baste can elevate the entire dish's richness.
- Fresh Herbs are the Final Touch: A sprinkle of chopped parsley or chives adds color, freshness, and a professional presentation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
