Indulge in the ultimate luxury meal at home with this Grilled Surf & Turf recipe featuring tender garlic butter ribeye steaks and succulent grilled lobster tails.
Prep Time: 20 mins | Cook Time: 15 mins | Servings: 2 | Difficulty: Medium
Ingredients
- 2 ribeye steaks (12 oz each, 1.5 inches thick)
- 2 cold water lobster tails (6-8 oz each)
- 3 tbsp olive oil
- 4 tbsp melted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped parsley
- Salt, coarse black pepper, and smoked paprika to taste
Step-by-Step Instructions
- Preheat grill to high heat (450°F-500°F).
- Butterfly the lobster tails by cutting down the center of the top shell with kitchen shears, pulling the meat up onto the shell. Season with salt, pepper, and paprika.
- Combine melted butter, minced garlic, lemon juice, and parsley for the basting glaze.
- Rub steaks with olive oil, salt, and coarse pepper. Grill steaks for 4-5 minutes per side for medium-rare.
- Place lobster tails on the grill shell-side down. Brush generously with garlic butter glaze and grill for 5-7 minutes until lobster meat is opaque.
- Serve steaks and lobster tails immediately with remaining garlic butter sauce.
Chef’s Tips & Variations
Allow steaks to rest at room temperature for 30 minutes before grilling for even cooking and optimal juiciness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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