Rosemary Ribeye Surf and Turf with Grilled Lobster Tail
Treat your mom to a delicious home-cooked meal that will really show her how much you appreciate her. This Ribeye Surf and Turf with Grilled Lobster Tail is the perfect way to celebrate mom!
2 8-10 oz. ribeye steaks, cut 1-inch thick
1 rosemary sprig
2 tbs. whole butter (for steak)
1 tsp. sea salt
1/4 tsp. cracked pepper
2 lobster tails, split in half
1 tsp. olive oil
1/2 tbs. parsley, chopped
1 tbs. fresh lemon juice
1 tbs. whole butter (for lobster)
1 tbs. canola oil
salt to taste
pepper to taste
Preheat grill on high for about 10 minutes.
Season ribeye steak with salt and pepper on both sides and let rest for 5 minutes.
For the steak butter: Place the 2 tbs. of whole butter and rosemary spring in a small bowl and microwave for 20 seconds until melted.
Split lobster tail in half by using a sharp knife and cracking through shell down the center. Clean lobster meat under cold running water, carefully pulling the meat away from the shell making sure not to pull it all the way off. Lay the meat back into the shell and dry any excess water.
Season lobster meat with salt, pepper and olive oil.
For the lobster butter: melt 1 tbs. butter with lemon juice and parsley in microwave for 20 seconds.
Brush a clean hot grill with canola oil (or spray it with non-stick spray).
Grill steak on both sides, brushing with rosemary butter periodically until desired doneness (for medium-rare, the internal temperature should register 125 degrees on a meat thermometer).
Grill the lobster meat-side down for about 5 minutes, until opaque. Then, flip it and put it shell-side down. Brush with lemon herb butter anf grill for another 5 minutes.
Serve the steak and lobster together.
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