Description
A classic surf and turf recipe featuring perfectly seared rib eye steaks and succulent baked lobster tails topped with a rich lemon garlic compound butter. Ideal for a special dinner for two, this dish combines tender, juicy steak with sweet, buttery lobster for an indulgent yet straightforward meal.
Ingredients
Scale
Steak and Lobster
- 2 rib eye steaks (about 14 ounces total, or 1 steak cut in half)
- 2 lobster tails (around 4 ounces each)
- 1 teaspoon salt and pepper
- 1 teaspoon extra virgin olive oil
Compound Butter
- ½ cup (1 stick) butter, softened
- 2 teaspoons lemon juice
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat and Prepare: Preheat the oven to 425°F. Rinse the lobster tails, pat them dry, and place them on a baking sheet. Pat the steaks dry and season both sides with salt and pepper; set aside.
- Make Compound Butter: In a small bowl, combine the softened butter, lemon juice, garlic powder, and chopped parsley. Mix well and set aside.
- Prepare Lobster Tails: Using kitchen shears, carefully cut down the center of the lobster shells till near the base, stopping before cutting through it. Use a spoon to gently separate the meat from the shell.
- Elevate Lobster Meat: Gently open the shell slightly, grab the lobster meat, and pull it upward and over the shell, then squeeze the shell back together so the meat rests on top of the seam. Make a shallow cut along the center of the meat and fan it out over the sides of the shell.
- Butter Lobster: Melt 2 tablespoons of the compound butter and brush it generously over the lobster meat.
- Sear Steaks: Heat 1 tablespoon of olive oil in a medium, oven-safe skillet over medium-high heat. Add the steaks and sear for 2 minutes on each side, achieving a nice brown crust.
- Oven Cook Steaks: Place the skillet with steaks into the preheated oven. Cook for 4-5 minutes for rare to medium-rare doneness. Remove from oven and let the steaks rest for 5 minutes.
- Bake Lobster: While searing the steaks, place the lobster tails in the oven on a middle rack. Bake for 10-15 minutes until the lobster meat is firm, opaque, but still tender and not rubbery.
- Serve: Top both the rested steaks and baked lobster tails with remaining slabs of compound butter. Serve immediately for best flavor and warmth.
Notes
- Adjust cooking times based on steak thickness and desired doneness.
- Be careful not to overcook lobster as it can become rubbery.
- You can substitute rib eye with filet mignon or strip steak for variation.
- For an extra touch, add fresh lemon wedges and a sprinkle of coarse sea salt on serving.
- Use kitchen shears carefully to avoid damaging the lobster meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 steak and 1 lobster tail with compound butter
- Calories: 850 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 65 g
- Saturated Fat: 35 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 230 mg
Keywords: surf and turf, rib eye steak, lobster tail, compound butter, steak and lobster, easy gourmet dinner, special occasion meal
