Succulent Steak and Lobster
Indulge in a luxurious meal of steak and lobster that's simple to prepare yet impressive enough for any special occasion.
Ingredients
For the Steak
- 2 pieces boneless ribeye steaks (about 1-inch thick)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- to taste Fresh rosemary for garnish Optional
For the Lobster
- 2 pieces lobster tails
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- to taste Fresh parsley for garnish
Instructions
Preparation
- Start by gathering all your ingredients.
Steak Time
- Preheat your grill or stovetop pan over medium-high heat.
- Pat the ribeye steaks dry with a paper towel.
- Rub each steak with olive oil and season generously with salt, pepper, and garlic powder.
Cook the Steak
- Cook the steaks on the grill or pan for about 4-5 minutes on each side for medium-rare.
- Avoid pressing down on the steaks while they cook.
The Lobster Intro
- Cut each lobster tail down the middle using kitchen scissors.
- Mix melted butter, minced garlic, and lemon juice in a small bowl.
- Brush the mixture onto the exposed meat of the lobster tails.
Finish the Lobster
- Place lobster tails on the grill or in the oven and cook for about 5-7 minutes, until the meat is opaque and tender.
Serve
- Plate the steaks with lobster tails, drizzle with extra garlic butter, and sprinkle with chopped fresh parsley.
Notes
Don’t worry if your sauce looks a little lumpy; those garlic bits will soften and create flavor. Use a meat thermometer for doneness; aim for around 130°F for medium-rare. For added smokiness, add smoked paprika to your butter mixture.