We all order it in a restaurant every now and then, but you can’t call yourself a serious griller until you’ve prepared it yourself over an open flame.
It’s a treat we love to indulge in, butter dripping down our chin to mingle with the steak juices, but it’s even better in the backyard with a sunset putting on a show over your shoulder while you flip and sear and roast your way to perfection. If you have access to it, a tank-fresh lobster and hormone-free, grass-fed beef will take up yet another notch.
Steak and Lobster - a thrilling combination. This recipe walks through a perfect grilling technique for your ribeye and instructs you on how to prepare the perfect accompanying lobster tail.
- 1 rib eye steak for each person
- 1 lobster tail for each person
- Steak seasoning to taste
- Worcestershire sauce
- Olive oil
- 1 stick of butter at room temperature
- 4 Tbsp. chopped chives
- 4 Tbsp. chopped tarragon leaves
- 2 Tsp. garlic, minced
- Splash hot sauce
- ½ Tsp. white pepper
- Remove steaks from packaging and pat dry - a wet steak won't sear or brown.
- Season the steaks to taste, cover lightly with a paper towel and let them sit until they reach room temperature. I believe steaks cook more evenly at room temperature because there are no cold spots inside.
- Butterfly the lobster using kitchen shears and a paring knife. Use the shears to cut the shell away from the soft bottom of the tail and with a sharp knife make a cut in the center of the tail about halfway through the entire length of the tail. Now, gently open them up a little.
- When the lobster tails cook they will curl, to prevent this I skewer the tail all the way through, as you can see in the photo. I use 2 skewers so when you turn them they don’t spin. You can use either wooden or metal skewers.
- Just remember to soak wooden ones for at least 30 minutes before using them - this will inhibit burning of the skewer. If you use metal skewers remember THEY GET HOT on the grill!
- Put all the ingredients in a bowl with the soft butter and blend with a fork.
- Cover and set aside.
- Preparing Grill: Direct Heat (400-450°F).
- I used hickory chips for smoke - but you can use other wood smoke you prefer. You can add wood chips to the charcoal fire or on the grates using a smoker box.
- Or you can make a foil smoke packet: 2 handfuls of damp wood chips and one dry, place in center of square piece of double aluminum foil and fold into a packet, poke holes in several spots with a fork and place on the fire or on the grates above the burner or flames.
- OK, let’s hit the grill.
- The steaks will take about 4 minutes on each side at this temperature. I use a kitchen timer.
- After you turn the steaks the first time put the lobster on the grates 'cut side down.'
- They should be turning bright orange about the time to turn the steaks the second time.
- When you turn the lobster, remove it from the grates to add the herb butter (prevent flare-ups!) and return to grates to grill about another 4 minutes.
- The shell will turn bright orange and the meat will be white when they are ready.
- If you want to test internal temperature with an instant read thermometer - the temp should be at least 135°F. I like my steaks seared on the outside and rare in the middle.
- That's why I use a timer and my eyes.
- The steaks I find in most grocery stores are generally about one-inch thick and my guideline of '4 minutes per side' pretty much works.
- If your steak is thinner or thicker - and/or you like it prepared to a different level of done - they you will need to adjust cooking times to suit your own tastes. They are white when they are ready.
- If you want to test internal temperature with an instant read thermometer - the temp should be at least 135°F.