For the Main Course: Remove steaks from packaging and pat dry - a wet steak won't sear or brown.
Grilled Ribeye Steaks and Lobster Tails
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 f...
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.
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!
For Patti's Herb Butter: Put all the ingredients in a bowl with the soft butter and blend with a fork.
Cover and set aside.
Prepare grill for 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.
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.