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Perfect Surf and Turf Recipe with Juicy Ribeye and Lobster Tail for an Easy Gourmet Dinner

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A quick and easy gourmet surf and turf dinner featuring perfectly seared ribeye steaks and broiled lobster tails with garlic herb butter. Ideal for date nights or special occasions without the fuss.

Ingredients

Scale
  • 2 ribeye steaks, about 10-12 ounces each (280-340g), preferably USDA Choice or better
  • 2 large lobster tails, 6-8 ounces each (170-225g), thawed if frozen
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 lemon, zested and juiced
  • 2 tablespoons extra virgin olive oil
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons white wine or dry vermouth (optional)

Instructions

  1. Take ribeye steaks out of the fridge about 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides generously with salt, pepper, and smoked paprika if using.
  2. Using kitchen scissors, cut the top shell of the lobster tails lengthwise, then gently pull the meat upward so it rests on top of the shell. Brush lobster meat with a bit of melted butter and sprinkle with lemon zest.
  3. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Add minced garlic, chopped parsley, and thyme. Stir for about 2 minutes until fragrant, then remove from heat and set aside.
  4. Heat a cast iron skillet over high heat until smoking hot. Add olive oil, then place steaks in the pan. Sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3 minutes.
  5. Reduce heat to medium-low, add 2 tablespoons of the garlic herb butter, and spoon it over the steaks repeatedly for about 2 minutes. Use a meat thermometer to check for 130°F (54°C) for medium-rare doneness.
  6. Preheat oven broiler to high. Place lobster tails on a baking sheet and broil about 8-10 inches from heat source for 7-9 minutes, basting halfway through with remaining garlic herb butter. Lobster meat should be opaque and slightly firm when done.
  7. Transfer steaks to a plate and loosely tent with foil. Rest for 5-7 minutes to let juices redistribute.
  8. Squeeze fresh lemon juice over lobster tails and steak. Optionally, add a sprinkle of sea salt or fresh herbs for color and aroma.
  9. Plate ribeye alongside lobster tails, spoon any leftover garlic herb butter over the top, and serve immediately.

Notes

Bring steaks to room temperature before cooking for even doneness. Use a meat thermometer to achieve perfect medium-rare at 130°F (54°C). Basting steaks with garlic herb butter adds flavor and moisture. Watch lobster closely while broiling to avoid overcooking. Rest steak after cooking to retain juices. Lobster butter can be swapped with ghee for a nuttier flavor. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: surf and turf, ribeye steak, lobster tail, garlic herb butter, easy gourmet dinner, date night recipe, quick steak recipe, broiled lobster

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