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Perfect Steak and Lobster Surf and Turf Dinner for Two

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A quick and easy surf and turf dinner featuring perfectly seared ribeye steaks and roasted lobster tails with garlic butter, ideal for special occasions or a luxurious weeknight meal.

Ingredients

Scale
  • 2 ribeye steaks, about 8 oz each, room temperature
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp unsalted butter, softened
  • 2 garlic cloves, smashed
  • Fresh thyme sprigs (optional)
  • 2 lobster tails, about 5–6 oz each, thawed if frozen
  • 3 tbsp unsalted butter, melted
  • 1 garlic clove, minced
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • Pinch of smoked paprika or cayenne (optional)
  • Fresh parsley, finely chopped (optional garnish)
  • Lemon wedges for serving (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Using kitchen scissors, carefully cut down the center of the lobster shell, stopping just before the tail fin. Gently lift the meat out and rest it on top of the shell.
  2. In a small bowl, mix melted butter, minced garlic, lemon juice, salt, pepper, and smoked paprika (if using). Brush this mixture generously over the lobster meat. Set aside.
  3. Pat steaks dry with paper towels. Season liberally on both sides with salt and freshly ground black pepper. Let sit at room temperature for about 15 minutes.
  4. Heat cast iron skillet over medium-high heat until very hot (3-4 minutes). Add olive oil and swirl to coat. Place steaks in pan, cooking without moving for 3-4 minutes to develop a crust.
  5. Flip steaks and add butter, smashed garlic cloves, and thyme to the pan. Tilt pan and baste steaks with melted butter and aromatics for another 3-4 minutes for medium-rare doneness (130°F internal temperature).
  6. While steaks rest loosely covered with foil, place lobster tails on a baking sheet and roast in preheated oven for 8-10 minutes until lobster meat is opaque and slightly firm.
  7. Let steaks rest for 5 minutes before slicing. Garnish lobster tails with fresh parsley and serve with lemon wedges. Plate steak and lobster side by side and enjoy.

Notes

Pat steaks dry and ensure pan is very hot before searing to get a perfect crust. Avoid overcooking lobster tails by roasting 8-10 minutes until opaque and firm but not rubbery. Rest steaks after cooking to redistribute juices. Start roasting lobster just before searing steaks so both finish simultaneously.

Nutrition

Keywords: steak, lobster, surf and turf, dinner for two, easy recipe, ribeye steak, lobster tails, garlic butter, special occasion meal

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