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Perfect Surf and Turf with Garlic Herb Butter

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A delicious and easy surf and turf recipe featuring ribeye steaks and lobster tails topped with a rich garlic herb compound butter. Perfect for special occasions or a decadent family dinner.

Ingredients

Scale
  • 2 ribeye steaks (about 10 oz / 280 g each), room temperature
  • 2 lobster tails (6–8 oz / 170–225 g each), thawed if frozen
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for searing
  • 1/2 cup (115 g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare the Garlic Herb Compound Butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, thyme leaves, lemon zest, salt, and pepper. Mix well until fully blended. Scoop onto parchment paper, shape into a log about 1.5 inches (4 cm) in diameter, wrap tightly, and refrigerate until firm.
  2. Prep the Lobster Tails: Using kitchen shears, carefully cut down the top shell of each lobster tail lengthwise, stopping just before the fin. Gently pull the lobster meat up and out of the shell, resting it on top for even cooking. Pat dry and season lightly with salt and pepper.
  3. Season the Steaks: Pat the ribeyes dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Let them rest at room temperature for about 15 minutes before cooking.
  4. Heat Your Skillet: Place a cast iron skillet over medium-high heat and add a tablespoon of olive oil. Let it heat until shimmering but not smoking.
  5. Sear the Steaks: Place steaks in the hot skillet. Cook without moving for about 4-5 minutes until a deep brown crust forms. Flip and sear the other side for the same amount of time. Sear edges briefly if desired. Aim for medium-rare at 130°F (54°C). Remove steaks and tent loosely with foil to rest.
  6. Cook the Lobster Tails: In the same skillet, add more olive oil if needed. Place lobster tails flesh-side down and cook for 3-4 minutes until lightly browned. Flip and cook an additional 2-3 minutes until lobster meat is opaque and firm.
  7. Finish with Compound Butter: Remove lobster tails from pan and place on serving plates. Slice chilled compound butter into medallions and place on top of each steak and lobster tail while still warm to melt.
  8. Serve Immediately: Garnish with extra fresh parsley or a lemon wedge if desired. Serve hot.

Notes

Let the steak rest after cooking to lock in juices. Pat steak and lobster dry before cooking for a better sear. Use a meat thermometer for perfect doneness. Compound butter can be made ahead and refrigerated. Avoid overcrowding the pan to maintain sear quality.

Nutrition

Keywords: surf and turf, ribeye steak, lobster tails, garlic herb butter, compound butter, easy dinner, special occasion, steak recipe, seafood

Find it online: https://tomyumy.com/perfect-surf-and-turf-with-garlic-herb-butter-recipe-easy-and-delicious/