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Plate of succulent steak and lobster with garnishes and sides

Succulent Steak and Lobster

Experience the luxury of dining at home with this easy-to-make Succulent Steak and Lobster recipe that brings comfort and indulgence to your table.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces boneless ribeye steaks (about 1 inch thick)
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Fresh rosemary or thyme sprigs for garnish (optional)
For the Lobster
  • 2 pieces lobster tails
  • 4 tablespoons butter, melted
  • 1 tablespoon garlic, minced
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
  2. Gather your ingredients together.
Cooking
  1. Preheat the grill to medium-high heat or heat a cast-iron skillet over medium heat.
  2. Generously season the ribeye steaks with salt and pepper.
  3. Add olive oil and butter to your skillet or grill. Once heated, place the steaks in and let them sizzle for 4-5 minutes on each side for medium-rare, adding minced garlic towards the end of cooking.
  4. Cut the lobster tails in half lengthwise and drizzle with melted butter, garlic, and lemon juice.
  5. In the last few minutes of cooking the steak, place the lobster tails on the grill or in the oven and broil for about 8-10 minutes until they turn a beautiful shade of red.
  6. Once cooked, let the steaks rest for about 5 minutes to allow the juices to redistribute.
  7. Serve the steak topped with garlic butter and a side of lobster tail, garnished with fresh herbs.

Notes

For added flavor, create a garlic butter sauce by mixing herbs into melted butter. Serve with a fresh salad, roasted vegetables, or a slice of cake on the side. Don't stress about perfection - the taste is what matters.