Steak and Lobster Tails with Cowboy Butter Recipe

Introduction

Steak and lobster tails paired with rich, flavorful cowboy butter make for an indulgent and impressive meal. This recipe combines smoky, tender ribeye and succulent lobster with a zesty herb butter that elevates every bite. Perfect for a special occasion or a luxurious weekend dinner.

Ingredients

• ¾ pound lobster tail
• 16 oz ribeye steak
• 2 tbsp All Day SPG blend
• 2 tsp Cajun seafood seasoning
• 2 sticks softened unsalted butter
• 2 tbsp thinly sliced chives
• 2 tbsp thinly sliced parsley
• 4 cloves finely minced garlic
• Juice from ½ lemon
• 1 tbsp lemon zest
• 1 tbsp Worcestershire sauce
• 1 tbsp stone ground mustard
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp red pepper flakes

Instructions

1. Step 1: Season the ribeye steak with the All Day SPG blend and your favorite steak seasoning, then let it come to room temperature for 1 hour.
2. Step 2: Cut the lobster tail legs off, then slice down the middle on the top and bottom. Use a knife to cut the lobster tail in half lengthwise.
3. Step 3: Season the lobster tail meat with Cajun seafood seasoning.
4. Step 4: Preheat your grill to 275°F, using cherry wood for a sweet smoke flavor.
5. Step 5: Place the steak on the smoker away from direct heat and cook for 30-45 minutes.
6. Step 6: Make the cowboy butter by combining all butter ingredients in a bowl and mixing thoroughly. Keep the butter at room temperature to stay soft.
7. Step 7: Remove the steak once it reaches an internal temperature of 115°F. Increase the grill temperature to high heat.
8. Step 8: Sear the ribeye on each side for 2-3 minutes until it reaches 127°F internal temperature. Top with 1-2 tablespoons of cowboy butter and let it rest for 10-15 minutes.
9. Step 9: Grill the lobster tails over direct heat for 3 minutes per side. Move them to indirect heat, top with 1 tablespoon of cowboy butter, and remove once lobster reaches 145°F and butter is bubbling.
10. Step 10: Slice the ribeye against the grain and remove the lobster meat from the shells.
11. Step 11: Serve with warmed, melted cowboy butter and enjoy!

Tips & Variations

• Letting the steak rest after searing allows juices to redistribute for a more tender bite.
• Use fresh herbs in the cowboy butter for a brighter flavor.
• If you don’t have cherry wood, hickory or apple wood are good alternatives for smoking.
• For a milder version, reduce or omit the cayenne pepper and red pepper flakes in the butter.

Storage

Store leftover steak and lobster in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to avoid overcooking. Keep leftover cowboy butter refrigerated; bring to room temperature before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of steak for this recipe?

Yes, you can use cuts like New York strip or filet mignon, but ribeye offers a perfect balance of marbling and flavor for this dish.

How do I know when the lobster is fully cooked?

Lobster tails are done when they reach an internal temperature of 145°F and the meat turns opaque and firm. The butterfly cut helps cook the lobster evenly while absorbing smoky flavors.

Steak and Lobster Tails with Cowboy Butter Recipe

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★★★★★

4.5 from 130 reviews

• Author: Charlotte
• Total Time: 2 hours
• Yield: 2 servings 1x

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Description

This recipe features a perfectly grilled ribeye steak paired with succulent lobster tails, complemented by a rich and flavorful cowboy butter. The steak is smoked and seared to juicy perfection while the lobster tails are grilled with a Cajun seasoning for a delightful smoky and spicy flavor. The cowboy butter, a sumptuous blend of herbs, spices, and citrus, enhances both the steak and lobster for an indulgent surf and turf meal perfect for special occasions or a luxurious dinner.

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Ingredients

Scale 1x2x3x

Steak and Lobster

• 16 oz ribeye steak
• ¾ pound lobster tail
• 2 tbsp All Day SPG blend (salt, pepper, garlic seasoning)
• 2 tsp Cajun seafood seasoning

Cowboy Butter

• 2 sticks softened unsalted butter (about 1 cup)
• 2 tbsp thinly sliced chives
• 2 tbsp thinly sliced parsley
• 4 cloves finely minced garlic
• Juice from ½ lemon
• 1 tbsp lemon zest
• 1 tbsp Worcestershire sauce
• 1 tbsp stone ground mustard
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• ½ tsp red pepper flakes

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Instructions

1. Season the Ribeye: Season the ribeye steak generously with the All Day SPG blend and your favorite steak seasoning, then allow it to come to room temperature by letting it sit out for 1 hour.
2. Prepare Lobster Tail: Remove the legs from the lobster tail, then slice down the middle on the top and bottom of the shell. Carefully cut the tail in half lengthwise. Season the exposed lobster meat with Cajun seafood seasoning.
3. Preheat the Grill: Preheat your grill to 275°F and add cherry wood chips or chunks for a sweet smoke flavor to the cooking environment.
4. Smoke the Steak: Place the ribeye steak on the grill away from direct heat (indirect grilling) and smoke it for 30-45 minutes until the internal temperature reaches about 115°F.
5. Make Cowboy Butter: In a bowl, combine softened unsalted butter, chives, parsley, minced garlic, lemon juice, lemon zest, Worcestershire sauce, stone ground mustard, smoked paprika, cayenne pepper, salt, and red pepper flakes. Mix thoroughly and keep at room temperature to maintain softness.
6. Sear the Ribeye: Once the steak reaches 115°F internally, remove it from the grill. Increase grill temperature to high heat and sear the steak for 2-3 minutes on each side until it reaches 127°F internally. Remove from the grill and top with 1-2 tablespoons of cowboy butter. Let the steak rest for 10-15 minutes to allow juices to redistribute.
7. Grill Lobster Tails: Place the lobster tails directly over the heat and grill for 3 minutes on each side. Then move lobster tails to indirect heat, top with 1 tablespoon of cowboy butter, and continue cooking until lobster meat reaches 145°F internally and the butter is bubbling.
8. Slice and Serve: Slice the ribeye steak against the grain for tenderness. Remove the lobster meat from the shells carefully. Serve both steak and lobster with additional warmed, melted cowboy butter on the side for dipping. Enjoy your delicious surf and turf meal!

Notes

• Allowing the steak to come to room temperature before cooking ensures even cooking.
• Using indirect heat for smoking helps cook the steak gently and infuse smoky flavor.
• Monitoring internal temperatures with a meat thermometer is key to perfect doneness.
• The cowboy butter can be made in advance and stored in the refrigerator; bring it to room temperature before serving.
• Use cherry wood for a subtle sweet smoke that complements both steak and lobster.
• Letting the steak rest after searing helps retain juices for a juicy bite.
• Be careful not to overcook lobster to avoid tough texture; 145°F internal temperature is ideal.

• Prep Time: 1 hour 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: ribeye steak, lobster tails, cowboy butter, grilled steak, surf and turf, smoked ribeye, Cajun seasoning, steak recipe, seafood, BBQ