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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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