We are grilling up of favorite Valentine’s Day Special Meal, Steak & Lobster Tail Surf and Turf.
A little background, this meal is also known as “Surf & Turf” or “Reef ‘n’ Beef” and is commonly available for order in most countries with “English” being the primary language. “Surf”, usually represents any “Shellfish” but it has been known to include other types of seafood as well. “Turf”, historically has been Beef but it has also been known to include other “Red Meats”
The earliest known publication of the term “Surf & Turf” was in a citation in the “Los Angeles Times” in 1961. Normally this is a meal to impress others. Hence, why it is the perfect Valentines Day Meal. So light the Weber Grill and Let’s Get to Prepping so we Can Get to Cooking.
Steak and Lobster on the Grill
Equipment
- Weber Grill
Ingredients
Ribeye Steak
- 2 ea. Rufus Teague Steak Rub
- Rufus Teague Steak Rub
Lobster Tails
- 2 ea. Lobster Tails
- Rufus Teague Fish Rub
Butter Mixture
- 1 tbsp Garlic Powder
- 1 tbsp Minced Onions
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 1 ea. Garlic Clove
- 6 tbsp. European Butter
- 2 pinches Kosher Salt
- 2 pinches Black Pepper
Instructions
Ribeye Steaks
- Trim off any excess fat but be careful to not take too much or it will separate during the cooking process. *You can use butchers’ twine to tie the steak to maintain form*
- Apply a liberal about of the Rufus Teague Steak Rub to you steak.
- Let it rest a few minutes in a cool place.
Lobster Tails
- Use a pair of kitchen shears or sharp scissors and cut along the center portion of the upper shell but stop short of the last shell at the fin.
- Now, peal back the shells that you cut to expose the lobster meat. *If the shells break away, don’t worry. It will not affect the cooking process.
- Apply a conservative amount of Rufus Teague Fish Rub to the Lobster meat. Be careful to now overpower the lobster meat with the rub.
- Let it rest a few minutes in a cool place.
Butter Mixture
- Combine the Garlic Powder, Minced Onions, Thyme and Rosemary
- Peal and crush the Garlic Clove and add to the dry items
- Add the Kosher Salt and Black pepper
- Mixture thoroughly.
- Place the European Butter in a separate grill safe pan to allow the butter to melt on the grill.
Grilling
- Light the Charcoal on your Weber Grill and get it to 400°
- Place the Ribeye Steak on the grate directly over the fire
- 2 minutes into the cook, flip the Ribeye Steaks
- 4 minutes into the cook, flip the Ribeye Steaks again
- 5 minutes into the cook, place the Lobster Tails on the grill close to the direct heat side meat-side down
- 6 minutes into the cook, flip the Ribeye Steaks and move to the indirect side
- 7-1/2 minutes into the cook, flip the Lobster Tails over and move to the indirect side of the grill
- Start applying the butter mixture to the Lobster Tails and Ribeye Steaks to maintain moisture
- 11 minutes into the cook, flip the Ribeye Steaks and temperature check. Remove them from the grill when you reach the doneness that you are looking for.
- 12 minutes into the cook, rotate the Lobster Tails so that the meatier side of the Lobster is facing the direct heat side of the grill, but keep them on the indirect heat side
- Continue applying the butter mixture to the Lobster Tails and Ribeye Steaks to maintain moisture.
- Removed the Lobster Tails from the grill when the internal temperature reaches 140°. Be careful to not go over that temperature of you can dry them out and make them tough and chewy.
- Left the Ribeye Steaks and Lobster Tails rest for 2-3 minutes of until they are cool enough to eat.
- Enjoy and let us know how they turned out.
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.