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.