Grilled Steak and Lobster
Grilled Steak and Lobster makes a wonderful holiday dinner or to celebrate a special occasion. Thick and juicy ribeye steaks grilled over a hot fire paired with garlic and herb lobster tails is one of the best combinations for a surf and turf menu.
Grilled Steaks are usually the top requested birthday dinner at our house. We love to pair them with with Loaded Baked Potatoes, grilled asparagus and garlic bread for any special occasion.
We celebrated our youngest son’s 18th birthday this week and he requested steak and lobster tails. We ordered some cold water lobster tails and fired up the grill. It resulted in a fantastic dinner that was enjoyed by all.
Ingredients Needed
- Ribeye Steaks
- Olive Oil
- Garlic & Herb Rub
- Lobster Tails
- Butter
- Garlic Cloves
- Dried Thyme
Step By Step Directions
- Build a grill fire to 450°. We are using our Big Green Egg ceramic grill with lump charcoal and pecan chunks.
- Pat the steaks dry with paper towels. Coat with olive oil and dry rub on both sides.
- Use kitchen shears to cut down the center of the shell to the tail with kitchen shears but do not cut through the fin.
- Add the butter to a pan with minced garlic and cook over medium heat, stirring occasionally for 5 minutes. Remove from heat, stir in dried thyme. Pour half of the butter into a bowl and reserve for serving.
- Brush garlic butter over the lobster tails.
- Place steaks onto the grill, cook 3 minutes with the grill closed.
- Flip the steaks and add the lobster tails.
- Close the grill and cook another 5 minutes.
- Use a digital meat thermometer to cook the steaks to desired temperature and lobster to 145°.
Grilling Temperature for Ribeye Steaks
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
- Remove from grill. Rest for 10 minutes before serving.
- Remove lobster tails from shell and serve with reserved garlic butter and lemon slices.
How to Store and Reheat
Store leftover steak in an airtight container in the refrigerator up to 4 days. Leftover lobster can be stored in an airtight container up to 2 days in the refrigerator.
Reheat steak in a skillet coated with olive oil over medium heat, turn the steak after a few minutes to heat through.
Remove lobster from the shell and reheat with butter cook over low heat, stir occasionally until heated through.
More Celebration Dinners to Try
Cilantro Lime Steak and Shrimp is a tasty dinner on the grill for any night of the week and delicious enough for celebrations.
Garlic Butter Standing Rib Roast makes an elegant holiday dinner and it’s really simple to prepare on the grill. Tender and juicy bone-in prime rib that is sure to impress everyone at the dinner table.
Grilled Steak Cordon Bleu is a steak dinner that is out of this world delicious and a new spin on the classic chicken dish. Tender steak rolls with ham and cheese makes for a gourmet meal that is quite easy to make on your backyard grill.
NY Strip Roast is another impressive roast beef dinner to make on the grill. Tender and flavorful Loin Strip is one of our favorites for the holidays. It’s a great main dish for a crowd.
Grilled Baja Steak and Shrimp is a delicious surf and turf dinner that has amazing flavors. Great in a rice bowl or the best soft tacos.
For your next birthday, holiday or special date night in, serve up a grilled surf and turf dinner with these Grilled Steaks and Lobster Tails with garlic butter. It’s a gourmet meal that is actually quick and easy to make on your backyard grill.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Grilled Steak and Lobster
Ingredients
- 4 Bone-in Ribeye Steaks
- 2 tablespoons olive oil
- 2 tablespoons garlic and herb rub
- 4 lobster tails
- ½ cup butter
- 4 garlic cloves minced
- 1 teaspoon dried thyme
- fresh parsley for garnish
- sliced lemon for serving
Instructions
- Prepare a grill fire to 450°. We are using our Big Green Egg ceramic grill with lump charcoal and pecan chunks.
- Pat the steaks dry with paper towels. Coat with olive oil and dry rub on both sides.
- Use kitchen shears to cut down the center of the shell to the tail with kitchen shears but do not cut through the fin.
- Add the butter to a pan with minced garlic and cook over medium heat, stirring occasionally for 5 minutes. Remove from heat, stir in dried thyme. Pour half of the butter into a bowl and reserve for serving.
- Brush garlic butter over the lobster tails.
- Place steaks onto the grill, cook 3 minutes with the grill closed.
- Flip the steaks and add the lobster tails.
- Close the grill and cook another 5 minutes.
- Use a digital meat thermometer to cook the steaks to desired temperature (we pulled ours at 130°) and lobster to 145°.
- Remove from grill. Rest for 10 minutes before serving.
- Remove lobster tails from the shells and serve with garlic butter and lemon slices.
Notes
GRILLING TEMPERATURE FOR RIBEYE STEAKS
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Well Done 140 – 145°
