What the heck is this?
So you want to feel like a total boss at dinner tonight? Meet surf and turf — the ultimate “I’m adulting hard” meal that combines the best of land and sea on one plate. We’re talking perfectly grilled steak with those gorgeous char marks, paired with buttery, sweet lobster tails that’ll make you forget you’re not at a fancy steakhouse. This isn’t your regular Tuesday night dinner (unless you’re living your best life), but it’s way easier than you think. The secret? Good timing and not overthinking it. My brother-in-law, who usually burns toast, nailed this on his first try and now acts like he’s Gordon Ramsay. The confidence boost is real with this one.
Why You’ll Love This Recipe
- Looks like you spent all day cooking but takes 30 minutes tops
- Restaurant-quality meal for half the price
- Perfect for anniversaries, celebrations, or just because you’re awesome
- Grill does most of the work while you look like a cooking genius
- Customizable — go fancy or keep it simple
- Guaranteed to impress literally everyone
The Good Stuff You’ll Need
For the Steaks:
- 4 ribeye or NY strip steaks (1-inch thick, about 8 oz each)
- 2 tbsp olive oil
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
For the Lobster Tails:
- 4 lobster tails (6-8 oz each)
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped
For the Garlic Herb Butter:
- 1/2 cup butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving:
- Lemon wedges
- Extra garlic herb butter
- Your favorite steak sauce (if you’re into that)
Let’s Do This
Step 1: Prep Like a Pro
- Take steaks out of fridge 30 minutes before cooking (room temp = even cooking)
- Preheat grill to medium-high heat (about 400-450°F)
- Mix softened butter with garlic, herbs, lemon zest, salt, and pepper for compound butter
- Set aside or refrigerate until ready to use
Step 2: Prep Those Lobster Tails
- Using kitchen shears, cut top of lobster shell lengthwise, stopping at the tail
- Gently pull meat up and over the shell (it should sit on top like a little throne)
- In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and pepper
- Brush lobster meat with this magical mixture
Step 3: Season That Steak
- Pat steaks completely dry with paper towels
- Rub with olive oil, then season generously with salt, pepper, garlic powder, paprika, and onion powder
- Let them sit while you get the grill ready
Step 4: Grill the Steaks First
- Oil the grill grates (trust me, you don’t want sticking drama)
- Grill steaks 4-5 minutes per side for medium-rare (adjust to your preference)
- Don’t press down on them — let them do their thing
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium
- Remove and let rest under foil for 5 minutes
Step 5: Lobster Time
- While steaks rest, grill lobster tails flesh-side down for 5-6 minutes
- Flip and grill shell-side down for another 4-5 minutes
- Baste with more garlic butter mixture
- They’re done when meat is opaque and internal temp hits 140°F
Step 6: The Grand Finale
- Plate each steak with a lobster tail
- Top steaks with a generous pat of garlic herb butter
- Brush lobster with any remaining garlic butter
- Garnish with fresh parsley and serve with lemon wedges
Serving Suggestions
- Serve with loaded baked potatoes or truffle mashed potatoes
- Add grilled asparagus or roasted Brussels sprouts
- A crisp Caesar salad balances all that richness perfectly
- Don’t forget the good wine — you’ve earned it
Switch It Up
- Filet Mignon Fancy: Use filet mignon for the ultimate splurge
- Butter Variations: Try blue cheese butter or herb-crusted compound butter
- Lobster Style: Stuff tails with crabmeat for extra decadence
- Oven Option: No grill? Broil in the oven — steaks 4-5 minutes per side, lobster 8-10 minutes
Make-Ahead Tips
- Compound butter can be made 2 days ahead and refrigerated
- Season steaks up to 24 hours in advance for deeper flavor
- Prep lobster tails in the morning, keep covered in fridge
- Have all your sides ready before you start grilling
Pro Tips for Success
- Don’t flip steaks more than once — patience is key
- Let steaks rest after cooking — this keeps them juicy
- If lobster tails are curling too much, make shallow cuts in the underside
- Keep a spray bottle handy for flare-ups
- Internal temp is your friend — don’t guess
Questions People Actually Ask
Q: How do I know when the lobster is done? A: The meat should be opaque white with no translucent parts. Internal temp of 140°F is perfect.
Q: Can I cook this indoors? A: Absolutely! Use a cast iron skillet for steaks and broil the lobster tails.
Q: What if I can’t find lobster tails? A: Jumbo shrimp or scallops work great too. Just adjust cooking time.
Q: How do I store leftovers? A: Store separately in the fridge for up to 2 days. Reheat gently to avoid overcooking.
Q: Can I use frozen lobster tails? A: Yes, but thaw them completely first. Pat dry before seasoning.
Q: What’s the best steak cut for this? A: Ribeye for richness, NY strip for a leaner option, or filet mignon for special occasions.
Print
Grilled Steak and Lobster Tail Surf and Turf
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
So you want to feel like a total boss at dinner tonight? Meet surf and turf — the ultimate “I’m adulting hard” meal that combines the best of land and sea on one plate. We’re talking perfectly grilled steak with those gorgeous char marks, paired with buttery, sweet lobster tails that’ll make you forget you’re not at a fancy steakhouse. This isn’t your regular Tuesday night dinner (unless you’re living your best life), but it’s way easier than you think. The secret? Good timing and not overthinking it. My brother-in-law, who usually burns toast, nailed this on his first try and now acts like he’s Gordon Ramsay. The confidence boost is real with this one.
Ingredients
For the Steaks:
- 4 ribeye or NY strip steaks (1-inch thick, about 8 oz each)
- 2 tbsp olive oil
- 2 tsp coarse salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
For the Lobster Tails:
- 4 lobster tails (6–8 oz each)
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped
For the Garlic Herb Butter:
- 1/2 cup butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving:
- Lemon wedges
- Extra garlic herb butter
- Your favorite steak sauce (if you’re into that)
Instructions
Step 1: Prep Like a Pro
- Take steaks out of fridge 30 minutes before cooking (room temp = even cooking)
- Preheat grill to medium-high heat (about 400-450°F)
- Mix softened butter with garlic, herbs, lemon zest, salt, and pepper for compound butter
- Set aside or refrigerate until ready to use
Step 2: Prep Those Lobster Tails
- Using kitchen shears, cut top of lobster shell lengthwise, stopping at the tail
- Gently pull meat up and over the shell (it should sit on top like a little throne)
- In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and pepper
- Brush lobster meat with this magical mixture
Step 3: Season That Steak
- Pat steaks completely dry with paper towels
- Rub with olive oil, then season generously with salt, pepper, garlic powder, paprika, and onion powder
- Let them sit while you get the grill ready
Step 4: Grill the Steaks First
- Oil the grill grates (trust me, you don’t want sticking drama)
- Grill steaks 4-5 minutes per side for medium-rare (adjust to your preference)
- Don’t press down on them — let them do their thing
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium
- Remove and let rest under foil for 5 minutes
Step 5: Lobster Time
- While steaks rest, grill lobster tails flesh-side down for 5-6 minutes
- Flip and grill shell-side down for another 4-5 minutes
- Baste with more garlic butter mixture
- They’re done when meat is opaque and internal temp hits 140°F
Step 6: The Grand Finale
- Plate each steak with a lobster tail
- Top steaks with a generous pat of garlic herb butter
- Brush lobster with any remaining garlic butter
- Garnish with fresh parsley and serve with lemon wedges
Notes
- Serve with loaded baked potatoes or truffle mashed potatoes
- Add grilled asparagus or roasted Brussels sprouts
- A crisp Caesar salad balances all that richness perfectly
- Don’t forget the good wine — you’ve earned it
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~650 kcal per serving
- Fat: ~42g
- Carbohydrates: ~3g
- Protein: ~58g