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

Scale

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