Surf n' Turf
Zach Johnston
2
20 minutes
30 minutes
American
Dinner
Steak, Lobster, and the WORKS.
Who doesn't love a good ol' surf n' turf. You make this for your special someone and you'll be on their good side for a long time!
Ingredients
- 16 ounces boneless ribeye steak
- 10 ounces lobster tails (2)
- 1/2 cup of butter, softened
- 2 Tablespoons Summit County Steak & Veg
- 1 Tablespoon Roasted Garlic
- 2 garlic cloves, minced
- 2 teaspoons plus 2 tablespoons olive oil, divided
- 2 Tablespoons minced fresh thyme
- 2 teaspoons grated lemon zest
- 1/4 cup butter melted
- 3 Tablespoons chopped green onions
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic.
- Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm.
- Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
Place lobster tails on a baking sheet; sprinkle roasted garlic on top. Bake, uncovered, until meat is firm, 15-20 minutes.
Meanwhile, sprinkle steaks with summit county steak & veg In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
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