This Steak and Lobster Dinner is the perfect special occasion recipe! It's sophisticated, yet easy to make. Succulent lobster tails baked in a hot oven to perfection with a perfectly cooked ribeye steak, and a garlicky herbed butter to bring everything together. Serve with a glass of wine, some green beans, and roasted potatoes for the best surf and turf dinner!
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If you're gearing up for Valentine's Celebrations or date night at home, make sure you have this epic surf and turf meal in your back pocket. It's sure to impress, yet comes together quickly and with ease!
You may also like this creamy steak and shrimp dish, these baked crab legs, butter poached lobster tails, lobster pasta, or this chicken and shrimp carbonara! This creamy salmon pasta recipe is a treat too!
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❤️Why we love this recipe
- Elegant meal - We can't think of many more meals that feel more sophisticated than lobster and steak together. Something about the combo screams luxury.
- Restaurant quality - This sophisticated meal is something people generally reserved for ordering out at steakhouses and fancy restaurants. Now, you can make restaurant quality meals at home.
- Perfect for special occasions - Whether it's Valentine's Day, a birthday, Christmas, an anniversary, date night, or any other time you want to want to prepare something extra special, this recipe fits the bill!
- Simple ingredients - The ingredients are straight forward. Once you have the steak and lobster, you probably already have everything you need!
- Quick and easy recipe - We want to show you that cooking a steak and lobster tails doesn't need to be intimidating. This whole dish comes together in under an hour including prep time and clean up.
- Protein packed - If you're looking for exciting protein options, this recipe fits the bill! It's hearty and filling.
🥩Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Ribeye steaks
- Kosher salt and black pepper
- Olive oil
- Melted butter - We recommend using unsalted butter so you can control the salt level easier.
- Lemon juice & zest
- Fresh parsley
- Smoked paprika
- Fresh thyme
- Garlic
- Shallots
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here's a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap the steak - Swap the ribeye for your favorite cut, like a filet mignon, New York strip steak, or this delicious bavette steak.
- Use different herbs - We love using thyme, but use your favorite herb. Basil would be another great choice!
- Swap the shallots - You can use sweet onions instead.
- Spicy - Make this recipe spicy or cajun inspired with cajun seasoning or red pepper flakes.
- Herbed flavor - Add more herbs and omit the smoked paprika.
- Use dried seasonings - Feel free to use dried parsley, thyme, garlic powder and onion powder if desired, though fresh really does add a great taste!
- Dairy free - Swap the butter for olive oil or ghee.
- Add more seafood - If you want to really level up your surf and turf dinner, feel free to add some baked crab legs on the side, a few shrimp to cook alongside the lobster, or even these scallops with bacon and white wine sauce.
- Different lobster preparation - If you like, try making this butter poached lobster instead of the lobster tails. You can add the herbs and ingredients to the skillet to infuse the lobster with more flavor.
- Serve with a different sauce - You may also love this tangy cowboy butter dipping sauce to serve with your steak and lobster.
🔪Prep work
- Dry off the steak with a paper towel.
- Mince garlic, shallots, thyme, and parsley.
- Preheat the oven to 450°F.
- Prepare a baking sheet with parchment paper.
- Preheat a cast iron skillet over medium heat.
- Measure out all remaining ingredients.
📋Instructions
Melt 6 tablespoons of butter in a small bowl, then add 1 teaspoon of salt, ¼ teaspoon of black pepper, and all of the smoked paprika, shallot, garlic, parsley, lemon zest, and thyme. (Image 1)
Mix to combine, then set aside. (Image 2)
Using sharp kitchen shears, make a shallow cut through the top of the shell. Carefully to the base of the tail until you reach the tail fin, then stop. Don't cut too deep or you will cut into the meat. (Image 3)
Flip the lobster tail over, and crack the ribs gently with your hands by pressing down until you hear a crack. (Image 4)
Gently loosen the lobster meat by wiggling away from the shell. Pull the tail meat to loosen from the shell. (Image 5)
Arrange the lobster meat on top of the shell and place on a parchment-lined baking sheet. Squeeze lemon juice over top of the tails. Set aside. (Image 6)
Season both sides of the steaks very well with salt and pepper. Set aside. (Image 7)
Brush the buttery, garlic shallot, and herb mixture over top of the lobster tails. (Image 8)
Bake until the internal temperature reaches 140°F, this should take around 13-16 minutes. Promptly remove the lobster from the oven and don't overcook! (Image 9)
Meanwhile, to a very hot skillet, add the olive oil, followed by the steaks, and cook until a golden brown crust forms and the steak starts to naturally release itself from the pan. This should take about 2 minutes, but it will depend on the thickness of your steak.
For more step-by-step photos and instructions, here's an in depth post on how to cook cast iron ribeye.
After a nice crust forms, flip the steak, and continue cooking until just 5 degrees below your desired doneness level, as it will continue to cook when it comes out of the pan. (Image 10) (Please see our temperature guide below to find the cooking temperature you prefer.)
Pro tip: For best results, always use an instant read meat thermometer! (affiliate link)
Allow the steaks to rest for 5-10 minutes before cutting in to seal the juices. Once ready, Serve with more lemon wedges, garnish with parsley, and serve with your favorite sides like green beans, and potatoes. Enjoy!
✨Top tip
- Use a meat thermometer! Steak and lobster are easy to cook, as long as you don't overcook them. Using a meat thermometer makes sure you don't over or under cook anything.
❤️More Date Night Recipes
🌡Temperature Guide
Please note, we can't guarantee cook times to achieve the following temperatures. It may take less time with a thinner steak, or more time with a thicker steak, which is why we suggest using a thermometer.
- Rare - 120°F - The center of the steak will be cool to warm, very tender, and a red to pink color.
- Medium rare - 130°F - This is generally considered the "perfect cook" on most steaks. It's a pretty popular temperature to order! The center will be read and warm.
- Medium - 140°F - This cook will have a hot pink center, and the steak will be slightly firmer in texture.
- Medium-well - 150°F - This steak will be mostly brown and firm in the center.
- Well done - 160°F+ - Finally, this cook on the steak will have absolutely no pink color in the center. It will be completely brown, firm, and very dry.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
Stovetop: Reheat gently on the stovetop in a skillet over medium-low heat, covered until warmed through.
Microwave: You can also reheat at 50% power in the microwave until heated through.
Oven: Preheat the oven to 350°F, add leftovers to a parchment lined baking sheet and heat until warmed through, about 15-20 minutes.
More Recipes To Consider
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📖 Recipe
Steak and Lobster
Ingredients
- 1 pound lobster tails (about 4 tails)
- 1 pound ribeye steaks (about 2 thin ribeyes)
- 2 tablespoons olive oil
- 4 teaspoons kosher salt, divided
- 1.5 teaspoons coarse black pepper, divided
- 6 tablespoons unsalted butter, melted
- 1 medium shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon parsley, freshly minced
- 2 teaspoons fresh thyme, minced
- ¼ teaspoon smoked paprika
- 1 medium lemon, juice and zest (divided)
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper. Heat a cast iron skillet over medium-high heat.
- Melt 6 tablespoons of butter in a small bowl, then add 1 teaspoon of salt, ¼ teaspoon of black pepper, and all of the smoked paprika, shallot, garlic, parsley, lemon zest, and thyme. Mix to combine, then set aside.
- Using sharp kitchen shears, make a shallow cut through the top of the shell. Carefully to the base of the tail until you reach the tail fin, then stop. Don't cut too deep or you will cut into the meat. Flip the lobster tail over, and crack the ribs gently with your hands by pressing down until you hear a crack. Gently loosen the lobster meat by wiggling away from the shell. Pull the tail meat to loosen from the shell. Arrange the lobster meat on top of the shell and place on a parchment-lined baking sheet. Squeeze lemon juice over top of the tails. Set aside.
- Season both sides of the steaks very well with salt and pepper. Set aside
- Brush the buttery, garlic shallot, and herb mixture over top of the lobster tails. Bake until the internal temperature reaches 140°F, this should take around 13-16 minutes. Promptly remove the lobster from the oven and don't overcook!
- Meanwhile, to a very hot skillet, add the olive oil, followed by the steaks, and cook until a golden brown crust forms and the steak starts to naturally release itself from the pan. This should take about 2 minutes, but it will depend on the thickness of your steak. After a nice crust forms, flip the steak, and continue cooking until just 5 degrees below your desired doneness level, as it will continue to cook when it comes out of the pan.
- Allow the steaks to rest for 5-10 minutes before cutting in to seal the juices. Once ready, Serve with more lemon wedges, garnish with parsley, and serve with your favorite sides like green beans, and potatoes. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
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Notes
- Add your favorite spices, herbs, and seasonings to taste.
- Shallots can be replaced with sweet onions.
- You can use garlic and onion powder in place of fresh.
- You can use also use dried parsley and dried thyme instead of fresh.
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