Easy Surf and Turf: Steak and Lobster for Date Night

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Easy Surf and Turf: Steak and Lobster for Date Night

This Easy Surf and Turf brings restaurant-quality steak and lobster to your table in under an hour! We're pairing juicy pan-seared ribeye with tender baked lobster tails, all drizzled with the most incredible garlic herb butter with a hint of smoked paprika. The ribeye's beautiful marbling keeps everything juicy and flavorful. The lobster bakes hands-off in the oven while you sear the steak, so dinner hits the table hot. The ultimate date night meal!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 984kcal

Author: Briana

Equipment

Ingredients

Garlic Herb Butter:

6 tablespoons unsalted butter melted
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika
1 medium shallot minced
3 cloves garlic minced
1 tablespoon fresh parsley minced
2 teaspoons fresh thyme minced
zest of 1 lemon

Lobster:

1 pound lobster tails about 4 tails
juice of 1 lemon

Steak:

1 pound ribeye steaks about 2 thin ribeyes
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil

Instructions

Garlic Herb Butter:

Melt butter in a small bowl. Add salt, black pepper, smoked paprika, shallot, garlic, parsley, lemon zest, and thyme. Mix to combine and set aside.
6 tablespoons unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika, 1 medium shallot, 3 cloves garlic, 1 tablespoon fresh parsley, 2 teaspoons fresh thyme, zest of 1 lemon

Lobster:

Using kitchen shears, cut through the top of each lobster shell down the center to the tail fin, slicing partway into the meat. Flip and crack the ribs by pressing down until you hear a crack.
1 pound lobster tails
Loosen the meat from the shell. Remove the dark vein if present, rinse under cold water, and pat completely dry. Pull the meat up through the cut shell to rest on top for a butterflied presentation.
Arrange lobster tails on a parchment-lined baking sheet. Squeeze lemon juice over the top, then brush generously with garlic herb butter.
juice of 1 lemon
Bake at 450°F until the internal temperature reaches 140°F, about 13-16 minutes. Remove promptly — don't overcook!

Steak:

Season both sides of the steaks generously with salt and pepper.
1 pound ribeye steaks, 1 teaspoon kosher salt, ½ teaspoon black pepper
Heat a cast iron skillet over medium-high heat until very hot. Add olive oil, then steaks. Cook until a golden crust forms, 2-3 minutes per side for 1-inch steaks (4-5 minutes for thicker cuts). Cook until 5 degrees below desired doneness.
2 tablespoons olive oil
Rest steaks 5-10 minutes before serving alongside lobster tails with your favorite sides.

Notes

Storage: Store leftover steak and lobster in separate airtight containers in the fridge for up to 3 days. We don't recommend freezing — the texture of both proteins suffers.
Reheating: For the best results, reheat gently. Warm the steak in a 250°F oven until just heated through (don't overdo it or it'll overcook!). For the lobster, reheat in a skillet with a little butter over low heat, or enjoy it cold with melted butter for dipping.
Make-ahead: You can prep the garlic herb butter up to 3 days ahead — just refrigerate and bring to room temperature before using. Season the steaks up to an hour before cooking and leave them out to come to room temperature for a better sear.
Lobster tails: Frozen tails work great! Thaw overnight in the fridge, or place in a bowl of cold water, changing the water every 20-30 minutes until thawed.
Steak timing: Thickness matters! For a 1-inch steak, aim for 2-3 minutes per side. Thicker cuts (1.5 inches+) need 4-5 minutes per side. Always use an instant-read thermometer to check doneness.
Try our butter poached lobster tails for a stovetop version, or pair with our baked crab legs for an impressive seafood spread!

Nutrition