SAM AND DAN’S SURF AND TURF STEAK AND LOBSTER TAILS

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We fully endorse enjoying a fancy restaurant meal on your back deck. You’ll enjoy not having a tip automatically added to your check for this one, too. image and credit: https://www.aheadofthyme.com/surf-and-turf-steak-and-lobster-tails/#tasty-recipes-12202-jump-target
INGREDIENTS:
  • 2 lobster tails, 4.5-ounces each
  • ½ cup melted butter, divided
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh parsley, finely chopped
  • 2 teaspoons minced garlic, divided
  • 2 rib-eye steaks ½-pound each, 1-inch thick, at room temperature
  • 1 teaspoon salt flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • ½ cup butter, melted
  • 3 fresh garlic cloves
PREPARATION:
  • To steam lobster tails:
  • Pour 1 inch of water into the bottom of a FIREDISC Cooker. Add fresh garlic cloves. Add the Ultimate Steaming Grate.
  • Bring to a boil. Add sea salt. Place lobster tails on the Ultimate steaming grate. Cover them with the Ultimate Flattop Lid.
  • steaming grate. Cover them with the Ultimate Flattop Lid. Steam lobster tails for 5½ to 6 minutes. Don't peek! Remove from the steamer with the Ultimate Gripping Weapon.
  • Discard the water. Remove Ultimate Steaming Grate from the cooker. Turn off the heat, and allow it to cool.
  • Place the lobster on a large plate. Cover the lobster with aluminum foil. Wrap the plate securely to prevent heat loss.
  • Keep the plate in a room-temperature part of your kitchen. Placing the plate in an oven or other warm spot will cause the lobster to cook even more. Placing the plate in a cool part of the house will cause the lobster to cool off.
  • Serve the still-warm lobster within 10 to 20 minutes of cooking.
  • To cook steak:
  • Pat steaks dry with a paper towel. Season all over with salt flakes and black pepper. Wipe off the cooled FIREDISC surface with paper towels.
  • Brush olive oil over the cooker. Heat over medium heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks in the cooker.
  • Add the remaining butter and minced garlic to the cooker. Baste steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Flip the steaks.
  • Repeat the step above. Cook until the internal temperature reaches 140 F for medium doneness. For medium rare, the target temperature should be 135 F. Remove steaks from the cooker.
  • Cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and continue cooking. Your FIREDISC® cooker heats quickly and evenly.

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