Restaurants›Fernandes Steak House II›Ribeye & Lobster Tail Recipe

Ribeye & Lobster Tail Recipe

Inspired by Fernandes Steak House II
Time45m
Serves1

Juicy 16 oz ribeye steak with one 7oz lobster tail. Full of flavor.

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Ingredients

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Steak

Lobster Tail

Method

Prepare the Steak

1

Season the Ribeye

Rub the ribeye steak with olive oil, and season it generously with salt, black pepper, garlic powder, and fresh rosemary on both sides.

2

Preheat the Grill or Pan

Heat a grill or a heavy skillet over medium-high heat until it's hot, about 5 minutes.

3

Cook the Steak

Place the seasoned ribeye on the grill or skillet. Cook for 4-5 minutes on each side for medium-rare, or adjust time for desired doneness.

4

Rest the Steak

Remove the ribeye from the heat and let it rest for 5 minutes before slicing.

Prepare the Lobster Tail

5

Preheat the Oven

Preheat your oven to 425°F (220°C).

6

Prepare the Lobster

Using kitchen scissors, cut the top shell of the lobster tail lengthwise, being careful not to cut the meat. Gently pull the meat out to rest on top of the shell.

7

Season the Lobster

In a small bowl, mix melted butter, lemon juice, paprika, garlic powder, and salt. Brush this mixture generously over the lobster meat.

8

Bake the Lobster

Place the lobster tail on a baking sheet and bake for 12-15 minutes, or until the meat is opaque and cooked through.

Serve

9

Plate the Meal

Slice the ribeye steak and place it on a plate alongside the lobster tail. Drizzle any remaining butter sauce from the lobster over the steak for extra flavor.

10

Garnish and Enjoy

Garnish with fresh herbs if desired, and serve immediately while hot.