Steak & Tail Recipe

Bring steak to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels to remove surface moisture.

Season

Generously season both sides of each steak with kosher salt, freshly ground black pepper and garlic powder. Press seasoning into the meat so it adheres.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and swirl. Place steaks in the pan — don't overcrowd — and sear 2–3 minutes without moving until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste and finish

Reduce heat to medium. Add 2 tablespoons butter, the crushed garlic cloves and rosemary/thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously for 1–3 minutes until internal temperature reaches desired doneness (about 120–125°F for medium-rare). Total cook time will vary with steak thickness (approximately 5–8 minutes).

Rest

Transfer steaks to a cutting board, loosely tent with foil and rest for 5–10 minutes before slicing. This allows juices to redistribute.

Prepare tails

If frozen, ensure tails are fully thawed. Using kitchen shears, cut along the top of the lobster shell from the meat end toward the tail fan, stopping before the fan. Pry shell open and gently lift the meat, leaving the base attached, and lay it on top of the shell. This allows even cooking and an attractive presentation.

Season and butter

Preheat broiler or prepare a hot grill. In a small saucepan, melt 3 tablespoons butter and add paprika, garlic powder, 1 tsp salt and the juice of half the lemon. Brush the butter mixture generously over the exposed lobster meat.

Cook

Broil or grill lobster tails 4–6 inches from heat: broil 6–8 minutes for 6–8 oz tails, until meat is opaque and firm (internal temp ~140–145°F). If grilling, place tails shell-side down and meat-side up; close lid and cook 6–8 minutes, basting once with butter. Keep an eye to avoid overcooking.

Finish

When cooked, remove tails and brush with a little extra melted butter and a squeeze of remaining lemon juice. Sprinkle chopped parsley on top.

Slice steaks against the grain into 1/4–1/2-inch slices. Arrange sliced steak and lobster tails on warmed plates.

Drizzle any accumulated steak jus over the meat and spoon melted butter over the lobster. Garnish with lemon wedges and microgreens or parsley.

Serve immediately with desired sides (mashed potatoes, roasted vegetables, or a simple salad).