Steak & Lobster Duo Recipe

Bring steak to room temperature

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

Season both sides of each steak generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat oven to 400°F (200°C) if finishing thicker steaks in the oven. Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes.

Add 2 tablespoons neutral high-heat oil to the skillet and swirl to coat. Carefully place steaks in the skillet — they should sizzle immediately. Sear without moving for 2–3 minutes until a deep brown crust forms.

Flip steaks and add 3 tablespoons unsalted butter, crushed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and spoon (baste) the melted butter, herbs, and garlic over the steaks continuously for 1.5–2 minutes to build flavor and finish the crust.

For steaks thicker than 1.25 inches or if you prefer medium doneness, transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness (use an instant-read thermometer): 120°F for rare, 125–130°F for medium-rare, 135°F for medium. This usually takes 4–8 minutes depending on thickness.

Remove steaks to a cutting board, tent loosely with foil, and rest for 5–10 minutes to allow juices to redistribute.

Preheat broiler to high (rack about 6 inches from heat) or preheat oven to 425°F (220°C) if broiler not available. Alternatively, you can grill tails over medium-high heat.

Using kitchen shears, cut down the top shell of each lobster tail lengthwise from the exposed fan to the base, leaving the tail fins intact. Gently spread the shell open and use your thumb to loosen the meat from the bottom shell, then lift the meat and lay it on top of the shell to ‘butterfly’ the tail. Keep the meat connected at the base.

In a small bowl, combine 4 tablespoons melted unsalted butter, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk to combine.

Brush the butter mixture liberally over the exposed lobster meat. Reserve a tablespoon for basting after initial cook if desired.

Place lobster tails on a rimmed baking sheet or broiler pan, meat-side up. Broil or bake until the meat is opaque and reaches about 140–145°F and the edges begin to curl, 6–10 minutes depending on tail size. If broiling, watch closely to avoid overcooking; rotate the pan if needed for even color.

(Optional) For a lightly caramelized top, baste with the reserved butter and return to broiler for 30–60 seconds.

Remove from oven, sprinkle with chopped fresh parsley if using, and allow to rest 1–2 minutes.

If using, place a pat of compound garlic-herb butter on each rested steak so it melts into the meat. Slice steaks against the grain if serving sliced.

Arrange each steak with a lobster tail on warmed plates. Serve with lemon wedges and any remaining melted butter for dipping the lobster. Serve immediately.