Jul 09 2026
Restaurants›Takumi Sushi & Hibachi›Sirloin Steak & Cold Water Lobster Tail Recipe

Sirloin Steak & Cold Water Lobster Tail Recipe

Inspired by Takumi Sushi & Hibachi
Time45m
Serves2

Make Sirloin Steak & Cold Water Lobster Tail Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Lobster

Method

Steak Preparation

  1. 1

    Prepare the Steak

    Remove the sirloin steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This will help them cook evenly.

  2. 2

    Season the Steaks

    Rub each steak with olive oil, then season generously with garlic powder, salt, and black pepper on both sides.

Lobster Preparation

  1. 3

    Prepare the Lobster Tails

    Using kitchen shears, cut the top of the lobster tails down the middle, stopping just before the tail fin. Gently pull the lobster meat up through the slit, leaving it attached at the base.

  2. 4

    Season the Lobster

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

Cooking

  1. 5

    Cook the Steak

    Preheat a grill or skillet over high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes.

  2. 6

    Cook the Lobster

    While the steak is resting, place the lobster tails flesh-side down on the grill or in a broiler. Cook for 5-7 minutes or until the meat is opaque and cooked through.

Serving

  1. 7

    Plate the Dish

    Slice the sirloin steak against the grain and serve alongside the grilled lobster tails. Drizzle any remaining butter mixture over the lobster and garnish with chopped parsley.

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