Surf and Turf with Butter Sauce

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Dinner, Main Course American
By Kelly Djalali Serves: 2
Prep Time: 10 Minutes Cooking Time: 15 minutes Total Time: 35 Minutes

Ribeyes and Lobster basted with an herby butter sauce.


  • 2 Ribeye Steaks
  • 2 Lobster Tails
  • 1 Stick of Butter
  • Salt, Pepper, Garlic to taste
  • 1/4 cup Flat Leaf Parsley, roughly chopped (plus 5-7 sprigs, uncut)
  • Juice from 1 Lemon



Generously season the steaks with the salt, pepper and garlic.


Preheat Grill to 500-600 degrees, keeping one side "cool" for the lobster tails.


Using kitchen shears, carefully cut the tops of the lobster tails, lengthwise down the center and use your thumbs to gently loosen the lobster meat from the shell.


In a small saucepan, melt the butter, salt, pepper, garlic, and 5-7 sprigs of parsley.


Grill the steaks for two minutes, then rotate them 45 degrees to get cross hatch sear marks, and grill for another two minutes. Then flip them and repeat. Generously baste the steaks with the butter mixture throughout the cook.


Place the lobster tails on the "cool" side of the grill and baste with butter sauce until the flesh is opaque and firm to the touch, 7-10 minutes.


To the remaining butter baste, add 1/4 cup rough chopped parsley, the juice of one lemon and re-warm it on the stovetop if necessary.