Ingredients:
For the Steak:
2 ribeye steaks (1-inch thick)
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp fresh thyme, chopped
Salt and pepper, to taste
For the Lobster Tails:
2 lobster tails (8 oz each)
1/4 cup unsalted butter, melted
1 tbsp lemon juice
1 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste
Lemon wedges, for serving
Directions:
Prepare the Steaks:
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and pepper.
Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
Add butter, garlic, and thyme to the skillet during the last 2 minutes of cooking. Baste the steaks with the melted butter mixture. Remove from the skillet and let rest.
Prepare the Lobster Tails:
Preheat your oven to broil. Using kitchen shears, cut the top of the lobster shells lengthwise to expose the meat. Gently lift the meat and place it on top of the shells.
In a small bowl, combine melted butter, lemon juice, paprika, garlic powder, salt, and pepper. Brush the lobster meat generously with the butter mixture.
Place the lobster tails on a baking sheet and broil for 10-12 minutes, or until the lobster meat is opaque and slightly browned on top.
Serve:
Serve the steaks and lobster tails together on a platter. Drizzle any remaining butter sauce over the lobster. Garnish with lemon wedges and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 800 per serving | Servings: 2 servings
