Modern Steakhouse Supreme Surf and Turf

About this recipe

This updated version of the classic steakhouse surf and turf offers a delectable pairing of perfectly grilled filet mignon and succulent lobster tails. Infused with a garlic-lemon butter sauce, this dish is both elegant and achievable for home cooks. Designed for a luxurious dining experience without the restaurant price tag.

Ingredients

• 2 filet mignon steaks
• 2 lobster tails
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon cajun dry rub
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• 2 lemon wedges for serving

Directions

1. 1

   Remove steaks from the refrigerator 30 minutes prior to cooking and let them come to room temperature.

2. 2

   Pat steaks dry. Rub with olive oil and coat generously with cajun dry rub. Rest for 30 minutes.

3. 3

   Prepare the lobster tails by patting them dry. Lightly season with salt, pepper, and a touch of cajun dry rub.

4. 4

   Preheat the grill to medium-high heat.

5. 5

   For the compound butter, mix the softened butter with minced garlic and lemon juice. Shape into a log, wrap in plastic, and chill until firm.

6. 6

   Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Let rest for 5-10 minutes.

7. 7

   Grill lobster tails for 5-6 minutes per side until shells are bright red and meat is opaque.

8. 8

   Slice compound butter and place on hot steaks and lobster. Garnish with parsley and serve with lemon wedges.