Go Back
Plate of succulent steak and lobster served with fresh herbs and lemon

Succulent Steak and Lobster

A delightful combination of sizzling steak and tender lobster, perfect for impressing on a date night or special gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (1 inch thick)
  • to taste Salt and pepper season generously
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary (or 1 tablespoon dried)
For the Lobster
  • 2 pieces lobsters (about 1.5 pounds each)
  • 1/2 cup butter
  • 1 tablespoon lemon juice from 1 lemon
  • to taste Fresh parsley, chopped for garnish

Method
 

Preparation of Steak
  1. Bring the ribeye steaks to room temperature by taking them out of the fridge about 30 minutes before cooking.
  2. Season both sides of the steaks with salt and pepper generously.
Cooking the Steak
  1. Heat a heavy skillet on high until it’s sizzling; add olive oil.
  2. Place the steaks in the pan without touching them for about 4-5 minutes to form a crust.
  3. Flip the steaks, add minced garlic and rosemary, and cook for another 3-4 minutes or until medium-rare (about 130°F).
Cooking the Lobster
  1. Bring a large pot of salted water to a rolling boil.
  2. Carefully place lobsters in the pot, cover, and boil for about 8-10 minutes until they turn vibrant red.
  3. Melt butter in a small saucepan and add lemon juice.
Plating and Serving
  1. Slice the rested steak against the grain and arrange on a plate.
  2. Crack open the lobsters, drizzle lemon-butter over the meat, and sprinkle with parsley.

Notes

Use a kitchen mallet for cracking the lobster if needed. Save leftover drippings in the pan and drizzle over the plated steak for added flavor.