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Surf & Turf

Grilled Prime Petite Steak & Lobster Tail
with Herbed Butter

A perfectly grilled petite sirloin steak, seasoned with salt and pepper, cooked to your preferred temperature and topped with melted herbed butter. Paired with a succulent lobster tail, lightly charred and finished with a touch of lemon and herbed butter. Served with your choice of classic sides for a timeless surf and turf experience that balances bold, beefy flavor with delicate, ocean-fresh sweetness.

Grilling Instructions

Prep Time: 15 minutes
Cook Time: 25 minutes

Herbed Butter Medallions – Preparation

Ingredients

  • 1/4 cup unsalted butter, softened
  • 1 tablespoon lemon juice
  • 1/2 tablespoon shallots, diced
  • 1 tablespoon chives, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Directions

  1. In a medium bowl, add all ingredients and mix until everything is mixed well together.  Place the creamed butter on approximately 12 inches square of plastic wrap.  Roll the butter into the plastic wrap to form a 1″ log, twisting both sides if the log to create a cylinder. Refrigerate until firm and ready to use.
  2. When you are ready to cook the steak and lobster tail, remove the herbed butter from refrigeration.  Unwrap from the plastic wrap and cut butter into medallion, approximately 1/2″ each.
  3. Once you remove the steak from the grill to let rest and the lobster tail from the grill, top each with the desired number of medallions (1-2) and serve.

Petite Steak – Cooking Instructions

  1. Heat grill to 450°F for both direct and indirect heat.
  2. Rub steak with 1 tablespoon olive oil and season all sides with salt and pepper.
  3. Place steak(s) on the grill and cook over direct heat for 5 minutes.  Turn to other side and cook and additional 5 minutes.  Place on indirect heat and continue to cook until desired doneness is reached and then remove and let rest.

Lobster Tail – Cooking Instructions

  1. After grilling the steak(s) on the direct heat, turn down the heat to 400°F.
  2. Using kitchen shears, cut the top of the shell lengthwise towards the tail fins.  Carefully loosen the meat and pull it slightly out of the shell.
  3. Insert skewer lengthwise through the center of the tail.  Skewering helps prevent the tail from curling while cooking.
  4. Place the lobster tail on to direct heat, flesh side down and cook for 4 minutes or until the meat gently pulls off of the grill.  Turn the tail and cook on the other side for an additional 2-4 minutes, until internal temperature reaches 135-140°F.