Grilled Surf & Turf with Cowboy Butter Candles FULL RECIPE

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and more affordable than ribeye.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

shrimp

🥗Healthier: scallops

💰Cheaper: chicken breast

Chicken is more budget-friendly than shrimp.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more accessible and last longer.

Season your steaks with salt and pepper and leave them to sit for at least 40 minutes.

Preheat your barbecue to 300°F (149°C) creating a two-zone fire, two burners on and two off.

Once up to temperature, place the steaks on the off side of the barbecue to slowly cook. Cook your steak to an internal temperature of 120°F (49°C) – rare. Remove from the grill.

Turn your burners up to high, preheating the grill to at least 400°F (205°C).

For the surf part of the meal, cut the lobster shell down the top to expose the flesh, carefully pull the shell apart and slide a wooden skewer through the length of the body to ensure they remain flat. Season to taste with salt and a brush of butter.

Place the steak and lobster over direct heat, cooking the steak for about 2 minutes per side, until grill marks form. Start the lobster meat-side down for 4 to 5 minutes then flip and finish for 5 minutes until 140°F (60°C) inside and opaque.

Rest the steak for at least 10 minutes while you set up for serving. Unwrap or demold your candles. Place the lobster onto the boards, then slice your steaks and lay them out. Add your favorite seasonal side dish, and light the candles.

Cooking Techniques

Spice Level:

Allergens