How do I know when my steak is done without cutting into it?

Use an instant-read thermometer for the most accuracy: 125-130°F for medium-rare, 135°F for medium, and 145°F for medium-well. Alternatively, use the finger test—press the center of the steak and compare the firmness to the base of your thumb when touching different fingers: index finger for rare, middle finger for medium-rare, ring finger for medium, and pinky for well-done.

Can I grill the steak instead of using the oven method?

Absolutely! Grill the steaks over high heat for 4-5 minutes per side for medium-rare, adjusting time for your preferred doneness. You can also place the prepared lobster tails on the grill, shell-side down, for about 5-7 minutes until the meat is opaque.

What's the best way to thaw frozen lobster tails?

Thaw lobster tails overnight in the refrigerator for the best results. If you're short on time, place them in a sealed plastic bag and submerge in cold water for about an hour, changing the water every 15 minutes until thawed. Never thaw at room temperature or use a microwave.

Can I make this dish for more than two people?

Yes! The recipe scales up perfectly for larger gatherings. For cooking larger quantities, you may need to work in batches when searing the steaks, then transfer to a larger baking sheet to finish in the oven alongside the lobster tails.

Surf and Turf (Steak and Lobster) Recipe

Description

This Surf and Turf recipe is the ultimate luxury dinner, combining tender filet mignon steaks with sweet, buttery lobster tails. Perfect for special occasions or a romantic dinner, this dish is surprisingly easy to make at home. Serve it with fresh lemon wedges and a pat of herbaceous compound butter to take the flavors to the next level.

Ingredients

Units Scale

Compound Butter

4 tablespoons unsalted butter, room temperature
2 teaspoons minced shallot
1 garlic clove, minced
2 teaspoons minced fresh parsley

Lobster Tails

2 lobster tails (5–6 ounces each)
2 tablespoons fresh lemon juice
Lemon wedges, for serving

Steaks

2 4–ounce filet mignon steaks, room temperature
2 tablespoons olive oil, divided
2 teaspoons kosher salt
1 1/2 teaspoons black pepper

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Instructions

Make the compound butter.
In a small bowl, mix the softened butter with the shallot, garlic, and parsley using a fork. Once combined, transfer the butter mixture to a sheet of wax paper or plastic wrap. Form it into a 1 ½-inch thick log, roll it tightly, and freeze it for 10 minutes to solidify. Afterward, refrigerate until ready for use.
Prepare the oven and lobster tails.
Preheat the oven to 375°F, positioning a rack in the center. Line a baking sheet with aluminum foil and spray it with nonstick spray. Using kitchen shears, carefully split the top shells of the lobster tails in half lengthwise. Insert an upside-down teaspoon under the shell to loosen the meat without detaching it. Place the lobster tails on the prepared baking sheet, drizzle with lemon juice, and place a sliced pat of compound butter on top of each tail.
Season and sear the steaks.
Drizzle the filet mignon steaks with 1 tablespoon olive oil, then season generously on both sides with kosher salt and black pepper. Heat the remaining tablespoon of olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 1-2 minutes per side.
Cook the steaks and lobster.
Place the skillet with the steaks in the oven and cook for 4-8 minutes, depending on your desired doneness (for medium-rare: 125-130°F; medium: 135°F; medium-well: 145°F). At the same time, add the baking sheet with the lobster tails to the oven. Roast the lobster tails for 6-8 minutes, until the meat is firm and opaque.
Rest and serve.
Remove the steaks from the oven and let them rest for 5 minutes. While the steaks rest, finish cooking the lobster tails if needed. To serve, arrange each plate with a filet mignon and a lobster tail. Top each steak with a pat of compound butter and garnish the plate with lemon wedges.

Notes

To enhance the lobster’s flavors, consider basting it with additional melted butter during the cooking process.
For the steaks, use a meat thermometer for precise doneness levels. Medium-rare is typically considered the best for filet mignon.
You can prepare the compound butter in advance and store it in the refrigerator for up to 1 week or freeze it for up to 3 months.

Nutrition

Serving Size: 1 steak and 1 lobster tail
Calories: 650
Sugar: 1g
Sodium: 1250mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 50g
Cholesterol: 230mg