How do I know when my steak is cooked to the right temperature?

The most reliable method is using an instant-read thermometer. For medium-rare, aim for 125-130°F; medium, 135°F; medium-well, 145°F. Remember that temperatures will rise about 5 degrees during resting, so remove the steak just before it reaches your target temperature.

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

Thaw lobster tails in the refrigerator overnight 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 use hot water or a microwave, as this can partially cook and toughen the meat.

Can I grill the steak instead of using the cast iron/oven method?

Absolutely! Grill the steak over high heat to your preferred doneness. You can even grill the lobster tails - place them shell-side down on the grill for about 5-6 minutes until the meat is opaque and registers 140°F on an instant-read thermometer.

What if I don't have a cast iron skillet?

Any heavy-bottomed, oven-safe skillet will work. If you don't have an oven-safe pan, sear the steaks in your regular skillet, then transfer them to a preheated baking sheet to finish in the oven.

Surf and Turf (Steak and Lobster) Recipe

Description

A decadent and classic Surf and Turf combination, featuring tender filet mignon and succulent lobster tails. This elegant meal is perfect for special occasions or when you want to impress your dinner guests. The rich compound butter adds a touch of luxury, enhancing every bite of this unforgettable dish.

Ingredients

Units Scale

For the Compound Butter:

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

For the Lobster:

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

For the 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, use a fork to combine the softened unsalted butter, minced shallot, garlic, and parsley. Transfer the butter mixture onto a sheet of wax paper or plastic wrap. Shape it into a log about 1 ½ inches thick. Roll it tightly and place in the freezer for 10 minutes to solidify, then move to the refrigerator until ready to use.
Preheat the Oven
Preheat your oven to 375°F and position the rack in the center. Line a baking sheet with aluminum foil and lightly spray it with nonstick spray. Set aside.
Prepare the Lobster Tails
Using kitchen shears, carefully cut the top shells of the lobster tails lengthwise. Insert an upside-down teaspoon between the underside of the shell and the meat, loosening the meat to make plating easier. Arrange the lobster tails on the prepared baking sheet. Drizzle them with fresh lemon juice, slice a pat of the compound butter for each lobster tail, and place the butter pieces over the lobster meat. Set aside.
Season the Steaks
Drizzle the filet mignon steaks with 1 tablespoon olive oil. Generously season both sides with kosher salt and black pepper.
Sear the Steaks
Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 1-2 minutes per side until they develop a golden crust. Place the skillet into the preheated oven and cook for 4-8 minutes, depending on your preferred doneness. For medium-rare, the internal temperature should read 125-130°F; for medium, 135°F; and for medium-well, 145°F.
Cook the Lobster Tails
Simultaneously, place the lobster tails into the oven. Roast them for 6-8 minutes, or until the meat is firm and opaque.
Rest and Assemble
Remove the steaks from the oven and let them rest for 5 minutes to allow the juices to redistribute. Once the lobster tails are cooked, plate them alongside the steaks. Add a pat of the compound butter on top of each filet to melt slightly, and garnish with fresh lemon wedges. Serve immediately and enjoy!

Notes

When preparing lobster tails, take care not to break the shells for the best presentation.
For an added layer of flavor, you can broil the lobster tails for 1-2 minutes at the end of cooking to give them a slightly caramelized finish.
Let the compound butter slightly soften before using to ensure it melts evenly over the hot steak and lobster.
Use a meat thermometer to check steak doneness for precision.

Nutrition

Calories: 500
Sugar: 0g
Sodium: 800mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 20
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 38
Cholesterol: 175