Steakhouse Surf & Turf at Home

Ingredients

• 2 lb Dry Aged Ribeye Steak (70‑day dry aged, trimmed of pellicle)
• 2 tablespoon Cattleman's Grill California Tri‑Tip Seasoning (coarse rub, used for steak and sauce)
• 1 tablespoon Extra Virgin Olive Oil (binder for seasoning)
• 4 oz Cultured Butter (room temperature, cut into pats)
• 2 clove Garlic Cloves (thinly sliced)
• 0.33 cup Shallots (finely minced, about 3 small shallots)
• 0.25 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 2 tail Lobster Tails (small, meat removed from shell for poaching)
• 1 teaspoon Kosher Salt (for seasoning steak)
• 0.5 teaspoon Freshly Ground Black Pepper (for seasoning steak)

Instructions

1. Trim and Slice Ribeye

   Remove the dry‑aged pellicle from the ribeye, trim any hard edges, then slice the roast into 1½‑inch thick ribeye steaks.

   Time: PT10M

2. Season Steaks

   Lightly coat each steak with 1 tbsp olive oil, then rub both sides with the California Tri‑Tip seasoning, salt, and pepper.

   Time: PT5M

3. Prep Aromatics

   Thinly slice the garlic cloves and mince the shallots until you have about 1/3 cup.

   Time: PT5M

4. Extract Lobster Meat

   Using kitchen shears, cut along the top of each lobster tail, gently crush the shell, and pull the meat out in one piece.

   Time: PT5M

5. Preheat Grill

   Set the Yoder pellet grill to 450°F with hickory pellets and allow it to preheat.

   Time: PT10M

   Temperature: 450°F

6. Grill Steaks

   Place the seasoned ribeye steaks directly over the flame, close the lid, and grill 4 minutes per side until internal temperature reaches about 110°F.

   Time: PT8M

   Temperature: 450°F

7. Sweat Aromatics

   In the saucepan, add a drizzle of olive oil, then add the shallots, garlic, and 1 tbsp of the tri‑tip seasoning. Cook over medium‑low until softened, about 5 minutes.

   Time: PT5M

8. Reduce White Wine

   Add 1/4 cup dry white wine to the aromatics and simmer until the liquid is almost gone, concentrating the flavor.

   Time: PT5M

9. Mount Butter

   Turn the heat to the lowest setting. Whisk in two pats of butter, then add the remaining butter one pat at a time, allowing each to melt before adding the next, creating a smooth emulsion.

   Time: PT5M

10. Butter‑Poach Lobster

    Submerge the lobster meat in the butter‑wine emulsion. Poach at low temperature (160‑180°F) until the lobster reaches an internal temperature of 130‑135°F, about 8 minutes, basting constantly.

    Time: PT8M

    Temperature: low (≈110°F)

11. Finish Steaks

    Flip the steaks once more, grill until internal temperature reaches 130°F for medium‑rare, then remove from grill.

    Time: PT4M

    Temperature: 450°F

12. Rest Steaks

    Let the steaks rest on a cutting board, loosely tented with foil, for 5 minutes.

    Time: PT5M

13. Plate and Serve

    Slice the ribeye against the grain, arrange on plates, place the butter‑poached lobster tail on top, drizzle with remaining sauce, and garnish with chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

1300

Protein

80g

Carbohydrates

5g

Fat

90g

Fiber

1g

Ingredient Substitutions

• Instead of Dry Aged Ribeye Steak: USDA Prime ribeye, well‑marbled bone‑in ribeye
• Instead of Cattleman's Grill California Tri‑Tip Seasoning: homemade blend of salt, pepper, garlic powder, onion powder, smoked paprika
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Cultured Butter: unsalted butter
• Instead of Garlic Cloves: garlic powder (use sparingly)
• Instead of Shallots: red onion
• Instead of Dry White Wine: chicken broth with a splash of lemon
• Instead of Fresh Parsley: cilantro
• Instead of Lobster Tails: large shrimp, scallops
• Instead of Kosher Salt: sea salt
• Instead of Freshly Ground Black Pepper: white pepper

Equipment Needed

• Yoder Smoker YS640S Pellet Grill
• Grill Grate Panels
• Spice Grinder
• Small Saucepan or Skillet
• Whisk
• Tongs
• Chef's Knife
• Cutting Board
• Basting Brush (optional)
• Instant‑Read Meat Thermometer

Critical Steps — Do Not Skip

• Trim the pellicle from the dry‑aged ribeye to avoid tough chew.
• Create a stable butter emulsion by adding butter slowly over low heat.
• Poach lobster at a low temperature (160‑180°F) to keep it tender and prevent the sauce from separating.

Chef Tips from the Video

• Let the dry‑aged ribeye rest uncovered in the fridge for an hour before grilling to enhance crust formation.
• Mount butter slowly; adding it too quickly causes the emulsion to break.
• Baste the lobster continuously with the butter sauce for maximum flavor infusion.
• Slice the steak against the grain for tenderness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat to avoid overcooking the lobster.

Freezer: Freeze steak slices and lobster separately for up to 1 month. Thaw overnight in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Trim and season the ribeye up to 24 hours ahead; keep refrigerated uncovered to develop a dry crust.
• Prepare the butter‑wine base and keep warm; add butter and lobster just before serving.

Frequently Asked Questions