Ingredients
Scale
- ¾ pound lobster tail
- 16 oz ribeye steak
- 2 tbsp All Day SPG blend
- 2 tsp Cajun seafood seasoning
Cowboy Butter
- 2 sticks softened unsalted butter
- 2 tbsp thinly sliced chives
- 2 tbsp thinly sliced parsley
- 4 cloves finely minced garlic
- Juice from ½ lemon
- 1 tbsp lemon zest
- 1 tbsp worcestershire sauce
- 1 tbsp stone ground mustard
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp red pepper flakes
Instructions
- Season a ribeye with SPG and your favorite steak seasoning then let the steak come to room temp for 1 hour.
- Cut the legs off of the lobster tail, then cut down the middle on the top and bottom of the lobster tail. Take a knife and cut the lobster tail in half.
- Seasoned the lobster tail meat with a cajun seafood seasoning.
- Preheat the grill to 275°F, use cherry wood for a sweet smoke flavor.
- Place the steak on the smoker indirect of the heat for 30-45 minutes.
- Make the cowboy butter by combining all of the ingredients in a bowl then mix thoroughly. Let the butter sit out at room temperature to keep it soft.
- Remove the steak once it reaches an internal temperature of 115°F. Increase the grill temp to high heat.
- Sear the ribeye on each side for 2-3 minutes, remove once it reaches an internal temperature of 127°F. Top with 1-2 tbsp of cowboy butter then let it rest for 10-15 minutes.
- Grill the lobster tails over direct heat for 3 minutes each side. Move them indirect of the heat then top with 1 tbsp of cowboy butter. Remove once the lobster reaches an internal temperature of 145°F and the butter is bubbling.
- Slice the ribeye against the grain, remove the lobster meat from the shells.
- Serve with warmed up, melted Cowboy Butter and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main course
- Method: Grilling
- Cuisine: American
