Craving a restaurant worthy dinner, but don’t want to leave the house? No worries. Make my easy Steak and Lobster recipe in under a half hour in the comforts of your own home.
Are you looking to make a fancy surf and turf steak and lobster dinner at home? If so, you’ve come to the right place. Whether you are looking to make steak and lobster for Valentine’s or simply a special occasion you can easily achieve restaurant quality dinner at home.
Even before kids my husband and I almost always stayed home for Valentine’s Day. It is one of the few times a year my husband will get in the kitchen and help cook with me. When our kids were little we would put them to bed and then eat a delicious peaceful dinner poolside (with the monitor on the table). Now that our kids are older they look forward to enjoying a fancy dinner with us. It’s become a fun new Valentine’s Day tradition.
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Why this Recipe Works
Bring the restaurant to your home for a fraction of the price.
This surf and turf dinner is cooked from start to finish in a half hours time.
Use any type of beef you prefer for the steak portion of the “turf”.
No need to fire up the grill. This entire recipe is cooked on the stove top and inside the oven.
Ingredients
- Steak – I like to use sirloin steaks that are equal in size. Depending on the size of your steak will depend on how long you need to cook it in the skillet.
- Butter – I like to use salted butter or make my own compound butter for steak. Remember, if you use the compound butter you will still need to have some salted or unsalted butter to dip your lobster meat into during dinner.
- Seasoning – I use Montreal Steak Seasoning on my steaks. But you can use any seasoning blend you prefer.
- Lemon – I love to squeeze a little lemon on to my lobster tail. This is all a preference thing.
- Oil – I use grapeseed oil when searing steak since it has a high smoke-point meaning it will not start to smoke the house when it cooks on the stove top or in the oven.
How to Prep Lobster Tails
I often hear friends and family tell me that they don’t cook lobster because they don’t know how to prepare lobster tails before the cooking process even begins. I’m here to break down the steps you need to take in order to get your lobster ready for cooking.
First, you want to cut all the legs off the bottom of the lobster. Try cutting as close to the shell as possible. This will help loosen the meat from the shell. I recommend using kitchen scissors for this process.
Next, flip the lobster over and begin to cut down the middle of the shell. You will want to cut all the way to the last line before the actual tail itself.
Next, comes the most challenging part. Pull the meat out of the inside shell and let it rest on top of the shell. You are not going to completely remove the meat from the shell. Just simply let it rest on top to be cooked.
Carefully, pull open the shell and begin to work the meat up over. Be careful not to cut yourself from the sharp shell.
TIP: You can use a teaspoon and loosen the meat from the inside of the shell.
Make sure you rinse the tails after you’ve done this process so that it frees any of the shell debris or grit from the meat.
How to Bake Lobster Tails
Once the lobster tails are prepared for cooking you will want to place the two lobster tails on an aluminum foil lined baking sheet. Place a tablespoon of cold butter on top of the lobster meat.
Pro Tip: For maximum flavor use compound butter instead!
Cook at 400 degrees Fahrenheit for 8-10 minutes or until the meat is no longer opaque in color and the internal temperature reaches 160 degrees Fahrenheit.
Baste with additional butter, squeeze lemon on top and enjoy.
How to Cook Steak in Oven
First, you will want to bring your steaks out of the refrigerator while you prep the lobster tails.
Then, once the lobster tails are prepped season your steak. I like to season my steaks with my homemade Montreal Steak Seasoning.
Using an oven safe cast iron skillet, preheat the stove top at medium heat. Pour in the grape seed oil. Place in the hot skillet with the garlic cloves.
Reduce the heat to medium, sear on each side, rotating all sides every few minutes (about 6 minutes total). Once all sides have been seared, place garlic cloves on top of steak and place the skillet in the oven. Cook for 6-8 minutes (for medium steak) or until your internal temperature likeness.
Remove the steaks from the oven and set the steaks on a plate to rest. Place a tablespoon of butter (or compound butter) on top of the steak while it rest.
Plate the steak and lobster together. Serve with drawn butter and lemon wedge.
Steak Temperatures
Looking for a perfectly cooked steak? The first rule of thumb is to have a meat thermometer. I highly recommend a digital thermometer for an accurate reading. Below you’ll find the beef and steak temperatures depending on how you would like your steak cooked.
- Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
- Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
- Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
- Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
- Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
Recipe FAQs
I love to pair melted butter with lobster; however, a lemon butter sauce is delicious as well as hollandaise if you enjoy it.
Yes, you should always rinse the lobster tail before cooking. I typically rinse it once before cutting the tail then once after the tail is cut and meat is pulled up out of the shell.
I like to cook my steak between 400-425 degrees. If it’s a thicker cut of meat I will bump the temperature up to 425 degrees.
Tips & Tricks
- Compound butter – Amp up your steak and finish it with a tablespoon of compound butter. I also like to use a tablespoon of compound butter on my lobster tail as it gives additional flavor.
- Steak – You can use whatever steak cut you prefer. Just remember cooking times could vary depending on thickness.
- Skillet – A cast iron skillet is ideal for searing and cooking steaks; however, it is not needed. You just need an oven safe skillet to cook the sirloins.
- Plateing – Do you want to feel like your at a fancy restaurant? If so, you want to make sure you don’t over crowd the plate. Remember, you are at home and you can always go back for seconds! Think about the way your plate looks like at a restaurant it’s not piled high with food it’s a smaller portion. Give a scoop of potatoes and a few asparagus spears to start. No need to drown your steak with the mushroom wine sauce. You can place a little on top of the steak and then place a bowl on the table so you can add more as you eat.
Sides for Steak and Lobster
If you are making this steak and lobster dinner here are a few of my favorite side dishes to pair with the romantic dinner.
If you make this steak and lobster recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Steak and Lobster
Equipment
- 1 Kitchen Scissors
- 1 Baking Sheet
- 1 Oven
- 1 Stove Top
- 1 Cast Iron Pan
- 1 Basting Brush
- 1 Tongues
Ingredients
For the Lobster:
- 2- 5 ounce Lobster Tails
- 2 tablespoons Butter
- 2 tablespoons melted butter for serving
- 1 Lemon sliced in wedges for serving
For the Filet Mignon:
- 1 tablespoon Grape seed oil
- 2 – 8 ounce Sirloin Steaks
- 1 tablespoon steak seasoning divided
- 6 Garlic Cloves crushed
- 3 tablespoons Butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
For the Lobster:
- Using kitchen sheers, cut all the legs off the bottom of the lobster. Then flip over and cut down the middle of the lobsters shell. Make sure to cut all the way to the tail.
- Carefully, pull open the shell and pull the lobster meat up over the shell. Repeat with the second tail.
- Place the two lobster tails on an aluminum foil lined baking sheet. Place a tablespoon of cold butter on top of the lobster meat.
- Cook at 400 degrees Fahrenheit for 8-10 minutes or until the meat is no longer opaque in color and the internal temperature reaches 160 degrees Fahrenheit.
- Baste with additional butter, squeeze lemon on top and enjoy.
For the Filet Mignon:
- Using an oven safe cast iron skillet, preheat the stove top at medium heat. Pour in the grape seed oil. Season the sirloin steak evenly with steak seasoning. Place in the hot skillet with the garlic cloves.
- Reduce the heat to medium, sear on each side, rotating all sides every few minutes (about 6 minutes total). Once all sides have been seared, place garlic cloves on top of steak and place the skillet in the oven. Cook for 6-8 minutes (for medium steak) or until your internal temperature likeness.
- Remove the steaks from the oven and set the steaks on a plate to rest. Place a tablespoon of butter (or compound butter) on top of the steak while it rest.
- Plate the steak and lobster together. Serve with drawn butter and lemon wedge. Enjoy.
Notes
- Compound butter – Amp up your steak and finish it with a tablespoon of compound butter. I also like to use a tablespoon of compound butter on my lobster tail as it gives additional flavor.
- Steak – You can use whatever steak cut you prefer. Just remember cooking times could vary depending on thickness.
- Steak Temperatures – Here is a guide to internal temperatures for steak donenes. I highly recommend a meat thermometer in order to tell your steaks temperature.
- Rare – 125°-130°F your steak should not be raw, but have a nice sear on the outside and a hot pink core.
- Medium Rare – 130°-140°F a “medium rare” steak will be warm in the center.
- Medium – 140°-150°F a steak cooked “medium” will be mostly pink in the center with some ends toward the the medium well side.
- Medium Well – 150°-160°F) a steak cooked at “medium well” is mostly cooked through with a slight light pink center.
- Well – Over 160°F a steak cooked well done is completely brown inside.
Marie
Very good information!!!