Steak and Lobster

White and blue plate with a steak with butter, lobster, lemon wedges and drawn butter.

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 at home.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 511kcal

Author Katie

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.

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