Description

Surf and turf is the ultimate indulgent dinner, pairing juicy, perfectly seared filet mignon steak with tender, buttery lobster tail. This classic restaurant-style dish is surprisingly easy to prepare at home and perfect for romantic dinners, holidays, or special celebrations. The combination of savory, rich steak with sweet, succulent lobster creates a luxurious dining experience.

Ingredients

Scale

Steak and Lobster

2 filet mignon steaks (about 6 ounces each)
2 lobster tails (4–6 ounces each)

Seasonings and Butter Sauce

2 tablespoons olive oil
4 tablespoons unsalted butter (divided)
2 garlic cloves (minced)
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme or parsley
Salt and black pepper to taste
Optional: garlic butter for serving
Optional: lemon wedges for garnish

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Instructions

Prepare Steaks and Lobster Tails: Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature. Preheat oven to 425°F (220°C). Pat both steaks and lobster tails dry with paper towels to ensure a good sear and even cooking. Using kitchen scissors, cut down the top of each lobster tail shell and gently lift the lobster meat over the shell, keeping it attached at the base for presentation and ease of eating.
Season and Sear the Steaks: Season the filet mignons generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. When hot, sear each steak for 2–3 minutes on each side until a beautiful brown crust forms. This step locks in juices and creates great flavor.
Add Butter and Aromatics to Steaks: Add 2 tablespoons of unsalted butter, minced garlic, and chopped thyme (or parsley) to the skillet. Spoon the melted, aromatic butter over the steaks continuously for 1–2 minutes to infuse flavor and keep the steaks moist.
Finish Steaks in the Oven: Transfer the cast iron skillet to the preheated oven. Roast steaks for 5–7 minutes depending on your preferred doneness (5 minutes for rare to medium-rare, up to 7 for medium). Use a meat thermometer if available; medium-rare is about 130–135°F.
Prepare Lobster Tails: While steaks roast, melt remaining 2 tablespoons of butter with fresh lemon juice and a pinch of garlic in a small pan. Using a pastry brush, generously coat the lobster meat with this buttery lemon mixture for flavor and moisture.
Broil Lobster Tails: Place lobster tails on a baking sheet and broil on high for 7–9 minutes or until the meat turns opaque and slightly browned on top. Avoid overcooking to maintain tenderness and juiciness.
Serve: Plate the steak alongside the lobster tails. Serve with extra garlic butter and lemon wedges for garnish. Consider pairing with mashed potatoes, roasted asparagus, or a simple salad to complete the meal.

Notes

You may substitute filet mignon with ribeye or New York strip steak depending on preference.
The internal temperature for medium-rare steak is 130–135°F; use a thermometer for accuracy.
Do not overcook lobster; remove immediately when the meat is opaque to avoid toughness.
Adding sides such as mashed potatoes, roasted asparagus, or a fresh salad complements this luxurious dish.