Grilled Surf and Turf with Texas Beef Rubbed Steaks and Garlic Butter Lobster Tails
When it’s time to treat yourself and someone special, nothing beats the timeless combination of steak and lobster—especially when it’s done with the bold flavors of Revolution Barbecue. This Grilled Surf and Turf recipe pairs juicy, perfectly seasoned New York Strip Steaks with succulent, buttery lobster tails for a dinner that’s as indulgent as it is satisfying. The steaks, generously seasoned with our Texas Beef BBQ Rub, and the lobster tails, kissed with garlic butter, are grilled to perfection over charcoal flames. All sourced from our friends at Crowd Cow, this dish is the ultimate way to elevate your evening.
Grilled Surf and Turf: Texas-Style Luxury on the Grill
Glenn Connaughton
2
30 minutes
17 minutes
1310
American
Main Dish
Indulge in the ultimate luxury dinner with this Grilled Surf and Turf recipe, featuring premium cuts sourced from our friends at Crowd Cow. Juicy New York Strip Steaks from Little Belt Cattle Co. are seasoned with Revolution Barbecue’s Texas Beef BBQ Rub, delivering bold, smoky flavors. Succulent 10oz lobster tails from Sea Salt Lobster are brushed with a rich garlic butter sauce, creating a sweet, buttery contrast to the steaks. Grilled to perfection over charcoal flames, this combo turns any evening into a special occasion. Experience the best of land and sea in every unforgettable bite!
Ingredients
For the Steak
- 2 x 12oz New York Strip Steaks (sourced from Little Belt Cattle Co. via Crowd Cow)
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
For the Lobster Tails
- 2 x 10oz Lobster Tails (sourced from Sea Salt Lobster via Crowd Cow)
- 4 tablespoons unsalted butter, melted
- 2 garlic cloves, finely minced
- 1 teaspoon lemon juice
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
Directions
Prep the Grill: Set up your charcoal grill for direct heat, aiming for a temperature of 450°F–500°F. If using a gas grill, preheat on high heat.
Season the Steaks: Pat the steaks dry with a paper towel and generously coat them with Texas Beef BBQ Rub. Let them rest at room temperature for 20–30 minutes to absorb the seasoning and cook evenly.
Prepare the Lobster Tails:
Using kitchen shears, carefully cut down the top shell of each lobster tail, stopping at the base. Gently pull the meat out of the shell, leaving it attached at the tail fin, and rest it on top of the shell.
In a small bowl, mix melted butter, minced garlic, lemon juice, and a teaspoon of our Texas Beef BBQ Rub. Brush the garlic butter generously over the lobster meat, reserving some for basting during grilling.
Grill the Steaks: Place the steaks directly over the hot coals and sear for 3–4 minutes per side, turning once, for medium-rare (135°F internal temperature). Adjust cooking time based on your preferred doneness. Once cooked, remove from the grill, tent with foil, and let rest for 5–10 minutes.
Grill the Lobster Tails: Place the lobster tails shell-side down on the grill. Brush with garlic butter and cook for 5–7 minutes, or until the meat is opaque and slightly charred. Baste once or twice during cooking for extra flavor.
Serve: Plate the steaks alongside the grilled lobster tails. Garnish with lemon wedges and fresh parsley. Serve with additional garlic butter on the side for dipping.
