Grilled Surf and Turf with Texas Beef Rubbed Steaks and Garlic Butter Lobster Tails

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.