There are many ways to do surf and turf - these backyard steaks and lobster tails keep it simple, bold, and all about the grill. With smoky potatoes on the side and herb butter for dipping, this recipe delivers that steakhouse feel without ever leaving your patio!
Start by getting your potatoes ready. Place them in a large bowl and coat with olive or avocado oil, followed by a generous sprinkle of Q Lab Surf and Turf rub and Kosmos Q Texas Beef rub. Toss until everything is well coated, then wrap the seasoned potatoes tightly in foil. These will roast directly over the coals.
Next, move on to the proteins. Season your ribeye steaks with Surf and Turf rub, coating all sides generously. No binder needed, just let the rub do its job. Allow the steaks to rest while you prepare the lobster, giving them time to sweat through the seasoning.
For the lobster tails, use kitchen scissors or a sharp knife to carefully slice the shells lengthwise. Gently work your fingers between the shell and the meat to loosen it, to makes it easier to enjoy them later. Season them lightly with more Surf and Turf rub.
Set up your grill for two-zone cooking: one side with direct heat over the coals, and the other side for indirect radiant heat. Place the wrapped potatoes right next to the charcoal beneath the grates so they start cooking as soon as you get going.
Let's prep the herb butter/dipping sauce! Place a grill-safe pan over the indirect side and add your butter, fresh thyme, rosemary, and Kosmos Q Lemon Twist seasoning. Let the butter slowly melt and infuse with the herbs while you sear the meat.
Once the grill is hot, place the ribeye steaks directly over the coals. Sear for about 90 seconds per side, rotating halfway through each side to get those beautiful diamond grill marks. When both sides are seared, move the steaks over to the indirect side and begin basting them with the herbed butter.
While the steaks finish over indirect heat, place the lobster tails shell-side down over direct heat. Grill for about 2 minutes, baste with the herbed butter, then cook for another minute before wrapping them in foil to rest.
With the steaks cooking gently to your desired doneness and the lobster wrapped in foil, your potatoes should be nearly finished. Check that they’re tender all the way through before pulling them from the grill. Once your steaks hit your target temperature—whether that’s medium rare at 130°F (54°C) or closer to medium at 140°F (60°C)—remove them from the grill and let them rest wrapped in foil at room temperature for about 5–10 minutes.
When everything’s ready, it’s time to plate. Unwrap the foil to reveal perfectly tender potatoes with a smoky edge, rich and juicy ribeye steaks, and lobster tails that are buttery, delicate, and full of flavor.
Serve everything with a side of the warm herb butter dipping sauce for dunking the lobster, drizzling over the steak, or even spooning onto the potatoes. Grilled steak and lobster isn’t just a meal - it’s a surf and turf experience, perfect for a special dinner or backyard celebration.
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