Treat the whole family with savory Surf n’ Turf this Father's Day! Charred Ribeye, Butter Basted Lobster, and Crisped Broccolini all prepared over an open flame. Father's Day is almost here, so why not show your appreciation with a Surf n' Turf feast? This spread is simple, easy, and guaranteed to leave your family speechless. Pair this with a beverage of choice, say cheers to Dad, and feast the Burch Barrel way.
2 Ribeye Steaks
2 Lobster Tails
2 sticks butter, 1 softened, 1 melted
Salt and pepper
Fresh parsley, chopped
4 Garlic cloves, minced
½ tsp paprika
1 tsp lemon juice
½ c gorgonzola cheese
1 green onion, minced
Compound Butter: In a bowl, add 1 stick of softened butter, ¼ tsp of salt and pepper, minced green onion, 1 minced garlic clove, and cheese. Mix until well combined. Place a piece of seran wrap on the counter and place the butter mixture in the center. Roll the seran wrap around the butter, so it creates a roll. Put in the fridge until ready to use.
Lobster: Using kitchen shears, cut down the center of the tail, just to the tip. Pull the meat up from the sides of the shell. Season with salt and pepper. In a bowl, melt the butter and add 3 minced garlic cloves, 1 TB fresh chopped parsley, paprika, lemon juice. Mix and baste the lobster entirely. On a prepared grill, place lobster on the grill grate. Grill for 4 minutes each side while basting with butter on each side.
Steak: Take the seasoned steak and grill until the internal temperature reaches 130, remove and place in a sheet of foil. Add a pad of the compound butter to the center. As the steak rests the butter will begin to melt.
Place the steak and lobster on a cutting board with some grilled vegetables. Enjoy!