- Difficulty2/5
- Prep time10 mins
- Cook time10 mins
- Serves1
- HardwoodMesquite
A hunk of buttery lobster is the perfect topping for a thick cut rib eye steak that’s smoked & seared on the Traeger. This reverse seared steak recipe will impress any refined surf n’ turf connoisseur.
- 12 oz Rib Eye Steak, 1” thick
- 8 oz Lobster Tail
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Butter
- 1 tsp Traeger Prime Rib Rub
- 1 tsp Fresh chives
- 1 tsp Fresh parsley
- Salt & Pepper, to taste
- 12 oz Rib Eye Steak, 1” thick
- 8 oz Lobster Tail
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Butter
- 1 tsp Traeger Prime Rib Rub
- 1 tsp Fresh chives
- 1 tsp Fresh parsley
- Salt & Pepper, to taste
Rub Traeger Prime Rib Rub on both sides of steak, and allow to come to room temperature. This will maximum smoke penetration.
When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 180°F and preheat, lid closed (10-15 minutes).
Place the steak on the grill and smoke for 30 minutes. After 30 minutes, remove the steak and turn the Traeger up to High (450°F).
While grill is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell.
Melt 1 tsp. butter and combine with the garlic and onion powder. Brush the butter mixture on the lobster tail.
When the grill has heated to temperature, place the steak on the grill, towards the front, until it has good grill marks, then place it in the center of the grill for 8-10 minutes for a medium rare steak.
Place the lobster in the center of the grill at the same time as the steak and grill for 8-10 minutes, until fully cooked.
Top the steak with remaining butter, chives, and parsley. Enjoy!
0 comments:
Post a Comment