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Surf and Turf Ribeye Steak & Lobster on a plate

Surf and Turf Ribeye Steak & Lobster

This Surf and Turf Ribeye Steak & Lobster is pure indulgence! Juicy, perfectly seared ribeye meets buttery broiled lobster, served alongside roasted asparagus and finished with a rich, velvety hollandaise sauce. A steakhouse-worthy meal made right at home—elegant, flavorful, and absolutely unforgettable!
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Cut: Lobster Tails, Ribeye Steak
Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2

Ingredients

  • 2 Ribeye Steaks 
  • 2 Lobster Tails 
  • 1 bunch Asparagus 
  • 2 tbsp Olive Oil 
  • Salt (to taste) 
  • 1 tbsp Rancher Steak Seasoning
  • 1 tbsp Captain's Seafood Seasoning 
  • 1/2 cup Butter (plus extra for basting)
  • 1 tbsp Lemon Juice
  • 3 Egg Yolks
  • Pinch of Cayenne Pepper 

Instructions

Preparation 

  • Preheat the oven to 400°F. 
  • Trim and wash the asparagus, then drizzle with olive oil and season with salt. 
  • Butterfly the lobster tails by cutting through the top shell and spreading the meat open. 
  • Sprinkle lobster tails generously with Captain’s Seafood Seasoning and brush with melted butter. 
  • Season the ribeye steaks generously with Rancher Steak Seasoning. 
  • Prepare the hollandaise sauce ingredients by melting butter and separating egg yolks. 

How to Cook 

  • Heat a skillet over high heat. Sear the steaks for 3-4 minutes per side until golden brown. Transfer them to the oven and cook to your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium). 
  • Place the asparagus on a baking sheet and roast for 12-15 minutes until tender. 
  • Place the seasoned lobster tails under the broiler and cook for 8-10 minutes until opaque, basting with additional melted butter halfway through. 
  • In a small heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over simmering water and whisk constantly until the mixture lightens and thickens. Slowly drizzle in melted butter while whisking until the sauce becomes thick and creamy. Season with a pinch of cayenne and salt. 
  •  Place the ribeye steaks and broiled lobster tails on plates. Add the roasted asparagus on the side. Drizzle hollandaise over the lobster and asparagus. Serve immediately and enjoy! 
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