Cathy Borden makes surf & turf for under $20

Valentines Ribeye Steak and Lobster

  • ½ stick butter, room temperature
  • 1/8 cup olive oil
  • 1 large shallots, quartered
  • 2 large garlic cloves, halved
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 2 8- to 10-ounce Boneless Rib Eye Steaks (each about 3/4 inch thick)
  • 4 (6-8) ounce uncooked lobster tails, thawed if frozen, cut lengthwise in half


Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.

Prepare grill or grill pan (medium-high heat). Place the small sauce pan on the back of the grill or over low heat on stove top until butter is melted. Place steaks on grill or in pan and cook to to desired doneness, about 4 minutes per side for medium rare. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.