Surf and turf is one of my personal favorites, especially with lobster as its my favorite seafood. Check out the recipe below, where a bone-in ribeye is reverse seared (smoked and then seared) while some lobster tails are cooked in butter and also seared for a fantastic finish.
Tap/Click above to watch the recipe or scroll below for the steps: Video – PitBoss-Grills.com
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Step 1: This surf and turf starts off with a great looking bone-in ribeye steak with some excellent fat marbling.
Step 2: The steak was seasoned Texas-style with some coarse ground black pepper.
Step 3: Next, a pretty decent amount of Kosher salt was added, as it was a nice thick steak, going heavy on the salt was not an issue.
Step 4: With a meat probe inserted, the ribeye steak was placed on the pellet smoker at 225 degrees with a target temp on the steak of 115 degrees ready for the sear.
Step 5: Next, it was time to time to prepare the butter dressing for the lobster tails. To add additional flavor to the butter a small cup of Parsley, chopped Garlic, Seafood Seasoning, and half a tablespoon of Lemon juice were added.
Step 6: Not all of the Parsley or Garlic was added to the butter. Really, with any dressing/sauce its a process of trial and error with the quantities of ingredients to suit your own personal preference.
Step 7: With the butter and other ingredients in a small pan, it was placed in the pellet smoker alongside the steak to melt the ingredients together, and they’ll also take on a little smoke flavor at the same time.
Step 8: Next, it was time to prepare the fresh lobster tails.
Step 9: With a strong, sturdy, and importantly sharp knife, puncture into the center of the shell at the top and bring the knife’s edge down towards the tail.
Step 10: Once the knife is in position, hit the top edge of the knife with the palm of your hand to break the lobster shell in two.
Step 11: Get the Kosher salt and give the split lobster tails a light seasoning.
Step 12: Then give the lobster tails a going over with your Seafood seasoning of choice, which will typically contain Celery seeds, Mustard powder, Bay leaves, Clover, and Allspice etc.
Step 13: When the bone-in ribeye steak hit its internal temperature of 115 degrees this is what is looked like, taking on some deep color from the smoke. It was then put aside to rest while the lobster tails were prepped.
Step 14: At the same time, the butter sauce had melted down nicely as well as taking on a little smoke flavor, ready to be applied over the lobster tails.
Step 15: The melted butter was then applied generously over the lobster tails.
Step 16: The pellet grill was then turned up to 500 degrees and the lobster tails were placed on the grates on their baking tray to cook through.
Step 17: With the flame broiler opened up on the Pit Boss, the steak was then placed back on the grates to get a nice sear to finish.
Step 18: The flame broiler was able to get a nice lightly seared finish on the outside of the steak which will add to both its texture and flavor.
Step 19: After the lobster had cooked through on the baking tray it was then time to sear off the lobster tails as well.
Step 20: This is how the lobster tails looked after they had been seared.
Step 21: And that’s it! Some nicely smoked and seared Surf & Turf.
Step 22: The steak, after resting for around fifteen minutes, showed a great color when cut through, and the fibers were holding onto the juices. Perfect!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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