Perfectly Grilled Steak & Lobster Recipe

 

This week my ever-growing daughter asked to have steak for dinner.  It reminded me of the first time she ever had meat – like right off the grill ribs.  She was about 4 years old and was at a friends birthday at the zoo.  The boy’s father was a chef (lucky kid!) and was grilling up some baby back ribs.  I can still remember the look of surprise Kate had while eating these tasty ribs. I think she went back for thirds! To this day, we call her the carnivore because she just loves to eat meat.  I try to buy grass-fed, no-hormone steaks because frankly I think they taste better.  I find if I eat red meat about once or twice a month I feel better.  I think it has something to do with the amino acids only found in red meat and the iron content.

We found this yummy recipe off Bobby Flay’s site and it is really easy to duplicate at home.  Like ridiculously easy.   The store was offering a sale on lobster tails so we also have a recipe found on SnapGuide.  Enjoy!

Ingredients

4 1 1/4-to- 1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each) trimmed

2 tablespoons canola or extra-virgin olive oil

Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high.  Brush the steaks on both sides with oil and season with salt and pepper to your liking.  Place the steaks on the grill and cook until golden brown, about 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Once cooked, place on a cutting board, tent loosely with foil and let rest for 5 minutes before slicing.

Enjoy!

 

Lobster Tail grilled with garlic lemon butter baste

Ingredients

Lobster Tails (one per person if desired)

butter – 1/4 stick per tail

garlic clove – one clove per lobster tail – minced

lemon juice – about 1 Tablespoon per tail

1 pinch of pepper per tail

1 pinch salt per tail

1 Bamboo Skewer per tail

 

Directions:

Using a pair of scissors cut the top of the shell from the meaty section to the tail.  Try not to cut into the meat.  Slightly open the shell so that you can see the meat.

Flip the tail over and insert a bamboo skewer through the tail through the center of the meat so it comes out the other end.  This will help prevent the tail from curling on the grill.

 

Mince garlic, add butter, lemon juice, salt and pepper to taste to coffee mug.  Heat up in microwave 1-2 minutes or in the oven before putting in cup.

Grill on medium heat upside down for 7-8 minutes.  DO NOT put tails over direct heat.  Cook with lid closed.

After flipping, baste the tails with lemon butter sauce.  Be sure to get the sauce inside the open portion.

Cook for 3-5 minutes, with lid closed and be careful of flame flare-ups.  When the meat is opaque, the lobster is done.

 

Remove tails from grill, baste one more time and cover with foil 5-10 minutes before serving.  Enjoy!

 

What is your favorite way to prepare steak?

 

 

 

 

 

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