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Ken Griffey Jr.'s Surf n' Turf

Ken Griffey Jr.'s Surf n' Turf

By Traeger Kitchen

Baseball legend Ken Griffey Jr. calls surf n’ turf his desert island food. And if he had it his way, there would be a Traeger on that island, too! His version features a savory and lemony butter sauce that would be good on just about anything.

Prep Time

20 Min

Cook Time

1 Hr
20 Min

Pellets

Louisville

Ingredients

This recipe serves:

4

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Units of Measurement:
Steak and Lobster
2 Teaspoon Traeger Prime Rib Rub
2 Teaspoon Traeger Beef Rub
2 Teaspoon Traeger Coffee Rub
2 lobster tails, fresh or thawed
Herb Butter
8 Ounce unsalted butter
2 Tablespoon fresh lemon juice
2 Tablespoon chopped fresh parsley
1 Teaspoon paprika
1/4 Teaspoon garlic salt
1/4 Teaspoon Old Bay Seasoning
1/4 Teaspoon freshly ground black pepper
This recipe serves:

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
Steak and Lobster
2 Teaspoon Traeger Prime Rib Rub
2 Teaspoon Traeger Beef Rub
2 Teaspoon Traeger Coffee Rub
2 lobster tails, fresh or thawed
Herb Butter
8 Ounce unsalted butter
2 Tablespoon fresh lemon juice
2 Tablespoon chopped fresh parsley
1 Teaspoon paprika
1/4 Teaspoon garlic salt
1/4 Teaspoon Old Bay Seasoning
1/4 Teaspoon freshly ground black pepper

Steps

  • Watch Video

    Surf and Turf with Ken Griffey Jr.

    Surf and Turf with Ken Griffey Jr. thumbnail
  • 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

    225 ˚F / 107 ˚C

  • 2

    If you like, combine the Traeger Prime Rib Rub, Beef Rub, Coffee Rub in a small bowl. Season the steaks well all over with the three rubs. Holding a leave-in thermometer parallel to your work surface, insert it into the middle of the thickest steak avoiding bone.

    Super Smoke

  • 3

    Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 120°F, 45 to 60 minutes; the time will vary depending on the thickness of the steaks, the weather, and your grill. Remove the steaks from the grill and set aside leaving the thermometer in.

    225 ˚F / 107 ˚C

    120 ˚F / 49 ˚C

    Super Smoke

  • 4

    Meanwhile, make the herb butter. In a small saucepan combine the butter, lemon juice, parsley, paprika, garlic salt, Old Bay seasoning, and pepper. Heat the butter mixture on the Trager Induction cooktop or on the stove until the butter is melted.

  • 5

    Using a sharp knife or shears, cut each lobster tail in half horizontally. Place the tails on a small, rimmed baking sheet cut side up. Brush some of the butter mixture over the exposed meat. Keep the remaining butter warm.

  • 6

    Increase the grill temperature to 500°F.

    500 ˚F / 260 ˚C

  • 7

    When the grill has reached its temperature, place the baking sheet with the lobster tails on the grill grate and cook for 10 minutes.

    500 ˚F / 260 ˚C

    00:10

  • 8

    After the lobster has cooked for 10 minutes, place the steaks directly on the grill grates next to the lobster. Cook the steaks until they reach and internal temperature reaches 130°F and cook the lobster until opaque, another 5 to 10 minutes for the lobster and 10 to 20 minutes, for the steaks. The time will vary depending on the size of the lobster tails and the steaks; begin checking after 10 minutes.

    500 ˚F / 260 ˚C

    00:10

  • 9

    Let the steaks rest for 15 to 20 minutes before slicing against the grain. Serve the lobster and steak drizzled with the herb butter. Enjoy!

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