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Reverse Sear Rib Eye Steak With Lobster

Reverse Sear Rib Eye Steak With Lobster

By Traeger Kitchen

A hunk of buttery lobster is the perfect topping for a thick cut rib eye steak that’s smoked & seared on the Traeger. This reverse seared steak recipe will impress any refined surf n’ turf connoisseur.

Prep Time

15 Min

Cook Time

50 Min

Pellets

Mesquite

Ingredients

This recipe serves:

1

Units of Measurement:
main
12 Ounce (1 inch thick) rib-eye steaks
1 Teaspoon Traeger Prime Rib Rub
8 Ounce lobster tails, fresh or thawed
1 Teaspoon butter, melted
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Tablespoon butter
1 Teaspoon chives, chopped
1 Teaspoon parsley, minced
As Needed Salt
As Needed Black pepper

Steps

  • 1

    Rub Traeger Prime Rib Rub on both sides of steak, and allow to come to room temperature. This will maximize smoke penetration.

  • 2

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F / 82 ˚C

  • 3

    Place the steak on the grill and smoke for 30 minutes. After 30 minutes, remove the steak and turn the Traeger up to High (450°F).

    180 ˚F / 82 ˚C

    00:30

  • 4

    While grill is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell. Melt 1 tsp butter and combine with the garlic and onion powder. Brush the butter mixture on the lobster tail.

  • 5

    When the grill has heated to temperature, place the steak on the grill, towards the front, until it has good grill marks, then place it in the center of the grill for 8-10 minutes for a medium rare steak.

    450 ˚F / 232 ˚C

    00:10

  • 6

    Place the lobster in the center of the grill at the same time as the steak and grill for 8-10 minutes, until fully cooked.

  • 7

    Top the steak with remaining butter, chives, and parsley. Enjoy!

My Notes


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