Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter

Why You’ll Love This Recipe

This recipe combines two classic luxury proteins—steak and lobster—in one unforgettable meal. The ribeye steaks are seasoned with a smoky, slightly sweet spice blend that complements the natural richness of the meat. The lobster tails are tender and juicy, perfectly balanced by the spicy roasted garlic chimichurri butter that adds a fresh herbal brightness and heat. The butter’s complex flavors from anchovy, fresh herbs, and Fresno chile make this dish truly unique. Plus, serving it with crispy French fries rounds out the meal with satisfying texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Main Ingredients

• 2 lobster tails
• 2-inch bone-in ribeye steaks
• salt and pepper to taste
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 1 teaspoon brown sugar
• 1 clove garlic, minced
• ¼ teaspoon cayenne pepper
• olive oil for cooking
• real deal French fries for serving

Spicy Garlic Chimichurri Butter

• 1 small head roasted garlic, mashed (or 2 grated garlic cloves)*
• 1 stick (½ cup) unsalted butter, softened
• 1 shallot, minced or grated
• 1 anchovy fillet, finely chopped
• 1 Fresno chile, seeded and chopped
• ½ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 2 teaspoons kosher salt

Directions

1. Prepare the steak seasoning: In a small bowl, mix paprika, ground coriander, brown sugar, minced garlic, cayenne pepper, salt, and pepper. Rub the seasoning evenly onto both sides of the ribeye steaks.
2. Cook the lobster tails: Preheat grill or oven to medium-high heat. Brush lobster tails with olive oil and season lightly with salt and pepper. Grill or roast lobster tails until the meat is opaque and slightly firm, about 6-8 minutes. Remove and keep warm.
3. Cook the steaks: Heat olive oil in a heavy skillet or grill pan over medium-high heat. Cook ribeye steaks to desired doneness (about 4-5 minutes per side for medium-rare). Let rest for 5 minutes after cooking.
4. Make the chimichurri butter: In a mixing bowl, combine softened butter with roasted garlic, minced shallot, chopped anchovy, Fresno chile, cilantro, parsley, oregano, and kosher salt. Mix thoroughly until well incorporated.
5. Serve: Slice the steaks if desired, place alongside lobster tails, and top each protein with a generous dollop of the spicy roasted garlic chimichurri butter. Serve immediately with crispy French fries.

Servings and timing

• Servings: 2 servings
• Prep time: 15 minutes
• Cook time: 15-20 minutes
• Total time: 30-35 minutes

Variations

• Use a different cut of steak like filet mignon or New York strip for a leaner or more tender option.
• Substitute lobster tails with jumbo shrimp or crab legs for a different seafood choice.
• Add a squeeze of fresh lemon juice over the lobster before serving for extra brightness.
• For a milder butter, reduce or omit the Fresno chile.
• Serve with garlic mashed potatoes or grilled vegetables instead of French fries.

Storage/reheating

• Store leftover steak and lobster separately in airtight containers in the refrigerator for up to 2 days.
• Reheat steak gently in a low oven (around 250°F) or covered skillet to avoid drying out.
• Lobster is best eaten fresh but can be reheated briefly in a steamer or covered pan.
• Chimichurri butter can be stored in the fridge for up to 1 week; bring to room temperature before serving.

FAQs

Can I use frozen lobster tails?

Yes, thaw frozen lobster tails overnight in the refrigerator before cooking for best results.

How do I know when the lobster is cooked?

The lobster meat turns opaque white and firm to the touch. Avoid overcooking to prevent toughness.

Can I prepare the chimichurri butter ahead of time?

Yes, make the butter a day in advance and refrigerate. Bring to room temperature before serving.

What is the best doneness for the ribeye steak?

Medium-rare (130-135°F) is recommended for optimal tenderness and flavor.

Can I grill the steak and lobster together?

Yes, but monitor cooking times carefully to avoid overcooking either protein.

What can I substitute if I don’t have fresh oregano?

Use dried oregano sparingly or substitute with fresh marjoram or thyme.

Is the anchovy flavor strong in the butter?

No, the anchovy melts into the butter adding umami without a fishy taste.

How spicy is the chimichurri butter?

It has a mild to moderate heat from the Fresno chile, which can be adjusted to taste.

Can I use regular garlic instead of roasted garlic?

Yes, use about 2 grated cloves of raw garlic, but roasted garlic provides a sweeter, mellower flavor.

What type of French fries work best with this dish?

Crispy, well-seasoned fries like hand-cut or shoestring fries complement the richness of the steak and lobster.

Conclusion

Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter is a luxurious and flavorful surf-and-turf experience that blends smoky, tender ribeye and succulent lobster with an herbaceous, spicy butter that takes the dish to the next level. This recipe offers the perfect balance of rich, bold flavors with fresh, vibrant herbs and a hint of heat. Paired with crispy French fries, it’s a celebration-worthy meal that’s surprisingly straightforward to prepare and sure to impress.

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