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

French fries, for serving

Spicy Roasted 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

Cook Mode Prevent your screen from going dark

Season the steaks: Combine paprika, coriander, brown sugar, minced garlic, cayenne, salt, and pepper. Rub onto both sides of ribeye steaks.
Cook lobster tails: Preheat grill or oven to medium-high. Brush lobster tails with olive oil, season with salt and pepper, grill or roast 6-8 minutes until opaque and firm. Keep warm.
Cook steaks: Heat olive oil in skillet or grill pan over medium-high heat. Cook steaks 4-5 minutes per side for medium-rare. Rest 5 minutes.
Make chimichurri butter: Mix softened butter with roasted garlic, shallot, anchovy, Fresno chile, cilantro, parsley, oregano, and salt until well combined.
Serve: Slice steaks if desired. Plate steaks and lobster tails, topping each with a generous dollop of chimichurri butter. Serve immediately with crispy French fries.

Adjust Fresno chile for milder or spicier butter.

Use different steak cuts (filet, New York strip) or substitute seafood (shrimp, crab) as desired.

Chimichurri butter can be made ahead and refrigerated.

Lobster is best fresh but can be reheated gently.