Entree: United States – New England – Classic Grilled Ribeye and Lobster Tail with Hollandaise
Serving Size: 2
Approximate Time
Prep
20 min
Cook
8 min
Additional
45 min
Total
55 min
Ingredients
- 2 ribeye steaks, approx 12 oz (340 g) each
- 2 cold-water lobster tails, approx 6 oz (170 g) each
- 3 large egg yolks, approx 1.9 oz (54 g) total
- 6 tbsp (85 g) unsalted butter, melted and kept warm
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) neutral oil (vegetable or canola) for grilling
- 2 tbsp (30 g) unsalted butter, melted for basting lobster
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- Pinch cayenne pepper or smoked paprika, optional
- 1 tbsp (15 ml) chopped fresh parsley for garnish
Instructions
1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature; season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper. Preheat grill to high (about 500°F/260°C). Prepare lobster tails by cutting down the shell lengthwise and gently lifting meat to sit on top of the shell; brush with 2 tbsp (30 g) melted butter and season lightly.
2. For Hollandaise, set a heatproof bowl over a barely simmering pot of water (double boiler). Whisk 3 large egg yolks, approx 1.9 oz (54 g) total, with 2 tbsp (30 ml) lemon juice and a pinch of salt until slightly thickened. Slowly stream in 6 tbsp (85 g) melted butter while whisking constantly until emulsified and thick; keep warm over very low heat or in a thermos, whisking occasionally and seasoning with cayenne or smoked paprika if using.
3. Oil the grill grates and sear the ribeyes 3–5 minutes per side for medium-rare (adjust time for thickness), moving to indirect heat if charring too quickly; use a meat thermometer for 130–135°F (54–57°C) for medium-rare. Simultaneously place lobster tails shell-side down and grill 5–8 minutes until meat is opaque and firm, basting once with reserved melted butter.
4. Rest steaks 5–10 minutes tented lightly with foil. Spoon Hollandaise over sliced steaks and lobster tails or serve the sauce on the side; garnish with 1 tbsp (15 ml) chopped fresh parsley and serve immediately.
