Steak and Lobster (Carnivore Surf & Turf) - For the Carnivore Diet
This surf and turf pairs a hot-seared ribeye with butter-basted lobster tails, using only salt, beef tallow, and butter. The result is a crisp-edged, juicy steak and sweet, delicate lobster glazed in foamy butter—rich, satisfying, and entirely animal-based.
For smooth timing, sear the steaks first and let them rest while you baste the lobster in a small pan of butter. Cast-iron gives the best crust on the beef, and a gentle butter bath keeps the lobster tender. Keep the seasoning simple: just salt. Spoon any flavored butter from the lobster pan over everything at the end.
Cook the steak to your preferred doneness (125–130°F for medium-rare) and the lobster until opaque and just firm (140–145°F). Clarified butter or ghee works well if you want less milk solids. Swap ribeye for strip or filet if needed, and if you have rendered bone marrow or beef drippings, whisk a little into the finishing butter for even more depth.
Ingredients
- 2 ribeye steaks, 8–10 oz each
- 2 lobster tails, 5–6 oz each
- 4 tablespoons unsalted butter, divided
- 1 tablespoon beef tallow or ghee
- Fine salt
Instructions
- Pat steaks and lobster tails dry. Split lobster tails lengthwise through the top shell and loosen the meat so it can sit on top of the shell. Lightly salt both steak and lobster on all sides.
- Preheat a cast-iron skillet over medium-high heat for 3–4 minutes until hot. Add the beef tallow.
- Sear the steaks 2–3 minutes per side until well-browned; sear the fat edge briefly. Reduce heat to medium, add 2 tablespoons butter, and baste the steaks with the foaming butter for 30–60 seconds, cooking to your preferred doneness (about 125–130°F for medium-rare).
- Transfer steaks to a warm plate to rest for 5–7 minutes.
- In a small pan over medium heat, melt the remaining 2 tablespoons butter until foamy. Place lobster tails shell-side down. Spoon hot butter over the meat continuously, cooking 3–5 minutes until the meat is opaque and 140–145°F. For a light crust, briefly place meat-side down for 20–30 seconds.
- If needed, return the steaks to the hot skillet for 15 seconds per side to rewarm while the lobster finishes.
- Plate the steaks and lobster. Spoon the buttery pan juices over both and finish with a pinch more salt to taste. Serve immediately.