Grilled rib eye steak with lobster butter

By Spencer Watts
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Lobster butter:

  • 115 grams salted butter
  • 115 grams lobster meat
  • 2 tablespoons (30 milliliters) tarragon
  • 1 tablespoon (15 milliliters) lemon zest
  • 1 tablespoon (15 milliliters) garlic
  • Salt and pepper, to taste

Grilled rib-eye steak:

  • 2 ribeye steaks (240 grams each)
  • Drizzle of olive oil
  • Salt and pepper, to taste
  • Lobster butter


Lobster butter:

  1. In a large bowl, mix all ingredients together until you reach well blended.
  2. Place butter onto a sheet of plastic wrap.
  3. Fold over the plastic wrap, and roll until you reach a perfect cylinder approximately five centimeters in diameter.
  4. Tie both ends tightly and place in the refrigerator for one hour.
  5. Reserve for plating.

Grilled ribeye steak:

  1. Heat grill over high heat.
  2. Drizzle steaks with olive oil, and season with salt and pepper.
  3. Place steaks on hot grill and cook for three to four minutes.
  4. Rotate the steaks 90 degrees and cook for another two to three minutes.
  5. Flip the steak and cook for four to five minutes.
  6. This should have your steaks nicely charred and medium-rare. Depending on how you like your steaks, you will want to adjust the timing.
  7. Remove steaks from grill.
  8. Cut an eight to ten centimete ring of the lobster butter and place over each steak.
  9. Let the steak rest three to four minutes while the butter melts before serving.


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