One of the most combined proteins is known as Surf N Turf, now this combo can include many variables of protein, but for this, we are doing Picahna and Lobster. When lobster goes on sale my wife quickly tosses them into her cart and leaves the beef option to me. I would normally go with ribeye steaks for this cook but another cut of beef, the Picahna, was looking amazing and is quite an enjoyable cut of beef.
A few methods can be used for both proteins, for example: with the Picahna, you could leave it whole and smoke it and then hard sear. From here you would cut it into thinly sliced pieces for eating. Instead, I decided to cut them into one-inch thick steaks and place them on a skewer
and grill them over direct coals until an internal temp of 126 degrees (with the rest, it will rise to 132-135).
The different cooks you can do for the lobster tails are endless. I would normally leave them in the shell and split them into halves and season them right before I grill them off for a few minutes per side. My wife and I decided to take a different approach with them, so I poached them in butter. Yep, it’s a pot filled with butter, you keep the butter melted at a low temp of 220 degrees. The key here is to not let the butter burn, or start to simmer. The lobster tails get submerged and cooked to buttery perfection!
I am excited to share this steak and lobster recipe with you, let’s get to it!
Surf N Turf Steak and Lobster
Ingredients
- 1 Whole picanha in 1’ cubes
- 4-5 Lobster tails 4 oz each roughly
- Salt for seasoning
- Parsley for garnish
Butter Poaching
- 6 blocks Unsalted butter
- 2 tbsp Sage chopped
- 2 tbsp Thyme chopped
- 3 tbsp Rosemary chopped
- 3 cloves Garlic
- 1 Lemon juiced
- 1 tbsp Cajun seasoning
Instructions
1. Start off by prepping your Picahna by cutting it into one-inch-thick steaks. You do this by cutting with the grain, the idea is when you are slicing the steaks to eat that you will be cutting against the grain for tenderness. Once they are cut into these steaks, season them generously with salt and place them to the side for about 20-30 minutes.
2. Place a skillet over low heat and let it warm up for about 10 minutes. While the skillet is warming up, begin to prepare the lobster tails. Cut along the center of the back shell and then crack it open. From here, take your finger, or spoon, and work it along the sides to free the lobster meat from the shell. Now, gently pull the lobster meat out of the shell and place it on a cutting board. Repeat this for all the lobsters and then season with salt.
3. Be sure to have your coals lit and fully active for the Picahna to grill. You have two options from here, once is to grill them as is or you can place them all on a skewer and grill them this way. Whichever way you choose, toss them on the grill and grill for 2-3 minutes, depending on how hot the coals are and flare-ups. Flip and grill for an additional 2-3 minutes. Be sure to check the internal temp, when they are 128 degrees then it is time to remove for resting, rest for 8-10 minutes.
4. After you flip the steaks the first time add the 6 blocks of butter to the warm skillet, make sure it is at a low temp of 220 degrees. When the steaks are resting add the thyme, rosemary, sage, garlic, lemon and cajun seasoning. Now that the ingredients are all in the skillet, let it mix for about 2 minutes and add the lobster tails. Cook for 4-6 minutes and then flip them. When the lobster tails reach 145 degrees internal they are done and removed, I like to place them in foil to keep warm.
5. Serve the steaks and add a lobster tail to pair each steak with. Spoon some of the butter on the steak and lobster, then cover with the parsley.
6. Enjoy with family and friends!
DID YOU THIS PICANHA SURF N TURF RECIPE? YOU SHOULD CHECK OUT MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe
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