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Grilled Rib-Eye Steak with Lobster Butter

Fish The Dish host 
Spencer Watts brings a new buttery twist to the old Steak and Lobster!

With summer just around the corner, break out some Surf & Turf!  Wax this zesty, salty miracle over your rib-eye and you'll be dropping in hard to a barrel of savory!  These flavors will have you walking on water.


Lobster Butter
1/4 pound salted butter
1/4 pound lobster meat
2 tablespoons tarragon
1 tablespoon lemon zest
1 tablespoon garlic
Salt and pepper to taste

Grilled Rib-eye Steak
2 rib-eye steaks (8 oz. each)
Drizzle of olive oil
Salt and pepper to taste

Lobster Butter:
In a large bowl, mix all ingredients together until well blended.
Place butter onto a sheet of plastic wrap. Fold over plastic wrap and roll until you reach a perfect cylinder approximately 2 inches in diameter.
Tie both ends tightly and place in refrigerator for 1 hour. Reserve for plating.

Rib-eye Steak:
Heat grill over high heat.
Drizzle steaks with olive oil and season with salt and pepper.
Place steaks on hot grill and cook for 3-4 minutes.
Rotate steaks 90 degrees and cook for another 2-3 minutes.
​Flip the steak and cook for 4-5 minutes.

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