Reverse Sear Ribeye and Lobster Tail

Ingredients

• 24 ounce ribeye steaks
• Meat seasoning, such as Meat Church Holy Cow and Holy Gospel
• 16 ounce lobster tails
• 2 teaspoons butter, melted
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons chives, chopped
• 2 teaspoons parsley, minced

How to prep the ribeye

Liberally season the ribeye steaks on all sides. We like a 2:1 combination of Meat Church Holy Cow and Holy Gospel. Let the seasoning sit for about 10 minutes before the steak goes on the smoker.

How to prep the lobster tails

Score down the middle of each lobster tail, cutting through the top shell and flesh but not through the bottom shell. Open the tails and apply the butter mixture. Do not be shy — lather those tails.

Butter mixture: Melt 2 teaspoons of butter and combine with 2 teaspoons of garlic powder and 2 teaspoons of onion powder.

How to reverse sear ribeye and grill lobster tails

1. Set the smoker to 180° and place the ribeye steaks on once the grill comes to temperature.
2. Smoke the steaks for 30 minutes, then remove them from the grill and crank the smoker to 450°.
3. While the grill heats up, prepare the lobster tails and butter mixture.
4. Return the steaks to the hot grill for 8 to 10 minutes for medium rare, then rest the steaks for 10 minutes.
5. Grill the lobster tails for 8 to 10 minutes, until the meat is fully cooked.
6. Finish the steak with remaining butter, chives, and parsley.

What we learned

Reverse sear is a great backyard BBQ technique because it gives you time to build smoke flavor before chasing crust. The lobster adds pressure, but that is part of the fun. Keep notes on timing, because your grill, steak thickness, and weather will all have a say.