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Bison Ribeye and Lobster Tails
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5 from 1 vote

Bison Ribeye and Lobster Tails

How about a little surfin’ and some serious turfin’?! We’re coming at you today with a Bison Ribeye and Lobster Tails Recipe.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 2 People
Author: Derek Wolf

Ingredients

Bison:

  • 2-3 Bison Ribeyes
  • Asparagus as a side
  • Charred Lemon for garnish

Seasoning:

  • 1.5 tsp of Black Peppercorn
  • 1.5 tsp of Sea Salt
  • 1 tsp of Dried Minced Garlic
  • 1 tsp of Dried Rosemary
  • 1/2 tsp of Dried Thyme

Lobster Tails:

  • 2 Lobster Tails
  • 1.5 tsp of Sea Salt
  • 1 tsp of Cumin
  • 1 tsp of Ground Pepper
  • 2 tsp of Canola Oil

Butter:

  • 3 tbsp of Butter
  • 1 tbsp of Parsley chopped
  • 1 tsp of Red Chili Flakes
  • 1 tsp of Dried Oregano
  • 1 tsp of Kosher Salt
  • 1 tsp of Black Pepper
  • 1 Lemon zested & juiced

Instructions

  • Add the ingredients for the seasoning to a mortar and pestle. Grind to a medium grain grind. Lather your bison ribeye in oil and seasoning thoroughly. Set aside until ready to use.
  • Split your lobster tails open by slicing down the spine. Lather with oil and season with salt, pepper and cumin. Set aside until ready to use.
  • Preheat a high heat fire (around 400F) for direct grilling.
  • Add a basting bowl with all the ingredients for the butter to melt. Add your bison ribeye along with the asparagus to the grill and cook for 4 minutes per side or until it reaches 135F for medium rare. Cook your lobster for 1.5 minutes per side or until they are no longer translucent. Before pulling the bison and lobster off, baste with the butter to create a strong crust. Pull everything off the grill to rest.
  • Slice your steak and serve. Enjoy!