Gluten-Free

Grilled Ribeye Steak with Lobster Tail, Bee’s Knees Butter, Mashed Potatoes, and Roasted Asparagus

Name: Grilled Ribeye Steak with Lobster Tail, Bee’s Knees Butter, Mashed Potatoes, and Roasted Asparagus
Prep time: 20 MINUTES
Cook time: 40 MINUTES

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This indulgent Surf and Turf course is the perfect way to impress your Valentine. A juicy, perfectly grilled ribeye steak is paired with succulent lobster tail, both finished with a luscious Bee’s Knees Butter, made with Fingerlakes Honey Company Bee’s Knees Seasoning for a warm, savory kick. Served alongside creamy mashed potatoes and roasted asparagus, this dish is a decadent and balanced main course for a romantic evening.

Grilled Ribeye Steak with Lobster Tail, Bee’s Knees Butter, Mashed Potatoes, and Roasted Asparagus

📌 Servings

2 SERVINGS

⏳

Prep Time:

20 MINUTES

⏰

Cook Time:

40 MINUTES

🍽️

Type:

MAIN DISH

Ingredients

For the Steak and Lobster:

1 (12-16 oz) ribeye steak
2 lobster tails
1 tbsp olive oil
Salt and black pepper, to taste
1 tbsp lemon juice
2 tbsp Bee’s Knees Butter (recipe below)

For the Bee’s Knees Butter:

4 tbsp unsalted butter, softened
1 tsp Fingerlakes Honey Company Bee’s Knees Seasoning
1 tsp fresh lemon juice
½ tsp honey (optional, for balance)

For the Mashed Potatoes:

2 medium potatoes, peeled and cubed
2 tbsp unsalted butter
¼ cup heavy cream or milk
½ tsp salt
pepper

For the Roasted Asparagus:

1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp garlic powder
1 tbsp grated Parmesan cheese (optional)

DIRECTIONS

Make the Bee’s Knees Butter:

In a small bowl, mix the softened butter, Bee’s Knees Seasoning, lemon juice, and honey (if using).
Stir until well combined, then refrigerate until ready to use.

Prepare the Mashed Potatoes:

Bring a pot of water to a boil and add the cubed potatoes. Cook until fork-tender, about 15 minutes.
Drain and mash with butter, cream, salt, and pepper. Keep warm.

Roast the Asparagus:

Preheat the oven to 400°F.
Toss asparagus with olive oil, salt, black pepper, and garlic powder.
Arrange on a baking sheet and roast for 12-15 minutes until tender.
Sprinkle with Parmesan cheese (if using) before serving.

Cook the Steak and Lobster:

Preheat a grill or cast-iron skillet over medium-high heat.
Rub the steak with olive oil, salt, and black pepper. Grill for 4-5 minutes per side for medium-rare (or longer for desired doneness). Let rest for 5 minutes.
While the steak rests, cut the lobster tails down the center and pull the meat slightly out of the shell. Brush with Bee’s Knees Butter.
Grill the lobster, shell-side down, for 5-6 minutes, basting with more butter until opaque and cooked through.
Top both the steak and lobster with an extra pat of Bee’s Knees Butter before serving.