Ribeye Roast Surf n’Turf

Nothing is more American than Surf n’Turf-and it’s truly the greatest thing EVER. It’s the typical “white table cloth” meal to impress. Whether you want to impress a man or a woman, this meal will give them a run for their money LOL. Or if you want to make any holiday meal memorable-this is it! SO here it is Ladies and Gentlemen:

For the ribeye roast

• 1/2 stick of softened butter

• 1/4 cup of extra virgin olive oil

• 6 cloves garlic, crushed

• 2 sprigs of Thyme (stems removed)

• Tablespoon of dijon mustard

• 1 (6 pound) bone-in rib-eye roast

• sea salt to taste

• cracked black pepper to taste

For the lobster tails

• 3 gloves of crushed garlic

• 5 tablespoon of Extra virgin olive oil

• Pinch of salt

• 4-6 lobster tails

-Take ribeye roast out of fridge. Cover with salt and cracked pepper. Let it sit for 30-minutes to an hour.

-Preheat an oven to 500 degrees F (260 degrees C).

-Smother roast with half stuck of softened butter

-Place in oven for 20 minutes

-in a small bowl mix together mustard, olive oil, thyme, garlic, salt and pepper.

-After 20 minutes take roast out and lower temperature to 325F (165C).

-Baste roast with mustard and olive oil mixture making sure you coat it completely.

-Cook for 1 1/2-2 hrs. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

-Around an 1h 45m pull roast out and let it sit for 20-30 min.

-Turn heat to 400F.

-Place lobster tails on a baking sheet and drizzle with olive oil. Cook for 10 minutes (If frozen allow to defrost before cooking).

-In a bowl, mix crushed garlic, olive oil and salt together.

-Microwave mixture for 1 minute.

-Once lobster tails have cooked, let them cool slightly in order to butterfly them. (use kitchen scissors and cut them vertically in order to open them.

-drizzle with olive oil and garlic mixture

Enjoy ribeye roast with lobster together or separately!!