Father’s Day Surf & Turf

Grilled New York strip with a bold Let’s Get After It butter drizzle, served alongside a garlic-buttered lobster tail kissed by flame. Big flavor, clean lines, and built for the ones who taught us to do things right.

Ingredients

Grilled New York Strip Steak

• 1 New York strip steak (about 1¼ inches thick per person)
• Olive oil
• 1 tablespoon Let’s Get After It Rub

Let’s Get After It Brown Butter & White Wine Drizzle

• 4 tablespoons unsalted butter
• 1 clove garlic, finely grated
• 1 teaspoon Let’s Get After It Rub
• 2 tablespoons dry white wine
• Optional: ½ teaspoon Dijon mustard
• Optional: pinch of cracked black pepper

Grilled Buttered Lobster Tail

• 1 lobster tail per person (5–6 oz)
• 4 tablespoons unsalted butter, melted
• 1 clove garlic, minced
• 1 teaspoon Let’s Get After It Rub
• ¼ teaspoon smoked paprika (optional)
• Lemon wedges

Instructions

1. Build the Steak: Remove steak from fridge 30–60 minutes before cooking. Pat dry. Lightly coat with olive oil and season generously with Let’s Get After It Rub.
2. Grill Hot and Clean: Preheat grill to high (450–500°F). Sear 2–3 minutes per side over direct heat, then move to indirect heat and cook another 3–5 minutes for medium-rare (130°F internal). Rest 5–10 minutes, loosely tented.
3. Make the Brown Butter Drizzle: Melt butter over medium heat until it foams and turns golden brown with a nutty aroma. Lower heat. Stir in garlic and Let’s Get After It Rub for 30 seconds. Add white wine and reduce 1–2 minutes. Whisk in Dijon if using. Keep warm.
4. Prep the Lobster: Cut down the top shell with kitchen shears. Gently lift the meat and rest it on top of the shell while still attached.
5. Build the Butter: Mix melted butter, garlic, Let’s Get After It Rub, and paprika (if using). Brush generously over lobster meat.
6. Grill the Lobster: Preheat grill to medium-high. Place lobster tails meat-side up over indirect heat. Grill with lid closed 8–10 minutes, until opaque and lightly browned. Target internal temp: 135–140°F.
7. Finish Strong: Slice the rested steak. Spoon warm brown butter drizzle over the top. Finish lobster with a fresh squeeze of lemon.

Chef Paddy’s Tip

• Let the rub lead: Let’s Get After It brings salt, pepper, garlic, and that clean punch—build your crust and let it speak.
• Brown butter is the move: That nutty depth takes this from backyard to steakhouse without changing the DNA of the dish.
• Lobster rule: Don’t flip it. Don’t rush it. Pull it right at temp and let the butter carry it home.

Let’s cook with heart and hustle.