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 smoked paprika or cracked 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. Grill the Steak: Remove steak from fridge 30–60 minutes before cooking. Pat dry. Rub with olive oil and season generously with Let’s Get After It Rub. 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 temp). Rest 5–10 minutes, loosely tented with foil.
2. Make the Drizzle: Melt butter in a small pan over medium heat until it begins to brown. Lower heat. Stir in garlic and Let’s Get After It Rub. Sauté 30 seconds. Add white wine and reduce for 1–2 minutes. Whisk in Dijon and paprika if using. Spoon over sliced steak before serving.
3. Grill the Lobster Tail: Cut down the top of the lobster shell with kitchen shears. Loosen the meat and lift it to rest on top, still attached at the base. Mix melted butter, garlic, Let’s Get After It Rub, and paprika (if using). Brush the meat generously with the butter mixture. Preheat grill to medium-high. Clean and oil grates. Place tails meat-side up over indirect heat. Grill with lid closed for 8–10 minutes, or until meat is opaque, lightly browned at the edges, and firm. Target internal temp: 135–140°F in the thickest part. Brush with more butter and finish with a squeeze of lemon before serving.

Chef Paddy’s Tip

• Let’s Get After It Rub does the heavy lifting: It’s got the salt, pepper, and garlic already balanced—no guesswork needed. Build your crust, let it rest, and finish it with that butter drizzle to seal the deal.
• Grilled lobster hits different: The shell protects the meat while it soaks up butter and smoke. Don’t flip it. Don’t fuss with it. Just trust the grill and pull it right at temp—135°F is the sweet spot.

Let’s cook with heart and hustle.