(2 votes, average: 4.50 out of 5)INGREDIENTS:
- 2 lobster tails, 4.5-ounces each
- ½ cup melted butter, divided
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons minced garlic, divided
- 2 rib-eye steaks ½-pound each, 1-inch thick, at room temperature
- 1 teaspoon salt flakes
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- ½ cup butter, melted
- 3 fresh garlic cloves
- To steam lobster tails:
- Pour 1 inch of water into the bottom of a FIREDISC Cooker. Add fresh garlic cloves. Add the Ultimate Steaming Grate.
- Bring to a boil. Add sea salt. Place lobster tails on the Ultimate steaming grate. Cover them with the Ultimate Flattop Lid.
- steaming grate. Cover them with the Ultimate Flattop Lid. Steam lobster tails for 5½ to 6 minutes. Don't peek! Remove from the steamer with the Ultimate Gripping Weapon.
- Discard the water. Remove Ultimate Steaming Grate from the cooker. Turn off the heat, and allow it to cool.
- Place the lobster on a large plate. Cover the lobster with aluminum foil. Wrap the plate securely to prevent heat loss.
- Keep the plate in a room-temperature part of your kitchen. Placing the plate in an oven or other warm spot will cause the lobster to cook even more. Placing the plate in a cool part of the house will cause the lobster to cool off.
- Serve the still-warm lobster within 10 to 20 minutes of cooking.
- To cook steak:
- Pat steaks dry with a paper towel. Season all over with salt flakes and black pepper. Wipe off the cooled FIREDISC surface with paper towels.
- Brush olive oil over the cooker. Heat over medium heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks in the cooker.
- Add the remaining butter and minced garlic to the cooker. Baste steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Flip the steaks.
- Repeat the step above. Cook until the internal temperature reaches 140 F for medium doneness. For medium rare, the target temperature should be 135 F. Remove steaks from the cooker.
- Cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and continue cooking. Your FIREDISC® cooker heats quickly and evenly.
