Grillin' with LongHorn Steakhouse

By Joanna Heims - Daytime Blue Ridge producer

Grillmaster John Kim from Longhorn Steakhouse grills up a great steak and lobster out on the patio! LongHorn Steakhouse's legendary 6 oz. center-cut filet paired with choice of a grilled or fried cold-water lobster tail, served with melted butter. Ingredients

  • 4 6 oz. filets
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon granulated onion powder
  • 1 tablespoon granulated garlic powder
  • 4 lobster tails
  • 1 cup of butter, melted
  • 1 lemon, quartered
  • Clean and oil your grill grates with cooking spray, close the grill lid and heat to 550 degrees F.
  • To season the steaks, combine kosher salt, fresh cracked pepper, granulated onion powder and granulated garlic powder.
  • Boldly season the steaks by sprinkling and rubbing the seasoning on both sides of the meat, making sure it's fully coated.
  • Grill the steaks on each side for approximately 3-4 minutes, or until desired internal temperature is reached.
  • Meanwhile, prepare the lobster tails by cutting them down the center to create two even halves.
  • Loosen the meat from the shell at the open end. Carefully pull the meat away from the shell, keeping the last half-inch attached at the tail of the shell.
  • Gently rinse the meat, and remove the vein and any pieces of shell.
  • Season lobster tails lightly with salt and pepper.
  • Place lobster tail on the grill and cover the top with a small piece of foil. Cook for 4-5 minutes.
  • Serve lobster tail alongside grilled filet with melted butter and a wedge of lemon for the perfect Turf and Surf pair.
  • Enjoy!

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