How To Prepare a Ribeye and Lobster Tail for Valentine's Day From the Comfort of Your Kitchen

How To Prepare a Ribeye and Lobster Tail  for Valentine's Day From the Comfort of Your Kitchen

Now that 2022 has begun, it's time to look forward to Valentine's Day. It's the day when romances are ignited for the first time or rekindled for the 50th.

Wherever you are on the landscape of love, it's important to be prepared. Of course, one of the most important parts of Valentine's Day is the food. And if you want to impress your love interest, why not prepare a 22-ounce bone-in ribeye and two 12-ounce jumbo lobster tails, all from the comfort of your kitchen? 

Bone-in Ribeye


  • 1 (22 oz.) 2-inch thick bone-in ribeye steak, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme

Jumbo Lobster Tails


  • 2 (12 oz.) western Australian jumbo lobster tails
  • 8 tablespoons unsalted butter
  • 1/4 cup lemon juice (from fresh lemon)
  • one bunch fresh parsley
  • two cloves garlic
  • 1/8 teaspoon paprika
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon kosher salt

Lets get cooking!

In the directions that follow, you'll prepare both the steak and lobster before cooking either. You'll then use the oven and stove to cook both, the steak before the lobster. If you follow the directions, the steak and lobster should be finished around the same time. But it's okay if the steak rests for a little while the lobster finishes its cook.


  1. Preheat the oven to 450 degrees.
  2. Brush canola oil on both sides of the steak. Liberally sprinkle both sides with kosher salt and pepper directly onto the oil. You don't want the salt and pepper to fall off the steak.
  3. Rinse the lobster tails in cold water and pat them dry with paper towels. 
  4. Take kitchen shears and remove the legs. Then split the tails down the middle of their shells, revealing the meat. Set the lobster tails aside in a baking dish.
  5. Melt the butter and combine it with the lemon juice in a bowl. 
  6. Remove the parsley leaves from the stems and roughly chop the leaves. Dice the garlic. Use a whisk to combine the parsley and garlic with the lemon/butter liquid.
  7. Season the lobster tails with paprika and salt and pepper. You can use 1/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. paprika, but you should apply as much as you want to taste. You want to salt just enough to bring out all the flavor of the lobster tails.
  8. Take a brush and apply the lemon/butter liquid generously over the lobster tails. You want those tails to soak in those delicious flavors.


  1. Secure a cast iron pan and stick it in the preheated oven. When the pan is hot, pull it out of the oven, set it on the stove, and put the burner on medium heat. Remember to use an oven mitt or hot pad as you handle the pan.
  2. Place the steak in the pan. Because it's been in the oven, it should be very hot, and you should hear and see a sizzle. If you don't, turn up the heat until you do.
  3. Cook the steak for 3 minutes on one side. When you flip it over, it should have a nice, brown color. 
  4. For aromatics, add the thyme sprigs and 2 cloves of smashed garlic to the pan. 
  5. Place the pan back in the oven for 6-7 minutes. Because the steak is so thick, you'll need this time in the oven to cook it properly. 
  6. Pull out the pan, place it back on the stove, and turn the burner to low heat. Flip the steak and add the butter to the pan. 
  7. Reduce the heat of the oven to 400 degrees. When it gets to that temperature, place the baking dish with the lobster tails into the oven. Let them cook until they have an internal temperature of 140 degrees. However, just like with seasoning, cook them until you're satisfied with the temperature. The less cook they have, the more flavor they retain. 
  8. Returning to the steak on the stove, grab a spoon and pour the liquid—together with garlic, thyme, and butter—continually over the meat. The goal is to soak the steak with this delicious liquid. Do this for 30 seconds.
  9. Keep the steak cooking like this for as long as you want, depending on your desired degree of doneness. Using an internal read thermometer, go to 125 degrees for rare, 135 for medium-rare, 145 for medium, 150 for medium-well, and 160 for well done.
  10. When you get the steak to the desired temperature, place the steak onto a plate. Spoon all the leftover liquid onto the steak to get the most possible flavor. 
  11. Let it rest for 5 minutes. Then slice it into 1/2 inch pieces and place it back onto the plate. You'll want to cut around the bones, of course.
  12. Once you're satisfied with the temperatures for both steak and shrimp, it's time to place them on the plate and serve!

Time to Get Your Ingredients!

OK, now that you know what to do, it's time to get the ingredients to make this delicious meal. Don't wait any longer: purchase the Sweetheart Setup to recreate this recipe at home on Valentine's Day.