- 2 (8 oz.) Certified Angus Beef boneless
New York strip steaks, about 1-inch thick
- 2 tsp. olive oil
- Kosher salt and fresh ground pepper for seasoning
Preheat broiler and broiler pan.
Drizzle each steak with olive oil and season with salt and pepper as desired.
Place steaks on hot broiler pan, about 4 inches from heat.
For medium doneness, broil 8-10 minutes, turning once through cooking if desired.
The internal temperature should reach at least 145°F.
- 2 (3.4 oz.) fresh lobster tails (or thawed from frozen)
- 2 Tbsp. melted butter
- 1 Tbsp. fresh lemon juice
- ¼ tsp. white pepper
- ¼ tsp. garlic powder
Whisk butter, lemon juice, pepper and garlic in a small bowl.
Use kitchen scissors to split the top of the lobster tail lengthwise.
Gently pull halves apart and pull meat from shells, starting at the broad end; leave meat attached to the shells. Brush lobster meat with butter mixture. Place tails on hot broiler pan, 4 inches from heat, leaving the oven door slightly open.
Broil for about 5 minutes. Lobster is done when meat is opaque, firm to the touch and reaches an internal temperature of 145°F.