Surf & Turf Dinner

1. 1

   Garlic & Herb Compound Butter: Combine softened butter, minced garlic, chopped parsley, and 1 tbsp SPG steak rub; mix until smooth.

Steaks

2. 2

   Pat beef filets dry, brush with olive oil, and coat generously with SPG steak rub on all sides.

Lobster Tails

3. 3

   Brush lobster halves with olive oil, season with SPG steak rub, and set aside.

Asparagus

4. 4

   Toss asparagus with olive oil and SPG steak rub; set aside.

Grill

5. 5

   Preheat grill to medium‑high. Grill the steaks for about 4‑5 minutes per side for medium‑rare, then remove and let rest.

6. 6

   Grill the lobster tails, turning once, until the meat is opaque; finish with a squeeze of lemon.

7. 7

   Grill the asparagus until tender‑crisp, about 3‑4 minutes; remove from grill.

Potatoes

8. 8

   On the grill, crisp the parboiled potatoes until golden on all sides. Toss hot potatoes with 2‑3 tbsp garlic & herb compound butter, 1‑2 tbsp truffle oil, salt, pepper, and fresh grated parmesan.

Serve

9. 9

   Plate the steaks, lobster tails, asparagus, and truffle parmesan potatoes together; drizzle any remaining compound butter over the seafood.