Grilled Tuscan Porterhouse Steak And Grilled Lobster Tails
1-3 inch thick Porterhouse steak
6 medium lobster tails, shells removed
1/2 cup extra virgin olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh rosemary
4 cloves roasted garlic, minced
Preheat grill to high, and preheat the oven to 325°F. Line a sheet pan with foil and place a rack big enough to hold the steak on the sheet pan. Slice 2 lemons into 1/4-inch thin rounds and set aside. Combine 2 tablespoons of olive oil with the salt and pepper. Brush this mixture on the steak and season lobster tails with 1 tablespoon olive oil, salt and pepper. Rub both the steak and lobster with the sprig of rosemary.
When the grill is hot, squeeze the juice of 1 lemon over the steak and the lobster, then sear both sides of the steak on the grill to form a crust, then transfer to the rack on the baking pan. Place in the pre-heated oven and roast uncovered until it has reached the desired doneness. Remove from the oven and tent with foil and let it rest for 10 minutes before carving.
While steak is roasting, mix together remaining olive oil, with the juice and zest of the remaining lemons, the minced roasted garlic and the rosemary, season with salt and pepper as needed. Set aside for grilled steaks. Pre-heat the grill again when the steak is out of the oven. Grill the marinated lobster tails for 3-4 minutes on each side. Then, grill the lemon slices on both sides and reserve for garnish.
To serve, remove strip steak from one side of the bone and remove the small piece of tenderloin from the other side of the bone. Slice the meat across the grain and sprinkle with the olive oil and lemon juice mixture, garnish with grilled lemons.