KILLER Steak + Lobster + Bacon-Wrapped Asparagus

Reverse Seared Filet & Ribeye

Preparation:  Big Green Egg at 250-275 degrees, indirect heat


  • 1 Ribeye Steak & 1 Beef Filet
  • 1 Tablespoon EVOO
  • Lane’s BBQ Ancho Espresso Rub
  • 1 1/2 Tablespoon (non-salted) butter
  • Instant Read Thermometer


Remove steak from Refrigerator.  Allow steak to come to room temp (about 45 min. to 1 hour). Brush with EVOO and liberally season both sides of the steak with Brisket & Ancho Espresso Rubs. (It will be tough… but try not to eat at this point of the process).

Place steak on the grate and close lid.  Grill for 15-20 minutes or until they reach 120 degrees, longer if desired.  Remove from heat and place on a clean cutting board. Place butter on top and sprinkle a little more seasoning on.  At this point remove indirect cooking plate and get the grill up to about 550-650 degrees.  Once temperature reached you are going to sear the steaks for about 1 ½ minutes per side or until you reach your desired doneness.  (have fun with this… you can use a cast iron skillet or grill grates).  Allow steak to rest for 10-15 minutes.  Slice & Enjoy!


Lobster Tails

Preparation:  Big Green Egg at 400 degrees, direct heat


  • (4) Rock Lobster Tails
  • (2) Tablespoons Unsalted Butter
  • Lane’s BBQ Sweet Heat Rub


Using scissors, cut top of lobster shell lengthwise down the center, leaving tail fin intact. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. With a knife, cut a slit, 1/2 inch deep, down center of meat.  Season with Sweet Heat and place ½ tbls of butter on top of lobster.  Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.  Remove from heat and allow to rest for 5 minutes.  Slice & Enjoy!

Posted on February 9, 2017 and filed under Recipes.