First, I must say we did not eat the steak and lobster at one specific meal. There's only two of us and we don't eat much, but we like to eat good. We cooked one of the lobster tails first. I know a lot has to do with how you yourself prepare the food, so "good Job" goes to the hubby here.
With that said, quality makes a big difference too. He did the whole pull-the-tail-meat-out-and-rest-it-on-top-of-the-shell thing and then broiled it with just a tiny amount of char for a little texture. Freaking fantastic.
A few days later when the Midwest snow slowed down a bit, it was time to grill the massive steak. My husband braved the cold weather and with a thermometer in one hand and a beer in the other, he presented me with a steak like he's never cooked before. The meat was tender and juicy and actually had some nice chunks of fat in some of the outer edges. I don't know about you, but I love that part when it's charred up. All I know is my local grocery store doesn't give me any of that deliciousness and I totally forgot I really missed that part about a good steak. Thank you Meat N' Bone.
