Smoked & Seared Surf & Turf with Smoked Garlic Compound Butter

Prepare the Smoked Garlic Compound Butter: Mash all ingredients for the compound butter (unsalted butter, chives/parsley/rosemary, smoked garlic, sea salt, black pepper) together until well combined. Form the mixture into a log, cover tightly in plastic wrap, and chill in the refrigerator or freeze for later use. If making for Valentine's Day, you can cut out cute heart shapes.

Preheat your Traeger grill to 225°F. Pull the steaks from the fridge and season generously with your preferred steak seasoning (e.g., Fiesta Uncle Chris). Place the seasoned steaks on the grill and smoke until they reach an internal temperature of 100°F.

While the steaks are smoking, prepare the lobster tails. Preheat a grill to 275°F. Season the lobster tails simply with lobster seasoning (e.g., Badia Complete seasoning) and grill until they reach an internal temperature of 135°F. Ensure they do not exceed this temperature to prevent overcooking.

Once the steaks reach 100°F, transfer them to a side burner or a hot cast iron skillet. Sear the steaks with a little bit of butter until they reach an internal temperature between 120°F and 125°F for medium-rare, then remove and let them rest.

To serve, top your rested steaks and grilled lobster tails with generous slices of the prepared smoked garlic compound butter.