Step

• Step 1

  For the Sweetheart Steak, draw a large heart on a piece of cardboard, shape to size of meat selected. Cut out cardboard heart shape, then trim meat into heart shape.

  Ingredients

  • 20 Ounce (1-1/2 to 2 inch thick) rib-eye steaks

• Step 2

  Combine Jacobsen Salt, pepper, chocolate, and olive oil in a small bowl. Place on top of cut steak.

  Ingredients

  • 2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Teaspoon black pepper

  • 2 Tablespoon Raw Dark Chocolate, finely chopped

  • 1/2 Tablespoon olive oil

• Step 3

  Cut raw lobster tail, remove meat, and chop. In a separate medium bowl, combine the lemon juice, lime juice, and jalapeno.

  Ingredients

  • 1 1/2 Pound Lobster Tail

  • 1 Cup lemon juice

  • 1/3 Cup lime juice

  • 1/2  jalapeño, diced

• Step 4

  Toss in the lobster meat; ensure it is completely submerged in the liquid. Let lobster soak for 30 minutes. The citric acid actually cooks the lobster meat. If you prefer to have fully-cooked meat, grill lobster in shell for 3-5 minutes at 350 degrees F.

  00:05

  350 ˚F / 177 ˚C

• Step 5

  Remove from grill, then toss with lemon juice, lime juice, and jalapeno.

• Step 6

  When ready to cook, start your Traeger and set the temperature to 450° F and preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

• Step 7

  Place the steak directly on the grill grate and cook for 5 to 7 minutes per side, or until you’ve reached desired doneness. Remove from grill. Let rest for 5 minutes.

  00:14

  450 ˚F / 232 ˚C

• Step 8

  Serve lobster ceviche over steak. Enjoy!