Nebraska, Part 2. Meat.

If cows revolted, we'd be outnumbered.

Why steak? We chose to do steak for Nebraska because steak is a huge part of the economy of Nebraska. Heck, Nebraska’s been nicknamed the “Beef State” because of all the steak Nebraska produces. The top three beef-producing counties in the entire United States are all located in Nebraska. And the cow-to-human ratio is crazy, with the state having three cows for every one person.

If we’re making steaks for Omaha, we had to try Omaha Steaks as they are the staple of Omaha. And Omaha Steaks really lives up to their reputation. The steaks even came with their own grilling instructions, so that you can have a good steak whether it's in the oven, grill, pan, or toaster. (Yes, you can make steaks in a toaster. Just Google videos of it. It’s funny how creative people can be sometimes.) Because, as Omaha Steaks puts it, “A good steak is half good meat and half good grilling”.

And while we had the Omaha Steaks, we decided we needed something else to add. So we decided to go with a surf and turf meal; lobster for our surf, and steak for our turf. We also decided to serve the turf and surf with some corn, because of the corn-producing region of the country.

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Grilled, not toasted.

We started the steaks by seasoning them with some delicious-smelling spices. I also, of course, had to tenderize them while doing so. While we considered making them in our toaster, we decided it was perhaps not the greatest idea. So we decided to do them on the grill instead.

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Why lobster? Why not!

We started the lobster tails by butterflying them. This is where you cut open the shell down the center of the tail so that the seasoning can get inside to the meat. After that, we seasoned them, primarily garlic, parsley, and butter. When they were seasoned, we shish-kabobed them with our kabob sticks so they didn’t curl while cooking, and grilled them up.

We put the steaks and the lobster tails on the grill at the same time. We brushed the lobster tails with butter periodically to give them a nice flavor and glaze. We quartered-turned the steaks every three minutes or so to give them those nice grill lines that are so associated with good steak.

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Midwest goodness (with some lobster on the side).

Once everything was done, we served them along with our steaks and some sweet corn because of the corn-producing region of the country.

The steak was nice and tender. The lobster tails were nice and buttery, and I could taste the garlic, which nicely balanced the flavor of the lobster. And the corn was homegrown by my uncle, who gives us some amazing sweetcorn every year. All in all, they tasted great together, and I would love to make the steaks or the tails again some time.