Preheat your Yoder Smokers YS640s Pellet Grills to 450ºF, set up for direct grilling (diffuser door or entire diffuser removed), with GrillGrate grilling panels installed over the fire box.
Season the steaks with the Cattleman’s Grill California Tri-Tip Seasoning, loaded into a spice grinder for a finer texture.
Place the steaks on the GrillGrates. Close the door and immediately begin cooking the white wine butter sauce for the poached lobster. Flip the steaks and rotate until the internal temperature reaches 125ºF-130ºF in the center, then remove and cover with foil until ready to serve.
To make the white wine butter sauce, start by warming the oil in a Lodge 8” Cast Iron Skillet over medium heat. Add the shallot, sliced garlic and Cattleman’s Grill California Tri-Tip Seasoning. Cook until the shallots are softened and translucent.
Add the white wine to the skillet and reduce until nearly all of the liquid is gone. Then slowly add two tablespoons of butter and stir constantly until the butter is gone. This will begin to create a temporary emulsion. As the butter melts, add more butter, one pat at a time, stirring constantly. Continue this process until all butter is incorporated and the sauce is formed.
Add the lobster to the skillet. Cook over low heat, frequently basting the top of the lobster tails with the butter sauce. If the sauce begins to simmer, turn off the heat to cool the temperature. Ideally, the temperature of the sauce should be between 160ºF-180ºF as the lobster cooks.
When the lobster reaches 135ºF, remove from the skillet. Slice each tail in half lengthwise for service.
Serve each grilled dry aged ribeye steak topped with a lobster tail and more of the white wine butter sauce spooned over the top.