Ultimate Surf and Turf Steak Seafood

This ultimate Surf and Turf recipe brings together the best cuts of steak and seafood for a memorable meal at home. Juicy ribeye or filet mignon steaks and buttery garlic-infused shrimp or lobster tails create an impressive combination that feels worthy of a special occasion, but is very achievable even for a weeknight date night. The method ensures a beautifully seared steak paired with plump, flavorful seafood all finished with herbaceous butter.

Ingredients

• Ribeye or filet mignon steaks: High in marbling or natural tenderness select steaks that are at least 1 inch thick for juicy results
• Salt and freshly ground black pepper: Essential for seasoning and bringing out the best in both steak and seafood choose fine sea salt and fresh cracked pepper if possible
• Olive oil: Good for high-heat searing use extra-virgin for the best flavor
• Unsalted butter: Key for creating a rich baste and luscious seafood sauce look for real European style butter if you want to splurge
• Fresh garlic: Smashing cloves for steak and mincing for seafood adds layered flavor select firm cloves with tight skins
• Fresh thyme or rosemary: Provides aromatic depth and elevates the steak choose bright green sprigs
• Large shrimp or lobster tails: Seek out wild-caught if you can for maximum sweetness and texture fresh or properly thawed seafood will sear better
• Paprika: Adds color and subtle smokiness opt for Spanish smoked paprika for extra depth
• Lemon juice: Brightens the seafood always use freshly squeezed lemon for best taste

Tips when shopping

Pick steaks with abundant marbling and seafood that smells clean and briny never ammoniated

Step-by-Step Instructions

Season the Steaks:

Pat steaks dry and coat both sides generously with salt and ground black pepper Press seasonings in with your hands so the surface is well coated This step forms the base of the crust

Sear the Steaks:

Heat olive oil in a heavy skillet over high heat until shimmering Add steaks without crowding and sear each side for two to three minutes for medium-rare Adjust time as needed for your preferred doneness Press gently with tongs instead of stabbing to keep juices inside

Baste with Butter and Herbs:

Lower the heat to medium-low Add butter smashed garlic cloves and fresh herbs Tilt the pan so butter pools and use a spoon to baste melted butter over the steaks for one to two minutes This builds a deep savory flavor and glossy finish

Rest the Steaks:

Transfer steaks to a warm plate or cutting board Let them rest uncovered for five minutes so juices redistribute and remain in the meat

Prepare the Seafood:

If using shrimp peel and devein then season with salt pepper and paprika If choosing lobster tails use kitchen scissors to cut along the back and separate the shell while keeping the meat attached Season lightly with salt and paprika

Garlic Butter for Seafood:

In a separate skillet melt butter over medium heat Add minced garlic and cook until aromatic about one minute to infuse the butter

Cook the Seafood:

Add shrimp or lobster tails to the pan For shrimp cook two to three minutes per side until just opaque For lobster cook four to five minutes basting frequently with garlic butter until meat is opaque and lightly golden

Finish with Lemon:

Squeeze fresh lemon juice over the cooked seafood right in the pan to balance richness and add a bright finish

Plate and Serve:

Transfer rested steak and cooked seafood to plates Spoon over remaining herb butter from the steak skillet Garnish with fresh herbs and extra lemon wedges Serve with your favorite sides

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Storage Tips

Let leftovers cool completely then store steak and seafood separately in airtight containers in the refrigerator They will keep fresh for up to two days For best reheating add a splash of water or broth and gently warm covered in a skillet to retain moisture Avoid microwave for steak if possible

Ingredient Substitutions

You can swap ribeye with New York strip or sirloin cuts for a leaner option For seafood scallops make an elegant substitute for shrimp or lobster Tofu steak is a creative vegetarian twist Use ghee or clarified butter when regular butter is not available

Serving Suggestions

Serve surf and turf with classic steakhouse sides like garlic mashed potatoes creamed spinach or roasted asparagus A crisp green salad and crusty bread round out the meal For an elevated touch prepare a dipping sauce such as béarnaise or a fresh salsa verde

Cultural and Historical Context

The pairing of surf and turf rose to fame in North America in the mid twentieth century representing celebration and abundance Combining land and sea ingredients became a symbol of luxury The dish now graces both steakhouse menus and home tables when something special is in order

Frequently Asked Questions

→ What's the best steak cut for surf and turf?

Ribeye and filet mignon are popular choices for their tenderness and flavor. Other cuts like New York strip also work well.

→ Can I substitute different seafood options?

Absolutely! Scallops, crab, or even a firm white fish can be delicious alternatives to shrimp or lobster.

→ How do I achieve a perfect sear on steak?

Use a hot skillet, avoid overcrowding, and dry the steak before seasoning to ensure a beautiful crust.

→ What toppings or sauces go well with this dish?

Béarnaise, chimichurri, or a squeeze of fresh lemon elevate both the steak and seafood components.

→ How can I prepare both components simultaneously?

Cook the steak first and let it rest while you prepare the seafood. This ensures both are served at optimal temperature.