I keep coming back to surf and turf because it delivers the best of both worlds on one plate. I like how flexible it is, letting me mix and match cuts of beef and types of seafood based on the occasion or what looks freshest. I also enjoy how it feels restaurant-worthy while being completely achievable at home, especially on the grill or in a cast iron skillet.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Ribeye steak, filet mignon, or NY strip steak Shrimp, lobster tail, scallops, or other seafood of choice Olive oil or butter Kosher salt Black pepper Garlic Fresh herbs such as parsley or thyme Lemon wedges
Directions
I start by prepping both the steak and seafood so they’re ready to cook at the same time. I season the steak generously with salt, pepper, and a little oil, then let it rest at room temperature. I lightly season the seafood, keeping it simple so its natural flavor shines.
I cook the steak first, either on a hot grill or in a cast iron skillet, searing it until a deep crust forms and finishing it to my desired doneness. I remove it from the heat and let it rest while I cook the seafood.
In the same pan or on the grill, I cook the seafood quickly over high heat with butter and garlic until just tender and opaque. I finish everything with fresh herbs and a squeeze of lemon before serving the steak and seafood together.
Servings and Timing
I usually plan on one steak and one seafood portion per person. Prep takes me about 15 minutes, cooking takes another 15–20 minutes, and resting time adds about 5 minutes, bringing the total to roughly 35–40 minutes.
Variations
I like pairing steak with shrimp for a classic option or lobster tail for a more luxurious feel. When I want something lighter, I use scallops instead. I also switch up flavors by adding garlic butter, chimichurri, or a light cream sauce depending on the mood.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm everything gently over low heat to avoid overcooking the steak or drying out the seafood.
FAQs
What steak cut works best for surf and turf?
I prefer ribeye or filet mignon for tenderness and rich flavor.
What seafood pairs best with steak?
I find shrimp and lobster tail to be the most classic and reliable pairings.
Can I cook surf and turf indoors?
I often use a cast iron skillet indoors with excellent results.
How do I time cooking both proteins?
I cook the steak first since it needs resting time, then quickly cook the seafood.
Do I need a sauce?
I enjoy it plain, but garlic butter or herb sauces add a nice finishing touch.
Can I grill everything together?
I grill both when possible, just keeping a close eye on the seafood since it cooks fast.
What sides go well with surf and turf?
I love serving it with roasted vegetables, potatoes, or a simple salad.
Is surf and turf good for special occasions?
I think it’s perfect for celebrations, date nights, and holidays.
Can I make it spicy?
I add chili flakes or spicy butter when I want extra heat.
How do I keep seafood from overcooking?
I cook it last and remove it from heat as soon as it turns opaque.
Conclusion
I find surf and turf to be one of the most satisfying and impressive meals I can make at home. With juicy steak, perfectly cooked seafood, and endless ways to customize, it’s a combination I rely on whenever I want a meal that feels bold, celebratory, and unforgettable.
Surf and Turf is a classic, celebratory dish pairing a perfectly cooked steak with tender, flavorful seafood, delivering bold richness and elegant balance that feels restaurant-worthy yet easy to make at home.
Ingredients
2 ribeye, filet mignon, or New York strip steaks (8–10 oz each)
2 seafood portions (shrimp, lobster tails, or scallops)
2 tablespoons olive oil or butter, divided
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
2 cloves garlic, minced
1 tablespoon fresh parsley or thyme, chopped
Lemon wedges, for serving
Instructions
Remove steaks from the refrigerator 20–30 minutes before cooking and season generously with salt, pepper, and olive oil.
Lightly season the seafood with salt and pepper and set aside.
Heat a grill or cast iron skillet over high heat.
Sear the steaks for 3–5 minutes per side until a deep crust forms and desired doneness is reached.
Remove steaks from heat and let rest for 5–10 minutes.
In the same pan or on the grill, add butter and garlic.
Cook the seafood over high heat until just opaque and tender, about 2–4 minutes per side depending on type.
Finish with fresh herbs and a squeeze of lemon.
Serve the rested steak alongside the seafood.
Notes
Cook steak first so it can rest while seafood cooks.
Seafood cooks quickly—watch closely to avoid overcooking.
Garlic butter or chimichurri make great optional sauces.
