Description

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

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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.

Use the same pan to build flavor.

Nutrition

Serving Size: 1 steak and 1 seafood portion
Calories: 650
Sugar: 1g
Sodium: 720mg
Fat: 42g
Saturated Fat: 17g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 58g
Cholesterol: 165mg