Surf and Turf recipe
Surf and Turf is a classic meal that brings together the best of both worlds—tender, juicy steak paired with succulent seafood like shrimp, lobster, or scallops. It’s a fantastic combination…
Tip: save now, cook later.Surf and Turf is a classic meal that brings together the best of both worlds—tender, juicy steak paired with succulent seafood like shrimp, lobster, or scallops. It’s a fantastic combination of rich, meaty flavors and light, fresh tastes that makes every bite feel special. Plus, the contrast in textures from the juicy beef and the buttery seafood makes it a real treat.
I love making Surf and Turf for special dinners or when I want to impress guests without stressing too much in the kitchen. One little tip I’ve learned is to cook the steak and seafood just right—you want the steak nicely seared but still tender, and the seafood cooked just until it’s perfectly tender and not rubbery. It might feel fancy, but it’s really all about simple cooking done well.
Serving Surf and Turf with some roasted vegetables, a fresh salad, or even some buttery mashed potatoes makes it a complete, satisfying meal. I always enjoy sitting down with my family or friends, sharing this hearty meal and good laughs. It’s one of those dishes that feels both indulgent and comforting at the same time, and it’s such a joy to bring a little celebration to the dinner table.
Key Ingredients & Substitutions
Filet Mignon: This steak cut is tender and mild in flavor. If you want a cheaper option, go for sirloin or ribeye, but remember they cook a bit differently.
Shrimp: Large peeled shrimp with tails on give a nice presentation. You can use scallops or lobster tails instead for a different twist.
Butter & Garlic: Butter adds richness, while garlic brings flavor and aroma. If you like, swap butter for olive oil for a lighter sauce.
Lemon Juice, Worcestershire, and Dijon: These boost the sauce with brightness and depth. No Dijon? Use yellow mustard or just skip it.
Fresh Herbs: Parsley and rosemary add freshness and aroma. If you don’t have rosemary, thyme or chives work well too.
How Do I Get a Perfect Steak and Cook Shrimp Without Overcooking?
Balancing two proteins can be tricky. Here’s my simple method to nail it:
- Pat steaks dry and season well for a good sear.
- Sear steaks over medium-high heat 4 minutes each side for medium-rare.
- Remove steaks and let them rest; this locks in juices.
- Cook shrimp quickly over medium heat; 2-3 minutes per side until pink and firm.
- Make sauce in the same pan to capture all flavors.
Resting the steak is key so it stays tender while you make shrimp and sauce. And don’t walk away when cooking shrimp—they cook fast and can get rubbery if overdone. With this method, both come out juicy and flavorful every time.
Equipment You’ll Need
- Heavy skillet or cast-iron pan – great for getting a good sear on the steak and cooking shrimp evenly.
- Tongs – help you easily flip the steak and shrimp without piercing them.
- Paper towels – for patting the steak dry to get a better crust.
- Small bowl – to mix the garlic butter sauce ingredients quickly.
- Meat thermometer (optional) – handy to check steak doneness without cutting.
Flavor Variations & Add-Ins
- Swap filet mignon for ribeye or sirloin if you prefer more marbling and flavor.
- Replace shrimp with scallops or lobster tails for a different seafood experience.
- Add a pinch of smoked paprika or cayenne to the garlic butter sauce for a subtle spicy kick.
- Include sautéed mushrooms or grilled asparagus as side veggies to add earthiness and crunch.
How to Make Surf and Turf with Garlic Butter Shrimp and Filet Mignon
Ingredients You’ll Need:
For The Steak:
- 2 (6 oz) filet mignon steaks
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For The Shrimp and Sauce:
- 12 large shrimp, peeled and deveined with tails on
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes total — roughly 10 minutes to prepare and sear the steaks and then 10 minutes to cook the shrimp and prepare the buttery garlic sauce.
Step-by-Step Instructions:
1. Prepare the Steaks:
Start by patting your filet mignon steaks dry with paper towels to help create a nice sear. Season both sides generously with salt and freshly ground black pepper.
2. Cook the Steaks:
Heat the olive oil in a heavy skillet or grill pan over medium-high heat. Once hot, add the steaks. Sear them for about 4 minutes on each side for medium-rare, or adjust the time depending on your preferred doneness. When done, remove the steaks from the pan and let them rest on a plate covered loosely with foil — this keeps them juicy.
3. Cook the Shrimp:
Using the same pan, reduce the heat to medium and add 1 tablespoon of butter. When melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
Next, place the shrimp in the pan. Season lightly with salt and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
4. Make the Garlic Butter Sauce:
Reduce the heat a little and stir in the remaining 2 tablespoons of butter along with the fresh lemon juice, Worcestershire sauce, and Dijon mustard. Stir until the butter melts and combines into a smooth sauce.
Mix in the chopped parsley, then toss the shrimp gently in the sauce so they’re nicely coated.
5. Serve Your Surf and Turf:
Place the rested filet mignon on plates. Arrange the garlic butter shrimp beside the steak. Spoon some of the pan sauce over both the steak and shrimp for extra flavor.
Garnish with additional fresh parsley and a sprig of rosemary if you like. Serve immediately and enjoy your restaurant-quality meal at home!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry to avoid extra moisture in the pan.
How Do I Know When the Steak Is Cooked to My Liking?
For medium-rare, sear the filet mignon about 4 minutes per side over medium-high heat. Using a meat thermometer, look for an internal temperature of 130-135°F. Let the steak rest before cutting to retain juices.
Can I Substitute Other Seafood Instead of Shrimp?
Absolutely! Scallops or lobster tails work wonderfully in this dish. Just adjust cooking times as scallops usually take less time, and lobster tails need gentle cooking to stay tender.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp and steak, or use a microwave at medium power in short bursts.
