Name: Surf and Turf Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 filet mignon steaks (about 6 oz each); 2 tbsp olive oil; 2 tbsp unsalted butter; 2 garlic cloves, minced; 1 tsp fresh thyme (or ½ tsp dried); 1 tsp fresh rosemary (or ½ tsp dried); Salt and black pepper to taste; 8 large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 garlic clove, minced; Pinch of garlic powder; Salt and black pepper to taste; Lemon wedges; Chopped parsley

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If you’re on the hunt for a showstopping dinner that guarantees “oohs” and “aahs,” look no further than Surf and Turf. This classic combo pairs succulent filet mignon with juicy shrimp, delivering the ultimate duet of land and sea right on your plate! With just a handful of fresh, flavorful ingredients and the magic of pan-searing, you’ll master a restaurant-level experience at home—perfect for celebrating special moments or simply treating yourself to the finer things in life.

Ingredients You’ll Need

Every element in this Surf and Turf recipe plays a starring role—simple, yet designed to maximize flavor, tenderness, and that signature sizzle. From perfectly marbled steaks to aromatic herbs, each ingredient brings something special to your pan.

Filet mignon steaks: These tender cuts are buttery soft and make the turf portion absolutely irresistible.
Large shrimp: Their sweet, briny flavor and snappy texture balance the richness of the steak beautifully.
Olive oil: The base for a gorgeous sear, olive oil helps develop that mouthwatering crust on both steak and shrimp.
Unsalted butter: Adds a luscious finish and helps carry the aroma of fresh herbs in your pan sauce.
Garlic cloves: Just two cloves, finely minced, infuse the dish with savory warmth and depth.
Fresh thyme (or dried): Thyme’s earthy, lemony scent brings out the best in both beef and seafood.
Fresh rosemary (or dried): Rosemary lends a piney brightness, elevating the flavor of your Surf and Turf.
Salt and black pepper: The essentials for proper seasoning—use them generously to enhance taste.
Lemon wedges and chopped parsley (optional): These finish your plate with color and the perfect hint of freshness.

How to Make Surf and Turf

Step 1: Bring It All to Room Temperature

Take the steaks out of the fridge about 30 minutes before cooking. Letting them come to room temp ensures they cook evenly and yield a perfect, juicy center. Use this time to pat both the steaks and shrimp totally dry with paper towels—dry surfaces mean the most enticing golden sear.

Step 2: Season Generously

Don’t skimp here! Boldly season the filet mignon steaks with salt and black pepper on all sides. This base layer is crucial for drawing out flavor and helping create that savory crust your Surf and Turf is famous for. Have your garlic, herbs, and other ingredients ready and within arm’s reach for effortless cooking.

Step 3: Sear the Steaks

Heat one tablespoon of olive oil in a cast iron skillet over medium-high until shimmering. Set the steaks in the pan and leave them undisturbed for 3–4 minutes—this is what builds that beautiful, caramelized surface. Flip and cook another 3–4 minutes for medium-rare, adjusting for your preferred doneness.

Step 4: Butter-Baste for Richness

In the last minute of steak cooking, add a tablespoon of butter, the minced garlic, thyme, and rosemary to the skillet. As the butter melts and sizzles, tilt the pan and spoon the garlicky herb butter repeatedly over the steaks. This step infuses every bite with incredible depth and a mouthwatering aroma! Remove the steaks and let them rest under foil—you’re in the home stretch.

Step 5: Sauté the Shrimp

Using the same skillet (no need to wipe it out), pour in your remaining olive oil and toss in the shrimp in a single layer. Cook just 1–2 minutes per side until they’re pink, opaque, and curled. Add the remaining butter and a pinch of garlic, tossing the shrimp to coat them in all those savory pan juices. This is the “surf” star of your Surf and Turf!

Step 6: Plate and Garnish

Arrange the rested filet mignon on plates, crown each steak with a portion of shrimp, and drizzle any luscious pan juices over everything. Sprinkle on chopped parsley and add a wedge of lemon for a burst of brightness. Voilà—Surf and Turf as stunning to look at as it is to savor!

How to Serve Surf and Turf

Garnishes

A few simple garnishes can elevate your Surf and Turf from delicious to dazzling. I love scattering a handful of fresh parsley over the plate for vibrant color and grassy freshness. Lemon wedges not only look inviting but also let each guest squeeze just the right zing over their meal. If you want to go all-out, a dollop of garlic herb butter melting atop the steak is never a mistake!

Side Dishes

Classic accompaniments are the way to go. Think creamy mashed potatoes, buttered asparagus, or crisp green beans. For something fancy, roasted baby potatoes or a garlicky spinach sauté round out the Surf and Turf experience, ensuring every bite has a complementary crunch or creaminess.

Creative Ways to Present

Presentation is half the fun! Try arranging shrimp atop each steak tower-style for a dramatic effect, or fan the shrimp alongside for a more classic look. Serving Surf and Turf on a wooden board with rustic lemon wedges and a sprinkle of sea salt adds a relaxed, bistro vibe that’s perfect for sharing and celebrating.

Make Ahead and Storage

Storing Leftovers

If there happens to be any Surf and Turf left, store cooled steak and shrimp in separate airtight containers in the fridge. This keeps the flavors pure and prevents the shrimp’s briny aroma from overtaking your tender steak. Enjoy within two days for best taste and texture.

Freezing

While surf and turf is at its peak when fresh, you can freeze it if life gets busy. Place cooled steak and shrimp in individual freezer bags, squeezing out as much air as possible. Freeze for up to 2 months. Just be aware—shrimp can become a little softer after being frozen, but the flavors remain wonderful.

Reheating

For best results, gently reheat steak and shrimp separately. Warm steak in a low oven (about 275°F) until just heated through to preserve its juiciness. Shrimp can be quickly reheated in a skillet with a touch of butter for flavor and moisture. Avoid microwaving if you can, as it can toughen the meat and seafood.

FAQs

What cut of steak is best for Surf and Turf?

Filet mignon is the classic star for Surf and Turf because of its unbeatable tenderness, but you can also use sirloin or ribeye for a little more flavor if you prefer!

Can I use lobster instead of shrimp?

Absolutely! Lobster tail is an upscale, traditional swap for shrimp—simply split the tail, brush with butter, and cook until opaque for an ultra-luxurious take on Surf and Turf.

How do I know when my steak is done?

Use a digital meat thermometer for reliability: 130–135°F for medium-rare, 135–145°F for medium. Resting your steaks after cooking lets the juices settle, making your Surf and Turf extra flavorful.

Is Surf and Turf gluten-free?

Yes! Provided you use gluten-free seasonings and steer clear of flour-thickened sauces, this dish is naturally gluten-free, making it easy to share with friends and family who have dietary restrictions.

What wine pairs well with Surf and Turf?

A full-bodied Cabernet Sauvignon pairs beautifully with the steak, while a buttery Chardonnay can complement the shrimp. If you love rosé, that’s a playful, crowd-pleasing choice, too.

Final Thoughts

There’s nothing quite like the thrill of serving Surf and Turf at your own table—it feels like a celebration every single time. Whether you’re out to impress guests or just treat yourself, this classic dish transforms an ordinary evening into something memorable. Go ahead, give it a try, and bring the magic of steakhouse dining home!

Surf and Turf Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a classic surf and turf dinner featuring juicy filet mignon steaks paired with succulent shrimp, cooked to perfection and served with a flavorful herb butter.

Ingredients

Scale

For the Filet Mignon:

2 filet mignon steaks (about 6 oz each)
2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary (or ½ tsp dried)
Salt and black pepper to taste

For the Shrimp:

8 large shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp unsalted butter
1 garlic clove, minced
Pinch of garlic powder
Salt and black pepper to taste

To Garnish:

Lemon wedges
Chopped parsley

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Instructions

Prepare the Filet Mignon: Remove steaks from the fridge 30 minutes before cooking. Season with salt and pepper. Sear in a hot skillet with olive oil, butter, garlic, thyme, and rosemary until desired doneness. Let rest.
Cook the Shrimp: In the same skillet, cook shrimp with olive oil, butter, garlic, and seasonings until pink and opaque. Serve alongside the steaks.