When I’m looking to impress, I often make special dinner recipes such as cioppino, braised short ribs, bacon wrapped scallops, broiled lobster tails, or this hearty surf and turf. When I’m looking for an indulgent dinner option, I often turn to surf and turf. This dish is made with tender seared steak and succulent shrimp, all topped off with a generous amount of garlic butter. Add a few fun side dishes such as Hasselback sweet potatoes, roasted mushrooms, roasted red potatoes, sauteed asparagus or broccoli and cheese casserole, and you’ve got a steak house style dinner to enjoy with family and friends! This is also a great option for Valentine’s Day.
Surf And Turf Ingredients
To make this recipe, you will need olive oil, steak, shrimp, butter, garlic, parsley, salt and black pepper.
How Do You Make Surf And Turf?
Heat half of the oil in a large skillet. Season both the steak and shrimp with salt and pepper. Place the steak in the pan, and cook until a golden brown crust forms and the steak is at your desired level of doneness. Remove the steak from the pan, and cover to keep warm. Repeat the same coking process with the shrimp. Remove the shrimp from the pan, then add butter, garlic and parsley over medium heat. Place the steak and shrimp back in the pan, then spoon the garlic butter and pan juices over the top. Add a little more parsley, then serve and enjoy.
Tips For The Perfect Dish
It’s important for your pan to be very hot to get the best sear on your steak. You should also be careful not to overcrowd the pan so that the steak doesn’t steam instea of sear. It’s ok to work in batches if needed. Use a meat thermometer to make sure your meat is cooked to the proper temperature. Choose the largest shrimp you can afford. I typically go for 16-20 count shrimp. This dish is best when served immediately. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Steak Temperatures
The best way to gauge when your strip steak is done is to use a digital probe thermometer. You can insert your thermometer into the thickest part of your meat to determine whether the steak is at your preferred level of doneness. I personally like to cook my steaks to medium. I don’t recommend cooking your steak over 150 degrees F as it will be more likely to be tough or dry. Keep in mind that steaks should rest for at least 5 minutes before you cut into them, so it’s best to take them off the heat a few degrees before you reach your desired temperature, as they’ll continue to cook as they rest.
Rare: 130 degrees F Medium Rare: 135 degrees F Medium: 145 degrees F Medium Well: 150 degrees F Well Done: 160 degrees F
Surf And Turf Variations
You can mix and match your protein options to create your preferred version of this classic dish.
Turf: Try rib eye, filet mignon or sirloin steak instead of New York strip. You could also use rack of lamb or thick bone-in pork chops. Surf: You can use your favorite shellfish such as sea scallops, lobster or crab legs. Or change things up and try grilled skewered shrimp! Sauce: While garlic butter is a classic, you can mix things up a bit by flavoring your butter with sriracha, white wine, shallot, lemon juice, lime juice, or other fresh herbs such as dill, cilantro, rosemary, thyme or chives.
This recipe makes a classic surf and turf with New York strip steak and shrimp that you will want to make for friends, family or a special someone in your life. There is a reason why surf and turf has stood the test of time; it is decadent and delicious!
