Description
An indulgent pairing of tender steak and succulent shrimp, drizzled with a rich, velvety garlic cream sauce. This luxurious dish is perfect for special occasions, offering the best of both land and sea.
Ingredients
For the Surf and Turf:
- 2 ribeye steaks (or your preferred cut of beef), 6-8 oz each
- 2 lobster tails (or 6–8 large shrimp)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
For the Creamy Garlic Sauce:
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ¼ cup white wine (preferably dry, such as Sauvignon Blanc)
- 1 tablespoon Dijon mustard
- ½ teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Begin by prepping your steak and seafood. Pat the steaks dry with paper towels to remove excess moisture. This helps achieve a nice sear when cooking. Season both sides of the steaks generously with salt and freshly ground black pepper.
For the lobster tails, use kitchen shears or a sharp knife to cut the top of the shell lengthwise, exposing the lobster meat. If you’re using shrimp, peel and devein them, leaving the tails intact for a prettier presentation. Season both the lobster tails and shrimp with salt, pepper, and a little bit of lemon zest for added freshness.
Heat the olive oil in a heavy skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the steaks to the pan. Sear the steaks for 3-4 minutes on each side for medium-rare, or cook to your preferred level of doneness. Use tongs to flip the steaks and make sure they cook evenly.
For added flavor, add 1 tablespoon of butter to the pan after flipping the steaks. Baste the steaks with the melted butter for an extra boost of richness.
Once the steaks are cooked to your liking, remove them from the pan and set them aside to rest. Cover loosely with foil to keep them warm.
While the steaks are resting, reduce the heat to medium. In the same skillet, add a tablespoon of butter. For lobster tails, cook them cut-side down for about 5-6 minutes, or until the meat is opaque and fully cooked. For shrimp, cook them for 2-3 minutes per side, or until they turn pink and opaque. Once cooked, remove the lobster or shrimp from the skillet and set aside.
In the same skillet used for the steak and seafood, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic. Next, add 2 tablespoons of butter and allow it to melt into the garlic.
Pour in the white wine and bring the mixture to a simmer, scraping up any brown bits from the bottom of the pan. Let the wine reduce for about 2 minutes. Once reduced, add the heavy cream, Dijon mustard, and lemon juice. Stir the mixture until smooth and bring it to a gentle simmer.
Continue to cook the sauce for 3-4 minutes, allowing it to thicken slightly. Season with salt and freshly ground black pepper to taste. If the sauce gets too thick, you can thin it out by adding a splash of additional wine or water.
Once the sauce has reached your desired consistency, return the steak to the skillet, spooning some of the creamy garlic sauce over it. Place the lobster tails or shrimp on top of the steak. Let everything simmer together for an additional minute to ensure the flavors meld.
Serve the Surf and Turf immediately, garnished with fresh parsley and a squeeze of lemon juice. Pair it with your favorite side dishes, like roasted vegetables, mashed potatoes, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 800-900 kcal
- Fat: 45-50g
- Carbohydrates: 10g
- Protein: 60g