Surf and Turf recipe
Surf and Turf is the perfect way to enjoy the best of both worlds: juicy, tender steak paired with fresh, flavorful seafood like shrimp, lobster, or scallops. This dish offers…
Tip: save now, cook later.Surf and Turf is the perfect way to enjoy the best of both worlds: juicy, tender steak paired with fresh, flavorful seafood like shrimp, lobster, or scallops. This dish offers a great mix of textures and tastes, balancing the hearty meatiness of the turf with the light, briny sweetness of the surf. It’s a classic that always feels a little special and makes any meal feel like a celebration.
I love making Surf and Turf when I want to treat myself or impress guests because it’s straightforward but feels fancy. One of my favorite tips is to season the steak simply with salt and pepper and then sear it to get that delicious crust, while giving the seafood a gentle grill or sauté to highlight its natural flavor. Combining these two on one plate always gets everyone excited and ready to dig in.
Serving Surf and Turf with a side of garlic butter or a fresh herb sauce brings everything together beautifully. I usually add some roasted vegetables or a crisp salad on the side to balance the richness. For me, this dish is all about enjoying good food and good company—whether it’s a special dinner or a weekend treat, Surf and Turf never fails to make the occasion memorable.
Key Ingredients & Substitutions
Filet Mignon: This cut is tender and mild, perfect for Surf and Turf. If you want a bolder flavor, ribeye or sirloin steaks also work well. For a leaner option, try top sirloin.
Lobster Tails: Lobster adds a sweet, tender “surf” element. If lobster isn’t available, shrimp or scallops are great alternatives and cook quickly.
Asparagus: Roasted asparagus brings a fresh, slightly crisp side. You can swap it with green beans, broccolini, or sautéed spinach for variety.
Butter & Garlic: Butter provides richness and garlic adds aroma. Use ghee or olive oil if you’re avoiding dairy, and fresh herbs enhance freshness.
How Do You Cook Filet Mignon and Lobster Perfectly Together?
Timing and heat are key for cooking steak and lobster so both are juicy and tender.
- Filet Mignon: Dry & season well. Sear on medium-high heat for a nice crust—3-4 mins per side for medium-rare works great. Let rest to keep juices inside.
- Lobster: Cook in butter with garlic for flavor. Start flesh side down to get a light browning, then flip and brush with lemon butter. Just a few minutes per side until opaque avoids overcooking.
- Tip: Cook lobster alongside steak but start lobster slightly later since it takes less time.
This way, everything finishes cooking together, stays warm, and tastes amazing.
Equipment You’ll Need
- Cast iron skillet – great for searing steak evenly and getting a perfect crust.
- Nonstick skillet – perfect for cooking lobster tails gently without sticking.
- Baking sheet – useful for roasting asparagus in the oven evenly.
- Tongs – help you flip steaks and lobster tails easily without piercing the meat.
- Sharp knife – needed to split lobster tails and trim asparagus cleanly.
- Meat thermometer – handy for checking steak doneness perfectly.
Flavor Variations & Add-Ins
- Swap lobster tails for jumbo shrimp for a quicker, budget-friendly surf option that still tastes fresh and light.
- Try adding garlic butter with fresh herbs like thyme or tarragon for a fragrant, flavorful finish.
- Use ribeye or New York strip steak if you want a beefier, more marbled steak experience.
- Add roasted cherry tomatoes or sautéed mushrooms as extra veggies to boost flavor and variety on your plate.
How to Make Surf and Turf (Filet Mignon with Lobster Tail and Asparagus)
Ingredients You’ll Need:
For The Steak:
- 2 filet mignon steaks (6-8 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
For The Lobster Tails:
- 2 lobster tails (about 6 oz each), split in half lengthwise
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh lemon juice
For The Asparagus and Garnish:
- 1 bunch asparagus spears, trimmed
- 1 tablespoon olive oil or vegetable oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Fresh rosemary or chives, chopped, for garnish
How Much Time Will You Need?
This Surf and Turf recipe takes about 10 minutes for preparation and approximately 20-25 minutes of cooking time. The total time including resting is around 35 minutes, making it a great option for a special but straightforward dinner.
Step-by-Step Instructions:
1. Preparing the Asparagus:
Preheat your oven to 400°F (200°C). Toss the trimmed asparagus spears with a bit of olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 10 to 12 minutes until tender but still crisp. Once done, set them aside and keep warm.
2. Cooking the Filet Mignon:
Pat the steaks dry with paper towels and season both sides generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a heavy skillet or cast-iron pan over medium-high heat until it just starts to smoke. Add the steaks and sear each side for about 3-4 minutes for medium-rare, adjusting the time if you prefer your steak more or less cooked. Remove the steaks from the pan and cover loosely with foil, allowing them to rest while you prepare the lobster.
3. Cooking the Lobster Tails:
In another skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Place the lobster tails flesh side down and sear for 2 to 3 minutes until lightly browned. Flip the lobster tails over, brush them with the remaining melted butter mixed with fresh lemon juice, and cook for another 2 to 3 minutes, or until the lobster meat is opaque and cooked through.
4. Plating and Serving:
Place each filet mignon on a serving plate and top with the grilled lobster tail halves. Arrange the roasted asparagus spears alongside the protein. Spoon any melted butter from the lobster skillet over the steak and lobster for extra flavor. Finally, sprinkle freshly chopped parsley and rosemary or chives on top for a pop of color and fresh taste. Serve immediately and enjoy your delicious Surf and Turf meal!
Can I Use Frozen Lobster Tails for This Recipe?
Yes, you can! Make sure to fully thaw frozen lobster tails in the refrigerator overnight before cooking. This ensures even cooking and the best texture. Avoid microwaving to thaw as it can affect the quality.
How Do I Know When the Filet Mignon Is Cooked to My Liking?
Use a meat thermometer for best results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Let the steak rest after cooking; it will continue to cook slightly and stay juicy.
Can I Substitute Other Vegetables for Asparagus?
Absolutely! Roasted green beans, broccoli, or sautéed spinach all make great alternatives if you don’t have asparagus or want to mix things up.
How Should I Store Leftovers?
Keep leftover steak and lobster refrigerated in airtight containers for up to 2 days. Reheat gently on the stove or in the oven to avoid drying out the seafood or meat.
