Surf and Turf (Steak and Shrimp): A Complete Professional Recipe Guide

Few meals say luxury, romance, and culinary indulgence quite like a classic Surf and Turf dinner. Combining the rich, beefy tenderness of filet mignon with the sweet, delicate flavor of sautéed shrimp, this dish is the epitome of elegance on a plate. Whether you are planning a Valentine’s Day dinner, celebrating an anniversary, or simply elevating a weeknight meal into something extraordinary, this impressive pairing transforms an ordinary evening into a special occasion.

But despite its restaurant-worthy reputation, Surf and Turf is surprisingly simple to prepare at home—especially when you use a cast-iron skillet and follow a few essential techniques. With minimal ingredients and straightforward steps, you can create a dish that tastes like it was served in a high-end steakhouse. The secret lies in high-quality meat, proper seasoning, precise timing, and the irresistible flavor of garlic rosemary butter. The same infused butter cooks both the steak and the shrimp, layering flavors in every bite and ensuring a cohesive, luxurious taste experience.

This comprehensive recipe article will walk you through everything you need to know—from choosing the perfect cuts of beef to understanding how to properly sear, baste, and rest your steak. You’ll also learn how to cook shrimp to juicy perfection without overcooking, how to build a pan sauce that ties the entire dish together, and how to create a romantic presentation worthy of a holiday or special moment.

By the end of this in-depth guide, you will feel completely confident preparing Surf and Turf at home, with results so precise and flavorful that you may never want to order it at a restaurant again.

Introduction: The Allure of Surf and Turf

The pairing of steak and seafood has long been admired in fine dining culture. While the exact origin of Surf and Turf is debated, most food historians agree that the combination rose to popularity in mid-20th-century American steakhouses, particularly during a time when lobster tails and filet mignon symbolized luxury. The concept embodies indulgence—bringing together the best of land and sea in one extraordinary dish.

Today, Surf and Turf remains a favorite for celebratory dinners, romantic holidays, and any moment that calls for something a bit different from the ordinary. While many variations exist—lobster with ribeye, scallops with sirloin, crab paired with strip steak—the combination of tender filet mignon and large shrimp stands out as one of the most approachable and foolproof versions. These two proteins cook quickly, pair beautifully, and absorb flavor effortlessly.

In this recipe, the filet mignon is seared in a hot cast-iron skillet until its crust becomes golden and crisp, sealing in its natural juices. Once the steak is perfectly seared, the pan is used to create a fragrant, buttery sauce infused with garlic and rosemary. The shrimp are sautéed in that same butter, allowing them to pick up all the savory richness left behind by the steak. Finally, the steak returns to the pan, soaking in the finishing sauce for a glossy, flavorful presentation.

The result is a dish that looks elegant, tastes incredibly rich, and feels impressively luxurious—yet remains wonderfully easy to prepare, even for beginner cooks.

Ingredients

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Main Ingredients

• 1 lb filet mignon, 2 steaks, each 1½ inches thick
• 12 oz large shrimp, peeled, deveined, tail-on (21–25 count)
• 1¼ teaspoons fine sea salt, divided (or to taste)
• ¾ teaspoon black pepper, divided (or to taste)
• ½ tablespoon vegetable oil (or any high-heat cooking oil such as canola or avocado)
• 3 tablespoons unsalted butter
• 2 garlic cloves, peeled and quartered
• 1 sprig fresh rosemary

Steak Doneness Guide

• Medium Rare: 130°F
• Medium: 135°F
• Medium-Well: 140°F

Remove steaks from the heat at 10°F lower than your target doneness, as they continue cooking during the resting period.

Preparation Method

Step 1: Pat the Steak and Shrimp Dry

Use paper towels to thoroughly pat dry both the shrimp and the filet mignon steaks. Dry surfaces are crucial for achieving a perfect sear. Moisture will steam the proteins—preventing browning and reducing flavor.

Just before cooking:

• Season the steaks with 1 teaspoon salt and ½ teaspoon black pepper.
• Season the shrimp with ¼ teaspoon salt and ¼ teaspoon black pepper (or to taste).

Seasoning just before cooking helps the meat retain moisture and avoids drawing water out too early.

Step 2: Heat the Skillet

Place a large cast-iron skillet on the stove over medium-high heat. Allow it to heat until it is almost—but not fully—smoking. This typically takes 3 to 5 minutes.

Once the skillet is hot:

• Add ½ tablespoon vegetable oil
• Swirl the pan to coat evenly.

A hot skillet ensures a deep, flavorful crust on the steaks and cooks them quickly without drying them out.

Step 3: Sear the Steaks

Gently place the steaks into the skillet. Do not move them once they hit the hot surface.

• Sear for 4 minutes on the first side.
• Flip the steaks and sear for 3–4 minutes on the second side.

The goal is a deep golden crust on both sides.

Next, use tongs to lift each steak and sear the edges:

• Hold the steaks on their sides to render the white fat
• Continue searing for 30 to 60 seconds per edge

This step melts the exterior fat and improves flavor while giving the steak a consistent texture all around.

Remove the steaks from the skillet when they are 10°F below your desired doneness.

For example:

• Remove at 125°F to reach 135°F = medium doneness after resting.

Transfer the steaks to a plate and loosely tent with foil. The resting period allows juices to redistribute and ensures tenderness.

Step 4: Build the Garlic Rosemary Butter Base

Reduce the skillet heat to medium.

Immediately add:

• 3 tablespoons butter
• Quartered garlic cloves
• 1 sprig fresh rosemary

As the butter melts, it will foam and release a fragrance that fills the kitchen with aromatic richness. This butter becomes the central flavor component of the entire Surf and Turf dish.

Step 5: Cook the Shrimp

Add the seasoned shrimp to the pan in a single layer. Avoid overcrowding; shrimp need space to cook evenly.

Sauté:

• 1 minute per side
  or until the shrimp turn pink, opaque, and lightly golden at the edges.

Shrimp cook very quickly—overcooking will make them rubbery. As soon as they are done, remove the skillet from the heat to prevent residual heat from drying them out.

Step 6: Return the Steaks to the Pan

Place the rested steaks back into the skillet. Use a spoon to coat them generously with the garlic rosemary butter. Turn the shrimp and steak gently to bathe them in the infused sauce, ensuring every bite is deeply flavored.

You now have a luxurious steakhouse-quality Surf and Turf dinner ready to serve.

Serving Suggestions

Pour additional pan sauce over the plated steaks and shrimp for maximum flavor. The butter, infused with rosemary and garlic, complements both proteins beautifully.

Serve immediately while hot.

Tips for Perfect Surf and Turf

1. Choose the Right Cut of Steak

Filet mignon is ideal because of its:

• Tender texture
• Mild flavor
• Uniform shape for even cooking

However, ribeye, New York strip, or sirloin are also excellent choices if filet mignon is unavailable.

2. Use a Cast-Iron Skillet

Cast iron retains heat better than any other kitchen pan, producing a restaurant-quality sear. A stainless steel skillet is an acceptable alternative but may not provide the same crust.

3. Bring Meat to Room Temperature

Let the steaks sit out for about 20–30 minutes before cooking for more even cooking and better browning.

4. Don’t Overcrowd the Skillet

Crowding the pan lowers the temperature, causing the steak to steam rather than sear.

5. Rest the Steak

Skipping the resting period causes juices to spill out when the steak is cut, resulting in a drier texture.

6. Don’t Overcook Shrimp

Shrimp should remain plump and juicy. Cook them only until opaque and firm.

Understanding Steak Doneness

A precise meat thermometer is the key to perfect steak. Here is a helpful guide:

Remove from heat at:

• 120°F → to reach 130°F (Medium Rare)
• 125°F → to reach 135°F (Medium)
• 130°F → to reach 140°F (Medium-Well)

Remember:
The steak continues cooking while it rests.

Variations of Surf and Turf

Although this recipe focuses on filet mignon and shrimp, you can customize your Surf and Turf to suit your preferences.

1. Lobster Tail Version

Swap shrimp for:

• 2 small lobster tails
• Broil or pan-sear separately
• Finish in the garlic rosemary butter

2. Scallop Variation

Replace shrimp with:

• 8–10 large sea scallops
• Sear for 90 seconds per side
• Serve with lemon butter

3. Cajun Surf and Turf

Add:

• 1 teaspoon Cajun seasoning to shrimp
• A pinch of smoked paprika to butter

4. Creamy Pan Sauce

After removing the shrimp, add:

• ¼ cup heavy cream
• 1 teaspoon Dijon mustard
• Reduce to thicken

Pour over steak and shrimp.

Side Dishes to Pair With Surf and Turf

1. Garlic Mashed Potatoes

Creamy and smooth, ideal for soaking up the pan sauce.

2. Roasted Asparagus

A classic steakhouse side with a delicate crunch.

3. Parmesan Risotto

Elegant, warming, and buttery.

4. Caesar Salad

A refreshing complement to the richness of the dish.

5. Baked Potatoes

Simple and hearty, perfect for absorbing flavors.

6. Herb-Roasted Vegetables

Light and flavorful, balancing the meal.

Wine Pairings for Surf and Turf

For Filet Mignon:

• Cabernet Sauvignon
• Merlot
• Malbec
• Syrah

For Shrimp:

• Chardonnay
• Sauvignon Blanc
• Pinot Grigio
• Sparkling wine

If pairing one bottle for the whole meal, choose:

• Chardonnay (buttery, complements both)
  or
• Pinot Noir (light enough for shrimp, rich enough for steak)

Storing and Reheating Leftovers

Refrigeration

Store leftovers in an airtight container for up to 3 days.

Freezing (Shrimp Only)

Shrimp freezes well for up to 2 months.
Steak can be frozen but may lose tenderness.

Reheating Steak

Reheat gently to avoid overcooking:

• Warm in a 250°F oven for 10–12 minutes
• Or use a skillet with a light splash of beef broth

Reheating Shrimp

Reheat only briefly:

• Sauté for 30 seconds
• Or microwave for 15–20 seconds

Overheating makes shrimp rubbery.

Conclusion

Surf and Turf is more than just a meal—it is an experience, a celebration, and a symbol of luxury. This recipe transforms two simple proteins into a masterpiece of flavor with nothing more than high heat, good seasoning, and the aromatic magic of garlic rosemary butter. The filet mignon emerges tender, juicy, and perfectly seared, while the shrimp absorb the rich essence of the pan sauce, resulting in a dish that feels both indulgent and surprisingly simple.

Whether you prepare this for Valentine’s Day, a romantic evening, or a special dinner at home, Surf and Turf never fails to impress. Its elegance lies not only in the ingredients but also in the care and precision that go into crafting every bite. With this detailed guide, you have everything you need to recreate a restaurant-quality dining experience right in your own kitchen.

Frequently Asked Questions (FAQ)

1. Can I use a different cut of steak besides filet mignon?

Yes. Ribeye, New York strip, sirloin, or tenderloin medallions all work well. Filet mignon is preferred for tenderness and shape, but the cooking method remains the same.

2. Can I substitute butter with oil?

Butter adds essential flavor. However, you can use a mix of butter and oil to prevent burning. Clarified butter or ghee is also a good alternative.

3. Should I remove the shrimp tails?

Leaving the tails on adds visual appeal and can enhance flavor during cooking. You may remove them if preferred.

4. Can I make Surf and Turf on the grill?

Absolutely. Grill the steaks and shrimp separately, then finish with melted garlic rosemary butter for flavor.

5. Can frozen shrimp be used?

Yes—thaw completely, pat very dry, and then season. Excess moisture will prevent browning.

6. Why did my steak not develop a good sear?

Possible causes:

• Pan not hot enough
• Steak not dry enough
• Too much moisture in the pan
• Overcrowding the skillet

7. How do I prevent overcooking shrimp?

Cook only until pink and opaque—usually 1–2 minutes per side. Remove immediately from heat.

8. Can I double the recipe?

Yes. Prepare shrimp in batches to avoid overcrowding. Sear steaks two at a time for even browning.

9. Do I need a cast-iron skillet?

It is recommended for optimal searing, but a heavy stainless steel pan works as well.

10. Can I make this dairy-free?

Use a high-quality plant-based butter alternative. Flavor will differ slightly but the method remains the same.

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