The Ultimate Surf and Turf Recipe: A Restaurant-Worthy Feast at Home
Impress guests with seared filet mignon and succulent shrimp in a creamy garlic sauce.
If you’re searching for a show-stopping meal that blends the best of land and sea, look no further than the classic surf and turf. This stunning combination of juicy steak and succulent seafood—most famously, filet mignon and shrimp—has long been a hallmark of fine dining, but with the right guidance, you can re-create this indulgence right in your own kitchen. In this guide, you’ll discover a full, step-by-step surf and turf recipe, pro tips, ingredient swaps, and serving suggestions to transform your next special occasion.
What is Surf and Turf?
Surf and turf combines the flavors and textures of seafood (“surf”) and red meat (“turf”) into one luxurious plate. While variations exist around the world, the most popular pairing is filet mignon steak with shrimp, often served with a creamy sauce or compound butter. This duo delivers the tenderness of beef with the delicate, sweet contrast of shellfish—a union worthy of a restaurant menu.
Why Make Surf and Turf at Home?
- Impress your guests: It’s perfect for anniversaries, Valentine’s Day, birthdays, or any celebration where you want to go above and beyond.
- Customize to preference: Adjust portion sizes, doneness, spice level, or sauces to match your cravings.
- Cost savings: Homemade surf and turf delivers restaurant quality at a fraction of the price.
Ingredients for Classic Surf and Turf
This version centers on seared filet mignon and jumbo shrimp in a luscious, creamy lemon-garlic sauce. Every ingredient works in harmony to ensure each bite is packed with flavor and elegance.
For the Turf (Steak):
- 4 (4- to 6-oz.) filet mignon steaks (1 1/2 to 2 inches thick)
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter, cut into 4 pieces
- 4 sprigs fresh thyme
- 2 cloves garlic, crushed and halved
For the Surf (Shrimp):
- 1 lb. jumbo shrimp (21 to 25 count), peeled and deveined, tails removed
- 2 tbsp. olive oil, divided
- 1/2 tsp. paprika
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 cup unsalted butter, divided
- 4 cloves garlic, finely chopped
- 1 tsp. finely chopped fresh thyme
- 1 tsp. lemon zest
- 1/4 tsp. ground black pepper
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 tbsp. fresh lemon juice, plus more to taste
- 2 tbsp. chopped fresh parsley
Step-by-Step Directions
- Prep and Season Steaks:
- Preheat your oven to 400°F (204°C).
- About 30 minutes before cooking, remove steaks from the fridge to allow them to come to room temperature.
- Pat steaks dry thoroughly with paper towels for optimal searing.
- Season all sides generously with kosher salt and black pepper.
- Sear the Filet Mignon:
- Heat a large cast-iron (or heavy) skillet over high heat until very hot.
- Add the olive oil and swirl to coat.
- Place steaks in the pan. Sear without moving for about 2 minutes per side, or until a deep brown crust forms.
- Top each steak with a piece of butter, a thyme sprig, and a garlic half.
- Transfer the entire skillet to the preheated oven.
- Roast 4–10 minutes more, depending on the desired doneness. For medium rare, aim for about 5–6 minutes; use a meat thermometer for accuracy (medium rare: 130–135°F).
- Rest the Steaks:
- Transfer filets to a warm plate and tent loosely with foil.
- Let them rest for 5–7 minutes. This allows the juices to redistribute.
- Prepare the Shrimp:
- While the steaks are resting, toss peeled, deveined shrimp in a bowl with 1 tablespoon olive oil, paprika, and 1/2 teaspoon salt.
- Sauté the Shrimp:
- Heat the remaining tablespoon of olive oil over medium heat in a large skillet.
- Add shrimp in a single layer (work in batches if needed). Sauté until pink and curled, about 3 minutes total, turning halfway through.
- Remove shrimp to a plate and wipe out the pan.
- Make the Creamy Garlic Sauce:
- Add 2 tablespoons butter to the pan over medium heat.
- Stir in garlic, fresh thyme, lemon zest, and black pepper. Cook until fragrant, about 1 minute.
- Pour in white wine, scraping any browned bits from the pan. Simmer for 2 minutes, letting it reduce.
- Turn heat to medium-low and slowly add heavy cream. Simmer, stirring, until slightly thickened (4–6 minutes). A spatula dragged through the sauce should leave a clean trail.
- Stir in parmesan until melted and sauce is smooth.
- Finish the Sauce and Combine:
- Add lemon juice, remaining 2 tablespoons butter, and the cooked shrimp to the sauce. Stir gently until the shrimp are heated through and the butter is silky and melted.
- Finish with chopped parsley, a pinch of salt, and extra lemon juice, if desired.
- Serve:
- Plate the rested steaks. Spoon the creamy garlic shrimp and sauce over or beside the filets.
- Garnish with additional fresh parsley and lemon wedges.
Tips for the Best Surf and Turf
- Dry the steaks: Removing surface moisture ensures a better crust and proper browning.
- Don’t overcrowd the pan: Sear steaks and shrimp in batches for maximum contact and even cooking.
- Use a meat thermometer: Steaks are at their juiciest when cooked to your preferred temperature; avoid guesswork for best results.
- Resting is vital: Always give your steak a rest post-oven. Shrimp should rest briefly after sautéing to lock in moisture.
- Make it ahead: The creamy sauce can be made a few hours in advance and gently reheated before serving.
Ingredient Swaps and Variations
- Different cuts of beef: Ribeye, New York strip, or even flank steak can be used instead of filet mignon. Choose cuts at least 1.5 inches thick for best searing and moisture retention.
- Seafood options: Lobster tail, scallops, or even a seafood mix can substitute shrimp. Adjust cook times as needed.
- Wine substitute: If you prefer not to use alcohol, swap the white wine for low-sodium chicken broth or seafood stock.
- Herb butter: Swap creamy lemon sauce for a classic compound butter (mixed with garlic, parsley, lemon zest) for a simpler topping.
- Spice it up: Add a dash of cayenne or chili flakes for gentle heat in the sauce.
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Serving Suggestions
- Side dishes: Enjoy with garlic mashed potatoes, roasted asparagus, sautéed green beans, or a crisp salad.
- Bread: Serve with a warm baguette or crusty bread for mopping up extra sauce.
- Wine pairing: A buttery Chardonnay complements the creamy seafood, while full-bodied reds (like Cabernet Sauvignon) suit the steak.
- Garnishes: Lemon wedges, a sprinkle of freshly chopped herbs, or an extra drizzle of olive oil elevate the presentation and flavor.
Steak Doneness Temperature Chart
| Doneness | Internal Temperature | Color |
|---|---|---|
| Rare | 120–125°F (49–52°C) | Very red, cool center |
| Medium Rare | 130–135°F (54–57°C) | Warm red center |
| Medium | 140–145°F (60–63°C) | Warm pink center |
| Medium Well | 150–155°F (65–68°C) | Slightly pink center |
| Well Done | 160°F+ (71°C+) | Little or no pink |
Frequently Asked Questions (FAQs)
What is surf and turf?
Surf and turf is a restaurant-style meal that features both a portion of red meat (often steak) and seafood (typically shrimp or lobster), served together for an elevated dinner experience.
Can I use a different cut of steak for surf and turf?
Absolutely. While filet mignon is prized for its tenderness, ribeye, New York strip, and even sirloin are excellent alternatives. Adjust the cooking time to the thickness and marbling of your steak.
What are some good side dishes for surf and turf?
Classic choices include creamy mashed or au gratin potatoes, roasted or steamed vegetables (such as asparagus, broccolini, or green beans), or a simple tossed salad. Garlic bread or dinner rolls round out the meal.
Can I make any part of this dish ahead of time?
You can prep the steaks ahead by seasoning them an hour before, or make the shrimp sauce in advance and gently reheat it. However, steak and shrimp are best cooked just before serving for optimum texture and flavor.
How do I keep my shrimp from getting rubbery?
Shrimp cook very quickly—usually in just 2–3 minutes per side. Remove them from heat as soon as they turn pink and curl into a ‘C’ shape to prevent overcooking.
Can I omit the wine in the sauce?
Yes. Simply use an equal amount of low-sodium chicken broth or seafood stock for a non-alcoholic version that still delivers depth of flavor.
Is this recipe gluten-free?
Yes, provided you use a gluten-free wine or broth and ensure your other ingredients (like parmesan cheese) are gluten-free. Serve with gluten-free sides if needed.
How do I reheat leftovers?
Reheat steak gently in a low oven, and warm shrimp with sauce in a skillet over low heat just until heated through. Avoid microwaving for long periods to prevent toughening the proteins.
Pro Tips for Perfect Results
- Room temperature steaks: Allowing steaks to sit out for 30 minutes before cooking ensures even doneness.
- Choose quality seafood: Fresh or high-quality frozen shrimp yield the best flavor and texture.
- Use a heavy skillet: Cast-iron pans give a perfect sear and even heat distribution.
- Sauce texture: Simmer cream gently—do not boil—to avoid curdling or separation.
- Finish with acid: A squeeze of lemon or a splash of wine at the end brightens all the flavors.
Make It Your Own: More Surf & Turf Inspirations
- Lobster Tail: Swap shrimp for split lobster tails, brushed with garlic butter and broiled briefly until opaque.
- Scallops: Pan-sear large sea scallops in butter until golden, then nestle into the sauce for a luxurious twist.
- Skewers: Alternate steak and seafood pieces on skewers for grilling—a fun presentation ideal for summer gatherings.
- Cajun Seasoning: Add a Southern flair by dusting steaks and shrimp with Cajun spice blend before cooking.
Surf & Turf Expert Q&A
Q: What’s the best way to get a crust on steak at home?
A: Start with dry, room temperature steaks, use a very hot cast-iron skillet, and avoid moving them until a deep brown crust forms on each side. Don’t overcrowd the pan, as this lowers the temperature and prevents good searing.
Q: How can I tell when my steak or shrimp are done?
A: For steak, use a meat thermometer. For shrimp, look for pink color and a gentle ‘C’ curl—overcooked shrimp will become tight and rubbery.
Q: Can I prep any ingredients ahead?
A: Yes—mince garlic, chop herbs, and measure sauce ingredients beforehand. Pat steaks dry and season an hour ahead for enhanced flavor.
Q: Is there a vegetarian version of surf and turf?
A: Try thick-cut grilled mushrooms (like portobello) for the “turf” and marinated grilled tofu or hearts of palm for the “surf.” Pair with creamy or herbed sauces.
Bring the Steakhouse to Your Table
With this step-by-step recipe, surf and turf can become your go-to special occasion dinner, whether you’re celebrating with someone you love or just indulging your own culinary cravings. Simple ingredients, expert tips, and a creamy lemon-garlic shrimp sauce make this dish approachable yet indulgent—worthy of your finest plates. Enjoy!
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