Surf Turf Steak Shrimp

The first time I made surf and turf was actually on a Tuesday night, completely spur of the moment. I'd grabbed steaks on sale and shrimp looked too fresh to pass up at the market. Sometimes the best dinners happen when you decide to treat a regular weeknight like something worth celebrating.

I made this for our anniversary because going out felt like too much effort. We ended up eating at the kitchen counter, talking more than we have in months, and agreeing it beat any crowded restaurant. The leftovers the next day were pretty incredible too.

Ingredients

• 2 ribeye steaks (8 oz each, 1 inch thick): Boneless gives you that clean edge-to-edge sear without getting fussy with bones
• 8 large shrimp (16/20 count): Tails on look impressive and act like little handles when you are dipping them in butter
• 2 tbsp olive oil: Divide this between the proteins so everything gets its turn
• 1 tsp kosher salt: Beef needs this much to really penetrate
• ½ tsp black pepper: Freshly cracked makes a difference you can taste
• ½ tsp smoked paprika: This adds subtle depth without overpowering the natural flavors
• 4 tbsp unsalted butter, softened: Room temperature spreads better into every nook and cranny of your compound butter
• 1 clove garlic, minced: Fresh garlic beats powder every single time here
• 1 tbsp fresh parsley: Finely chopped so it distributes evenly through the butter
• 1 tsp fresh lemon juice: Just enough brightness to cut through all that richness
• ½ tsp lemon zest: This little zip makes people wonder what your secret is
• Lemon wedges: Extra acid never hurts at the table
• Fresh parsley: A final sprinkle makes everything look intentional and finished

Instructions

Give the meat a head start:

Pull those steaks out of the fridge thirty minutes before you plan to cook. Cold steak seizes up in hot pan and never cooks quite right. Pat everything completely dry with paper towels because wet proteins steam instead of sear. Rub the steks with half the olive oil and all the seasoning. Toss the shrimp with the remaining oil and a generous pinch of salt and pepper.

Whip up your secret weapon:

Mash the softened butter, garlic, parsley, lemon juice, and zest together in a small bowl until completely combined. Set it somewhere nearby because you will want it ready the second things come off the heat. I usually do this first so I am not scrambling later.

Get your pan seriously hot:

Crank a large skillet or grill pan to high heat and let it hang out there for a solid few minutes. You want to hear that proper sizzle when meat hits metal. Sear the steaks for about four minutes on the first side without touching them. Flip and go another three to four minutes for medium rare. Pull them and tent with foil because they need that rest time as much as the cooking time.

Give the shrimp their moment:

Same pan, maybe a tiny splash more oil if things look dry. Shrimp cook fast, seriously fast, one to two minutes per side max. You are looking for pink and opaque, not rubbery. Get them out immediately because carryover heat does not play nicely with seafood.

Bring it all together:

Put each steak on a plate and crown it with a generous dollop of that garlic herb butter. Arrange the shrimp alongside like they belong there. A lemon wedge on the side, a sprinkle of fresh parsley, and suddenly you have something that looks like it came from a restaurant.

Save to Pinterest

My partner actually asked if we could have this every Friday after that first time. I told them that might kill the special magic, but honestly, I was thinking the same thing.

The Pan Sauce Secret

After the shrimp come out, that pan is full of flavor potential. Splash in some white wine and scrape up every browned bit with a wooden spoon. Let it bubble down for a minute and drizzle it over everything. I learned this from accidentally making a mess once and realizing the mess was the best part.

Steak Doneness Without Guessing

I used to cut into my steaks to check doneness, which lets all those juices run out. Now I just press the center with my finger. Rare feels soft like the fleshy part of your palm under your thumb. Medium has a little give but bounces back. Medium rare is that perfect sweet spot right in between.

Sides That Complete The Plate

Roasted potatoes with rosemary have never steered me wrong with this meal. Or sometimes I just do simple steamed asparagus with extra butter because the protein is already the star. A crisp white wine like Chardonnay cuts through all that richness beautifully.

• Creamed spinach works if you want to go full steakhouse vibes
• Crispy roasted broccoli florets with parmesan add some needed crunch
• A simple arugula salad with lemon vinaigrette keeps things from feeling too heavy

Save to Pinterest

Sometimes you cook dinner and sometimes you make a memory. This one somehow manages to be both without trying too hard.

Recipe Questions & Answers

→ What cut of steak is best for this dish?

Boneless ribeye steaks about 1-inch thick are ideal for their marbling and tenderness, but filet mignon or New York strip can be substituted.

→ How do I ensure the shrimp are cooked properly?

Sear shrimp for 1-2 minutes per side until they turn pink and opaque, being careful not to overcook to maintain their succulence.

→ What is the purpose of the garlic herb butter?

The garlic herb butter adds rich, aromatic flavors that enhance both the steak and shrimp with hints of parsley and lemon.

→ Can I prepare this dish ahead of time?

Steaks should be brought to room temperature before cooking, but it's best to cook and serve shrimp fresh for optimal texture and taste.

→ What side dishes complement this meal?

Roasted potatoes, steamed vegetables, or a light salad pair excellently, balancing the rich flavors of the steak and shrimp.

→ Is there a recommended wine pairing?

A crisp Chardonnay or a light-bodied red wine complements the buttery garlic flavors and seafood notes beautifully.