Steak and lobster recipe, also known as surf and turf, is a classic meal pairing that celebrates the best of land and sea. The combination of tender, juicy steak with sweet, succulent lobster makes for an indulgent and delicious dinner.

There are several reasons why steak and lobster makes such a great recipe:

• A perfect protein pair – Steak and lobster provide a complete protein package. The steak offers a hearty serving of beef while the lobster contributes essential amino acids like tryptophan. Together they make a nutritious and satisfying meal.
• Complementary flavors – The rich, savory flavor of beef complements the sweetness of lobster perfectly. The contrast makes for more interesting flavors compared to just steak or just lobster alone.
• Special occasion meal – Steak and lobster feels luxurious and indulgent. It’s a meal fit for celebrations and special occasions when you want to treat yourself or impress guests.
• Ultimate surfer and turf – Steakhouse surf and turf combines the best flavors from the land and sea. Steak and lobster is the ultimate surf and turf pairing.
• Easy elegance – For an elegant dinner, surf and turf adds a touch of sophistication without complexity. It’s impressive but easy enough for a weekday meal.

Steak and lobster is a simple recipe that delivers huge flavor payoff. Keep reading to learn how to make this steakhouse classic at home.

How to Make Surf and Turf – Easiest Steak and Lobster Recipe

This surf and turf recipe combines tender filet mignon steak with succulent lobster tails. Learning how to cook the steak and lobster perfectly results in a restaurant-worthy meal. Use this easy recipe to make surf and turf at home.

Ingredients

Steak

• 2 filet mignon steaks, 8-10 oz each and about 1 1/2″ thick
• Coarse sea salt and ground pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Several sprigs fresh thyme

Lobster

• 2 lobster tails, split lengthwise
• 3 tablespoons unsalted butter, melted
• 1 tablespoon fresh lemon juice
• Coarse sea salt and ground pepper

Serving

• Melted butter
• Lemon wedges

Prep Work

• Take the steaks out of the fridge and allow to come to room temperature, about 30 minutes. Pat dry with paper towels.
• Preheat oven to 425°F.
• Split lobster tails lengthwise through the shell using kitchen shears. Use your fingers to pull the meat away from the bottom shell. Remove and discard the vein running through the tail.
• Pat lobster tails dry with paper towels. Place on a baking sheet or oven-safe pan.

Instructions

Cook the lobster:

• Brush lobster meat with melted butter and drizzle with lemon juice. Season with salt and pepper.
• Roast lobster for 5 minutes. Remove pan from oven.
• Switch oven to broil on high heat. Broil lobster for 2-3 minutes until opaque and lightly browned.
• Remove lobster from oven and tent with foil to keep warm.

Cook the steak:

• Pat steaks dry again and generously season both sides with salt and pepper.
• In a cast iron or stainless steel pan, melt 2 tablespoons butter over medium-high heat until foaming subsides.
• Add steaks and cook for 4 minutes without moving. Flip steaks and add garlic and thyme to pan. Cook 4 minutes for medium-rare or until steaks reach desired doneness.
• Remove steaks to a plate and let rest 5 minutes before serving.

To serve:

• Place lobster tails on plates. Top with steaks.
• Pour over any pan juices from steak and garnish with extra thyme.
• Serve with melted butter and lemon wedges. Enjoy your surf and turf!

Substitutions & Variations

• For the steak, ribeye, NY strip, or tenderloin can sub in for the filet mignon.
• For the lobster, shrimp or king crab legs also pair well.
• Get creative with compound butters on the steaks. Try horseradish, blue cheese, or chimichurri flavored butters.
• For side dishes, roasted potatoes, rice pilaf, or pasta make good accompaniments.
• For veggies, asparagus, green beans, or creamed spinach complement surf and turf.
• Make it a full seafood boil with corn, mussels, and clams.

Top Tip

The key to perfectly cooked steak and lobster every time is proper seasoning and temperature control.

For the steak:

• Salt and pepper generously right before cooking. The salt helps get a good sear.
• Use a thick, heavy pan like cast iron or stainless steel to retain heat. Thinner pans won’t work as well.
• Don’t move the steaks after adding to the hot pan. Let them sear undisturbed before flipping.
• Use a meat thermometer to check for doneness if needed. 125°F is rare, 135°F is medium-rare.

For the lobster:

• Roast just until opaque throughout and lightly browned. Overcooking makes lobster tough.
• Brush with butter before and during cooking to prevent it from drying out.

Temperature Guide

Use this temperature guide for perfectly cooked steak and lobster:

• Rare – 120-125°F
• Medium Rare – 130-135°F
• Medium – 140-145°F
• Medium Well – 150-155°F
• Well Done – 160°F+

For lobster, cook until opaque and flesh reaches 145°F. Avoid overcooking.

Check steak temperature with an instant-read meat thermometer for best results.

Can I Use Shrimp or Scallops Instead of Lobster?

Absolutely! Shrimp and scallops are delicious alternatives:

For shrimp:

• Use large shrimp, about 8-12 per person
• Grill or pan sear until pink and opaque, 1-2 minutes per side
• Season with cajun seasoning, garlic, lemon, herbs

For scallops:

• Pat dry and season with salt and pepper
• Sear in a hot pan with oil or butter, 2-3 minutes per side
• Baste with garlic herb butter as they cook

Both shrimp and scallops cook quickly so time accordingly with your steaks. They pair beautifully with steak for an easy, elegant surf and turf.

Can I Double this Recipe?

It’s easy to double (or triple) this recipe for entertaining or a crowd. Here are some tips:

• Use multiple pans or cook in batches to avoid overcrowding
• For steaks, use the oven or grill to handle the larger quantity
• For lobster, increase roasting time by 2-3 minutes if doubling
• Try cooking methods like sous vide or reverse sear for perfect doneness
• Let meat rest before slicing into portions
• Keep steaks and lobster warm in a low oven if needed between batches
• Make extra compound butter and sides to use leftovers

With good time management, you can successfully double or triple this recipe. Cooking in batches helps ensure both steak and lobster are cooked perfectly.

More Seafood Recipes to Try

Here are some more easy seafood recipe ideas to try:

Baked Salmon with Lemon and Herbs

• Place salmon fillets on a baking sheet and drizzle with olive oil, lemon juice, salt, and pepper.
• Sprinkle on fresh or dried herbs like dill, parsley, oregano, or basil.
• Bake at 400°F for 10-15 minutes until salmon is opaque and flakes easily.

Shrimp Scampi

• Saute shrimp with olive oil, butter, garlic, white wine, and lemon juice.
• Toss with fresh parsley and serve over pasta or zucchini noodles.

Crab Cakes

• Mix lump crab meat with breadcrumbs, egg, mayo, lemon juice, Worcestershire sauce, and Old Bay seasoning.
• Form into patties and pan fry in butter or oil for 2-3 minutes per side.

Grilled Halibut with Pineapple Salsa

• Brush halibut fillets with oil and grill for 4-5 minutes per side.
• Top with a salsa of pineapple, red onion, jalapeno, cilantro, and lime juice.

Seafood Boil

• Boil sausage, potatoes, corn on the cob, and seasonings like Old Bay in a pot.
• Add shrimp, mussels, clams, crab legs and cook until seafood is done.

Fried Calamari

• Coat calamari rings in flour, egg wash, and breadcrumbs.
• Deep fry at 375°F until golden brown and crispy, 1-2 minutes.
• Serve with marinara sauce for dipping.

Frequently Asked Questions

What sides go well with surf and turf?

Some popular side dishes are roasted potatoes, rice, pasta, roasted asparagus or green beans, creamed spinach, and dinner rolls.

What wine pairs best with steak and lobster?

Good wine pairings include Cabernet Sauvignon, Merlot, Malbec, Chardonnay, and Champagne.

Is there a sauce I can make for the steak?

Compound butters, chimichurri, béarnaise, and au poivre sauce all pair fantastically with steak.

How do I reheat leftover steak and lobster?

Wrap steaks and lobster tails separately and reheat gently in a low oven until warmed through. Take care not to overcook the lobster when reheating.

Can I grill the steak and lobster instead?

Yes, grilling works great! Grill steaks over direct high heat and add lobster tails over indirect heat to roast.

What’s the best cut of steak for surf and turf?

Tender cuts like filet mignon, NY strip, ribeye, or tenderloin work best. Avoid tougher cuts like flank or skirt steak.

How do I make a steakhouse style surf and turf?

Use filet mignon or prime ribeye for the steak. Go all out with a whole lobster or add king crab legs. Twice baked potatoes, creamed spinach and horseradish sauce complete the experience.

Conclusion

Steak and lobster surf and turf is a match made in heaven, combining tender and juicy steak with succulent sweet lobster. Learning how to cook both the lobster and steak perfectly results in a restaurant-quality meal you can enjoy at home. Follow this easy recipe for foil-wrapped grilled steak and lobster with garlic herb butter.

While indulgent, steak and lobster also makes a nutritious high-protein dinner. Serve with roasted vegetables or a crisp salad for a balanced meal. Impress your guests or enjoy a special romantic dinner with this classic surf and turf pairing.