Surf and Turf Recipe – Australian Special
This Surf and Turf Recipe brings together the best of land and sea—succulent, perfectly seared steak paired with tender lobster, shrimp, or scallops. Ideal for special occasions, this luxurious dish balances rich, juicy beef with delicate seafood sweetness. Whether grilled, pan-seared, or oven-finished, each bite delivers a harmonious blend of flavors and textures that will impress any guest. Serve with fresh lemon wedges, a drizzle of garlic butter, and your favorite sides for a show-stopping meal.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Steak (Turf):
- 2 ribeye, filet mignon, or sirloin steaks (about 8 oz each)
- 2 tbsp olive oil or butter
- 2 cloves garlic, smashed
- Fresh thyme or rosemary sprigs
- Salt and freshly ground black pepper, to taste
For the Seafood (Surf):
- 2 lobster tails or 8–10 large shrimp or 6 sea scallops
- 2 tbsp butter
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Pinch of paprika (optional)
- Salt and pepper, to taste
For Serving:
- Lemon wedges
- Fresh parsley, chopped
Prepare the Steak :
Pat steaks dry and season generously with salt and pepper.
Heat olive oil in a skillet over high heat.
Sear steaks 2–3 minutes per side for medium-rare (adjust time for preferred doneness).
Add butter, garlic, and herbs to the pan; spoon over the steaks for extra flavor.
Transfer to a plate and rest for 5 minutes.
Cook the Seafood :
For lobster tails: Split in half, brush with butter, garlic, lemon juice, and paprika. Broil or grill for 6–8 minutes until opaque.
For shrimp or scallops: Heat butter in a pan, add garlic, and sauté until fragrant. Cook seafood for 2–3 minutes per side until golden and just cooked through.
Assemble and Serve :
Plate steak alongside seafood.
Drizzle with garlic butter sauce, garnish with parsley, and serve with lemon wedges.
Recipe Notes :
Steak Doneness Guide: Rare (120°F), Medium Rare (130°F), Medium (140°F), Medium Well (150°F), Well Done (160°F).
Seafood Options: Lobster, prawns, or scallops can be mixed and matched for variety.
Serving Suggestion: Pairs beautifully with mashed potatoes, grilled asparagus, or a crisp salad.
Wine Pairing: Bold red wine (Cabernet Sauvignon) complements steak; buttery Chardonnay pairs well with seafood.
Cooking Tip: Rest steaks 5 minutes after searing to retain juices and enhance flavor.
