Authentic Surf and Turf Recipe United States of America, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Rather than a specific dish, surf and turf is more of a concept which suggests serving red meat and seafood on the same plate. The meat — usually tender cuts of beef such as tenderloin, sirloin, or strip steak — is cooked medium-rare or medium on a grill or in a grilling pan. Marinating can be done before grilling to infuse the meat with flavors of preferred herbs and spices, but is not obligatory. On the other hand, the common choice of seafood are crustaceans, such as lobster, shrimp, and prawns, which can be grilled, oven-baked, steamed or fried. The rule is to cook the seafood after the meat since the meat needs to rest shortly before being served. Some butter or a dollop of sauce is often placed on top of the steak, and the usual sides for a classic surf and turf include steamed vegetables, mushrooms, French fries or potato chips.
Cooking tips
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meat
Red meat, most commonly beef, is the preferred option for surf and turf. Various kinds of steaks, such as sirloin, tenderloin, rump steak, flank steak, strip steak, and tournedos can be used. The steak can be marinated or non-marinated, depending on the recipe, and grilled or cooked in a pan until it is medium-rare or medium. If you marinate the meat in the fridge, remove it at least 30 minutes before ... Read more -
seafood
When it comes to seafood, lobster, shrimps, prawns, and scallops are most commonly used for surf and turf. There are occasional surf and turf recipes which include fish such as tuna, mackerel, or salmon, but crustaceans are still the most popular option. Lobster, shrimps, and prawns can be used fresh or frozen. Their shell and the central vein need to be removed, but the tail fan is usually left for ... Read more -
sauces
There is a whole array of sauces which can be served with surf and turf, but herb-infused butter scooped on top of the steak is the most common. Other options include Manhattan sauce based on butter and sweet vermouth, garlic sauce, and lemon-mustard sauce.
Recipe variations
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Surf and Turf with Lobster and Beef Tenderloin
Ready in 40minHerb-infused butter slowly melting over juicy steaks and lobster tails — this, in short, is the result of this recipe. Since the steaks are prepared in a skillet and the lobster tails in an oven, this recipe is perfect if you do not have a grill.
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Spicy Surf and Turf with Grilled Shrimp and Flank Steak
Ready in 30minAmerican chef Kyle Bailey, a graduate of The Culinary Institute of America, once named "The People's Best New Chef" by Food & Wine, is responsible for putting together this version of surf and turf. The meat and the seafood — in this case, shrimp — are prepared on a grill. The meat is rubbed with a dry marinade and must be marinated for 2-8 hours, while the shrimp are skewered and brushed with a spicy red sauce.
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Rachael Ray's Surf and Turf with Beef Tournedos and Scallops
Ready in 20minThis version of surf and turf is the creation of the famous cook, TV personality, and author Rachael Ray. The surf is represented with scallops, and the turf with juicy beef tournedos drizzled with a sweet vermouth-infused Manhattan sauce. Elegant lemony asparagus spears are served on the side.
Surf and Turf with Lobster and Beef Tenderloin
PREP 25min
COOK 15min
READY IN 40min
Herb-infused butter slowly melting over juicy steaks and lobster tails — this, in short, is the result of this recipe. Since the steaks are prepared in a skillet and the lobster tails in an oven, this recipe is perfect if you do not have a grill.
Ingredients
Surf and Turf with Lobster and Beef Tenderloin
2 cloves garlic
2 tsp + 2 tbsp olive oil, divided
1/4 cup fresh parsley
3 tbsp green onions
2 tbsp fresh thyme
2 tsp lemon peel
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 cup butter, softened
1 cup soft bread crumbs
1/4 cup butter, melted
4 lobster tails (8-10 oz each)
4 beef tenderloin steaks (4 oz each)
4 tsp pepper, coarsely ground
Preparation
Surf and Turf with Lobster and Beef Tenderloin
Mince the garlic and heat 2 tsp olive oil in a small skillet. Sauté the garlic shortly, so it becomes soft and set aside.
Now, prepare the herb mixture. Mince the parsley and thyme, chop the green onions, and grate the lemon. Combine them with salt, pepper, cayenne pepper, and sautéed garlic in a small bowl. Reserve 1/2 cup of the mixture for crumb topping, and mix the rest of it with softened butter. Form the mixture into a 1-inch-thick log, cover with plastic wrap, and place into a refrigerator for 30 minutes, so it becomes firm.
Next, prepare the crumb topping by combining bread crumbs, melted butter, and 1/2 cup herb mixture.
Cut the lobster tails in half lengthwise, remove the shell and the cartilage and reserve the meat.
Preheat the oven to 375˚F. Arrange the lobster tails on a baking sheet and sprinkle them with bread crumb topping. Bake for 15-20 minutes. The breadcrumbs should turn golden brown, and the meat opaque.
In the meantime, season the tenderloin steaks with coarsely ground pepper and heat 2 tbsp of olive oil in a large skillet. Cook the meat to your liking using a meat thermometer: 145˚F for medium-rare, 160 ˚F for medium, 170 ˚F for well-done).
Arrange the steaks and the lobster tails on 4 serving plates. Top each steak and lobster tail with a 1/4-inch-thick slice of herb butter and serve.
Other Variations
-
Spicy Surf and Turf with Grilled Shrimp and Flank Steak
Ready in 30minAmerican chef Kyle Bailey, a graduate of The Culinary Institute of America, once named "The People's Best New Chef" by Food & Wine, is responsible for putting together this version of surf and turf. The meat and the seafood — in this case, shrimp — are prepared on a grill. The meat is rubbed with a dry marinade and must be marinated for 2-8 hours, while the shrimp are skewered and brushed with a spicy red sauce.
-
Rachael Ray's Surf and Turf with Beef Tournedos and Scallops
Ready in 20minThis version of surf and turf is the creation of the famous cook, TV personality, and author Rachael Ray. The surf is represented with scallops, and the turf with juicy beef tournedos drizzled with a sweet vermouth-infused Manhattan sauce. Elegant lemony asparagus spears are served on the side.
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