Surf N Turf Recipe

Bring steak to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Generously season both sides of each steak with kosher salt (about 1 tsp per side total) and freshly ground black pepper. Press seasonings into the meat.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs olive oil and heat until shimmering. Place steaks in the pan and sear without moving for 2–3 minutes to form a dark crust. Flip and sear the other side 2 minutes. Reduce heat to medium-high, add 2 tbs unsalted butter, crushed garlic cloves and thyme sprigs. Tilt the pan and spoon the melted butter over the steaks continuously for 1–2 minutes until steaks reach desired doneness (use instant-read thermometer: 120°F/49°C for rare, 125°F/52°C medium-rare, 135°F/57°C medium).

Rest

Transfer steaks to a cutting board, tent loosely with foil and rest for 8–10 minutes so juices redistribute. While resting, finish lobster/shrimp if needed.

Prepare lobster or shrimp

If using lobster tails, using kitchen shears, cut down the center of the top shell and pry meat up so it rests on top of the shell (but keep tail connected). If using shrimp, pat dry and season lightly with salt and pepper.

Make garlic-butter

In a small saucepan or skillet over low heat, melt 3 tbs unsalted butter. Add minced garlic, lemon juice and paprika and stir for 30–45 seconds until fragrant. Remove from heat.

Cook lobster or shrimp

For lobster tails: brush meat with half the garlic-butter, place under a hot broiler about 4–6 inches from heat or on a very hot grill for 6–8 minutes, brushing with remaining butter halfway through, until meat is opaque and registers 135°F/57°C. For shrimp: cook in a hot skillet 2–3 minutes per side until opaque and curled, basting with garlic-butter.

Finish

When done, brush with any remaining garlic-butter, sprinkle with a pinch of parsley and set aside briefly while steaks rest.

While steaks are resting, combine 4 tbs softened butter, chopped parsley, chives, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until smooth. Spoon a pat of compound butter onto each steak just before serving so it melts over the meat.

Roast potatoes

Toss halved baby potatoes with 1 tbs olive oil and 1/2 tsp salt. Spread on a baking sheet cut-side down and roast in a 425°F/220°C oven for 20–25 minutes until golden and tender. Toss with chopped parsley before serving.

Plate and serve

Slice steaks against the grain if desired. Place steak and lobster tail (or shrimp) on each plate with roasted potatoes. Top steaks with a pat of compound butter (if using) and spoon any lobster garlic-butter over shellfish. Garnish with lemon wedges and additional parsley. Serve immediately.