Surf & Turf Recipe

Bring to room temperature

Remove chosen steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper (about 1/2 tbs salt and 1/2 tsp pepper per steak).

Sear and finish

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add neutral oil and swirl. Place steaks in skillet without crowding; sear 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium and add butter, smashed garlic cloves, and thyme. Tilt pan and spoon melted butter over steaks (baste) for 1–3 minutes while cooking to desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135–140°F for medium. Use a probe thermometer to confirm.

Rest

Transfer steaks to a rack or plate and tent loosely with foil. Rest 8–10 minutes (to retain juices and allow carryover cooking). Reserve pan juices for serving if desired.

Prepare shrimp by patting dry. In a bowl, toss shrimp with 1 tbs oil, Old Bay seasoning, and lemon juice. Thread onto skewers if grilling to make handling easier.

Preheat a grill or grill pan to medium-high. Grill shrimp 1.5–2 minutes per side until opaque and lightly charred. During the last 30 seconds, brush with melted butter. Do not overcook—shrimp should be just done.

Remove from grill and transfer to plate. Squeeze fresh lemon over shrimp and garnish with chopped parsley. Serve alongside rested steak.

If using asparagus, blanch spears in boiling salted water 1–2 minutes until bright green and crisp-tender, then shock in ice water and drain.

Warm Hollandaise or Bearnaise sauce gently in a small saucepan or double boiler until just warmed; keep it emulsified and warm (do not boil).

To assemble: place rested steak on plate, top each steak with a portion of warm lump crab meat (about 2 oz per steak), arrange 2 asparagus spears alongside, spoon 2–3 tbs warmed sauce over crab and steak, and sprinkle with crumbled bacon and chopped chives. Serve with lemon wedge.

Prepare lobster mayo by mixing chopped cooked lobster meat with mayonnaise and a small amount of Sriracha or togarashi to taste. Keep chilled until assembly.

Place a bamboo rolling mat on work surface. Lay a nori sheet shiny-side down, spread about 1/2 cup seasoned sushi rice in an even layer leaving a 1-inch strip at the top edge. Arrange a stripe of lobster mayo, cucumber julienne and avocado slices across the rice near the bottom third.

Using the mat, lift the edge and roll tightly away from you, sealing the top edge with a little water. Repeat to make remaining rolls. Chill briefly to set (10 minutes), then slice each roll into 6–8 pieces with a very sharp, wet knife.

Plate 3–4 pieces of lobster roll per steak plate, garnish with a drizzle of ponzu or soy sauce on the side and a small pile of pickled ginger if desired. Keep chilled; serve immediately alongside hot steak for contrast.

If desired, spoon any reserved pan juices over steaks or add 1/2 tbs extra butter on top of each steak to melt while resting for extra gloss.

Season steaks very lightly with flaky sea salt and finish with a sprinkle of chopped parsley and chopped chives if using. Plate steak with the chosen seafood accompaniment (grilled shrimp, Crab Oscar, or lobster sushi roll), lemon wedge, and any remaining sauce on the side.

Serve immediately. For medium-rare steaks with hot grilled shrimp or Crab Oscar, present while both elements are warm; for lobster sushi roll, serve chilled alongside hot steak for temperature contrast.