Sep 09 2026
Restaurants›Kona Grill - San Antonio at North Star›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Kona Grill - San Antonio at North Star
Time55m
Serves2

Choice of: ribeye** | filet** | ny strip**; Choice of: grilled shrimp (shellfish) | crab oscar (shellfish) | lobster sushi roll* (shellfish)

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef (choose one steak)

Seafood options (choose one)

Crab Oscar finish (if chosen)

Lobster sushi roll option (if chosen)

Compound butter (optional, for steak finish)

Serving & garnish

Method

Beef (steak)

  1. 1

    Bring to temperature

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

  2. 2

    Season

    Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

  3. 3

    Preheat pan or grill

    Preheat a heavy cast-iron skillet over medium-high heat until smoking lightly, or preheat a gas or charcoal grill to high (about 500°F / 260°C). Add 1–2 tablespoons neutral oil to the skillet and heat until shimmering.

  4. 4

    Sear and cook

    Place the steak into the hot skillet or on the grill. Sear without moving for 2.5–4 minutes until a deep brown crust forms (time depends on steak thickness). Flip and add 2 tablespoons unsalted butter, thyme, rosemary (if using), and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steak (basting) continuously for another 2.5–4 minutes for medium-rare (target internal temperature 125–128°F / 52–53°C). For thicker cuts or preferred doneness adjust time: rare 120°F, medium 135°F, medium-well 145°F.

  5. 5

    Rest

    Transfer steak to a cutting board and let rest loosely tented with foil for 8–10 minutes for juices to redistribute. If using compound butter, place a slice on top of the warm steak just before serving so it melts into the meat.

  6. 6

    Slice (optional)

    For presentation, slice steak against the grain into 1/4–1/2 inch slices. Keep warm while preparing seafood if needed.

Grilled Shrimp option

  1. 7

    Prepare shrimp

    If using shrimp, pat them dry and toss with 1 tablespoon melted butter, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon old bay seasoning, and the juice of half a lemon. Let sit 5–10 minutes.

  2. 8

    Grill or pan-sear

    Thread shrimp onto skewers (if grilling) or cook in a hot skillet with 1 tablespoon butter. Grill or sear 2 minutes per side until pink and opaque (internal temp 120–125°F). Avoid overcooking. Remove from heat.

  3. 9

    Finish

    Toss cooked shrimp with a squeeze of fresh lemon juice and chopped parsley. Keep warm and serve atop or beside the steak.

Crab Oscar option

  1. 10

    Warm crab and asparagus

    Warm lump crabmeat gently in a skillet with 1 tablespoon butter and a pinch of salt for 1–2 minutes—do not break up too much. Keep asparagus spears blanched (bright green and tender-crisp) and warm them briefly in butter or steam 1–2 minutes.

  2. 11

    Make or heat hollandaise

    If using prepared hollandaise, warm gently in a double boiler to serveable temperature. If making quick hollandaise: whisk 3 egg yolks with 1 tbs lemon juice over a double boiler until thickened, then slowly whisk in 4 tbs melted butter until emulsified; season with salt and a pinch of cayenne.

  3. 12

    Assemble Crab Oscar

    Place warmed crab onto the rested steak. Arrange asparagus alongside or atop steak. Spoon warm hollandaise over crab and asparagus. Garnish with a sprinkle of paprika and chopped parsley.

Lobster sushi roll option

  1. 13

    Prepare lobster filling

    Toss diced cooked lobster with 1 tablespoon mayonnaise, a squeeze of lemon, a pinch of salt and pepper, and optional 1/4 tsp sriracha for heat. Chill briefly if desired.

  2. 14

    Assemble roll

    Place a nori sheet shiny-side down on a bamboo mat. Spread 1 cup seasoned sushi rice evenly, leaving a 1-inch margin at the top edge. Flip the nori so rice faces down (optional for inside-out roll). Place lobster mixture, avocado slices, and cucumber julienne in a line across the lower third of the roll.

  3. 15

    Roll and slice

    Using the mat, roll tightly away from you, compressing as you go. Moisten the top margin and finish the seam. Using a sharp, wet knife, slice into 6–8 pieces. Serve with soy sauce, wasabi, and pickled ginger alongside the steak.

  4. 16

    Serve with steak

    Arrange lobster roll pieces beside sliced steak or place a single roll as a plated accent. Garnish with microgreens.

Compound butter

  1. 17

    Make compound butter

    In a small bowl, mix 4 tablespoons softened unsalted butter with chopped chives, 1/2 teaspoon minced garlic, lemon zest, salt, and pepper until homogenous. Form into a log on plastic wrap and chill if making ahead.

  2. 18

    Finish steak

    Slice a 1-tablespoon round of compound butter and place on the hot rested steak so it melts over the meat just before serving.

Finishing & plating

  1. 19

    Plate

    Place the rested steak (whole or sliced) on warmed plates. Add the chosen seafood option (grilled shrimp skewers, Crab Oscar topping with asparagus and hollandaise, or lobster sushi roll pieces) beside or atop the steak according to chosen preparation.

  2. 20

    Garnish

    Garnish with lemon wedges, a sprinkle of chopped parsley or microgreens, and a dusting of paprika if serving Crab Oscar. Serve immediately.

More from Kona Grill - San Antonio at North Star