Sep 07 2026
Restaurants›Meat On Ocean›Surf & Turf Recipe

Surf & Turf Recipe

Inspired by Meat On Ocean
Time50m
Serves1

6 oz. filet mignon and South African lobster tail

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Ingredients

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Beef

Lobster

Finishing & Serving

Method

Beef

  1. 1

    Bring to room temperature

    Remove the 6 oz filet mignon from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This ensures even cooking.

  2. 2

    Season

    Season both sides of the filet generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning gently into the surface.

  3. 3

    Sear

    Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 1 tsp neutral oil and swirl. Place the filet in the pan and sear without moving for 2–3 minutes until a deep brown crust forms.

  4. 4

    Flip and baste

    Flip the steak, add 1 tbs unsalted butter, the thyme sprig and smashed garlic (if using). Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 2–3 minutes to baste and build flavor.

  5. 5

    Finish to temperature

    For medium-rare, continue cooking and basting until the internal temperature reaches 125–128°F (about 2–4 more minutes, depending on thickness). Use an instant-read thermometer for accuracy. For other doneness: rare 120°F, medium 135°F.

  6. 6

    Rest

    Transfer the filet to a warm plate and loosely tent with foil. Rest for 5–7 minutes; carryover heat will raise the temperature a few degrees and juices will redistribute.

Lobster

  1. 7

    Prepare the lobster tail

    If the lobster tail is frozen, thaw overnight in the refrigerator. Using kitchen shears, cut down the top center of the shell from the wide end toward the tail, stopping before the tail fins. Pry the shell open gently and lift the meat out and lay it on top of the shell (but still attached at the base) — this is the butterflied method. Pat the meat dry.

  2. 8

    Make the butter mixture

    In a small bowl combine 2 tbs melted unsalted butter, 1 tsp fresh lemon juice, 1 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Brush about half of this mixture evenly over the lobster meat.

  3. 9

    Roast or broil

    Preheat the oven to 425°F (220°C) for roasting or set broiler to high and position a rack 6–8 inches from the element. If roasting: place the butterflied lobster tail on a baking sheet and roast for 10–12 minutes until the meat is opaque, firm and registers 135–140°F. If broiling: broil 6–8 minutes watching closely so the meat doesn’t overcook. Halfway through cooking, brush the lobster with the remaining butter mixture.

  4. 10

    Finish

    When cooked, remove lobster from oven. Let it rest 2 minutes, then brush with any remaining melted butter and sprinkle chopped parsley.

Finishing & Serving

  1. 11

    Plate

    Place the rested filet mignon on the plate and position the butterflied lobster tail beside it. Spoon any pan juices from the steak sparingly over the meat.

  2. 12

    Garnish

    Top the steak with a small pat of compound butter or 1–2 tbs extra melted butter and sprinkle chopped parsley over the lobster. Serve with lemon wedges on the side.

  3. 13

    Serve temperature

    Serve immediately while steak is warm and lobster is hot. Recommend cutting the filet against the grain into medallions for best texture when eating.

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