Surf & Turf Night Recipe

Bring to temperature

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

Season

Generously season both sides of each 8 oz top sirloin with kosher salt and freshly ground black pepper. Lightly rub with 1 tbs olive oil per steak (or 2 tbs total).

Preheat grill or pan

Preheat a grill to high (500–550°F / 260–290°C) or heat a heavy cast-iron skillet over high heat until smoking hot.

Sear and cook

Place steaks on the hot grill or skillet. Sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp ~130°F / 54°C). Adjust time 1–2 minutes per side for rarer or more well-done.

Baste (optional, for skillet)

If using a skillet, reduce heat to medium-low after flipping. Add 2 tbs butter, smashed garlic cloves and thyme sprigs to the skillet. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes to baste and add flavor.

Rest

Transfer steaks to a warm plate, tent loosely with foil, and rest 5–8 minutes. This finishes cooking and redistributes juices.

Pan sauce (optional)

While steaks rest, use the skillet with juices: remove excess fat leaving about 1 tbs. Over medium heat deglaze with 1/2 cup red wine, scraping browned bits, reduce by half (~2–3 minutes). Add 1/2 cup beef stock and reduce slightly. Off heat, whisk in 2 tbs cold butter pieces to emulsify and season to taste with salt and pepper. Spoon sauce over steaks when serving.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Heat dairy

While potatoes cook, warm 1 cup milk with 2 tbs butter in a small saucepan or microwave until hot but not boiling. Keep warm.

Drain and dry

Drain potatoes thoroughly in a colander and return to the hot pot. Place pot back on the still-warm burner for 30–60 seconds to evaporate residual moisture, shaking pot gently.

Mash and finish

Mash potatoes with a potato masher (or ricer for smoother texture). Gradually add warm milk and butter mixture until desired consistency is reached. Stir in 1/4 cup sour cream if using, then season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Garnish with chopped chives if desired.

Prepare vegetables

If using whole broccoli, cut into bite-size florets. Trim carrot ends. Toss broccoli and baby carrots with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Cook

Option A - Steam: Steam vegetables over boiling water until tender-crisp, 4–6 minutes. Option B - Roast: Spread on a baking sheet and roast in a 425°F (220°C) oven for 12–15 minutes until tender and lightly browned. Option C - Sauté: Heat a skillet over medium-high heat, add tossed vegetables and cook 5–8 minutes until crisp-tender.

Finish

If desired, squeeze lemon wedge over vegetables before serving for brightness.

Divide mashed potatoes between two warm plates (about half the batch each). Place rested steak alongside the potatoes. Arrange vegetables beside the steak. Spoon pan sauce over the steak if prepared, or serve sauce on the side.

Garnish mashed potatoes with chives and finish with a final pinch of flaky salt on steaks if desired. Serve immediately.