Surf and Turf

The secret to cooking a perfect Surf and Turf dinner at home is in the timing. Instead of ordering this at a restaurant, find out how to make the absolute best version at home with the most flavorful steak and broiled lobster tail. Perfect for Valentine’s Day, birthday dinners, or a New Year’s Eve celebration!

For this mouthwatering dinner, I combined my reverse seared New York Strip Steaks with Broiled Lobster tails. I also highly recommend making Surf and Turf with Filet Mignon in place of the NY steaks. If you are making a holiday feast, you can even consider cooking prime rib roast instead of the steaks.

If you’re a fan of lobster, you should definitely make my lobster bisque recipe!

Why this recipe is so great

• Timing is everything. The lobster only takes a few minutes to cook but requires some prep work. The steak takes longer to cook but also requires some prep work as well as time to rest. This recipe takes you through step-by-step so that both the steak and lobster are done at the same time.
• Better than a restaurant: Surf and Turf is most often enjoyed while dining out, but not only is it more economical to make it at home, but it will taste better. Homemade always does. And, if you’re looking for the most intimate setting, it is way better to make Surf and Turf at home than be surrounded by strangers!

Ingredients needed

Exact quantities are listed in the recipe card below, but here is a summary.

Broiled lobster tail (aka surf) ingredients

Lobster tails, butter, lemons, and herbs. For the herbs, I like to make the compound butter to cook the lobster with fresh rosemary and thyme, but you can use other herbs including parsley, chives, basil, etc.

Ingredients needed to make the steak (aka turf)

Steaks and compound butter made with garlic and herbs. For this particular recipe, I used prime cut New York Strip Steaks.

How to make Surf and Turf

Detailed step by step instructions are listed in the recipe card below, but here is a summary. Again, the timing is everything with this recipe.

Step 1: Prepare the steaks

Lightly salt both sides of the steaks and expose to air in the refrigerator.

Step 2: Make the compound butter

Use a food processor to mince the garlic and herbs. Add the softened butter and mix until smooth and creamy. This compound butter will be used for both the steaks and the lobster.

Step 3: Prepare the lobster tails

Prior to cooking, you must have the lobster tails ready to go. This can be done the morning of, or right before you cook the meal.

1. Cut shell: Slowly cut each segment of shell using sharp clean kitchen shears in a straight line to the tail.
2. Remove vein: If there is a vein present, remove it.
3. Separate meat: Invert shell and use your thumbs to press down on the bottom of the tail. Use your fingers to carefully separate the meat from the shell until it has completely separated, except for the section connected at the tail.
4. Rinse: Do not submerge underwater. Rather, rinse to remove any shell pieces and shake off any excess when done.
5. Place meat on top of shell: Carefully lift the meat away from the shell, close the cut shell beneath it, and place the meat on top.
6. Coat with butter: Melt compound butter and brush it on top of the meat, using any remaining butter to coat the lemon. This step can be done ahead of time or while the steaks are in the oven, just prior to broiling the lobster.

Step 4: Cook steaks in oven

Coat steaks in compound butter, place in large cast iron skillet, insert a high quality meat thermometer, and bake just until the internal temperature reads 110°F. Note, this is much cooler than you will want to eat, but the will finish cooking later.

Remove the steaks from the oven, place on a cutting board, and let them rest for about ten minutes while the lobster cooks.

Step 5: Broil lobster tails

As soon as the steaks come out of the oven, turn on the broiler. Once the broiler is hot, place the lobster tails in the oven and broil until done. They will not take long to cook.

Step 6: Reverse sear steaks

As soon as the lobsters go into the oven, set the pan the steaks cooked in on the stove and place over the highest heat. After the steaks have rested for about ten minutes and the butter in the pan is so hot that it is about to smoke, transfer the steaks to the hot pan and sear on each side. This should only take a couple minutes per side.

When done, transfer them to a cutting board and let them rest for a few minutes. The lobster should have just finished cooking.

Side dish recommendations

Not much is needed to complete this meal, but I like to serve it with these favorites.

• Individual portions of melted butter for the lobster.
• Go the extra mile and steam some Dungeness crab legs as an appetizer
• Brown Butter Mashed Potatoes or Bite Sized Smashed Potatoes
• Wilted Garlic Spinach or Air Fryer Asparagus
• Homemade Dinner Rolls
• And a nice bottle of wine