Surf and Turf Steak and Lobster Tails Recipe

If you’re looking to impress someone—or just treat yourself to an indulgent, restaurant-style dinner at home—this Surf and Turf Steak and Lobster Tails recipe is the ultimate showstopper. It’s surprisingly simple to make, delivers rich and buttery flavor with every bite, and cooks up in under 30 minutes. Juicy, pan-seared steak meets sweet, tender lobster, all drizzled with a garlicky butter sauce that makes every mouthful irresistible. Perfect for a romantic dinner, a special celebration, or a weeknight splurge!

Why You’ll Love This Recipe

• Elegant but Easy: This dish feels fancy, but the prep is straightforward and beginner-friendly.
• Quick Cook Time: You can go from prep to plate in under half an hour.
• Incredibly Flavorful: The combo of seared steak and broiled lobster, finished with garlic herb butter, is simply unforgettable.
• Versatile for Occasions: Whether it’s Valentine’s Day or a Wednesday night, this recipe fits the moment.

Ingredients You’ll Need

Here’s everything that goes into making this mouthwatering surf and turf:

• Steak: Choose a thick, high-quality cut like ribeye or filet mignon for best flavor and tenderness. Room temperature before cooking helps with an even sear.
• Lobster Tails: Fresh or frozen tails work great—just be sure to thaw fully before cooking. They cook quickly under the broiler and turn beautifully golden.
• Butter: For basting the steak and brushing the lobster. It adds richness and helps develop a flavorful crust.
• Garlic: Freshly minced garlic infuses the butter with a deep, savory aroma—don’t skip it.
• Fresh Herbs: Thyme or parsley give a burst of freshness to cut through the richness.
• Olive Oil: Helps get that beautiful sear on your steak. Use a high-smoke-point oil for best results.
• Salt and Pepper: Essential for bringing out the natural flavors. Be generous with seasoning!
• Lemon: A squeeze over the lobster at the end adds brightness and balances the butter.

Variations

Looking to change things up? Try these delicious twists:

• Add a Sauce: A drizzle of creamy béarnaise or chimichurri can take the dish to a new level.
• Grilled Version: Fire up the grill for both the steak and lobster if you want a smoky finish.
• Seafood Swap: Shrimp or scallops can replace lobster if needed—they’re equally delicious with steak.
• Steak Alternatives: Try New York strip or sirloin if you prefer a leaner cut.

How to Make Surf and Turf Steak and Lobster Tails

Step 1: Prep the Lobster Tails

Using kitchen scissors, cut down the top of each lobster shell to expose the meat. Gently pull the meat up and out of the shell, resting it on top for a beautiful presentation. Place on a baking sheet and preheat your broiler.

Step 2: Season and Broil the Lobster

Brush the exposed lobster meat with melted garlic butter and season with salt and pepper. Broil for 8–10 minutes, or until the meat is opaque and lightly golden on top. Squeeze lemon juice over the finished tails for a fresh touch.

Step 3: Cook the Steak

While the lobster is broiling, season your steak generously with salt and pepper. Heat olive oil in a cast iron skillet over high heat. Sear the steak for 2–3 minutes per side, then reduce the heat and add butter, garlic, and herbs. Baste the steak with the melted butter until cooked to your preferred doneness.

Step 4: Rest and Serve

Let the steak rest for at least 5 minutes to retain its juices. Plate the steak with the lobster tail, spoon over extra garlic butter, and serve hot.

Pro Tips for Making the Recipe

• Use a Meat Thermometer: For perfect doneness, aim for 130°F for medium-rare steak and 140°F for lobster.
• Rest the Meat: Always rest your steak before slicing—it locks in the juices.
• Don’t Overcook the Lobster: It cooks quickly and dries out easily. Watch it closely under the broiler.
• Butter Matters: Use high-quality unsalted butter for the richest flavor.

How to Serve

This meal is already rich and decadent, so pair it with sides that complement without overpowering:

Perfect Pairings:

• Vegetables: Roasted asparagus or garlic green beans work beautifully.
• Starches: A creamy mashed potato or buttered rice pilaf to soak up all that garlicky butter.
• Wine: Go bold with a Cabernet for the steak, or crisp and buttery Chardonnay for the lobster.

Make Ahead and Storage

Storing Leftovers

Store leftover steak and lobster in separate airtight containers in the fridge for up to 2 days.

Freezing

You can freeze cooked steak and lobster, though the texture of lobster may slightly change. Wrap tightly in plastic and freeze up to 2 months.

Reheating

Reheat gently in a skillet with a bit of butter, or in the oven at 300°F. Avoid microwaving lobster—it becomes rubbery.

FAQs

Can I use frozen lobster tails?
Yes! Just be sure to fully thaw them in the refrigerator overnight. Pat them dry before cooking to avoid excess moisture.

What cut of steak is best for surf and turf?
Filet mignon is the classic choice due to its tenderness, but ribeye offers a richer, more marbled flavor. Choose based on your preference.

Can I grill instead of using a skillet or broiler?
Absolutely. Grill the steak over high heat and cook the lobster over medium heat until opaque, brushing with butter as they cook.

How do I know when lobster is done?
The meat turns from translucent to opaque white and should reach 140°F internally. The shell will turn bright red, and the meat will feel firm to the touch.

Final Thoughts

This Surf and Turf Steak and Lobster Tails recipe is pure indulgence made easy. Whether you’re marking a special occasion or just want to enjoy something a little extra, this dish delivers on elegance, taste, and simplicity. Don’t wait for a holiday—bring the steakhouse home tonight!

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