Surf and Turf (Steak and Shrimp) is an easy and excellent Valentine’s Day dinner. The tender filet mignon steak is seared in garlic rosemary butter, while the shrimp sizzles in the same flavored butter sauce. Serve it with Boiled New Potatoes to complete the meal.
This dish truly gives you the experience of dining at a fancy steakhouse – it’s flavorful, juicy, and memorable. And the best part? It takes less than 30 minutes to make. For a complete Valentine’s Day menu, pair it with Chocolate Souffle. Check out the video tutorial to see how simple it is to make.
Surf and Turf Recipe
Years ago (January 2006), my husband and I had the opportunity to go on a horse-drawn sleigh ride in the snow-covered mountains which landed in a cozy cabin where live music was playing and a steak and shrimp dinner was served (I snapped the photo below from that night).
Friends from church had reservations for that sleigh ride and weren’t able to attend so they were kind enough to offer their tickets to us and it was such a beautiful experience that we still remember. We were so impressed by that meal and it was the inspiration for this Surf and Turf recipe.
Ingredients for Steak and Shrimp
The key to making great surf and turf is all of the accumulated flavors from cooking the steak and shrimp in the same pan with flavored butter. The ingredients here are simple, but the flavors are memorable.
- Filet Mignon – steaks should be even thickness and about 1 1/2″ thick
- Shrimp – use large 21-25 count shrimp
- Salt and Pepper – we use fine sea salt and freshly ground black pepper and make sure to season just before you start cooking.
- Oil – use a vegertable oil, extra LIGHT olive oil or any high heat cooking oil.
- Unsalted Butter – I like to cut it into pieces so it melts quickly in the skillet. Swirl the pan as it melts so it doesn’t spatter.
- Garlic – use 2 large cloves, peeled and cut into quarters
- Rosemary – one sprig is sufficient to infuse the butter with rosemary flavor and aroma
Time Saving Tip: Buy shrimp that are peeled and deveined with the tail on. If buying frozen shrimp, be sure to fully thaw shrimp according to the package instructions.
How to Make Surf and Turf
- Prep Steaks and Shrimp – pat dry with paper towels and season with salt and black pepper.
- Heat the pan – place a heavy skillet or cast iron pan over medium/high heat and once it’s starting to smoke, swirl in 1/2 Tbsp oil.
- Sear steaks – sear steaks for 4 minutes on the first side, 3 minutes on the second side and then sear the edges for 30-60 seconds per edge. Remove from heat 10 degrees before your desired temp on a thermometer. Transfer to a plate and tent with foil. The temperature will rise as it rests.
- Flavored Butter – reduce skillet to medium heat and melt in 3 Tbsp butter with quartered garlic cloves and a rosemary sprig.
- Sautee shrimp – Add shrimp and sautee in a single layer for `1 minute, flip and cook another minute until opaque and pink then remove from heat.
- Return steaks to the pan along with any accumulated juices. Turn the steaks to coat and spoon more flavored butter over them. Serve and enjoy.
Pro Tip: Season your steak and shrimp just before turning on the stove. Seasoning too early will draw moisture out of the steak and shrimp.
Steak Doneness Chart
When using an expensive cut of meat, or any cut of meat really, a good Thermometer will give you confidence in the kitchen. Since a steak will continue to cook and increase in temperature when it’s taken off the heat, you’ll want to remove the steak from the skillet about 10 degrees before the final desired temperature. These are the final resting temperatures that we aim for:
- 130˚F for Medium-Rare
- 135˚F for Medium doneness (Natasha’s favorite)
- 140˚F for Medium-Well doneness
Common Questions
What is Surf and Turf?
Surf and turf is the combination of seafood (surf) and red meat (turf). The seafood can be anything from shrimp to Lobster or scallops and the turf is typically a great steak. If you aren’t able to source Filet Mignon or Beef Tenderloin, you can substitute with New York Steak, Ribeye, or Top Sirloin, which are all excellent cuts that will yield tender results.
