Surf and Turf
Surf and Turf Say it: SURF and TURF
Surf and turf is the American steakhouse pairing of a thick steak and a lobster tail on the same plate — "surf" from the sea, "turf" from the land. It became a restaurant showpiece in the mid-20th century and remains the celebratory order of choice. At home it is faster than it looks: a screaming-hot cast-iron pan for the beef, a few minutes under the broiler for the lobster, and one garlic-lemon butter that does double duty for both.
Surf and Turf
Surf and Turf
Pronounced SURF and TURF
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Steaks
Lobster and garlic butter
To serve
Method
Make the garlic butter first. mash the softened butter with the garlic, lemon juice, parsley and 1/4 tsp (1.5 g) salt until smooth and flecked green. Divide it in half — one half for basting the steaks, one for the lobster and the table.
Pat the steaks very dry with paper towels and season all over with the coarse salt and black pepper. Let them sit at room temperature for 20–30 minutes while you heat the oven to 400°F (200°C).
Set a cast-iron skillet over high heat until it just begins to smoke, then add the oil. Lay in the steaks and sear undisturbed for 2–3 minutes, until a dark brown crust forms and the meat releases from the pan. Turn and sear the second side for 2 minutes.
Drop half of the garlic butter and the thyme into the pan, tilt it and spoon the foaming butter over the steaks for about 1 minute, until they smell nutty and garlicky.
Slide the skillet into the oven and finish the steaks for 4–6 minutes, until an instant-read thermometer reads 130°F (54°C) in the center for medium-rare. Move them to a board, tent loosely with foil and rest for 10 minutes.
While the steaks rest, prepare the lobster. use kitchen shears to cut down the middle of each tail's top shell, then gently loosen the meat from the shell but leave it sitting in it. Brush generously with some of the remaining garlic butter.
Set the tails meat-side up on a foil-lined tray and broil 6 inches (15 cm) from the heat for 5–7 minutes, until the meat is opaque white, gently curled and lightly charred at the edges.
Warm the last spoonful of garlic butter with any resting juices from the board and spoon it over the steaks and lobster. Serve at once with lemon wedges for squeezing.
Regional variants
Many steakhouses swap the lobster for 1 lb (450 g) of large shrimp, broiled 2–3 minutes per side, or serve the steak topped with crab meat and hollandaise as a richer version. A spoonful of béarnaise or herb butter is a common finish.
Cook's notes
- Dry the steak surface thoroughly and season it early — that is what builds a deep crust instead of a steamed gray one.
- Lobster turns rubbery the moment it overcooks; pull the tails as soon as the flesh is opaque and just firm to the touch.
- Resting the steak for a full 10 minutes keeps the juices in the meat rather than on the board.
Serve with
Creamed spinach, a loaded baked potato or thick-cut fries, and a dry red wine or a crisp lager.
Make ahead and storage
The garlic butter keeps refrigerated for up to 3 days; cook the steaks and lobster fresh, as neither reheats well.
